牛至油、香芹酚、柠檬醛和肉桂醛对胡萝卜膜热性能的影响  

EFFECTS OF OREGANO OIL, CARVACROL, CINNAMALDEHYDE, AND CITRAL ON THERMAL PROPERTY OF CARROT FILMS

作　　者：王新伟[1] 孔德超[1] 赵仁勇[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2014年第4期22-26,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金："十二五"国家科技支撑计划项目(2012BAD37B04);河南工业大学高层次人才基金项目(2012BS024)

摘　　要：采用差式扫描量热仪研究牛至油、香芹酚、柠檬醛和肉桂醛对以胡萝卜为基质的可食性膜热性能的影响.结果表明:牛至油、香芹酚、柠檬醛和肉桂醛的增加,使胡萝卜膜的玻璃化转变温度Tg、熔点Tm、熔融热△Hm和氧化温度To降低,为其作为可食性包装材料或涂膜保鲜材料应用于食品加工中提供数据和参考.Differential scanning calorimeter was used to determine the effects of oregano oil, carvacrol,cinnamaldehyde,and citral on thermal properties of edible films containing carrot as substrate. The results showed that addition of oregano oil,carvacrol,cinnamaldehyde,and citral caused decreases in glass-transition temperature Tg,melting point Tm,fusion heat ΔHm,and oxidation temperature To. The results can provide data and reference for the applications of edible package materials or coating preservation materials in food processing.

关 键 词：差式扫描量热仪 胡萝卜膜 热性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]