马铃薯变性淀粉基可食膜对青椒的保鲜效果  

Preservation effect of potato modified starch-based edible film on the green pepper

作　　者：唐瑛[1] 李永才[1] 毕阳[1] 潘静宇 王迪[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《食品科技》2015年第6期37-41,共5页Food Science and Technology

基　　金：甘肃农业大学青年导师基金项目(GAU-QNDS-201208)

摘　　要：以马铃薯变性淀粉为膜基液,通过L8(27)的正交试验筛选了对青椒具有良好保鲜作用的可食膜,并分析了其对青椒质量保存率、红果率、烂果率、可滴定酸含量、叶绿素含量和Vc含量的影响。结果表明:最佳涂膜配方为4.0%氧化醋酸酯淀粉、0.5%β-环状糊精、1.0%单甘酯、3.0%甘油和2.0%棕榈酸。验证试验表明最佳可食膜处理,可使青椒贮藏10 d后质量保存率高达89.205%,红果率和烂果率仅分别为5.263%和5.263%,可滴定酸、Vc和叶绿素含量均明显高于对照。Edible film based on potato modified starch for fresh keeping of green pepper was screened through L8（27） orthogonal test, and the effect of optimum edible film coating on the rate of quality keeping, red and rot, titratable acid, chlorophyll and Vc contents of green pepper were also evaluated during storage at room temperature. The results showed that the optimum recipe of edible film was 4% oxidation of acetate starch, 0.5% 13-cyclodextrin, 1% monoglyceride, 3% glycerol and 2% palmitic acid. Further validation tests showed that after 10 d storage quality keep rate of green pepper treated with optimum edible film was 89.205%, both red and rot rates were only 5.263%, titratable acid, Vc and chlorophyllcontents were higher than the control.

关 键 词：马铃薯变性淀粉 可食膜 青椒 保鲜效果 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]