牛至油对胡萝卜膜含水量和水溶性的影响  

Effects of Oregano Oil on Water Content and Water Solubility of Carrot Puree Films

作　　者：王新伟[1] 孔德超[1] 马中苏[2] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]吉林大学生物与农业工程学院,长春130025

出　　处：《食品工业》2015年第10期45-47,共3页The Food Industry

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：研究牛至油对以胡萝卜为基质的可食性膜的含水量和水溶性的影响。结果表明,牛至油浓度的增加对胡萝卜膜的含水量的影响较小,总体呈稍微减小趋势。原因是牛至油是疏水性物质。胡萝卜膜的水溶性随着牛至油浓度的增加呈降低趋势。随着牛至油的增加,胡萝卜膜的疏水性增强,使水分子越来越难渗入胡萝卜膜的空间网络结构中,因此,其水溶性越来越小。红外光谱图说明了牛至油与胡萝卜膜的各种成分间具有较好的相容性。为添加牛至油的胡萝卜膜作为可食性包装材料或涂膜保鲜材料应用于食品加工中供数据和参考。The effects of oregano essential oil on the water content and the water soluble of carrot puree films were studied. The results showed that addition of oregano oil to the solution caused small change in carrot puree films＇ water content. The reason is that oregano oil is hydrophobic material. The water soluble of carrot puree films decreased with increasing oregano oil concentration. With the increase of oregano oil, the hydrophobic enhanced. So that the water molecules are becoming more and more difficult to penetrate the carrot puree films＇ space network structure. Therefore, the water solubility is more and more small. The infrared spectrum also shows good compatibility between oregano oil and various components of carrot film. The results can provide data and reference for the applications of carrot puree films as the edible packaging material or coating materials used in food processing.

关 键 词：牛至油 胡萝卜膜 含水量 水溶性 

分 类 号：TS206.4[轻工技术与工程—食品科学]