2种天然食品防腐剂在鲜切蔬菜保鲜中的应用研究  

Research on application of two kinds of natural food preservatives on fresh cut vegetables preservations

作　　者：李晶莹[1] 王筠婷 葛婷[1] 孙雨宏 丁敬争 任建军[1] 

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品工程》2015年第4期29-32,共4页Food Engineering

摘　　要：壳聚糖和茶多酚作为一种安全、无毒、有效的涂膜保鲜剂,近年来被广泛地研究和应用。分别以壳聚糖和茶多酚为材料,研究它们对鲜切青椒和黄瓜贮藏品质的影响,并比较了不同浓度的壳聚糖及茶多酚涂膜保鲜鲜切青椒和黄瓜的效果。试验结果表明,1%的壳聚糖、2%的茶多酚在一定的环境条件下对鲜切青椒和黄瓜贮藏具有良好的保鲜效果。This paper introduces chitosan and tea polyphenols as raw material to study the effect of these two kinds of natural food preservatives on fresh cut green peppers and cucumbers storage quality. In addition, the different effects with various concentrations of chitosan and tea polyphenol as coating preservation of fresh cut green peppers and cucumbers were compared. The conclusion is as follows： 1% of Chitosan and 2% of tea polyphenol play significant role in food preservation to fresh cut green peppers and cucumber.

关 键 词：鲜切青椒 黄瓜 壳聚糖 茶多酚 涂膜保鲜 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]