羧甲基壳聚糖/海藻酸钠共混膜对哈密瓜保鲜效果的影响  

Effect on preservation of Hami melon of coating blended film with carboxymethyl chitosan/alginate

作　　者：曾媛媛[1] 周研[1] 谢晶[1] 王锡昌[1] 周然[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与机械》2016年第4期151-154,共4页Food and Machinery

基　　金：国家自然科学基金(编号:31201439);上海高校一流学科建设项目资助(编号:B-5005-13-0002-4);上海市科委工程中心建设项目(编号:11DZ2280300);上海海洋大学优秀青年学科骨干培养计划(海鸥计划)资助项目

摘　　要：为了探讨羧甲基壳聚糖/海藻酸钠共混涂膜对哈密瓜常温贮藏(23℃)期间的保鲜效果,分别将羧甲基壳聚糖、海藻酸钠以及羧甲基壳聚糖和海藻酸钠共混物与肉桂醛复配,制成3种复合涂膜保鲜剂对哈密瓜进行涂膜处理。通过测定哈密瓜多酚氧化酶(PPO)活性,过氧化氢酶(CAT)活性,失重率,可溶性固形物含量,以及口感、外观和香味等感官指标,对哈密瓜进行品质评价。结果表明:羧甲基壳聚糖/海藻酸钠共混涂膜处理能够降低失重率和PPO含量,同时维持较高的可溶性固形物含量、CAT含量和较好的感官评定结果,可见共混涂膜保鲜效果更佳。The effect of coating blended film with carboxymethyl chitosan/alginate was examined on Hami melon during storage at 23 ℃.Carboxymethyl chitosan,carboxymethyl chitosan and alginate,and seaweed sodium blend with cinnamon aldehyde compound,which were prepared by three kinds of coatings complex preservative for Hami melons were coated.By measuring polyphenol oxidase（PPO）activity,catalase（CAT）activity,weight loss,soluble solids content,as well as taste,appearance and flavor and other sensory indicators of,the quality evaluation of Hami melons for quality evaluation was done.The results showed that：chitosan/sodium alginate blend coating process can reduce the weight loss and PPO content,while maintaining a high soluble solids content,CAT content and good sensory evaluation of melons,showing thewith betterpreservation by blend coating film preservation better.

关 键 词：哈密瓜 共混涂膜 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]