肉桂精油微胶囊保鲜剂对大豆储藏过程中品质指标影响  

Study on Effects of Cinnamon Essential Oil Microcapsule Preservative in Quality Indexes of Soybean during Storage Period

作　　者：黎星辰[1] 伍彦婷 张大凤[1] 邢亚阁[1] 蒙英[1] 马力[1] 

机构地区：[1]西华大学食品与生物工程学院,食品安全与粮油加工重点实验室,成都610039

出　　处：《食品工业》2016年第9期4-7,共4页The Food Industry

基　　金：西华大学食品安全与粮油加工省部级重点实验室开放基金项目(szjj2014-003,szjj2014-002,szjj2015-003)

摘　　要：以肉桂精油、壳聚糖和β-环糊精为试材,制作出肉桂精油微胶囊保鲜剂。将添加保鲜剂(0.2 g)和不添加保鲜剂的大豆分别置于5℃,15℃和25℃条件下储藏,定期测定大豆储藏过程中脂肪酸值、发芽率、氮可溶性指数和微生物指标,并对结果进行对比。结果表明:储藏5个月后,5℃条件下添加保鲜剂组与对照组的发芽率和霉菌总数差异性显著(p<0.05),其他指标差异性不显著(p>0.05);在15℃条件下,添加保鲜剂组和对照组的所有品质指标均差异性显著(p<0.05);在25℃条件下,保鲜剂组和对照组的发芽率、霉菌总数差异性极其显著(p<0.01),其他品质指标差异性显著(p<0.05)。所以,在高温条件下,肉桂精油微胶囊保鲜剂更能发挥自身的优势,对大豆的防腐保鲜效果更为明显。Cinnamon essential oil microcapsule preservative was achieved with cinnamon essential oil, chitosan and fl- cyclodextrin. The soybean was treated with or without the preservative at 5 ℃, 15 ℃ and 25 ℃ to regularly determine fatty acid value, germination rate, nitrogen soluble index and microbial indicators of soybean during storage period. The results demonstrated that after storage for 5 months at 5 ℃, the germination rate and the total mildew numbers in the soybean with the preservative were significantly different from that of the control group （p〈0.05）, other indicators were not significantly different （p〉0.05）; All the quality indexes of preservative group and control group were significantly different at 15 ℃ （p〈 0.05）; The germination rate and the total mildew numbers in the preservative group were extremely significantly different from that of the control group （p〈0.01）, other quality indicators were significantly different at 25 ℃ （p〈0.05）. Therefore, at high temperature condition, the cinnamon essential oil microcapsule preservative was more obvious effective for preservation of soybean.

关 键 词：肉桂精油 微胶囊 保鲜剂 大豆 储藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]