丁香酚/大豆蛋白膜对圣女果保鲜效果的研究  

Effect of eugenol/soy protein film on preservation of cherry tomatoes

作　　者：刘永[1] 颜冬梅[1] 李志伟[1] 

机构地区：[1]肇庆学院化学化工学院,肇庆526061

出　　处：《中国食品添加剂》2017年第4期83-87,共5页China Food Additives

基　　金：肇庆市科技计划项目(2014F012)

摘　　要：以圣女果为保鲜对象,制备丁香酚/大豆蛋白膜,测定膜的物理性能并研究膜对圣女果的保鲜效果。将圣女果用丁香酚/大豆蛋白膜包装密封后在25℃贮藏,通过测定圣女果在贮藏过程中感官评分、失重率、硬度、可溶性固形物含量、VC含量、可滴定酸含量指标的变化,评估丁香酚/大豆蛋白膜对圣女果在贮藏期间的保鲜效果。结果表明:添加丁香酚可使膜的厚度、透明度和总色差增加,水蒸气透过系数减少。丁香酚/大豆蛋白膜能有效保持圣女果的新鲜度和硬度、减缓圣女果水分的散失、减缓圣女果可溶性固形物含量的升高、抑制圣女果VC的流失和减缓圣女果可滴定酸含量的降低。丁香酚/大豆蛋白膜能有效保持圣女果的品质,减缓其生理变化,延长其货架期,在果蔬保鲜上具有潜在的应用价值。The eugenol/soy protein film was prepared,and its physical properties and preservation effect on cherry tomatoes were investigated.The packaged cherry tomatoes using the film was stored at 25℃ and then the change indexes,such as sensory evaluation,weight loss ratio,hardness,soluble solids content,VC content and titratable acid content were maasured to evaluate the quality of cherry tomatoes.The results show that adding eugenol can increase the thickness,transparency and total color of the film,and reduce water vapor permeability of the film.The film can effectively keep the cherry tomatoes＇ freshness and hardness,delay the loss of moisture,reduce the increase of soluble solids,inhibit the loss of VC and titratable acid content.These indicate that the film has good preservation effect on the cherry tomatoes,can retard its physiological changes,extend tomato shelf life,and has potential applications in the preservation of fruits and vegetables.

关 键 词：丁香酚 大豆蛋白 圣女果 

分 类 号：TS202.3[轻工技术与工程—食品科学]