生物防腐保鲜膜在水果保鲜中的应用研究  

Study on Application of Biological Preservative Film in Preservation of Fruits

作　　者：侯丽君 刘英梅 张金华 张秀华 刘飞 HOU Li-jun;LIU Ying-mei;ZHANG Jin-hua;ZHANG Xiu-hua;LIU Fei(National Engfneering Research Center for Modern Logistics of Agricultural Products,Shandong Institute of Commerce ＆ Technology,Jinan 250101,China;Key Laboratory of Biopharmaceuticals,Engineering Laboratory of Polyxaccharide Drugs,National-Local Joint Engineering Laboratory of Polysaccharide Drugs,Shandong Academy of Pharmaceutical Sciences,Jinan 250101,China;Shandong Freda Pharmaceutical Group Co.,Ltd.,Jinan 250101,China)

机构地区：[1]山东商业职业技术学院,国家农产品现代物流工程技术研究中心,山东济南250103 [2]山东省药学科学院,山东省生物药物重点实验室,山东省多糖类药物工程实验室,多糖类药物发酵与精制国家地方联合工程实验室,山东济南250101 [3]山东福瑞达医药集团有限公司,山东济南250101

出　　处：《食品与药品》2018年第4期271-274,共4页Food and Drug

基　　金：国家科技支撑计划(2015BAD16B08)

摘　　要：目的开发分别适用于市售草莓、荔枝、冬枣的防腐保鲜膜。方法以市售草莓、荔枝、冬枣为研究对象,利用普鲁兰多糖的保水成膜性,使用生物防腐剂纳他霉素作为主要霉菌抑制剂,维生素C和柠檬酸作为增强剂,以水分、气味、组织状态、色泽、失重率、维生素C含量等指标作为评价指标,优化防腐保鲜配方。结果开发出适用于不同水果的防腐保鲜剂最优配方,草莓:1.5%普鲁兰多糖+0.05%纳他霉素,冬枣:1.5%普鲁兰多糖+0.025%纳他霉素,荔枝:3%普鲁兰多糖+0.1%纳他霉素。结论本研究为不同品种的水果提供了有针对性、经济、安全、有效的生物防腐保鲜剂配方。Objective To develop three kinds of biological preservative film suitable for commercial strawberries, litchi and winter jujube respectively. Methods Strawberries, litchi and winter jujube were used as research objects. Natamycin was used as the main mold inhibitor, and pullulan was used as a water-preserving coating agent. Using the moisture, odor, tissue state, color, weight loss rate and vitamin C content as evaluation indexes, the preservative formula was optimized. Results The optimal formulae for strawberry, litchi and winter jujube were 1.5 % pulullan＋0.05 % natamycin, 1.5 % pulullan＋0.025 % natamycin, 3 %pulullan＋0.1 % natamycin, respectively. Conclusion This experiment can provide more targeted, economical, safe and effective biological preservation formulae for different fruits.

关 键 词：普鲁兰多糖 纳他霉素 生物防腐保鲜剂 水果 

分 类 号：TS205[轻工技术与工程—食品科学]