聚乳酸/聚丁二酸-己二酸丁二酯可降解抗氧化薄膜对鲜切西兰花的保鲜效果  

Effect of Polylactic Acid/Poly(butylene succinate-co-adipate) Biodegradable Film Containing Different Essential Oils in Preserving Quality and Extending Shelf-life of Fresh-Cut Broccoli

作　　者：蒋金勇 唐海兵 栾东磊 李立 JIANG Jinyong;TANG Haibing;LUAN Donglei;LI Li(Engineering Research Center of Food Thermal-Processing Technology,College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院食品热加工工程技术研究中心

出　　处：《食品科学》2019年第13期274-280,共7页Food Science

基　　金：上海市地方能力建设专项(19050502000);广东省应用植物学重点实验室开放课题(AB2018018)

摘　　要：分别以质量分数3%生姜精油(ginger essential oil,GEO)、3%茶树精油(tea tree essential oil,TTO)为抗菌抗氧化成分,聚乳酸(polylactic acid,PLA)、聚丁二酸-己二酸丁二酯(poly(butylene succinate-co-adipate),PBSA)为基材,通过共混改性、挤出流延等工艺,制备得到PLA/PBSA、GEO-PLA/PBSA、TTO-PLA/PBSA 3 种活性可降解抗氧化薄膜。测试其性能后,在(24±1)℃贮藏条件下,研究不同薄膜和对照(不加薄膜)对鲜切西兰花保鲜效果的影响,跟踪贮藏期间包装微环境内由于采后呼吸作用所引起的O2、CO2体积分数的变化情况,分析其自主调节机制。结果表明:3 种薄膜均能提高鲜切西兰花贮藏品质,抑制丙二醛含量上升,延缓叶绿素、VC含量和可溶性固形物质量分数的下降;其中GEO-PLA/PBSA组薄膜O2、CO2透过率较适宜,抗氧化活性高,能降低西兰花的采后呼吸速率,保鲜效果最佳,与对照组相比能将西兰花的货架期延长2~3 d。Using 3% ginger essential oil (GEO) or 3% tea tree essential oil (TTO) as the antioxidant and antibacterial ingredient and polylactic acid/poly(butylene succinate-co-adipate)(PLA/PBSA) as the membrane material, respectively, PLA/PBSA, GEO-PLA/PBSA, and TTO-PLA/PBSA films were prepared by blending modi fication and extrusion casting. The performance of the biodegradable films was tested and their ef ficiency in preserving the quality of fresh-cut broccoli at (24 ± 1)℃ was evaluated. A preliminary study was also conducted to investigate the changes of oxygen and carbon dioxide concentrations induced by post-harvest respiration in the microenvironment and the self-regulation mechanism was dissected. The results showed that all three kinds of packaging films could effectively maintain the sensory quality of fresh-cut broccoli, inhibit the increase in MDA content, and delay the decline in the contents of chlorophyll, VC, soluble solids during its storage. The GEO-PLA/PBSA film showed the best permeability for oxygen and carbon dioxide and antioxidant activity. Consequently, it reduced the post-harvest respiration rate of broccoli, and had the best preservative ef ficiency, which could effectively extend the shelf life of broccoli by 2 3 days.

关 键 词：保鲜 鲜切西兰花 生姜精油 茶树精油 聚乳酸 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]