纳米壳聚糖的制备及其在食品保鲜应用中的研究进展  

Preparation of nano-chitosan and its application in food preservation

作　　者：孙涛[1,2,3] 刘伟佳 谢晶 邵则淮[1,2,3] 甘建红 李晓晖[1,2,3] 薛斌 SUN Tao;LIU Weijia;XIE Jing;SHAO Zehuai;GAN Jianhong;LI Xiaohui;XUE Bin(College of Food Sciences&Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai aquatic product processing and storage engineering research center,Shanghai 201306,China;Ministry of agriculture cold storage and refrigeration equipment quality supervision,inspection and testing center(Shanghai),Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业部冷库及制冷设备质量监督检验测试中心(上海),上海201306

出　　处：《食品与发酵工业》2020年第8期293-299,共7页Food and Fermentation Industries

基　　金：国家“十三五”重点研发项目(2016YFD0400106);国家自然科学基金项目(31571914)。

摘　　要：纳米壳聚糖是由壳聚糖制备而成的纳米颗粒,具有优异的抗菌性和抗氧化性,在食品保鲜方面具有广阔的应用前景。该文首先介绍了纳米壳聚糖常见的制备方法,如离子交联法、乳化交联法以及喷雾干燥法,总结了3种方法各自的特点;进而综述了纳米壳聚糖对水果、蔬菜、肉类及其他食品保鲜的效果以及优越性。最后对纳米壳聚糖在食品保鲜领域的研究进行了展望,以期为纳米壳聚糖在食品保鲜中的研究提供参考。Nano-chitosan is a kind of nanoparticles prepared from chitosan which showed excellent antibacterial and antioxidant properties and broad application potentials in food preservation.The preparation methods of nano-chitosan,such as ion crosslinking,emulsion crosslinking and spray drying were briefly introduced in this article,and the characteristics of the three methods were summarized.Furthermore,the effects and advantages of nano-chitosan on the preservation of fruits,vegetables,meat and other foods were reviewed.Finally,the research of nano-chitosan provided a reference for its further application in food preservation.

关 键 词：纳米壳聚糖 性能 制备 食品保鲜 研究进展 

分 类 号：TS206.4[轻工技术与工程—食品科学] TS205[轻工技术与工程—食品科学与工程]