月桂酰精氨酸乙酯盐酸盐复配保鲜剂对青椒保鲜效果的影响  

Effect of Compound N^α-Lauroyl-L-Arginate Ethylester Preservative on the Preservation of Green Bell Pepper

作　　者：李阳[1] 邓伶俐 徐晓卉 冯凤琴[1] LI Yang;DENG Lingli;XU Xiaohui;FENG Fengqin(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;College of Biological Science and Technology,Hubei Minzu University,Enshi 445000,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [2]湖北民族大学生物科学与技术学院,湖北恩施445000 [3]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2020年第11期201-206,共6页Food Science

基　　金：“十二五”农村领域国家科技计划项目(2015BAD16B03)。

摘　　要：为了研究月桂酰精氨酸乙酯盐酸盐(N^α-lauroyl-L-arginate ethylester,LAE)在青椒防腐保鲜中的应用效果,将月桂酰精氨酸乙酯盐酸盐与尼泊金甲酯钠及壳聚糖进行复配优化并应用于青椒防腐保鲜,研究最优配方对青椒好果率、腐烂指数、质量损失率、硬度、抗坏血酸含量及叶绿素含量的影响。结果表明,最优复配配方为LAE质量浓度700μg/mL、尼泊金甲酯钠质量浓度100μg/mL、壳聚糖质量浓度10 mg/mL。在贮藏期内,最优复配配方能显著提高青椒的好果率、降低腐烂指数,且能减少青椒的抗坏血酸及叶绿素损失。实验证明LAE复配保鲜剂对青椒具有较好的防腐保鲜效果。In order to study the aplicaion of N^α-lauroyl-L-arginate ethylester(LAE)in the preservation of green bell pepper,compound preservatives containing LAE,sodium methylparaben and chitosan were formulated and optimized,and its preservation efect on green bell pepper was evaluated by detemining the percentage of marketable fruit,decay indexs,mass loss rate,firmness,and the contents of ascorbic acid and chlorophyll.The results showed that the optimized fomulation consisted of 700μg/mL LAE,100μug/mL sodium methylparaben and 10 mg/mL chitosan.The compound preservative increased the percentage of marketable fruit,and decreased decay index and the loss of ascorbic acid and chlorophyll,thereby having a signifcant efect on preving the quality of green bell pepper during postharvest storage.

关 键 词：月桂酰精氨酸乙酯盐酸盐 青椒 防腐保鲜 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]