海藻酸钠—银纳米粒子涂膜保鲜香蕉研究  

Preservation effect of sodium alginate-silver nanoparticles composite coating on banana

作　　者：蓝嫄嫄 韦蕾 杜良伟[1,2] 冯家勋[2,3] 王彦辉[4] LAN Yuan-yuan;WEI Lei;DU Liang-wei;FENG Jia-xun;WANG Yan-hui(College of Chemistry and Chemical Engineering,Guangxi University,Nanning 530004,China;State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresource,Guangxi University,Nanning 530004,China;College of Life Science and Technology,Guangxi University,Nanning 530004,China;Plant Protection Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China)

机构地区：[1]广西大学化学化工学院,南宁530004 [2]广西大学亚热带农业生物资源保护与利用国家重点实验室,南宁530004 [3]广西大学生命科学与技术学院,南宁530004 [4]广西农业科学院植物研究保护所,南宁530007

出　　处：《南方农业学报》2020年第7期1584-1590,共7页Journal of Southern Agriculture

基　　金：国家自然科学基金项目(31660524)。

摘　　要：【目的】用海藻酸钠(SA)和银纳米粒子(AgNPs)制备复合保鲜涂膜,探究海藻酸钠—银纳米粒子(SA-Ag-NP)复合涂膜在香蕉贮藏期的保鲜效果,以期为香蕉货架期生理品质劣变提供新的解决途径。【方法】以涂覆SA涂膜(SA组)和不进行涂膜处理(CF组)的香蕉为对照组、涂覆SA-AgNP涂膜的香蕉为试验组,使用原子力显微镜(AFM)观察SA和SA-AgNP涂膜的微观结构并测定其力学性质;在香蕉贮藏期(1~9 d)内通过感官评定及对香蕉失重率、可溶性总糖、丙二醛(MDA)、总酚和总黄酮含量等理化性质的测定,分析涂膜对室温下香蕉的保鲜效果。【结果】AFM结果显示,SA-AgNP涂膜孔洞宽度约为400 nm,具有一定的通透性,且弹性大于SA涂膜。通过外观变化观察到SA-Ag-NP保鲜涂膜能延缓香蕉的成熟并预防病变发生,以及有效延缓香蕉失重率、可溶性总糖和MDA含量的上升,延缓总酚和总黄酮含量的下降。贮藏9 d后,SA-AgNP涂膜保鲜处理的香蕉与CF和SA组相比,失重率分别减少3.0%和0.5%(绝对值),可溶性总糖含量分别减少13.4%和3.4%;MAD含量为11.38μmol/g,较CF组显著减少25.1%(P<0.05,下同);总酚和总黄酮含量分别为0.39和0.032 mg/g,较CF和SA组显著增加18.2%、39.1%和8.3%、77.8%。【结论】SA-AgNP复合涂膜具有良好的保鲜效果,可用于香蕉的保鲜贮藏,延长其保质期。【Objective】The composite coating was prepared by using sodium alginate(SA)and silver nanoparticles(AgNPs)for banana preservation.The preservation effects of SA-AgNP composite coating during banana storage period were studied to provide a new solution for banana shelf life physiological quality deterioration.【Method】The banana coated with SA(SA group)and non-coated(CF group)were used as control groups and coated with SA-AgNP were used as test group.The microstructure and mechanical property of this coating were observed by atomic force microscope(AFM).During the storage time(1-9 d),the effect of different coatings on banana at room temperature was analyzed through changes of physical-chemical parametersincluding sensory evaluation,weight loss,total sugar content,malonaldehyde(MDA)content,total phenolic content and total flavonoid content.【Result】According to the AFM result,the hole of SAAgNP was 400 nm in width.The SA-AgNP coating had permeability and its elasticity was larger than the SA coating.The SA-AgNP coating could delay banana maturation and prevent the occurrence of lesions through appearance changes.The SA-AgNP treatment could inhibit the increase of weight loss,total sugar content and MDA content,and delayed the decline of total phenolic and total flavonoids contents in banana.After 9 d of storage,compared with CF and SA groups,the weight loss rate of SA-AgNP treatment was reduced by 3.0%and 0.5%(absolute value),the total sugar content decreased by 13.4%and 3.4%.The content of MDA in SA-AgNP treatment was 11.38μmol/g,which was significantly reduced 25.1%compared with CF group(P<0.05,the same below).The total phenol and flavonoid contents of SA-AgNP were 0.39 and 0.032 mg/g,which were significantly increased by 18.2%and 39.1%,and 8.3%and 77.8%compared with CF group and SA group.【Conclusion】The SA-AgNP composite coating has good preservation effect on banana and can be used as a possible coating material for the preservation of banana to extend its storage period.

关 键 词：海藻酸钠(SA) 银纳米粒子(AgNPs) 涂膜保鲜 香蕉 

分 类 号：S668.1[农业科学—果树学]