3种精油与壳聚糖复合涂膜对贡柑保鲜效果  

The Effect of Three Essential Oils and Chitosan on the Preservation of Tribute Tangerine

作　　者：孙婕 尹国友 王博文 商飞飞[1] 李利勤 SUN Jie;YIN Guoyou;WANG Bowen;SHANG Feifei;LI Liqin(Institute of Food Science and Engineering Technology,College of Food and Bioengineering,Hezhou University/Guangxi Preservation and Deep Processing Research in Fruit and Vegetables Talent Highland,Hezhou 542899;College of Life Science and Technology,Henan University of Urban Construction,Pingdingshan 46703)

机构地区：[1]贺州学院食品科学与工程技术研究院/食品与生物工程学院/广西果蔬保鲜和深加工研究人才小高地,贺州542899 [2]河南城建学院生命科学与工程学院,平顶山467036

出　　处：《食品工业》2020年第11期157-161,共5页The Food Industry

基　　金：2018年度广西果蔬保鲜和深加工研究人才小高地开放课题(2018GSXGD07);2015年度河南省产学研合作项目(152107000052);河南省高等学校重点科研项目(17A550008);2017年度平顶山市科技创新杰出人才计划(2017010(10.4))。

摘　　要：为研制出一种天然防腐保鲜剂,以延长贡柑的保鲜时间。以不同浓度的抱朴香桂精油,迷迭香精油和柠檬醛精油分别与1%壳聚糖溶液复合浸泡处理,对储藏期间柑橘的感官、失重率、VC含量、SOD酶活性、可溶性固形物含量、总酸含量等指标进行测定,结果显示精油与壳聚糖复合浸泡有效延缓各种指标的变化趋势。各种精油复合壳聚糖保鲜效果比较显示,抱朴香桂的保鲜效果较好,迷迭香次之,柠檬醛效果一般。In order to develop a natural antiseptic and antistaling agent to prolong the preservation time of citrus,the Baopu Xianggui essential oil,citral essential oil and rosemary essential oil was treated with 1%chitosan solution at different concentrations separately.The sensory,weight loss rate,VC content,SOD activity,soluble solid content and total acid content of citrus were determined.The results showed that the compound immersion of essential oil and chitosan could effectively delay the change trend of various indexes.The comparison of preservation effect of various essential oils and chitosan showed that Baopu Xianggui essential oil had better preservation effect,followed by rosemary essential oil and citral essential oil.

关 键 词：贡柑 壳聚糖 抱朴香桂 迷迭香 柠檬醛 保鲜剂 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]