肉桂醛/聚乙烯醇膜的制备及对黄瓜酸保鲜研究  

Preparation of cinnamaldehyde/polyvinyl alcohol film for preservation of pickled cucumber

作　　者：刘永 黄淑津 杨燕川 梁敏健 梁颖琪 LIU Yong;HUANG Shujin;YANG Yanchuan;LIANG Minjian;LIANG Yingqi(School of Food and Pharmaceutical Engineering,Zhaoqing University,Zhaoqing 526061,China)

机构地区：[1]肇庆学院食品与制药工程学院,广东肇庆526061

出　　处：《包装与食品机械》2021年第2期12-17,共6页Packaging and Food Machinery

基　　金：国家级大学生创新创业训练计划项目(201910580024)。

摘　　要：将肉桂醛添加到聚乙烯醇中制备肉桂醛/聚乙烯醇活性膜,研究活性膜的物理性能及对黄瓜酸的保鲜效果。结果表明,随着肉桂醛添加量的增加,膜的厚度、拉伸强度、不透明度分别从0.063 mm、5.42 MPa、10.09增加到0.73 mm、8.53MPa、19.33,而膜的断裂伸长率、水蒸气透过系数分别从198.19%、2.18×10^(-8)(g·m^(-1)·s^(-1)·Pa^(-1))降低到173.73%、1.55×10^(-8)(g·m^(-1)·s^(-1)·Pa^(-1));肉桂醛的添加能改善膜的表面结构和活性,贮藏第15天,对照组的维生素C、丙二醛、多酚氧化酶、过氧化物酶分别为0.72 mg/100g、9.78 mmol/g、2.81 U/(min·g)、14.63U/(min·g),而添加0.5%肉桂醛膜组分别为0.97 mg/100g、6.77 mmol/g、1.61 U/(min·g)、7.27 U/(min·g),说明该活性膜对黄瓜酸具有较好的保鲜效果。Cinnamaldehyde is added to polyvinyl alcohol to prepare cinnamaldehyde/polyvinyl alcohol active film,and its physical properties and preservation effect for picked cucumber are studied.The results show that with the increase of cinnamaldehyde,the thickness,tensile strength and opacity of the film increases from 0.063 mm,5.42 MPa and 10.09 to 0.73 mm,8.53 MPa and 19.33,respectively;while the elongation at break and water vapor transmission coefficient decreases from 198.19%and 2.18×10^(-8)(g·m^(-1)·s^(-1)·Pa^(-1))to 173.73%and 1.55×10^(-8)(g·m^(-1)·s^(-1)·Pa^(-1)),respectively;The addition of cinnamaldehyde can improve the surface structure and activity of the film,and on the 15th day of storage,the vitamin C,malondialdehyde,polyphenol oxidase and peroxidase of the control group is 0.72 mg/100g,9.78 mmol/g,2.81 U/(min·g)and 14.63 U/(min·g),respectively;whereas those of the film group with addition of 0.5%cinnamaldehyde are 0.97 mg/100g,6.77 mmol/g,1.61 U/(min·g)and 7.27 U/(min·g),respectively,indicating that the active film has a good preservation effect on pickled cucumber.

关 键 词：肉桂醛 聚乙烯醇膜 活性膜 

分 类 号：TS206.4[轻工技术与工程—食品科学]