羧甲基纤维素壳聚糖复合膜对蓝莓保鲜效果的研究  

Study on Effects of the Preservation of Blueberry by Carboxymethyl Cellulose-chitosan Films

作　　者：赵红宇 关文凤 周盛华 景志刚 王春柳 ZHAO Hongyu;GUAN Wenfeng;ZHOU Shenghua;JING Zhigang;WANG Chunliu(Heilongjiang Kanpure Biotechnology Co.,Ltd.,Harbin,Heilongjiang 150025,China;Heilongjiang Engineering Technology Research Center of Bovine Colostrum,Harbin,Heilongjiang 150025,China)

机构地区：[1]黑龙江康普生物科技有限公司,黑龙江哈尔滨150025 [2]黑龙江省牛初乳工程技术研究中心,黑龙江哈尔滨150025

出　　处：《农产品加工》2022年第12期5-9,共5页Farm Products Processing

摘　　要：以蓝莓为试验对象,采用羧甲基纤维素、壳聚糖和冰乙酸不同比例复配成膜,进行涂膜保鲜试验。研究不同膜处理对蓝莓保鲜效果的影响,并通过试验优化复合膜最佳配比,结果表明,羧甲基纤维素/壳聚糖复合膜能有效对蓝莓起到保鲜作用,羧甲基纤维素/壳聚糖复合膜的最佳质量分数配比为2.5%羧甲基纤维素+2.3%壳聚糖+1%的冰乙酸。在最佳工艺条件下蓝莓货架期可以延长到12~16 d,并保有蓝莓原有品相。In this experiment,blueberry was taken as the experimental object,and the composite membrane solution was made of different proportion of carboxymethyl cellulose,chitosan and glacial acetic acid.The fresh-keeping effects of different film treatments on blueberry were studied.Through the experiment,the ratio of composite menbrance was optimized.The results showed that carboxymethyl cellulose could keep blueberry fresh effectively,and the best proportion of carboxymethyl cellulose was 2.5%carboxymethyl cellulose+2.3%chitosan+1%glacial acetic acid.Under the best technological conditions,he shelf life of blueberry could be extended to 12~16 days,and the original blueberry phase could be retained.

关 键 词：蓝莓 贮藏保鲜 涂膜 羧甲基纤维素 壳聚糖 

分 类 号：TB4877[一般工业技术—包装工程]