乙酸改性玫瑰茄花青素指示膜的制备及其在肉类新鲜度评价中的应用  

Preparation of acetic acid modified roselle anthocyanin indicator film and its application in meat freshness evaluation

作　　者：孙理 吴杨林 高媛 孙巧歌 李春伟[1] SUN Li;WU Yanglin;GAO Yuan;SUN Qiaoge;LI Chunwei(College of Engineering and Technology,Northeast Forestry University,Harbin 150040,China)

机构地区：[1]东北林业大学工程技术学院,哈尔滨150040

出　　处：《包装与食品机械》2022年第6期31-38,共8页Packaging and Food Machinery

基　　金：黑龙江省自然科学基金项目(LH2019E001);中央高校基本科研业务费专项资金项目(2572018BL09);东北林业大学大学生科研训练计划项目(KY202222)。

摘　　要：针对花青素因自身结构含有羟基而易被氧化的问题,采用乙酸对玫瑰茄花青素进行酰化改性,并以结冷胶作为成膜基材制备不同乙酸与花青素体积比的肉品新鲜度指示膜,研究指示膜的p H值响应性、微观结构、力学性能和光热稳定性等性能。结果表明:改性后玫瑰茄花青素薄膜的力学性能、光热稳定性有所提升,其中花青素与乙酸体积比为2:1时,指示膜的拉伸强度为26.10 MPa,断裂伸长率为4.54%,含水率较低(17.08%)且稳定性较好。将指示膜用于监测鸡肉的新鲜度,发现在25℃贮藏环境下,随着时间的延长,鸡肉从新鲜到腐败的过程中TVB-N由15.33 mg/100 g增加到46.68 mg/100 g,pH值由6.28增加到7.83,指示膜颜色由粉红色变到浅蓝色。研究结果可为乙酸改性玫瑰茄花青素在肉类新鲜度指示应用提供参考。For the problem of susceptibility of anthocyanins to oxidation due to the existence of hydroxyl contained in its structure,acetic acid was used to modify rose eggplant anthocyanins by acylation,and the gellan gum was used as the film base material to prepare the meat freshness indicator film with different acetic acid-anthocyanins volume ratios to study the pH responsiveness,microstructure,mechanical properties,thermal stability and other performance of the indicator film. The results show that the mechanical properties and photothermal stability of the modified rosselle anthocyanin film are improved. When the volume ratio of anthocyanin to acetic acid is 2:1,the tensile strength of the film is 26.10 MPa,the elongation at break is 4.54%,the moisture content is low(17.08%),and the stability is good. In addition,it was used to monitor the freshness of chicken,and it was found that in 25 ℃ storage environment,with the extension of time,the TVB-N(from 15.33 mg/100 g to 46.68 mg/100 g) and pH values(from 6.28 to 7.83) of chicken increased continuously from fresh to rotten,indicating the color of the film from pink to light blue.The results can provide reference for the application of acetic acid modified roselle anthocyanins in meat freshness indication.

关 键 词：玫瑰茄花青素 酰化改性 结冷胶 稳定性 

分 类 号：TS206.4[轻工技术与工程—食品科学]