壳聚糖在食品保鲜方面的研究进展  

Research Progress of Chitosan in Food Preservation

作　　者：高颖俊 李志颖 Gao Yingjun;Li Zhiying(College of Textile and Clothing Engineering,Soochow University,Jiangsu,215000)

机构地区：[1]苏州大学纺织与服装工程学院,江苏215000

出　　处：《当代化工研究》2023年第17期20-22,共3页Modern Chemical Research

基　　金：2021年江苏省基础研究计划项目“多级层次结构纤维水凝胶骨组织工程材料的构建及其修复机理研究”(项目编号:BK20210722);2021年江苏省高等学校自然科学面上项目“多级层次结构水凝胶纤维骨组织工程材料构建及修复机理”(项目编号:21KJB540004)。

摘　　要：近年来,食品安全问题受到大众广泛关注。而对食品进行恰当的保鲜不仅可以提高生鲜产品的品质和可获得性,对降低成本、减少经济损失也至关重要。壳聚糖及其衍生物因其优良的抗菌性、高成膜性等优势,在食品保鲜方面被广泛研究与应用。本文以涂层、多孔膜、纤维膜和凝胶四种壳聚糖基材料及其应用为分类标准对在食品保鲜方面近5年的文献进行了综述,并在文末对值得关注的问题进行总结。In recent years,food safety issues have received widespread attention from the public.Proper preservation of food can not only improve the quality and availability of fresh products,but also be crucial for reducing costs and economic losses.Chitosan and its derivatives have been widely studied and applied in food preservation due to their excellent antibacterial and high film-forming properties.This article reviews the literature on food preservation in the past 5 years based on the classification criteria of three types of chitosan based materials:coating,porous film,and fiber film,as well as the application of chitosan derivatives.At the end of the article,a summary of noteworthy issues is provided.

关 键 词：壳聚糖 食品保鲜 涂层 薄膜 壳聚糖衍生物 

分 类 号：TQ28[化学工程—有机化工]