壳聚糖/藜麦蛋白/柑橘精油复合膜对圣女果保鲜效果的影响  

Effects of chitosan/quinoa protein/citrus essential oil composite film on the preservation of cherry tomatoes

作　　者：刘敏 张岚 王丹 王长文 LIU Min;ZHANG Lan;WANG Dan;WANG Changwen(School of Public Health,Jilin Medical College,Jilin 132000;Research and Experimental Center for Chronic Disease Prevention and Control,Jilin University of Medicine,Jilin 132000)

机构地区：[1]吉林医药学院公共卫生学院,吉林132000 [2]吉林医药学院慢病防治科研实验中心,吉林132000

出　　处：《中国食品添加剂》2023年第8期230-237,共8页China Food Additives

摘　　要：本研究的目的是评价壳聚糖(chitosan,CH)、藜麦蛋白(quinoa protein,QP)和柑橘精油(citrus essential oil,CEO)作为复合可食性涂膜材料对圣女果进行保鲜。采用单因素及响应面试验,研究了不同质量浓度配比的CH、QP、CEO复合涂膜在4℃和75%相对湿度条件下对圣女果保鲜效果的影响。研究结果表明:复合涂膜保鲜液的最佳配方为:1.5%CH、0.5%QP、1.0%CEO,三者复合涂膜能够有效降低圣女果在贮藏期间的腐烂率,延缓可滴定酸含量、硬度、可溶性固形物含量以及Vc含量。结论:壳聚糖/藜麦蛋白/柑橘精油复合涂膜可有效延长圣女果的保鲜期。The purpose of this study was to evaluate chitosan(CH),quinoa protein(QP)and citrus essential oil(CEO)as composite edible coating materials for preservation of cherry tomatoes.Single factor and response surface tests were carried out to study the effect of CH,QP,CEO composite coatings with different mass concentrations on the fresh-keeping effect of cherry tomatoes under the conditions of 4℃and 75%relative humidity.The research results showed that the optimal formulation of the composite coating preservative was:1.5%CH,0.5%QP,and 1.0%CEO.The composite coating could effectively reduce the decay rate of fruit during storage,delay titratable acid content,hardness,soluble solids content and Vc content.Chitosan/quinoa protein/citrus essential oil composite coating could effectively prolong the fresh-keeping period of cherry tomatoes.

关 键 词：壳聚糖 藜麦蛋白 柑橘精油 复合涂膜 圣女果保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学] S609.3[轻工技术与工程—食品科学与工程]