新型果蔬可食用复合保鲜膜的制备及其保鲜性能研究  

Study on preparation and performance of a new edible composite fresh-keeping film for fruits and vegetables

作　　者：鲁云风[1] 王好一 王彤瑶 付佳仪 LU Yunfeng;WANG Haoyi;WANG Tongyao;FU Jiayi(School of Life Science and Agricultural Engineering,Nanyang Normal University,Nanyang 473061,China)

机构地区：[1]南阳师范学院生命科学与农业工程学院,河南南阳473061

出　　处：《南阳师范学院学报》2024年第3期66-72,共7页Journal of Nanyang Normal University

基　　金：南阳师范学院2021年度校级SPCP项目;河南省大学生创新创业训练计划建设项目(202210481019)。

摘　　要：为延长室温下果蔬贮藏期,以草莓为研究对象,壳聚糖、羟乙基纤维素、山茱萸油和CaCl_(2)为膜制剂材料,失重率、可溶性固形物含量和丙二醛含量为评价指标,采用单因素试验和四因素三水平的正交试验,考察复合涂膜对草莓保鲜效果的影响。试验结果表明,1.50%壳聚糖、0.75%羟乙基纤维素、1.20%山茱萸油和1.20%CaCl_(2)制备的复合保鲜膜对草莓的保鲜效果较好,能有效减少果实失重率和可溶性固形物含量损失,有效抑制丙二醛含量的生成和积累。To extend the storage period of fruits and vegetables at room temperature,strawberries were taken as the research object.Chitosan,hydroxyethyl cellulose,Cornus officinalis oil,and CaCl_(2)were used as film prepa-ration materials.Weight loss rate,soluble solid content,and malondialdehyde content were used as evaluation indicators.Single factor experiments and orthogonal experiments with four factors and three levels were used to investigate the effect of composite coating on the preservation of strawberries.The experimental results showed that the composite preservation film prepared with 1.50%chitosan,0.75%hydroxyethyl cellulose,1.20%Cor-nus officinalis oil,and 1.20%CaCl_(2)had a good preservation effect on strawberries,effectively reducing fruit weight loss rate and soluble solid content loss,and effectively inhibiting the generation and accumulation of ma-londialdehyde content.

关 键 词：保鲜膜 草莓 壳聚糖 山茱萸油 

分 类 号：TQ317[化学工程—高聚物工业]