壳聚糖与芫荽精油复合涂膜在圣女果保鲜中的应用研究  

Application of composite coating film of chitosan and coriander essential oil in fresh-keeping of cherry tomatoes

作　　者：曲梦锐 刘雨辰 曹恺洋 王东营 QU Mengrui;LIU Yuchen;CAO Kaiyang;WANG Dongying(School of Grain and Oil Food,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国食品添加剂》2024年第6期117-122,共6页China Food Additives

基　　金：国家自然科学基金(32001744)。

摘　　要：本研究采用壳聚糖和不同浓度的(0.08%、0.16%、0.24%,v/v)芫荽精油复合制备保鲜液,对圣女果进行涂膜保鲜,通过测定贮藏期圣女果感官评分以及各理化指标的变化,分析不同浓度芫荽精油对圣女果保鲜效果的影响。结果显示,含有芫荽精油的复合保鲜液能在一定程度上延长圣女果保鲜期,其中以浓度为0.24%保鲜组表现效果最佳,常温下密封贮藏12天时,该组圣女果的感官评分为6.27分、坏果率为26.44%、失重率为36.81%、VC含量为36.81 mg/100 g、可滴定酸含量0.29%、丙二醛含量11.19μmol/g,保鲜效果较好,具有广阔的应用潜力。Chitosan and different concentrations(0.08%,0.16%,0.24%,v/v)of coriander essential oil were used to prepare a fresh-keeping solution,The cherry tomatoes were coated with this composite solution,the effects of different concentrations of coriander essential oil on the preservation effect of the fresh-keeping solution were analyzed by measuring the sensory score and the changes of physical and chemical indexes of cherry tomatoes during storage.The results showed that the compound fresh-keeping solution containing coriander essential oil could prolong the fresh-keeping period of cherry tomatoes to a certain extent,and the fresh-keeping group with a concentration of 0.24%exhibited the best fresh-keeping effect.After 12 days of sealed storage at room temperature,the sensory score of cherry tomatoes in this group was 6.27 points,the deterioration rate was 26.44%,the weight loss rate was 36.81%,the titratable acid content was 0.29%,the Vc content was 36.81 mg/100g,and the malondialdehyde content was 11.19μmol/g.The fresh-keeping effect of the fresh-keeping solution was good and showing broad application potential.

关 键 词：壳聚糖 芫荽精油 圣女果 涂膜保鲜 

分 类 号：TS201[轻工技术与工程—食品科学]