不同厚度聚乳酸复合保鲜袋对水果玉米的保鲜效果的研究  

Study on the Fresh-Keeping Effect of Polylactic Acid Composite Bags with Different Thickness on Fruit Corn

作　　者：刘松 蒲文亮 刘洪亮 刘实超 谭冰洁 唐忠海 LIU Song;PU Wenliang;LIU Hongliang;LIU Shichao;TAN Bingjie;TANG Zhonghai(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Jiangxi Institute of Science Biological New Materials Co.,Ltd.,Jiujiang 332000,China;Hunan Hengyue Traditional Chinese Medicine Slices Co.,Ltd.,Hengyang 421300,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]江西科院生物新材料有限公司,江西九江332000 [3]湖南衡岳中药饮片有限公司,湖南衡阳421300

出　　处：《食品安全导刊》2024年第14期47-52,共6页China Food Safety Magazine

摘　　要：为研究不同厚度聚乳酸(Polylactic Acid,PLA)基复合保鲜袋对水果玉米的保鲜效果,采用厚度为0.01 mm和0.02 mm的PLA(聚乳酸)/PBAT(聚己二酸)复合保鲜袋(25%PLA+70%PBAT+5%淀粉)包装水果玉米,并置于0℃/85%RH的环境中贮藏28 d,每7 d测定水果玉米的失重率、皱缩率、腐败率、籽粒硬度、可溶性糖、可溶性固形物、维生素C和总酸含量。结果表明,0.01 mm厚的PLA/PBAT复合保鲜袋可显著降低水果玉米的皱缩率、硬度和总酸含量,减缓可溶性糖、可溶性固形物、维生素C等营养物质的消耗,从而维持水果玉米的食用品质和商用价值,延长其货架期。该研究为聚乳酸基复合保鲜袋在水果玉米保鲜中的应用提供一定理论基础和依据。In order to study the fresh-keeping effect of polylactic acid(PLA)composite bag with different thickness on fruit corn,fruit corn was packaged in polylactic acid(PLA)/polyadipic acid(PBAT)composite bag(25%PLA+70%PBAT+5%starch)with thickness of 0.01 mm and 0.02 mm and stored in 0℃/85%RH environment for 28 days.The weight loss rate,crumpling rate,spoilage rate,kernel hardness,soluble sugar,soluble solid,vitamin C and total acid contents of fruit corn were determined every 7 days.The results showed that 0.01 mm thick PLA/PBAT composite storage bag could significantly reduce the shrinkage rate,hardness and total acid content of fruit corn,slow down the consumption of soluble sugar,soluble solid,vitamin C and other nutrients,so as to maintain the edible quality and commercial value of fruit corn,and extend its shelf life.This study provides a theoretical basis and basis for the research and application of polylactic acid(PLA)composite fresh-keeping bag in the fresh-keeping technology of fruit corn.

关 键 词：水果玉米 厚度 聚乳酸 复合保鲜袋 保鲜效果 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]