pH响应型肉桂醛衍生物的制备及其在香蕉保鲜中的应用  

Preparation of pH-Responsive Cinnamaldehyde and Its Application in Bananas Preservation

作　　者：徐杰 郐凌云[1,2] 于春花 陈茂深 刘飞 XU Jie;KUAI Lingyun;YU Chunhua;CHEN Maoshen;LIU Fei(Science Center for Future Foods,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center ofFood Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China;Jiaxing Institute of Future Food,Jiaxing 314015,China)

机构地区：[1]江南大学未来食品科学中心,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学江苏省食品安全与质量控制协同创新中心,江苏无锡214122 [4]嘉兴未来食品研究院,浙江嘉兴314015

出　　处：《食品与生物技术学报》2024年第6期50-57,共8页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31871846);无锡市科协软科学研究项目(KX-22-C053)。

摘　　要：为实现天然植物精油肉桂醛(Cin)的按需释放,解决由于挥发性高、光热敏感等问题导致的应用受限,以壳聚糖(CS)为反应物对肉桂醛进行改性,通过不同摩尔比的氨基和醛基反应制备了对pH敏感的肉桂醛-壳聚糖席夫碱衍生物(Cin-CS)。利用傅里叶红外光谱、扫描电镜表征了样品结构和表面形貌,以不同pH缓冲液和不同体积分数CO_(2)的高湿环境探索了Cin-CS的pH响应行为,研究了Cin-CS对香蕉保鲜效果的影响。结果表明,氨基和醛基摩尔比为4∶1时达到接枝饱和,结构中出现亚胺键,表明接枝成功。随着缓冲液pH的降低、CO_(2)体积分数的升高和反应时间的增加,Cin释放率逐渐增加,达到响应和持续释放的效果。Cin-CS的应用降低了香蕉质量耗损,同时延缓硬度、可溶性固形物等下降,具有一定的保鲜效果。To realize the on-demand controlled release of natural plant essential oil cinnamaldehyde(Cin)and to address the application limitations caused by its high volatility and photothermal sensitivity,cinnamaldehyde was modified with chitosan(CS)as a reactant.A pH-sensitive cinnamaldehyde-chitosan Schiff base derivative(Cin-CS)was synthesized through the reaction of amino and aldehyde groups at different molar ratios.The structure and surface morphology of the samples were characterized by Fourier transform infrared spectrum and scanning electron microscope.The pH response behavior of Cin-CS was explored in various pH buffer solutions and in high humidity environment with different volume fractions of CO_(2).And the preservation effects of Cin-CS on bananas were studied.Results showed that the graft saturation was achieved when the molar ratio of amino and aldehyde groups was 4∶1.The presence of imine bonds in the structure indicates successful grafting.With the decrease of pH of buffers solutions and the increase of CO_(2) concentration and time,the cumulative release rate of Cin-CS gradually increased,which achieved the effect of responsive release and sustained release.The application of Cin-CS in banana fresh-keeping showed that it could delay the increase of weight loss rate,slow down the decline of hardness and soluble solids,thereby confirming that Cin-CS has a certain fresh-keeping effect.

关 键 词：肉桂醛 壳聚糖 席夫碱衍生物 PH响应 香蕉 保鲜 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]