抗菌型食品添加剂对沃柑果实的贮藏效果研究  

Effect of antibacterial food additives on Orah mandarin storage

作　　者：邱锦玉 覃桂凤 卢燕萍 蒋琳华 刘庆林 傅安庆 何英姿 王淑培 QIU Jinyu;QIN Guifeng;LU Yanping;JIANG Linhua;LIU Qinglin;FU Anqing;HE Yingzi;WANG Shupei(College of Environment and Life Sciences,Nanning Normal University,Nanning 530100)

机构地区：[1]南宁师范大学环境与生命科学学院,南宁530100

出　　处：《中国食品添加剂》2024年第9期154-161,共8页China Food Additives

基　　金：广西自然科学基金项目(2022GXNSFBA035561);南宁市武鸣区科学研究与技术开发计划项目(20210107)。

摘　　要：本文探究了纳他霉素等不同浓度的12种抗菌型食品添加剂对采后武鸣沃柑的贮藏效果,以及不同浓度配比的复合保鲜剂对采后沃柑的贮藏品质的影响。结果显示12种食品添加剂均能显著降低沃柑果实的贮藏腐烂率。通过抗菌食品添加剂与化学杀菌剂的复配实验发现,0.1 g/L纳他霉素、0.8 g/L脱氢乙酸钠、1%苯甲酸钠、1%山梨酸钾、1%壳聚糖、1.5%壳寡糖、3.2 g/L ε-聚赖氨酸、1.8 g/L 2-苯乙醇、3%碳酸氢钠、4 g/L碳酸氢铵及1%氯化钙的复配处理组T1以及抗菌食品添加剂与化学保鲜剂的复合保鲜剂稀释2、4、8倍的T2、T3、T4处理组均能明显降低贮藏过程中沃柑的腐烂率,并将沃柑的可溶性固形物、可滴定酸、抗坏血酸、重量、硬度等品质指标维持在较好的水平。The storage effects of 12 antibacterial food additives with different concentrations such as natamycin on the storage of post-harvest citrus and the effects of different concentrations and ratios of compound preservatives on the storage quality of postharvest citrus were investigated.All twelve additives significantly reduced fruit rot during storage.Through the combination of antibacterial food additives and chemical fungicides,it was found that 0.1 g/L natamycin,0.8 g/L sodium dehydroacetate,1%sodium benzoate,1%potassium sorbate,1%chitosan,1.5%chitosan oligosaccharide,3.2 g/L-polysine,1.8 g/L 2-phenylethanol,3%sodium bicarbonate,4 g/L ammonium bicarbonate and 1%calcium chloride combination treatment group T1 and the treatment of T2,T3 and T4 diluted by 2,4 and 8 times of the compound preservative of antibacterial food additives and chemical preservatives could significantly reduce the decay rate of citrus during storage,and maintain the quality indexes of soluble solid,titrable acid,ascorbic acid,weight and hardness of citrus at a good level.

关 键 词：食品添加剂 沃柑 贮藏品质 指标与分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]