生姜精油乳液涂膜处理对仔姜保鲜的影响  

Effect of Ginger Essential Oil Emulsion Coating on the Preservation of Tender Ginger

作　　者：吕浛嘉 李云成[1,2] 李青洲 陈川 刘达玉 张菲[3] 孟凡冰 LÜHanjia;LI Yuncheng;LI Qingzhou;CHEN Chuan;LIU Dayu;ZHANG Fei;MENG Fanbing(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;China Agricultural University-Sichuan Chengdu Advanced Agricultural&Industrial Institute,Chengdu 610047,China;Sichuan Youzi Youwei Agricultural Development Co.Ltd.,Miyi 617200,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]四川成都中农大现代农业产业研究院,四川成都610047 [3]四川有滋有菋农业发展有限公司,四川米易617200

出　　处：《食品科学》2024年第24期202-211,共10页Food Science

基　　金：四川省重点研发项目(2022YFN0014,2023YFN0014)。

摘　　要：本研究采用生姜精油(ginger essential oil,GEO)纳米乳液涂膜结合真空包装进行仔姜保鲜。以魔芋葡甘聚糖(konjac glucomannan,KGM)、溶菌酶(lysozyme,Ly)、吐温80为壁材制备纳米乳液,通过乳液稳定性实验确定GEO乳液的最佳添加量,同时通过理化和生化指标分析探究不同壁材组成纳米乳液对仔姜保藏的影响。结果表明,添加2%GEO乳液最稳定。KGM+Ly+GEO组(KLE)纳米乳液(每100 mL乳液含0.5 g KGM、0.1 g Ly、0.8 g吐温80、2 g GEO)涂膜处理并结合真空包装可以显著降低仔姜的水分损失,并防止仔姜氧化褐变和质构变化。贮藏过程中仔姜总酚、总黄酮和6-姜辣素含量升高,抑制了过氧化物酶、过氧化氢酶、苯丙氨酸解氨酶、多酚氧化酶活性的升高。微生物组分析表明,涂膜保鲜结合真空包装有效减少了细菌、真菌的多样性和丰富度,经复合纳米乳液KLE处理后仔姜的优势菌为具有抑菌作用的乳酸杆菌属和拉恩氏菌属,常见的致腐微生物毛霉菌属得到有效抑制。This study investigated the preservation of tender ginger using a combination of ginger essential oil(GEO)nanoemulsion coating and vacuum packaging.The nano-emulsion was prepared with konjac glucomannan(KGM),lysozyme(Ly),and Tween 80 as wall materials,and its optimal concentration was determined based on its stability.The effect of wall material composition on the preservation of tender ginger was evaluated by physiochemical and biochemical analyses.The results indicated that the emulsion with 2%GEO was the most stable.Vacuum packaging combined with the KGM+Ly+GEO(KLE)nano-emulsion coating containing 0.5 g of KGM,0.1 g of Ly,0.8 g of Tween 80,and 2 g of GEO per 100 mL of emulsion significantly reduced mass loss rate,and prevented enzymatic browning and texture changes of tender ginger.During storage,the levels of total phenols,total flavonoids,and 6-gingerol were increased,which inhibited the activities of peroxidase,catalase,polyphenol oxidase,and phenylalanine ammonia-lyase in tender ginger.Microbiome analysis indicated that the combined treatment effectively reduced the diversity and richness of bacteria and fungi.The dominant microorganisms in tender ginger coated with the KLE nano-emulsion were Latilactobacillus and Rahnella,and the common spoilage microorganism Mucor in tender ginger was effectively inhibited.

关 键 词：生姜精油 纳米乳液 仔姜 涂膜保藏 微生物组 

分 类 号：TS205.9[轻工技术与工程—食品科学]