茯苓/花青素/马铃薯淀粉复合膜的制备及其保鲜效果分析  

Preparation of Poria cocos/anthocyanin/potato starch composite film and its preservation effect analysis

作　　者：王恩胜 杨晓聪 张雯雯 雷磊 董云翔 李坤 WANG En-sheng;YANG Xiao-cong;ZHANG Wen-wen;LEI Lei;DONG Yun-xiang;LI Kun(College of Food Science and Technology,Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《粮食与油脂》2025年第2期152-157,162,共7页Cereals & Oils

基　　金：河南省自然科学基金面上项目(242300420173);河南省科技攻关项目(242102230129);河南省高等学校重点科研项目计划(23A550015、24B550017);信阳农林学院国家级科研项目培育基金项目(pyjj20230105);信阳农林学院科技创新团队(XNKJTD-001)。

摘　　要：为开发一种兼具肉类新鲜度智能指示和保鲜的复合膜,将具有抑菌性能的茯苓(PC)和pH颜色响应功能的花青素(AC)与成膜基材明胶(GT)和马铃薯淀粉(PS)共混制备复合膜。结果表明:当马铃薯淀粉1 g、明胶3.5 g、茯苓0.4 g、花青素0.15 g时,复合膜展现出较好的光线阻隔性能、气体阻隔性能、保鲜性能和新鲜度智能指示性能。在4℃条件下,复合膜可将猪肉的货架期延长至9 d,优于未覆膜空白组、聚乙烯(PE)保鲜膜组和PS/GT膜对照组。当复合膜呈浅灰色、浅紫色和微红色时分别对应新鲜肉、次鲜肉和变质肉,可以实现实时、无损地指示猪肉的新鲜度。In order to develop a composite film with intelligent indication of meat freshness and preservation,a composite film was prepared by blending the bacteriostatic performance of Poria cocos(PC)and pH color response function of anthocyanins(AC)with the film forming substrate gelatin(GT)and potato starch(PS).The results showed that when potato starch was 1 g,gelatin was 3.5 g,Poria cocos was 0.4 g and anthocyanin was 0.15 g,the composite film showed better light blocking properties,gas proofness,preservation properties and freshness intelligent indicator properties.Under the condition of 4℃,the composite film could extend the shelf life of pork to 9 d,which was better than the blank group,polyethylene(PE)plastic wrap group and PS/GT film control group.When the composite film was light gray,light purple and slightly red,the pork was fresh meat,second fresh meat and spoiled meat,respectively.The freshness of pork could be indicated in real time and without damage.

关 键 词：花青素 茯苓 保鲜 智能指示 复合膜 

分 类 号：TS206.4[轻工技术与工程—食品科学]