壳聚糖基肉桂精油圣女果保鲜纳米制剂的生物活性评价  

Biological activity evaluation of the nano preparation for the preservation of Saint Mary fruit

作　　者：何姝霖 李明霞[1] 黄进 张永强[1,2] HE Shulin;LI Mingxia;HUANG Jin;ZHANG Yongqiang(College of Plant Protection,Southwest University,Chongqing beibei 400715,China;Chongqing Key Laboratory of Soft-Matter Material Manufacturing,Southwest University,Chongqing beibei 400715,China)

机构地区：[1]西南大学植物保护学院,重庆北碚400715 [2]西南大学软物质材料制造重庆市重点实验室,重庆北碚400715

出　　处：《食品工程》2025年第1期44-49,57,共7页Food Engineering

摘　　要：圣女果在人们生活中非常受欢迎,但因其果皮薄、水分足,属于呼吸跃变型果蔬,在采后易出现腐烂变质,需要对其保鲜方法进行研究。该研究旨在寻找一种天然源的圣女果保鲜纳米制剂,并通过电子鼻识别不同新鲜度的圣女果风味差异。试验期间,定时测定保鲜剂的应用效果,并每隔24h利用称重法测定失重率,每隔48h测量硬度变化,每天采用感官识别对圣女果进行感官品质变化记录,并利用电子鼻技术对试验过程中圣女果气味变化规律进行检测。结果表明,该保鲜剂具有减缓圣女果失重率增加速度,减缓硬度下降速度和有效保持圣女果感官品质的保鲜效果,并且能较大地减少圣女果软化腐烂时所产生的挥发物;圣女果感官品质与电子鼻的响应强度呈负相关,即圣女果评级越低,电子鼻的响应强度越大;1%壳聚糖+0.05%肉桂精油的保鲜纳米制剂保鲜效果最好,具有一定的推广价值。The Saint Mary fruit is very popular in people's daily lives,but it has thin skin and sufficient moisture.It’s belongs to the respiratory climacteric type of fruits and vegetables,which are prone to decay and deterioration after harvesting.Therefore,it is necessary to study preservation methods.The aim of this study is to search for a natural source of virgin fruit preservation nano preparation and identify the flavor differences of Saint Mary fruit with different freshness levels through electronic nose.During the experiment,the application effect of preservatives was regularly measured.The weight loss rate was calculated using the weighing method every 24 h,and the hardness change was measured every 48 h.Sensory quality changes were recorded using sensory recognition every day for the Saint Mary fruit,and electronic nose technology was used to detect the odor change pattern of the Saint Mary fruit during the experiment.This preservative has the effect of slowing down the increase in weight loss rate,slowing down the decrease in hardness,and effectively maintaining the sensory quality of the Saint Mary fruit.It can also significantly reduce the volatile substances produced during the softening and decay of the Saint Mary fruit.There is a negative correlation between the sensory quality of the Saint Mary fruit and the response intensity of the electronic nose.The nano preparation of 1% chitosan+0.05% cinnamon essential oil has intensity of the electronic nose,that is,the lower the rating of the Saint Mary fruit,the greater the response the best preservation effect and has certain promotion value for the preservation of Saint Mary fruit.

关 键 词：圣女果 保鲜纳米制剂 壳聚糖 肉桂精油 电子鼻 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]