柚皮-迷迭香精油及其微胶囊对葡萄的保鲜作用  

Effects of pomelo peel-rosemary essential oil and its microcapsules on grape preservation

作　　者：周亚娟 张秋红[1] 吴慧[1] 余婷[2] 郭训练 屈畅畅 ZHOU Yajuan;ZHANG Qiuhong;WU Hui;YU Ting;GUO Xunlian;QU Changchang(College of Landscape and Architecture,Shangqiu University,Shangqiu 476000,Henan,China;Collaborative Innovation Center for Child Nutrition and Health Development,Chongqing University of Education,Chongqing 400067,China)

机构地区：[1]商丘学院风景园林与建筑学院,河南商丘476000 [2]重庆第二师范学院儿童营养与健康发展协同创新中心,重庆400067

出　　处：《粮食与油脂》2025年第5期72-77,共6页Cereals & Oils

基　　金：河南省教育科学规划项目(2024YB0404);河南省民办教育协会(HNMXL20240860)。

摘　　要：分别以柚皮精油与迷迭香精油为芯材,β-环糊精(β-CD)为壁材,通过包埋法制备不同的微胶囊,探究不同保鲜剂对克伦生葡萄贮藏品质的影响。结果表明:通过微胶囊化技术处理的精油,其保鲜作用明显优于未处理精油组,以柚皮-迷迭香复合精油微胶囊效果最好。与其他组相比,在贮藏至14 d时,复合精油微胶囊处理组的葡萄腐烂率、失重率均处于较低水平,且有效抑制了葡萄硬度、可溶性固形物、可滴定酸和维生素C含量的下降,同时延缓了果实呼吸强度和多酚氧化酶(PPO)活性的上升。采用柚皮-迷迭香精油与β-CD制备的复合微胶囊更有利于保持葡萄的贮藏品质和营养价值。Using pomelo peel essential oil and rosemary essential oil as core material and β-cyclodextrin(β-CD) as wall material, different microcapsules were prepared by embedding method to explore the effects of different preservators on storage quality of Crison grape. The results showed that the preservation effect of essential oil treated by microencapsulation technology was better than that of untreated essential oil, and the effect of pomelo peel-rosemary composite microcapsules was the best. Compared with the other groups, the decay rate and weight loss rate of grape treated by pomelo peel-rosemary composite microcapsules group were at a lower level after 14 d storage, and effectively inhibited the decrease of grape hardness, soluble solids, titratable acids and vitamin C contents, while delayed fruit respiration and polyphenol oxidase(PPO) activity rise. The composite microcapsules prepared by pomelo peel-rosemary essential oil and β-CD were more beneficial to keep the storage quality and nutritional value of grapes.

关 键 词：柚皮 迷迭香 Β-环糊精 微胶囊 葡萄保鲜 

分 类 号：TS201.2[轻工技术与工程—食品科学]