精油-壳聚糖复合涂膜对紫薯的保鲜效果  

Preservation effects of essential oil-chitosan composite coating on purple sweet potatoes

作　　者：刘绪 申建琼 廖文 陈璇 李怡瑶 高丁莉 LIU Xu;SHEN Jianqiong;LIAO Wen;CHEN Xuan;LI Yiyao;GAO Dingli(College of Chemistry and Life Science,Chengdu Normal University,Chengdu 611100,Sichuan,China;Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources,Chengdu 611100,Sichuan,China)

机构地区：[1]成都师范学院化学与生命科学学院,四川成都611100 [2]特色园艺生物资源开发与利用四川省高校重点实验室,四川成都611100

出　　处：《粮食与油脂》2025年第5期78-83,共6页Cereals & Oils

基　　金：四川省科技厅重点研发项目(2022YFN0059);大学生创新创业项目(S202414389019、S202414389029)。

摘　　要：选用薄荷精油与不同添加量的壳聚糖和单甘脂进行配比制备精油-壳聚糖复合涂膜,研究其对紫薯的保鲜效果。在单因素试验基础上,以感官评分为指标,通过正交试验优化涂膜配方,并研究其对贮藏期间紫薯品质的影响。结果表明:以体积分数0.5%乙酸溶液体积为基准,最佳涂膜配方为壳聚糖添加量0.015 g/mL、薄荷精油添加量0.5%、单甘脂添加量0.003 g/mL。在此条件下制得的涂膜使贮藏35 d紫薯的感官评分达到26.20±0.45,失重率降低了7.4%,可溶性固形物含量损失降低了2.9%,且使多酚氧化酶活性基本保持不变,表明其对紫薯具有较好的保鲜效果。The essential oil-chitosan composite coating was prepared by mixing peppermint essential oil with different addition amounts of chitosan and monoglyceride, and its preservation effects on purple sweet potatoes were studied. Based on single factor experiments, sensory scores was used as an indicator, the coating formula was optimized by orthogonal experiment, and its effects on the quality of purple sweet potatoes during storage were studied. The results showed that based on the volume of volume fraction 0.5 % acetic acid solution, the optimal coating formula was 0.015 g/mL of chitosan, 0.5 % of peppermint essential oil, and 0.003 g/mL of monoglyceride. Under these conditions, the prepared coating achieved a sensory score of 26.20±0.45 for the stored purple sweet potatoes after 35 d, reduced the weight loss rate by 7.4 %, decxeased soluble solid content loss by 2.9 %, and the polyphenol oxidase activity remained largely unchanged, indicating its good preservation effect on purple sweet potatoes.

关 键 词：壳聚糖 薄荷精油 紫薯 涂膜保鲜 

分 类 号：TS201.2[轻工技术与工程—食品科学]