| 壳聚糖涂膜包装对鲜切莴苣保鲜效果的研究 |
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| 引用本文： | 杜传来,郁志芳,王佳红,周娴.壳聚糖涂膜包装对鲜切莴苣保鲜效果的研究[J].包装与食品机械,2005,23(2):11-14. |
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| 作者姓名： | 杜传来 郁志芳 王佳红 周娴 |
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| 作者单位： | 安徽技术师范学院工程技术系,安徽,凤阳,233100;南京农业大学食品科技学院,江苏,南京,210095;南京农业大学食品科技学院,江苏,南京,210095 |
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| 基金项目： | 安徽技术师范学院校科研和教改项目 |
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| 摘 要： | 以壳聚糖为成膜剂,4%的柠檬酸为溶剂配制成壳聚糖成膜液,再加入硬脂酸为增塑剂,同时加入抗坏血酸等添加剂,用浸渍的方法在鲜切莴苣表面形成壳聚糖膜,然后使其在0～4℃环境下保存5天,通过测定莴苣的硬度、多酚氧化酶(PPO)活性、过氧化物酶(POD)的活性、褐变强度(BD)、叶绿素的含量等指标进行保鲜效果分析。研究表明:用2%壳聚糖涂膜对鲜切莴苣具有良好的保鲜效果。
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| 关 键 词： | 壳聚糖 涂膜 包装 鲜切 莴苣 保鲜 |
| 文章编号： | 1005-1295(2005)02-0011-04 |
| 修稿时间： | 2005年3月7日 |
Studied on the Preservation Effect of Fresh-cut Lactuca Satival Packaged Chitosan Coating |
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| DU Chuan-lai,YU Zhi-fang,WANG Jia-hong,ZHOU Xian.Studied on the Preservation Effect of Fresh-cut Lactuca Satival Packaged Chitosan Coating[J].Packaging and Food Machinery,2005,23(2):11-14. |
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| Authors: | DU Chuan-lai YU Zhi-fang WANG Jia-hong ZHOU Xian |
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| Abstract: | The chitosan solution as film-forming agent was prepared by adding chitosan to 4% citric acid solution. Adding stearic acid as the plasticizer and ascorbic acid as additive,etc. And then, chitosan coating was formed to fresh lettuce. The effect of Lactuca satival preservation for 5 days under 4 degrees Centigrade was analysed, through testingthehardnessofthelettuce,polyphenoloxidaseactivation,peroxideenzyme(POD)activation,browningdegree(BD),contentofchlorophyll,etc. The results showed 2% chitosan coating for fresh-cut lettuce had better effect. |
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| Keywords: | chitosan coating packaging fresh-cut Lactuca satival preservation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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