摘要
为了研究壳聚糖/纳米SiOx(CTSS)复合保鲜剂性能的衰减,采用流延法制备研究壳聚糖/纳米SiOx复合膜,并分别放置于4、14、24、34、44℃恒温环境中24 h,测定其pH值、氧气透过系数(OP)、二氧化碳透过系数(CP)和水蒸气透过系数(WVP)以及对青霉、酵母菌的抑菌性;同时,在4℃条件下,用CTSS和CTS分别涂膜处理草莓,并测定草莓腐烂率。结果表明:低温4℃贮藏10 d后,CTSS膜处理的草莓比CTS膜组腐烂指数降低了21.4%;纳米SiOx/壳聚糖复合膜随着放置温度的提高,pH值上升;复合膜OP、CP和WVP增大,44℃比4℃的OP、CP和WVP分别增加了13.02、27.54、25.56 mg/cm2·d;对酵母、青霉的抗菌性能减弱;壳聚糖/纳米SiOx复合膜对气体分子的通透阻力减小,从而导致壳聚糖/纳米SiOx复合保鲜剂性能降低。
In order to study the attenuation properties of the composite chitosan/nano-SiOx solution（CTSS）, they were placed at 4, 14, 24, 34, 44 ℃, then were prepared by flow casting method. The pH value, the oxygen permeability（OP）, carbon dioxide permeability（CP） and water permeability of the prepared CTSS/nano-SiOx film were examined. The CTSS composite preservation agent was placed in the constant temperature of 25 ℃ and and the antibacterial properties of Penicillium, yeast at different temperatures were examined. The results show that after 10 d storage at 4 ℃, the decay index of strawberries was 21.4% lower than that of the Hongyan strawberry coated with CTS. In comparison with the CTSS coating placed at 4 ℃, the OP, CP and WVP of CTSS coating which were placed at 44 ℃ were increased respectively13.02, 27.54, 25.56 mg/cm2·d; the pH value increased, and the antibacterial properties of Penicillium, yeast decreased. Permeability of preservative film to gas molecules was reduced, resulting inthe attenuation of preservation properties of chitosan composite solution.
出处
《食品科技》
CAS
北大核心
2014年第8期238-242,共5页
Food Science and Technology
基金
国家自然科学基金项目(31060299)
