食品科学 ›› 2020, Vol. 41 ›› Issue (11): 207-213.doi: 10.7506/spkx1002-6630-20190623-263

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姜辣素和原位合成SiOx共改性魔芋甘聚糖/壳聚糖复合涂膜对生姜的保鲜性能

张璇,葛永红,王健源,门衍玉,孙彤,励建荣   

  1. (1.渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁省食品安全重点实验室,辽宁 锦州 121013;2.中粮麦芽(大连)有限公司,辽宁 大连 116200)
  • 出版日期:2020-06-15 发布日期:2020-06-22
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400805);国家自然科学基金面上项目(31371858)

Preservation Effect of KGM/CS Composite Coatings Modified by Gingerin and In Situ Synthesized SiOx on Ginger Rhizomes

ZHANG Xuan, GE Yonghong, WANG Jianyuan, MEN Yanyu, SUN Tong, LI Jianrong   

  1. (1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. COFCO Malt (Dalian) Co. Ltd., Dalian 116200, China)
  • Online:2020-06-15 Published:2020-06-22

摘要: 为延长生姜的货架期,获得具有优良抗菌、保鲜性能的复合涂膜,本实验采用流延法制备了魔芋甘聚糖(konjac glucomannan,KGM)和壳聚糖(chitosan,CS)复合涂膜,并用姜辣素和原位合成纳米硅基氧化物(SiOx)对其进行改性,采用扫描电子显微镜、X射线衍射和傅里叶变换红外光谱仪对涂膜进行了表征分析,测定了其理化性能。以生姜为保鲜对象,研究了复合涂膜的微观结构和理化性能对其保鲜性能的影响。结果表明:加入姜辣素后,复合涂膜的断裂伸长率由30.70%提高到34.81%(P<0.05),拉伸强度由17.97 MPa提高到24.41 MPa(P<0.05),而O2、CO2透过量无显著变化(P>0.05),水蒸气透过量显著降低(P<0.05)、透光性明显降低;继续加入原位合成纳米SiOx后,复合涂膜的断裂伸长率提高到38.82%,拉伸强度提高到28.72 MPa,O2和CO2透过量显著提高(P<0.05),水蒸气透过量无显著变化(P>0.05),而透光性略有下降。复合涂膜处理降低了生姜贮藏过程中的质量损失率、总酚和类黄酮的含量,抑制了可溶性总糖质量分数的减少,从而使生姜货架期延长,且姜辣素和原位合成纳米SiOx共改性复合涂膜对生姜的保鲜性能更优。

关键词: 生姜, 壳聚糖, 魔芋甘聚糖, 复合涂膜, 保鲜

Abstract: In order to extend the shelf life of ginger and obtain a composite coating film with excellent antibacterial and preservative properties, composite coatings of chitosan (CS) and konjac glucomannan (KGM) were prepared by casting method, and modified by gingerin and in situ synthesized nano-SiOx. The composite coatings were characterized by scanning electronic microscopy, X-Ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR) and their physicochemical properties were measured. The influence of the microstructure and physiochemical properties of the composite coatings on their preservation effect on ginger was explored. The results showed that after the addition of gingerin, the elongation at break of the composite coating was increased from 30.70% to 34.81% (P < 0.05), and tensile strength from 17.97 to 24.41 MPa (P < 0.05). While O2, CO2 and light transmittance did not change significantly (P > 0.05), water vapor transmittance was significantly reduced (P < 0.05). After subsequent addition of in situ synthesized nano-silicon based oxide (SiOx), the elongation at break of the composite coating film was increased to 38.82%, and tensile strength to 28.72 MPa (P < 0.05). Both O2 and CO2 transmittance increased significantly (P < 0.05), and light transmittance decreased slightly, whereas water vapor transmission rate did not change significantly (P > 0.05). KGM/CS composite coatings reduced mass loss, the contents of total phenolic compounds and flavonoids in ginger rhizomes during storage. Meanwhile, KGM/CS inhibited the decrease of soluble sugar, and extended the shelf-life. The composite coatings co-modified by gingerin and in situ synthesized nano-SiOx had better preservation properties as compared to either modifier alone.

Key words: ginger, chitosan, konjac glycosan, composite coating, preservation

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