留兰香环糊精抑菌缓释功能改性对聚丙烯基薄膜包装性能及乳化香肠货架期的影响

doi:10.7506/spkx1002-6630-201811038

食品科学 ›› 2018, Vol. 39 ›› Issue (11): 241-246.doi: 10.7506/spkx1002-6630-201811038

留兰香环糊精抑菌缓释功能改性对聚丙烯基薄膜包装性能及乳化香肠货架期的影响

贾晓云，张顺亮，刘文营，李迎楠，赵燕，杨凯，王乐，李享，王守伟，成晓瑜*

中国肉类食品综合研究中心，北京食品科学研究院，肉类加工技术北京市重点实验室，北京 100068

出版日期:2018-06-15 发布日期:2018-06-06
基金资助:
“十二五”国家科技支撑计划项目（2015BAD28B01）；“十三五”国家重点研发计划重点专项（2016YFD0401503）；公益性行业（农业）科研专项（201303082）

Effect of Incorporation of Spearmint Extract Microencapsulated with β-Cyclodextrin on Properties of Polypropylene Packaging Films and Emulsion Sausage Shelf Life

JIA Xiaoyun, ZHANG Shunliang, LIU Wenying, LI Yingnan, ZHAO Yan, YANG Kai, WANG Le, LI Xiang, WANG Shouwei, CHENG Xiaoyu*

Beijing Key Laboratory of Meat Processing Technology, Beijing Academy of Food Sciences, China Meat Research Center, Beijing 100068, China

Online:2018-06-15 Published:2018-06-06

摘要/Abstract

摘要： 以聚丙烯（polypropylene，PP）为基材，留兰香（spearmint，S）提取物为抑菌物质，β-环糊精（β-cyclodextrin，β-CD）为缓释层，采用挤出吹塑制备PP型、S/PP型、S-β-CD/PP型薄膜包装袋，用于包装乳化香肠，并以薄膜的厚度、力学性能、透光率、水蒸气透过率、抑菌性能及25 ℃贮藏环境下香肠的色泽、pH值、硫代巴比妥酸含量、菌落总数等作为指标，评价功能性抗菌缓释薄膜的保鲜效果及乳化香肠的货架期。结果表明：β-CD 作为包埋介质可以极大地减少薄膜加工过程中温度对留兰香物质有效成分的破坏；质量分数1% S-β-CD/PP薄膜可以持续并稳定地起到抑菌效果，延长乳化香肠货架期至50 d。本实验结果为肉制品包装材料研究提供了新的思路。

关键词: 缓释, 抗菌膜, 货架期, 乳化香肠, 留兰香

Abstract: In this paper, we prepared polypropylene (PP) films as the membrane material and PP films incorporated with spearmint extract as an antibacterial agent (S/PP) and spearmint extract microencapsulated with β-cyclodextrin (β-CD) as a sustained-release layer (S-β-CD/PP) by extrusion blow molding. The thickness, mechanical properties, light transmittance, water vapor transmittance and antimicrobial properties of these films were compared and their effects on preserving the quality and extending the shelf life of emulsion sausage were evaluated by monitoring changes in the color, pH, thiobarbituric acid value and total bacterial count of sausages during storage at 25 ℃. The results indicated that β-CD as an embedding medium could greatly protect the active ingredients of spearmint extract from being damaged during film processing. The 1% S-β-CD/PP film had sustainable and stable antibacterial effect, extending the shelf life of emulsion sausage to 50 days. The results of this study can provide new ideas for the development of meat packaging material.

Key words: sustained release, antibacterial film, shelf-life, emulsion sausage, spearmint

中图分类号:

TS206.4

贾晓云，张顺亮，刘文营，李迎楠，赵燕，杨凯，王乐，李享，王守伟，成晓瑜. 留兰香环糊精抑菌缓释功能改性对聚丙烯基薄膜包装性能及乳化香肠货架期的影响[J]. 食品科学, 2018, 39(11): 241-246.

JIA Xiaoyun, ZHANG Shunliang, LIU Wenying, LI Yingnan, ZHAO Yan, YANG Kai, WANG Le, LI Xiang, WANG Shouwei, CHENG Xiaoyu. Effect of Incorporation of Spearmint Extract Microencapsulated with β-Cyclodextrin on Properties of Polypropylene Packaging Films and Emulsion Sausage Shelf Life[J]. FOOD SCIENCE, 2018, 39(11): 241-246.

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留兰香环糊精抑菌缓释功能改性对聚丙烯基薄膜包装性能及乳化香肠货架期的影响

Effect of Incorporation of Spearmint Extract Microencapsulated with β-Cyclodextrin on Properties of Polypropylene Packaging Films and Emulsion Sausage Shelf Life

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