食品科学 ›› 2019, Vol. 40 ›› Issue (13): 267-273.doi: 10.7506/spkx1002-6630-20180706-083

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不同基材复配紫薯花青素制备智能指示膜及其应用

蒋光阳,肖力源,王章英,陈安均,吴贺君,张志清   

  1. 1.四川农业大学食品学院,四川 雅安 625014;2.广东省农业科学院作物研究所,广东 广州 510000
  • 出版日期:2019-07-15 发布日期:2019-07-23
  • 基金资助:
    广东省应用型科技研发专项(2016B020233003);广东省应用型科技研发专项(060H0304)

Development and Application of Intelligent Indicator Films Using Blended Film-Forming Solutions Combined with Purple Sweet Potato Anthocyanins

JIANG Guangyang, XIAO Liyuan, WANG Zhangying, CHEN Anjun, WU Hejun, ZHANG Zhiqing   

  1. 1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;2. Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510000, China
  • Online:2019-07-15 Published:2019-07-23

摘要: 以马铃薯淀粉(starch,S)、羧甲基纤维素钠(carboxymethyl-cellulose sodium,CMC)以及魔芋葡甘露聚糖(konjac glucomannan,KMG)两两互配为成膜基材,紫薯花青素(P)作为新鲜度指示剂,制备智能指示膜,比较KMG/S/P(KSP)、S/CMC/P(SCP)、KMG/CMC/P(KCP)3 种智能指示膜的力学性能、水分质量分数、水溶性、微观结构、相容性及稳定性等的差异,并运用鱼肉进行初步应用评价。结果表明:SCP膜的抗拉伸强度最高((15.39±1.15)MPa)、水溶性最低((24.17±1.21)%),且颜色稳定性好;而KCP膜断裂伸长率最大((44.79±1.43)%);扫描电子显微镜观察结果表明不同智能指示膜微观结构差异明显,其中SCP膜横切面光滑紧密。利用SCP检测鱼肉新鲜度,25 ℃下鱼肉贮藏24 h后挥发性盐基氮含量达15.2 mg/100 g,已经开始腐败,此时智能指示膜显示出浅红色,48 h后变为浅蓝色。因此,SCP膜适合新鲜度检测,且运用紫薯花青素开发稳定的指示膜有良好的应用前景。

关键词: 智能指示膜, 紫薯花青素, 马铃薯淀粉, 羧甲基纤维素钠, 魔芋葡甘露聚糖

Abstract: Intelligent indicator films were prepared by using binary combinations of starch (S), carboxymethyl cellulose (CMC), and konjac glucomannan (KGM) as film-forming agents and anthocyanins from purple sweet potato (P) as a freshness indicator. The mechanical properties, moisture content, aqueous solubility, microstructure, compatibility, and stability of the intelligent indicator films were determined and compared, and their application for detecting fish freshness was assessed. The results showed that the starch/CMC composite film had the highest tensile strength (15.39 ± 1.15) MPa, the lowest water content (24.17 ± 1.21)%, and the best stability of color. The KGM/CMC film had the best elongation (44.79 ± 1.43)%. Scanning electron microscopic examination showed that the microstructure of these films varied greatly, and the cross section of the starch/CMC composite film was smooth and tight. Furthermore, the starch/CMC film was used to identify the freshness of fish stored at 25 ℃. The total volatile basic nitrogen (TVB-N) content was 15.2 mg/100 g after 24 h, indicating the occurrence of fish spoilage. At the same time, the color of the intelligent indicator film was light red and eventually changed into light blue after 48 h. These results indicate that the starch/CMC film is more suitable for freshness detection, and purple sweet potato anthocyanins show promise for developing stable indicator films.

Key words: intelligent indicator film, purple sweet potato anthocyanins, potato starch, carboxymethyl cellulose, konjac glucomannan

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