柠檬酸调控的花青素-Fe2＋复合指示标签制备及其在猪肉糜新鲜度监测中的应用

doi:10.7506/spkx1002-6630-20260320-165

食品科学 ›› 2026, Vol. 47 ›› Issue (17): 291-301.doi: 10.7506/spkx1002-6630-20260320-165

柠檬酸调控的花青素-Fe2＋复合指示标签制备及其在猪肉糜新鲜度监测中的应用

王谢羽，刘瑞玲，吴伟杰，房祥军，王冠楠，宋丽丽，陈慧芝，郜海燕

（1.浙江农林大学食品与健康学院，浙江?杭州 311300；2.浙江省农业科学院食品科学研究所，全省生鲜食品智慧物流与加工重点实验室，农业农村部果品采后处理重点实验室，中国轻工业果蔬保鲜与加工重点实验室，浙江?杭州 310021；3.浙江农林大学林业与生物技术学院，浙江?杭州 311300）

出版日期:2026-09-15 发布日期:2026-09-03
基金资助:
“十四五”国家重点研发计划项目（2024YFD2100102）；浙江省基础公益研究计划项目（LY24C200002）；浙江省“三农九方”农业科技协作计划项目（2024SNJF016）

Preparation and Application of Citric Acid-Regulated Anthocyanin-Fe2+ Complex-Based Indicator Labels for Monitoring the Freshness of Minced Pork

WANG Xieyu, LIU Ruiling, WU Weijie, FANG Xiangjun, WANG Guannan, SONG Lili, CHEN Huizhi, GAO Haiyan

(1. College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China; 2. Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Zhejiang Provincial Key Laboratory of Smart Logistics and Processing of Fresh Food, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; 3. College of Forestry and Biotechnology, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China)

Online:2026-09-15 Published:2026-09-03

摘要/Abstract

摘要： 为实现肉类新鲜度的实时、无损监测，本研究以马铃薯氧化羟丙基淀粉与高甲氧基果胶为复合基质，负载蓝靛果花青素-Fe2＋复合物为指示体系，通过柠檬酸调节pH值，制备一种pH值优化型指示标签。系统研究标签在不同pH值条件下的颜色响应特性、挥发性氨敏感性、热稳定性、贮藏稳定性、微观结构及分子相互作用，并将其应用于4 ℃贮藏过程中猪肉糜的新鲜度监测。结果表明，pH 2.5条件下制备的标签（PPB-2.5）在pH 6～8范围内呈现显著的颜色变化（由红色变为紫色），对氨气响应迅速且灵敏，同时在30 d内颜色稳定性良好（ΔE＜5）；该标签具有良好的热稳定性与致密结构，柠檬酸的交联作用增强了分子间相互作用。在实际应用中，PPB-2.5标签的颜色变化与猪肉糜的总挥发性盐基氮含量、pH值及质量损失显著相关（P＜0.05），能够直观反映样品新鲜、次新鲜和腐败3 个等级。本研究可为高灵敏度、高稳定性的肉类包装指示材料开发提供技术参考。

关键词: 智能指示；花青素-Fe2＋复合物；pH值优化；新鲜度；猪肉糜

Abstract: To achieve the real-time and non-destructive monitoring of meat freshness, a series of indicator labels with different pH values adjusted by citric acid were developed using potato oxidized hydroxypropyl starch (POHS) and high-methoxyl pectin (HMP) as the composite matrix and a Lonicera caerulea anthocyanin-Fe2+ complex as the indicator system. The color response behavior of the indicator labels under different pH conditions and their sensitivity to ammonia vapor, thermal stability, storage stability, microstructure, and molecular interactions were systematically investigated. The indicator labels were further applied to monitor the freshness of minced pork during storage at 4 ℃. The results showed that the label prepared at pH 2.5 (PPB-2.5) exhibited an obvious color change from red to purple within the pH range of 6–8. It responded rapidly and sensitively to ammonia and maintained good color stability during 30 days of storage (ΔE < 5). In addition, the indicator label showed good thermal stability and a compact microstructure, while the crosslinking effect of citric acid enhanced intermolecular interactions within the matrix. In practical application, the color change of the PPB-2.5 label was significantly correlated with the total volatile basic nitrogen (TVB-N) content, pH, and mass loss of minced pork (P < 0.05), indicating that the label could visually reflect three quality classes: fresh, semi-fresh and spoiled. This study provides a technical reference for developing highly sensitive and stable intelligent indicator materials for meat packaging.

Key words: intelligent indicator; anthocyanin-Fe2+ complex; pH optimization; freshness; minced pork

中图分类号:

TS206.4

王谢羽，刘瑞玲，吴伟杰，房祥军，王冠楠，宋丽丽，陈慧芝，郜海燕. 柠檬酸调控的花青素-Fe2＋复合指示标签制备及其在猪肉糜新鲜度监测中的应用[J]. 食品科学, 2026, 47(17): 291-301 https://doi.org/10.7506/spkx1002-6630-20260320-165

WANG Xieyu, LIU Ruiling, WU Weijie, FANG Xiangjun, WANG Guannan, SONG Lili, CHEN Huizhi, GAO Haiyan. Preparation and Application of Citric Acid-Regulated Anthocyanin-Fe2+ Complex-Based Indicator Labels for Monitoring the Freshness of Minced Pork[J]. FOOD SCIENCE, 2026, 47(17): 291-301 https://doi.org/10.7506/spkx1002-6630-20260320-165

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柠檬酸调控的花青素-Fe2＋复合指示标签制备及其在猪肉糜新鲜度监测中的应用

Preparation and Application of Citric Acid-Regulated Anthocyanin-Fe2+ Complex-Based Indicator Labels for Monitoring the Freshness of Minced Pork

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