食品科学 ›› 2002, Vol. 23 ›› Issue (4): 123-126.
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华淑南, 李共国
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HUA Shu-Nan, LI Gong-Guo
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摘要： 选用壳聚糖作为涂膜剂处理带壳小竹笋，在４℃低温，相对湿度９４％条件下贮藏保鲜２５ｄ。贮藏期间对竹笋的失重率、纤维素和ＶＣ含量以及氨基酸总量进行了测定。试验结果表明：１．５％壳聚糖混入１．０％对羟基苯甲酸乙酯制成的涂膜剂有较好的保鲜效果，抑制失重和纤维素含量增加有明显效果。用同法处理的带壳乌笋保鲜效果比雷笋好。
关键词: 壳聚糖, 竹笋, 涂膜剂, 贮藏
Abstract: Shelly bamboo shoots were soaked in a solution of chitosan to form a coating on their surfaces. The treated shelly bamboo shoot were stored at 4℃ and 96％ RH for 25 days.Weight loss,cellulose,VC and total amino acid were measured during storage.Effect of concentrations of coating agents on shelly bamboo shoot quality was studied and compared.A solution consisting of 1.5％ chitosan mixed with 1.0％ pethylhy droxy benzoate had a better effect on storing shelly bamboo shoot.
Key words: Chitosan , Bamboo shoot , Coating agent , Store
华淑南, 李共国. 壳聚糖涂膜保鲜竹笋研究[J]. 食品科学, 2002, 23(4): 123-126.
HUA Shu-Nan, LI Gong-Guo. Study on Chitosan Coating Effects of Shelly Bamboo Shoots During Storage[J]. FOOD SCIENCE, 2002, 23(4): 123-126.
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