长角豆胶复合涂膜保鲜剂常温保鲜荔枝的研究

食品科学 ›› 2008, Vol. 29 ›› Issue (10): 615-618.

长角豆胶复合涂膜保鲜剂常温保鲜荔枝的研究

郭守军, 杨永利, 袁丹霞, 谢秋玲, 黄荣城, 蔡镇钊

韩山师范学院生物系；暨南大学生物工程研究所；

出版日期:2008-10-15 发布日期:2011-12-08

Study on Preservation of Litchi with Compound Coating Antistaling Agent of Locust Bean Gum at Room Temperature

GUO Shou-Jun, YANG Yong-Li, YUAN Dan-Xia, XIE Qiu-Ling, HUANG Rong-Cheng, CAI Zhen-Zhao

1.Department of Biology,Hanshan Normal University,Chaozhou 521041,China; 2. Bioengineering Research Institute,Jinan University,Guangzhou 510632,China

Online:2008-10-15 Published:2011-12-08

摘要/Abstract

摘要： 本实验以长角豆胶与黄原胶复配胶为涂膜基质,CMC-Na、柠檬酸和吐温80等为成膜助剂,配以丁香、艾叶和大黄等具有抗菌作用的中草药制剂,配制成中草药复合涂膜保鲜剂,研究了常温(均温30.50℃)下该复合涂膜保鲜剂对荔枝品质变化的影响。结果表明:常温下经该保鲜剂涂膜保鲜的荔枝与对照组相比,果实腐烂率、失重率明显降低,呼吸强度、PPO活性及营养成分的消耗被抑制,延缓了果实的衰老过程。

关键词: 长角豆胶, 复合涂膜保鲜剂, 荔枝, 保鲜, 常温

Abstract: In this study,the preservation effects of compound coating antistaling agent of locust bean gum on litchi at room temperature (30.5 ℃) were investigated. The antistaling agent was composed of locust bean gum with xanthan gum for the coating matrix,CMC-Na,citric acid and Tween 80 as film-forming additives,and the Chinese medicinal herb preparation such as clove,Artemisia leaf and rhubarb. The results showed that compared with the control group at room temperature,the rotting rate and weight lost rates of the litchi preserved by the compound coating antistaling agent are lowed obviously,the respiration rate,PPO activity and consumption of nutrient content are inhibited,and the senescence process is suspended during storage.

Key words: locust bean gum, compound coating antistaling agent, litchi, preservation, room temperature

郭守军, 杨永利, 袁丹霞, 谢秋玲, 黄荣城, 蔡镇钊. 长角豆胶复合涂膜保鲜剂常温保鲜荔枝的研究[J]. 食品科学, 2008, 29(10): 615-618.

. Study on Preservation of Litchi with Compound Coating Antistaling Agent of Locust Bean Gum at Room Temperature[J]. FOOD SCIENCE, 2008, 29(10): 615-618.

[1]	李佳艺，陈赛，刘永乐，俞健，李向红，黄轶群，王发祥. 壳聚糖复合保鲜对草鱼肌肉品质变化的影响[J]. 食品科学, 2021, 42(7): 220-225.
[2]	赵馨馨，宁明，张琴，蔡文超，单春会，唐凤仙. 引起哈密瓜采后腐败变质的病原菌分离鉴定[J]. 食品科学, 2021, 42(6): 325-335.
[3]	秦丹丹，吴琼，白洋，曹慧馨，刘梦林. 黑木耳多糖/壳聚糖可食性复合膜的制备及对鲜牛肉的保鲜效果[J]. 食品科学, 2021, 42(5): 246-251.
[4]	钟强，董春晖，黄志博，包璐莹，夏秀芳. 酸性电解水保鲜机理及其在水产品中应用效果的研究进展[J]. 食品科学, 2021, 42(5): 288-295.
[5]	刘容，崔媛媛. UV-C照射与壳聚糖涂膜对鲜切淮山的保鲜效果[J]. 食品科学, 2021, 42(3): 289-295.
[6]	张添添，陈启明，赵黎明，姜舒文，陈涛. 生物基聚丁内酰胺肠衣膜的性能分析[J]. 食品科学, 2021, 42(3): 236-242.
[7]	叶爽，陈璁，高虹，范秀芝，殷朝敏，姚芬，冯翠萍，史德芳. γ射线辐照对香菇采后贮藏过程中水分特性及理化指标的影响[J]. 食品科学, 2021, 42(17): 91-97.
[8]	曾诗娴，赵孝玲，左进华，闫志成，史君彦，王清，崔京春，隋媛. 曲酸处理对娃娃菜采后褐变的影响[J]. 食品科学, 2021, 42(17): 241-247.
[9]	陈磊，黄杰，杨瑞，周忠雨，毕秀芳，刘晓翠. 臭氧结合气调包装对毛竹笋的保鲜作用[J]. 食品科学, 2021, 42(15): 200-205.
[10]	苏德森，郑云云，陈自强，吴建衍，黄崇耀. 咪鲜胺及其代谢物2,4,6-三氯苯酚在金柑防腐保鲜贮藏中的残留动态及风险评估[J]. 食品科学, 2021, 42(14): 315-319.
[11]	王明，张家涛，周斌，丁洁，徐赵萌，孙彤. 丁香酚复合保鲜剂对腐败希瓦氏菌的抗菌作用机制[J]. 食品科学, 2021, 42(13): 10-16.
[12]	罗华彬，盛珍珍，司永利，陈燕婷，林露，高星，杨文鸽. 超高压处理对冷藏带鱼鱼丸保鲜效果的影响[J]. 食品科学, 2021, 42(1): 157-162.
[13]	李敏涵，李洪军，李少博，余思洁，贺稚非. 抗冻保护剂在肉品及水产品贮藏保鲜中的应用研究进展[J]. 食品科学, 2021, 42(1): 294-301.
[14]	孙若兰，肖靓，易有金，邓后勤，辛晓菲，朱利红，桑毅媛，方正初. 双孢蘑菇采后贮藏保鲜研究进展[J]. 食品科学, 2021, 42(1): 333-340.
[15]	周志强，马金菊，甘瑾，李坤，李凯，张雯雯，涂行浩，杜丽清，张弘. 漂白紫胶/单宁酸复配涂膜对芒果常温贮藏的保鲜效果[J]. 食品科学, 2020, 41(9): 145-152.