食品科学 ›› 2025, Vol. 46 ›› Issue (15): 306-286.doi: 10.7506/spkx1002-6630-20250225-138

• 包装贮运 • 上一篇    下一篇

茜素-虫胶红酸智能指示标签的制备及其对基围虾新鲜度的监测

郭星串,房祥军,刘瑞玲,吴伟杰,缪文华,韩延超,牛犇,沈超怡,陈慧芝,郜海燕   

  1. (1.浙江海洋大学食品与药学学院,浙江 舟山 316022;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)
  • 出版日期:2025-08-15 发布日期:2025-07-22
  • 基金资助:
    “十四五”国家重点研发计划重点专项(2024YFD2100102;2021YFD2100504); 浙江省“尖兵”“领雁”研发攻关计划项目(2023C02006); 宁波市第一批重大科技攻关暨“揭榜挂帅”项目(2023Z123)

Preparation and Application of Alizarin-Laccaic Acid Smart Indicator Label for Monitoring Metapenaeus ensis Freshness

GUO Xingchuan,, FANG Xiangjun, LIU Ruiling, WU Weijie, MIAO Wenhua, HAN Yanchao, NIU Ben, SHEN Chaoyi, CHEN Huizhi, GAO Haiyan   

  1. (1. Food and Pharmacy College, Zhejiang Ocean University, Zhoushan 316022, China; 2. Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China)
  • Online:2025-08-15 Published:2025-07-22

摘要: 以羧甲基纤维素(carboxymethyl cellulose,CMC)、聚乙烯醇(polyvinyl alcohol,PVA)为基材,通过添加天然色素虫胶红酸(laccaic acid,LA)、茜素(alizarin,ALI)制备得到智能指示标签。利用LA和ALI的共色作用的原理,得到更好的显色效果和稳定性,最终应用于基围虾的新鲜度监测。通过分析比较LA、ALI、ALI/LA的添加情况对标签的微观形貌、热力学特性、显色效应等相关指标的影响,研究天然色素智能指示标签无损、实时监测基围虾新鲜度的可行性,避免传统化学指示剂过多使用危害人体健康和单一天然色素稳定性差、颜色变化不明显等问题。结果表明:ALI和LA的共同使用使标签材料内部结构致密性提高,热稳定性增强,在pH 4~13范围能够很好地呈现不同的颜色变化。与单一色素指示标签相比,CMC/PVA/ALI/LA指示标签在基围虾4、25 ℃贮藏期间能够准确监测到新鲜、次新鲜和腐败3 种阶段,颜色从浅黄色转为紫色,ΔE值扩大至22.20±0.42(4 ℃、8 d)和38.89±0.72(25 ℃、48 h),ΔE值与pH值和总挥发性盐基氮含量呈现显著正相关(P<0.05)。因此,CMC/PVA/ALI/LA智能指示标签能够有效监测基围虾4、25 ℃贮藏期间的新鲜度变化。

关键词: 混合天然色素;基围虾;新鲜度;智能指示;pH值敏感型

Abstract: A smart indicator label for monitoring the freshness of Metapenaeus ensis was prepared using a mixture of carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA) as substrate with the natural colorants laccaic acid (LA) and alizarin (ALI) added. By taking advantage of the co-pigmentation between LA and ALI, good color development performance and stability were achieved, enabling freshness monitoring of M. ensis. To avoid the problems of the health harms caused by the overuse of traditional chemical indicators and the poor stability and minimal color changes of natural colorants when used singly, the feasibility of applying natural colorant-based smart indicator labels for real-time non-destructive testing of the freshness of M. ensis was evaluated by comparative analysis of the effects of incorporating LA, ALI and their mixture on the microscopic morphology, thermodynamic properties, and color development performance of labels. The results showed that with the joint use of ALI and LA, the internal structure of the label material was denser, the thermal stability was enhanced, and it presented different color variations well in the pH range of 4–13. Compared with single-pigment indicator labels, the CMC/PVA/ALI/LA indicator label could accurately discriminate among fresh, semi-fresh and spoiled M. ensis during storage at 4 and 25 ℃, turning from light yellow to purple; ΔE values increased to 22.20 ± 0.42 and 38.89 ± 0.72 when used to detect shrimp stored at 4 ℃ for 8 days and at 25 ℃ for 48 h, respectively, which demonstrated a significant positive correlation (P < 0.05) with pH and total volatile basic nitrogen (TVB-N) content. Therefore, the smart indicator label could effectively monitor the changes in freshness of M. ensis during storage at 4 and 25 ℃.

Key words: mixed natural pigments; Metapenaeus ensis; freshness; smart indicator; pH sensitive

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