纳米TiO2/玉米淀粉复合涂膜对圣女果保鲜效果的研究

doi:10.7506/spkx1002-6630-201012060

食品科学 ›› 2010, Vol. 31 ›› Issue (12): 255-259.doi: 10.7506/spkx1002-6630-201012060

纳米TiO2/玉米淀粉复合涂膜对圣女果保鲜效果的研究

宋贤良，叶盛英，黄苇，周奕

华南农业大学食品学院

收稿日期:2009-08-27 修回日期:2010-02-02 出版日期:2010-06-15 发布日期:2010-12-29
通讯作者: 宋贤良 E-mail:songxlscau@scau.edu.cn
基金资助:
广东省自然科学基金项目(8151064201000032)

Fresh-Keeping Effect of Nano-Titania/Corn Starch Compound Coating on Cherry Tomato

SONG Xian-liang，YE Sheng-ying，HUANG Wei，ZHOU Yi

College of Food Science, South China Agricultural University, Guangzhou 510642, China

Received:2009-08-27 Revised:2010-02-02 Online:2010-06-15 Published:2010-12-29
Contact: SONG Xian-liang E-mail:songxlscau@scau.edu.cn

摘要/Abstract

摘要：

通过高效分散剂和超声波分散技术，将纳米TiO2 均匀分散在玉米淀粉涂膜液中，对圣女果进行涂膜处理，探讨其对贮藏过程中果实失重率、可溶性固形物含量、硬度、腐烂率、VC 含量及总酸含量变化的影响，以研究纳米TiO2/ 玉米淀粉复合涂膜液对圣女果涂膜保鲜的效果。结果表明：随着复合涂膜液中纳米TiO2 用量的增加，圣女果的失重率、可溶性固形物含量和腐烂率是先减小后增大，而硬度、VC 含量和总酸含量则呈现先增大后减小的变化规律。纳米TiO2 用量为0.025%(m/m，以玉米淀粉的质量为基准)时的保鲜效果最好，涂膜后的圣女果在室温(25℃)贮藏11d，其失重率、可溶性固形物含量、腐烂率分别比对照组降低了28.6%、12.7%、78.8%，硬度、VC 含量、总酸含量分别是对照组的1.33、1.12、1.34 倍。说明纳米TiO2 在水果涂膜保鲜方面具有一定的应用前景。

关键词: 纳米TiO2, 玉米淀粉, 圣女果, 保鲜

Abstract:

Polyvinyl pyrrolidone (PVP), a highly effective dispersant, and ultrasonic technique were used for the homogeneous dispersion of nano-titania in corn starch paste to yield a compound coating. The coating was used to treat cherry tomato and the weight loss, the contents of soluble solids, VC and total acid, hardness and percentage of rotten fruits of treated cherry tomato during storage were periodically measured in order to investigate its fresh-keeping effect. The results showed that with increasing amount of added nano-titania, weight loss, soluble solid content and percentage of rotten fruits first decreased and then increased, but hardness and the contents of VC and total acid displayed an opposite change pattern. The compound coating with added nano-titania at 0.025% (m/m, on the basis of the dry weight of corn starch) showed the best fresh-keeping effect on cherry tomato; the weight loss, soluble solid content and percentage of rotten fruits of cherry tomato treated with it after 11 days of storage were reduced by 28.6%, 12.7% and 78.8%, respectively, when compared with untreated cherry tomato, whereas hardness and the contents of VC and total acid exhibited 1.33-, 1.12- and 1.34-fold increases, respectively. Our findings suggest that nano-titania appear to have the potential to be applied for the fresh-keeping of fruits.

Key words: nano-titania, corn starch, cherry tomato, fresh-keeping

中图分类号:

TS255.3

宋贤良，叶盛英，黄苇，周奕. 纳米TiO2/玉米淀粉复合涂膜对圣女果保鲜效果的研究[J]. 食品科学, 2010, 31(12): 255-259.

SONG Xian-liang，YE Sheng-ying，HUANG Wei，ZHOU Yi. Fresh-Keeping Effect of Nano-Titania/Corn Starch Compound Coating on Cherry Tomato[J]. FOOD SCIENCE, 2010, 31(12): 255-259.

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纳米TiO2/玉米淀粉复合涂膜对圣女果保鲜效果的研究

Fresh-Keeping Effect of Nano-Titania/Corn Starch Compound Coating on Cherry Tomato

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