摘要
采用纳米SiOx对壳聚糖进行改性得到复合涂膜,考察水蒸汽透过率、氧气透过率及抑菌性等指标。用改性后的壳聚糖对果蔬涂膜保鲜,并测试室温下的VC含量、保鲜时间和好果率。结果表明:壳聚糖纳米SiOx复合膜(CTS-SiOx)与壳聚糖单膜(CTS)相比,其水蒸气透过率下降35%、氧气透过率下降21%,复合涂膜抗菌效果明显,室温下果蔬保鲜时间得到明显延长,其中金秋梨由20d延长至60d,好果率为80%。
As the chitosan was modified with nano-SiOx, nano-SiOx / chitosan composite film was obtained. Water/oxygen permeability and antibacterial activity were investigated. Fresh-keeping ability of the chitosan films was evaluated by measuring contant of ascorbic acid, good fruits rate and storage life of Jinqiu pear at room temperature; The results showed： the water permeability and oxygen permeability decreased by 35% and 21% respectively, and the composite film has obvious antibacterial activity, and the shelf life of Jinqiu pear was prolonged from 20 to 60 days, and the good fruits rate percent was 80% after 60 days.
出处
《食品科学》
CAS
CSCD
北大核心
2008年第4期435-438,共4页
Food Science
基金
贵州省优秀科技教育人才省长基金项目(200619)
