纳米包装材料对金针菇的保鲜作用

Effect of Nano-Packaging Material on Quality of Flammulina velutipes

【目的】制备1种含纳米Ag、纳米TiO2和纳米凹凸棒土的食品包装纳米材料,以金针菇为研究对象,研究纳米包装材料对金针菇保鲜品质的影响。【方法】采用扫描电镜对包装材料进行表征,并检测其物理特性。分析金针菇在贮藏过程中感官质量、生理指标和营养指标的变化规律。【结果】纳米粒子能均匀分布在制备的包装材料中,与普通材料比,食品包装纳米材料的物理性能增强;金针菇在4℃条件下贮藏15d,纳米包装金针菇的失重率、腐烂指数、相对电导率和褐变度与对照的相比分别下降了43.14%、97.13%、29.77%和12.68%,可溶性固形物、游离氨基酸和可溶性蛋白质保留量分别达7.05%、32.00mg/100g和5.85mg·g-1,显著高于对照的6.00%、20.42mg/100g和3.75mg·g-1;【结论】纳米材料显著保持了金针菇在贮藏过程中的感官品质和营养成分,维持了较低的膜透性和氧化程度,从而延缓了金针菇的劣变。

【Objective】 A nano-packaging material was prepared by blending polyethylene （PE） with nano Ag, TiO2, attapulgite and it’s effects on the preservation quality of Flammulina velutipes were investigated. 【Method】 The morphological and physical properties of nanocomposite were tested via scanning electron microscopy and barrier properties test. During the 15-day storage at 4℃, the sensory quality, weight loss, decay rates, browning degree, relative conductivity, soluble solids content, soluble protein and free amino acid parameters of Flammulina velutipes treated with nano-packaging material and regular PE packaging were evaluated. [ Result] The results indicated that homogeneous distribution nanoparticles contributed to better physical properties of nano-packaging materials. The significant differences were exhibited between the packages with and without nanoparticles on the sensory quality, physiological indexes and main nutritional quality of Flammulina velutipes. Weight loss, rot index, relative conductivity and browning degree of Flammulina velutipes in nano-packaging material were decreased by 43.14%, 97.13%, 29.77% and 12.68% compared to regular packaging respectively. Additionally, the soluble solids content, soluble protein and free amino acid content in the Flammulina velutipes under nano-packaging material were also well presented. [Conclusion] Nano-packaging material greatly improved the preservation quality of Flamrnulina velutipes compared with regular packaging.