壳聚糖竹醋液复合膜抗菌活性及其应用

Antimicrobial Properties and Application of Composite Film from Chitosan and Bamboo Vinegar

研究了壳聚糖竹醋液复合涂膜保鲜剂的抗菌抑菌性。测定了壳聚糖和竹醋液的复配液对细菌、霉菌的最低抑菌浓度,并研究了不同浓度壳聚糖竹醋液的复配液对抑菌活性的影响,从而得出最佳复配液组合为:体积分数0.6%竹醋液和1.0g/dL壳聚糖。以壳聚糖竹醋液复配液为主剂,甘油为助剂制成纯天然绿色型的复合保鲜剂水溶液涂膜处理蕨菜,常温存放进行保鲜实验。结果表明:含复配液体积分数1.5%,体积分数甘油0.6%的涂膜保鲜剂浸泡蕨菜3次,浸泡温度30℃的条件下对蕨菜进行处理。保鲜15d内,蕨菜仍为绿色,基本上保持了原有风味和营养成分,无霉变。

The antimicrobial properties of Compound film of Chitosan and bamboo vinegar were studied in this manuscript.The optimum combination of liquid mixtures with 0.6% bamboo vinegar and 1.0 g/dL chitosan was firstly determined by evulating thethe minimum concentration （MIC） and the inhibitory activity of the film.Compound preservations were made with chitosan and bamboo vinegar mixture as main reagents and glycerol as the auxiliary.The water solutions of the compound preservations with different concentrations were filmed on the surface of the bracken,and then preserved at room temperature.The results showed that the coating antistaling agent contained compound preservations 1.5% and glycerin 0.6%.Kept the bracken three time marinated into the coating antistaling agent at 30 ℃ temperature.The preserved bracken mainly kept its original taste and nutritious value,and remained green without mildew.