互叶白千层油保鲜剂研制与试验

Preparation and Experiment on the Preservative of Essential Oil Melaleuca Alternifolia

以互叶白千层植物的枝叶为原料,提取互叶白千层油,通过现代乳化技术生成水包油型乳液,制成互叶白千层油保鲜剂,有效地防止了油的氧化,解决了油水分离问题,同时起到缓释作用,延长了互叶白千层油的作用时间。以浸泡或喷淋方式处理香蕉后,对芭蕉炭疽菌有较好的抑制活性,能够延长香蕉的贮藏时间和减少采后贮运损失。

Emulsification technology is used to prepare for a new preservation of oil-in-water emulsion and the oil is extracted from leaves of Melaleuca alternifolia.The preservative avoided oil oxidation and separation of oil and water,and its action time is prolonged through sustained releasing.The activity of Colletotrichum musae can be inhibited after dipping banana fruit into the preservative or spraying it onto fruit＇s surface.The new preservative can be applied to prolong fruit storage time and reduce postharvest banana losing.