壳聚糖生物涂膜保鲜剂配方优化及保鲜效果

Formula Optimization and Preservation Effect of Fresh-keeping Agent Coated with Biological Chitosan

为了确定壳聚糖生物涂膜保鲜剂的优化配方及其保鲜效果,以枣果实失重率为考核指标,用正交试验获得其优化的配方工艺条件为:壳聚糖1.0%、乙酸0.5%、丙三醇0.75%、吐温-80 0.3%,剪切乳化速率为900 r/min,剪切乳化时间为45 min,肉桂油体积分数为0.25%。该工艺制备的保鲜剂对枣果实和泡菜原料青菜均有较好的保鲜效果。

In order to obtain application effect and optimization of formulation of chitosan coating enriched with cinnamon oil,the formulation and process of chitosan-oil coating were investigated by orthogonal test according to the weight loss rate of Lingwu Long Jujube fruit after treatment.The best formulation was determined as follows： chitosan with the concentration of 1.0%,acetic acid 0.5%,glycerol concentration 0.75%,emulsifier 0.3%,stirring rate 900r/min,stirring time 45 min,and cinnamon oil 0.25%.Application result showed that the chitosan-oil coating treatment exhibited the best control effect on weight loss and decay.Samples treated with chitosan-oil coating reduced the loss of vitamin C in jujube fruit and the accumulation of Malonyldialdehyde（MDA）,which also maintained the good sensory acceptability of jujube fruit.