β-环糊精邻苯基苯酚包合物对瓯柑缓释保鲜研究

SLOW-RELEASING PRESERVATION EFFECT OF β-CD-OPP CLATHRATE COMPOUNDS ON CITRUS FRUITS

利用不同浓度β-环糊精固载邻苯基苯酚(β-CD-OPP)对瓯柑进行保鲜,通过防霉、缓释保鲜及在果浆中的残留量3个方面对该保鲜剂效果进行评价。结果显示:5‰的β-CD-OPP溶液作为缓释保鲜剂最为有效,该浓度可有效降低瓯柑可溶性固形物的降解和可滴定酸的减少。经5‰的β-CD-OPP溶液处理25d后瓯柑病果率仅为3.04%,极显著低于空白对照的90%以上;贮藏90d后的果实失重率和腐烂率仅为4.26%和3.48%,而对照为21.38%和100.00%;贮藏90d后果浆中OPP的残留量仅为4.20mg/kg,低于国内外安全标准(10mg/kg)。表明该保鲜剂既可有效地降低腐烂率、减少水分和营养的损失,且药物残留量低,食用安全放心。

The experiment was carried out on the preservation of fresh citrus fruits using the slow-releasing cyclodextrin- inclusion complexes of o-phenylphenol. The preservative effects were evaluated through three aspects of mould-proof, slow-releasing preservation and residue amount. The results revealed that the slow-releasing preservatives of 5%o β-CD- OPP showed the best storage quality, which could significantly reduce the degradation of total soluble solids and the titratable acid of citrus fruits. After treated with 5%o of β-CD-OPP showed the lowest rotting rate of citrus fruits was only 3.04% after 25 days, significantly lower than 90% or more of the control; the decay incidence and weight loss were only 4.26% and 3.48% and those of the control were 21.38% and 100.00% , respectively. Determined from the reserved fruits of 90 days, the OPP residues were just 4.20mg/kg, belowed the safety standards at home and abroad （10mg/kg）. It could be indicated that the β-CD-OPP is a safe preservative, not only alleviate the fruit decomposed rate, but also minimize the loss of water and nutrients effectively and have lower opp residues.