纳米银胶的制备及对草莓的保鲜性能研究

Research of nano-silver colloids prepared by microwave-assisted synthesis method and its fresh-keeping of strawberry

利用简单而快捷的实验方法制备纳米银胶,并对常见的食品进行保鲜研究;采用微波加热法,以硝酸银和柠檬酸三钠作为反应物制备纳米银胶,并选择反应时间为8、15、20min的纳米银胶作为保鲜试剂,草莓作为研究对象,研究所制备的纳米银胶的保鲜性能。根据对贮藏期间草莓各项新鲜度指标变化的检测,制备的三种纳米银胶都具有一定的保鲜作用。其中反应15min的纳米银胶保鲜作用最好,并且失重率、好果率、总酸含量和还原糖含量检测中的RSD均在1.5%以内。这为纳米银胶应用于食物保鲜、抗菌提供了一定的理论基础。

Simple and quick method was used to prepare nano-silver colloids,and common food preservation was studied in this paper.Silver nitrate and sodium citrate as reactants with microwave-assisted synthesis method wad used to prepare the nano-silver colloids.Choose the nano-silver as fresh-keeping reagents under the reaction time of 8,15 and 20min,and strawberry as fresh-keeping targets, so as to study the fresh-keeping properties of nano-silver colloids.According to the testing of each freshness target of strawberry in period of storage,the result showed that three kinds of nano-silver colloid had fresh-keeping activity.The nano-silver colloids with reaction time of 15min had the best fresh-keeping effect, and in the test items, the RSD of the weight loss rate, good fruit rate,titrable acidity and reducing sugar content were within 1.5%.The results provided some theoretical basis for nano-silver colloids applying to food preservation and antibacterial.