茶树油/海藻酸钠涂膜抑制鲜切苹果褐变的研究

Study of inhibition effect of tea tree oil/alginate coatings on browning of fresh-cut apples

以吸光度为优化指标和抑制鲜切苹果褐变为目标,在单因素的基础上采用响应面法进行优化抑制鲜切苹果褐变的茶树油/海藻酸钠涂膜最佳制备工艺条件,建立了海藻酸钠含量、甘油含量和茶树油含量对制备茶树油/海藻酸钠涂膜的数学模型。结果表明:海藻酸钠含量和茶树油含量对吸光度的影响显著,甘油含量对吸光度的影响不显著,影响的大小顺序为茶树油含量>海藻酸钠含量>甘油含量;海藻酸钠含量与茶树油含量的交互作用对吸光度影响显著,海藻酸钠含量与甘油含量、甘油含量与茶树油含量的交互作用对吸光度的影响不显著;抑制鲜切苹果褐变的茶树油/海藻酸钠涂膜的最佳制备工艺为海藻酸钠含量1.30%、甘油含量1.99%和茶树油含量0.26%,此条件下吸光度的试验值为0.015。

Having absorbance as optimization index and inhibition of browning of fresh-cut apples as the goal,based on the single-factor-test,response surface methodology was applied to optimize the preparation process of the tea tree oil and alginate coatings for inhibiting the browning of fresh-cut apples. A mathematical model of alginate content,glycerol content and tea tree oil content on preparation of the coatings was established. The results showed that the effects of alginate content and tea tree oil content on absorbance were significant,while the effect of glycerol content on absorbance was not significant. The effects were in order of tea tree oil content,alginate content and glycerol content. The interaction between alginate content and tea tree oil content significantly affected absorbance,while the interactions between alginate content and glycerol content,glycerol content and tea tree oil content did not significantly affect absorbance. The optimal conditions of preparation process of the coatings were：alginate content of 1.30%,glycerol content of 1.99% and tea tree oil content of 0.26%,under which the test value of absorbance was 0.015.