摘要
为研究新的蓝莓保鲜方法,用羧甲基壳聚糖(carboxymethyl chitosan,CMTCS)和壳聚糖季铵盐(quaternary ammonium salt of chitosan,HTCC)制备的涂膜液对蓝莓进行处理,研究在4℃时其对蓝莓的保鲜效果。结果表明:与壳聚糖涂膜液(chitosan,CTS)及对照进行对比,两种壳聚糖衍生物涂膜液可以有效降低蓝莓的失重率,减少V_C含量和硬度的降低程度及丙二醛(malondialdehyde,MDA)的生成,减缓花青素、可溶性固形物(total soluble solid,TSS)和呼吸强度的变化,具有更好的保鲜效果,且HTCC保鲜效果总体要好于CMTCS。
In order to develop new blueberries preservation method,carboxymethyl chitosan（CMTCS）and quaternary ammonium salt of chitosan（HTCC）coating were used to research the effects on the preservation of blueberries at 4 ℃. The results showed that the effects of the chitosan derivatives coating on the preservation of blueberries were better than chitosan coating（CTS）and controls. Chitosan derivatives coating could reduce the weight loss of blueberries obviously,decrease the degree of reducing of VCand hardness and the production of malondialdehyde（MDA）and delay the changes of anthocyanin,total soluble solid（TSS）and respiratory intensity.Furthermore,the effects of HTCC on blueberries preservation was better than CMTCS.
作者
李翠萍
李明珠
薛学亭
杨延存
王茜
袁磊
李鹏程
LI Cui-ping;LI Ming-zhu;XUE Xue-ting;YANG Yan-cun;WANG Xi;YUAN Lei;LI Peng-cheng(Food Engineering College, Qingdao Institute of Technology, Qingdao 266300, Shandong, China;Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, Shandong, China)
出处
《食品研究与开发》
CAS
北大核心
2018年第10期186-190,共5页
Food Research and Development
基金
山东省高等学校科技计划项目(J16LE57)
青岛市蓝莓涂膜保鲜专家工作站(2016)
关键词
蓝莓
壳聚糖衍生物
壳聚糖
涂膜
保鲜
blueberry
chitosan derivatives
chitosan
coating
preservation
