一种松香基被膜剂的制备及果蔬保鲜性能初探

Preparation and fresh-keeping properties to fruit and vegetable of rosin-based coating agent

在松香酸骨架中引入亲水基团并进行适度催化酯化反应,制备一种水溶性松香树脂被膜剂,并研究其果蔬保鲜性能。结果表明,当马来酸酐用量为精制松香质量的15%,季戊四醇用量为精制松香质量的11. 0%,反应温度为230℃,反应时间为3h时,制备的水溶性松香树脂(RAE)具有合适的的酸值、软化点、较高的分子量和较好的溶解性。以小番茄为保鲜试验对象,不同浓度的胆碱-RAE溶液和KOH-RAE溶液具有不同的保鲜效果,其中4%胆碱-RAE的保鲜效果最好。将4%胆碱-RAE和4%胆碱-紫胶作为被膜剂被膜剂用于保鲜剂中,对蜜桔进行涂膜保鲜试验,储藏16天后,两个涂膜组中的蜜桔失重率、失水率、总糖含量和好果率接近,且远好于空白对照组。

A kind of water-soluble rosin resin（RAE）was prepared through introducing hydrophilic groups and carrying on moderate catalytic esterification process on rosin acid skeleton.The optimum reaction conditions were obtained as follows：pentaerythritol and maleic anhydride amount of 20%and 15%respectively,reaction temperature of 230 ℃,and reaction time of 3 hours.under this conditions,product RAE had appropriate acid value,softening point,higher molecular weight and good solubility.Fresh-keeping experiment to tomatoes was done using RAE as coating agents,the tomatoes’weight-loss ratio and decay index were different in different concentrations of choline-RAE solution and KOH-RAE solution in a certain storge time,in which concentration of 4%choline-RAE solution is the best.So,concentration of 4%choline-RAE solution and same concentration choline-shellac solution were used in fresh-keeping agents,and fresh-keeping effects on citruses were disscussed compared with control group.Citruses’weight-loss ratio,water-loss rate,total sugar content and good fruit rate of two using fresh-keeping agents groups were similar in 16 days,and far better than which of the control group.