多糖仿角质保鲜膜的制备及其在鲜切马铃薯中的应用

On the Preparation of Cuticle Preservative Film with Polysaccharide and its Application in Fresh Cut Potato

选用魔芋葡甘聚糖(KGM)、果胶、卡拉胶、羧甲基纤维素钠(CMC-Na)为复合膜主要原料,以甘油为增塑剂,制备复合保鲜膜.以鲜切马铃薯为试验材料,分别对其失重率、可溶性固形物、褐变度、细胞膜透性、多酚氧化酶活性及感官指标进行测定,研究鲜切马铃薯在多糖膜、PE保鲜膜及蒸馏水处理的空白组下生理指标和品质指标的变化,比较各种处理方法对鲜切马铃薯褐变的抑制作用.结果表明,多糖仿角质保鲜膜的最优配方是KGM 0.50 g,果胶0.80 g,卡拉胶0.60 g,CMC-Na 0.30 g,以此制得的复合膜感官性能较好,且能有效抑制马铃薯褐变,提高保鲜质量.

The compound preservative film was prepared by using Konjae Glueomannan （KGM）, pectin, carrageenan, carboxymethyl cellulose sodium （CMC-Na） as the main ingredients and glycerol as the plasticizer. The fresh-cut potatoes were used as the test materials to determine the weight loss rate, the soluble solids, browning degree, cell membrane permeability, polyphenol oxidase activity and sensory index, and the changes of the physiological indication and quality indication of fresh-cut potatoes in the control group with the treatment of polysaccharide film and PE preservative film and the blank group of distilled water treatment were studied, so as to compare the inhibitory effect of various treatments on the browning of fresh-cut potato. The results showed that the best formula for cuticle preservative film with polysaeeharide includes 0.50 g of KGM, 0.80 g of pectin, 0.60 g of earrageenan and 0.30 g of CMC-Na. In addition, the results indicated that the composite film could inhibit the browning of potato, and keep the quality.