牛至精油保鲜纸的制备及在杏保鲜中的应用

Preparation and Application of Oregano Essential Oil Preservative Paper

以PVA涂层为阻隔层,以牛至精油为保鲜剂制备牛至精油保鲜纸。并采用GC-MS对保鲜纸中抑菌成分的释放规律进行研究,最后以杏为供试水果,考察了保鲜纸中牛至精油用量对杏感官评价、失重率、呼吸强度及可溶性固形物等指标的影响。结果表明:牛至精油保鲜纸能够有效延缓精油成分的释放,达到长期贮存果蔬的目的。保鲜实验表明牛至精油保鲜纸中牛至精油的最佳用量为60μL/L。

In the paper, the author used a PVA layer as barrier layer, Oregano essential oil as preservative to preparepreservative paper. The release regularity of the essential oil's antimicrobial components was studied by using the GC-MS.The dosage of Oregano essential oil effecting on apricot were tested by sensory quality, weight loss rate, respiratoryintensity, Total Soluble Solid (TSS) content. The experimental results showed that the preservative paper could put off therelease of essential oil effectively. The Oregano essential oil preservative paper got a better preservative effect when theconcentration of Oregano essential oil was 60滋L/L.