虾青素-脱脂豆粕复合膜制备及抗氧化性研究

Preparation and antioxidant activity of astaxanthin-defatted soybean meal composite membrane

虾青素因其具有极强的抗氧化活性,能清除自由基、抑制多酚氧化酶活性,近年来已成为国内外学者研究天然食品保鲜剂的热点。本实验采用廉价的脱脂豆粕作为薄膜的原料,同时加入具有强抗氧化性的虾青素制备虾青素脱脂豆粕成膜液,对脱脂豆粕膜的成膜工艺条件进行优化,通过单因素试验确定脱脂豆粕浓度、丙三醇、亚硫酸钠以及虾青素添加量范围,以CO_(2)透过率、水蒸气透过率以及水溶性为影响指标。利用正交试验对它的制备条件进行优化处理,得到复合膜的最佳制备条件为:豆粕浓度8g/30mL,丙三醇添加量为4.0g,亚硫酸钠添加量为0.4g,虾青素添加量为0.12g,在此条件下制备的膜,CO_(2)透过率为0.4357g·m^(-2)·h^(-1),水蒸气透过率为1.5026%,水溶性为29.20%,性能检测指标最优。将虾青素-脱脂豆粕成膜液涂布在苹果切片表面进行抗氧化保鲜试验,观察相同时间内苹果切片表面的褐变程度,试验结果表明,虾青素-脱脂豆粕膜液能够使苹果切片的褐变速度明显降低。

Due to its strong antioxidant activity,astaxanthin can scavenge free radicals and inhibit the activity of polyphenol oxidase.In recent years,astaxanthin has become a hot subject for domestic and foreign scholars to study natural food preservatives.In this experiment,cheap defatted soybean meal was used as the raw material of the membrane,and astaxanthin with strong antioxidant properties was added to prepare astaxanthin defatted soybean meal membrane-forming liquid.The membrane-forming process conditions of the defatted soybean meal membrane was optimized,and the concentration of defatted soybean meal,glycerol,sodium sulfite,and astaxanthin addition range were determined through single factor experiments,based on the CO_(2)transmission rate,water vapor transmission rate and water solubility of the film as the impact indicators.The preparation conditions were optimized by orthogonal test,and the best preparation conditions of the composite membrane were obtained as follows:soybean meal concentration 8g/30mL,glycerol addition amount 4.0g,sodium sulfite addition amount 0.4g,astaxanthin addition amount 0.12g.The membrane prepared under these conditions has a CO_(2)transmission rate of 0.4357g·m^(-2)·h^(-1),a water vapor transmission coefficient of 1.5026%,and a water solubility of 29.20%,with the best performance test index.The astaxanthin-defatted soybean meal membrane-forming liquid was coated on the surface of apple slices for antioxidation preservation test,and the degree of browning on the surface of apple slices was observed in the same time.The test results showed that astaxanthin-defatted soybean meal membrane liquid can significantly reduce the browning speed of apple slices.