鹧鸪茶提取物-沙蒿胶复合膜的制备及其在熟鸡肉保鲜中的应用

Preparation of Partridge Tea Extract-Artemisia sphaerocephala Krasch Gum Composite Film and Its Application in Preservation of Cooked Chicken

利用热水提取的鹧鸪茶提取物(Partridge Tea Extract,PTE)与沙蒿胶(Artemisia sphaerocephala Krasch Gum,ASKG)溶液共混制备ASKG-PTE复合膜,用于熟鸡肉的包装以延长货架期。分别采用扫描电镜、红外光谱仪和X射线衍射仪等对膜的微观形貌、成分之间的相互作用及组织结构进行分析,并测定膜的色度、雾度、力学性能、阻隔性能和抗氧化活性,探讨PTE添加量对复合膜结构和不同性能的影响。结果表明,PTE的加入削弱了ASKG分子间相互作用,改善了膜的柔韧性、紫外屏蔽性和抗氧化活性;与ASKG膜相比,当PTE含量为2.5%时,复合膜的拉伸强度为6.65 MPa,断裂伸长率为76.80%,水蒸气透过率为1.80×10^(-10)g/(m·s·Pa);在稀释100倍的情况下,膜的DPPH自由基清除率仍提高了647.99%。利用膜将熟鸡肉热封包装,在4℃贮藏3、6和9 d后进行测试,发现PTE的添加有效抑制了包装的鸡肉的TBARS值的上升,延缓脂质氧化。因此,ASKG-PTE复合膜在肉制品的保鲜包装方面具有一定的应用潜力。

Partridge tea extract(PTE)extracted by hot-water was blended with Artemisia sphaerocephala Krasch gum(ASKG)to prepare ASKG-PTE composite films for packaging cooked chicken and extending the shelf life.The morphologies,interactions among components and microstructures of the films were determined by scanning electron microscopy,infrared spectroscopy and X-ray diffraction,respectively.Chromaticity,optical,mechanical,barrier performances and antioxidant activity of the films were also measured to explore the effects of PTE amount on the structure and the properties.The results showed that the interactions among ASKG molecules weakened,the flexibility,ultraviolet shielding performance,and antioxidant activity improved after PTE was added.Compared with ASKG film,the tensile strength of the film was 6.65 MPa,the elongation at break was 76.80%and the water vapor permeability was 1.80×10^(-10) g/(m·s·Pa)when the content of PTE was 2.5%.DPPH free increased by 647.99%under 100 times of dilution.The cooked chickens packaged in the films via heat-sealing were stored at 4℃and the TBARS was measured at the 3rd,6th and 9th day.It was found that the TBARS was effectively inhibited,indicating that lipid oxidation was delayed.Therefore,the composite films are potential in preservation packaging cooked meat.