可食性葡甘聚糖复合抑菌膜及其应用研究

Edible glucomannan compound film with pathogens inhibition and its application

以研究可食性复合抑菌膜为目的,以多糖为基材,用增塑剂、补强剂、脂质、乳化剂和天然防腐剂作为辅料,研究了干燥温度、时间和不同的辅料等因素对可食性复合抑菌膜的物理和机械性能的影响,并进行了抑菌试验。结果表明:以魔芋葡甘聚糖为主料,在30～40℃条件下烘干1h,可得到具有一定强度,阻湿阻气性良好的可食性复合抑菌膜,同时将其应用于食用菌和柑桔类等果蔬保鲜上。食用菌用复合抑菌膜保鲜贮藏4d后失重率和褐变度分别为5.5%和0.11,柑桔类水果贮藏2周后腐烂率低于2%,保鲜效果明显优于对照,葡甘聚糖可用来制作可食性抑菌膜。

On the purpose of searching the edible and environment-friendly compound film, selecting Polysaccharide as main material and plasticizer, intensity assistant, lipid, emulsifier and natural antiseptic agent as supplementary material, the effects of drying temperature, time and various functional materials on the film physical and mechanical properties were studied, and the experiments of pathogens inhibition were conducted. The results showed that: when using glucomannan as raw material, and drying them at 30～40℃ for 1 h, edible compound films with beneficial effects such as good water vapor barrier, certain mechanical strength can be produced. Furthermore, longer shelf-life can be obtained when the new compound film was applied to the storage of mushrooms and orange. The weight loss rate and browning degree of edible mushroom preserved with compound pathogens-inhibiting film for four days under ambient condition, were 5.5% and 0.11, respectively, and the rot rate of orange fruit preserved with the compound film for two weeks was less than 2%. The preservation effect using the compound film is much better than that of the control. Glucomannan can be used as an edible compound pathogens-inhibiting film.