李逸,王子鑫,韩延超,柯丽娜,曾梦秋,杨峥,李立.可降解包装膜的制备及在水蜜桃保鲜中的应用[J].包装工程,2019,40(23):23-31.
LI Yi,WANG Zi-xin,HAN Yan-chao,KE Li-na,ZENG Meng-qiu,YANG Zheng,LI Li.Preparation and Application of Degradable Filmin Peach Preservation[J].Packaging Engineering,2019,40(23):23-31. |
| 可降解包装膜的制备及在水蜜桃保鲜中的应用 |
| Preparation and Application of Degradable Filmin Peach Preservation |
| 投稿时间：2019-10-19 修订日期：2019-12-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.23.004 |
| 中文关键词: 可降解材料 聚乳酸 果蔬 保鲜 活性包装 葡萄柚精油 |
| 英文关键词: biodegradablematerials polylactic acid fruit preservation active packaging grapefruit essential oil |
| 基金项目:国家重点研发计划（2018YFD0401304）；上海海洋大学大学生创新创业训练项目（X201910264044）；上海市地方能力建设专项（19050502000）；广东省应用植物学重点实验室开放课题（AB2018018） |
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| 中文摘要: |
| 目的 研究可降解材料聚乳酸(PLA)/聚丁二酸丁二醇酯-聚己二酸丁二醇酯共聚物(PBSA)制备的薄膜在添加β-环糊精-葡萄柚精油(GEO)包合物后的力学性能、透气性能、透湿性能、保鲜性能。方法 采用熔融共混和挤出流延的方法制备薄膜，在4 ℃保鲜条件下，通过测定和分析水蜜桃的硬度、可溶性固形物含量、pH值、丙二醛含量及感官品质，对包装膜的保鲜效果进行探讨。结果 添加GEO显著降低了PLA/PBSA薄膜的CO2/O2透过率；在保鲜实验中，采用GEO-PLA/PBSA薄膜包装，延缓了水蜜桃硬度和可溶性固形物含量的下降，抑制了汁液pH值和丙二醛含量的上升，维持了水蜜桃的感官品质，将货架期从15 d延长至30 d。结论 添加GEO改善了PLA/PBSA 薄膜的透气性能，对水蜜桃具有良好的保鲜效果，有助于保持水蜜桃的生理特征和感官品质，延长其贮藏期。 |
| 英文摘要: |
| The study aims to analyze the mechanical property,moisturepenetrability, gas permeability, and preservation performance of biodegradablepolylactic acid (PLA)/poly(butylenesuccinate adipate) (PBSA) film added with grapefruit essential oil(GEO). The film was prepared through melt blending and extrusion casting method. By testing and analyzing firmness, total soluble solids content, pH, malondialdehyde content and sensory quality of peaches at 4 ℃, the article discussed the preservation effect of active film. The results showed that the film added with GEO improved the CO2/O2 transmission rates significantly, delayed the decline of firmness and total soluble solids content,inhibited the increase in pH value and MDA content. Therefore, the film maintainedthe sensory quality of peaches, and prolonged the preservation period from 15 days to 30 days. Adding GEO improvesthe gas permeability of the film, and hada goodpreservation effect on peaches. It maintainsthe physiological feature and sensory quality of peaches, and extends theirstorage period. |
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