文章摘要
郑辉,蒋昊天,王荔萱,刘勇,王维婷,李丹,李立.花青素/姜黄素智能标签的制备及应用[J].包装工程,2020,41(19):17-21.
ZHENG Hui,JIANG Hao-tian,WANG Li-xuan,LIU Yong,WANG Wei-ting,LI Dan,LI Li.Development and Application of an Intelligent Label Based on Anthocyanin/Curcumin[J].Packaging Engineering,2020,41(19):17-21.
花青素/姜黄素智能标签的制备及应用
Development and Application of an Intelligent Label Based on Anthocyanin/Curcumin
投稿时间:2020-05-07  修订日期:2020-10-10
DOI:10.19554/j.cnki.1001-3563.2020.19.003
中文关键词: 新鲜度指示标签  花青素  姜黄素  卡拉胶  猪肉
英文关键词: freshness indicator label  anthocyanin  curcumin  carrageenan  pork
基金项目:上海市地方能力建设专项(19050502000);安徽省面上攻关项目(201904a05020039)
作者单位
郑辉 1.上海海洋大学食品学院食品热加工工程技术研究中心上海201306 
蒋昊天 1.上海海洋大学食品学院食品热加工工程技术研究中心上海201306 
王荔萱 1.上海海洋大学食品学院食品热加工工程技术研究中心上海201306 
刘勇 1.上海海洋大学食品学院食品热加工工程技术研究中心上海201306 
王维婷 2.山东省农业科学院农产品研究所农业农村部新食品资源加工重点实验室济南 250100 
李丹 3.中国人民解放军海军特色医学中心上海200052 
李立 1.上海海洋大学食品学院食品热加工工程技术研究中心上海201306 
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中文摘要:
      目的 制备基于红甘蓝花青素和姜黄素混合色素的智能指示标签,应用于猪肉的新鲜度指示,并对指示标签的新鲜度指示效果进行评价。方法 将红甘蓝花青素和姜黄素按照体积比为2︰1混合作为新鲜度指示剂,以卡拉胶为成膜基质,研究其针对环境pH值变化的响应性;以猪肉为研究对象进行室温(25 ℃)和冷藏环境(4 ℃)下的保存实验,研究其挥发性盐基氮(TVB-N)含量变化与变色的关系,评价智能指示标签的效果。结果 在猪肉的保存实验中,随着猪肉TVB-N值的升高,室温和冷藏条件下的指示标签都相应地产生3个不同的颜色变化,其中当TVB-N值小于0.15 g/kg时,指示标签呈绿色;当TVB-N值在0.15~0.20 g/kg之间时,指示标签开始由绿色向黄色转变;当TVB-N值大于0.20 g/kg时,指示标签完全呈黄色。指示标签的变色与理化指标相匹配。结论 红甘蓝花青素/姜黄素智能指示标签在不同温度条件下,都具有随TVB-N值变化而发生变色的能力,具有应用于猪肉新鲜度检测的潜力。
英文摘要:
      The work aims to produce a smart indicator label based on red cabbage anthocyanin and curcumin, and ap-ply it to indicate the pork freshness to evaluate its effectiveness of freshness indication. The red cabbage anthocyanin and curcumin were mixed at a volume ratio of 2 : 1 to be the indicator to study its response to PH change with carrageenan as the film-formation substrate. The pork was stored under room temperature (25 ℃) and refrigeration (4 ℃) to deliver a preservation test. The relations between the TVB-N level changes and the discolorations of pork were studied to evaluate the smart label's effectiveness. In the preservation test of pork, with the growth of the TVB-N level, the indicator label had three corresponding color changes under both room temperature and refrigeration. The indicator label was green when the TVB-N level was below 0.15 g/kg, then it gradually turned to yellow when the TVB-N level was between 0.15 g/kg and 0.20 g/kg, and it finally changed to utter yellow when the TVB-N level was beyond 0.20 g/kg. The discoloration of the label tallied with the physicochemical indexes well. The red cabbage anthocyanin/ curcumin based smart indicator label could change color according to the TVB-N level despite the environment temperature changes. It is promising to be applied in pork freshness indication.
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