文章摘要
陈雨欣,江晓童,张瑞敏,许高铭,刘峥,胡位荣.茶皂素和壳聚糖复合涂膜对余甘子采后冷藏效果的影响[J].包装工程,2023,44(5):83-89.
CHEN Yu-xin,JIANG Xiao-tong,ZHANG Rui-min,XU Gao-ming,LIU Zheng,HU Wei-rong.Effect of Tea Saponin and Chitosan Composite Coating on Cold Storage Quality of Phyllanthus emblica Fruits[J].Packaging Engineering,2023,44(5):83-89.
茶皂素和壳聚糖复合涂膜对余甘子采后冷藏效果的影响
Effect of Tea Saponin and Chitosan Composite Coating on Cold Storage Quality of Phyllanthus emblica Fruits
  
DOI:10.19554/j.cnki.1001-3563.2023.05.011
中文关键词: 余甘子  茶皂素  壳聚糖  复合涂膜  冷藏
英文关键词: Phyllanthus emblica  tea saponin  chitosan  composite coating  cold storage
基金项目:2020年度广东省大学生创新训练项目(202011078038);2020年广东省农村科技特派员项目(2020年)
作者单位
陈雨欣 广州大学 生命科学学院广州 510006 
江晓童 广州大学 生命科学学院广州 510006 
张瑞敏 广州大学 生命科学学院广州 510006 
许高铭 广州大学 生命科学学院广州 510006 
刘峥 广州大学 化学化工学院广州 510006 
胡位荣 广州大学 生命科学学院广州 510006 
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中文摘要:
      目的 研究不同浓度茶皂素与壳聚糖复合涂膜处理对余甘子果实采后冷藏的保鲜效果。方法 以“仙油甘”余甘子为实验材料,采用质量分数为0.5%、1.0%、1.5%茶皂素分别与2.0%的壳聚糖制备成复合保鲜剂涂膜处理余甘子果实,以质量分数为2.0%的壳聚糖单一涂膜为对照,在4 ℃冷藏条件下,研究果实质量损失率、色度值、可溶性糖、可滴定酸、VC、木质素含量及CAT、POD、SOD活性等指标的变化。结果 与质量分数为2.0%的壳聚糖单独涂膜相比,茶皂素结合壳聚糖复合涂膜处理能更有效地减少果实水分损失,抑制可溶性糖、可滴定酸和VC含量的减少,延缓果实木质化程度和色泽劣变,维持较高的CAT、POD、SOD等抗氧化酶活性。结论 1.5%茶皂素+2.0%壳聚糖复合涂膜对延缓冷藏余甘子果实衰老的效果最佳。
英文摘要:
      The work aims to study the effects of different concentrations of tea saponin and chitosan composite coating on the cold storage quality of Phyllanthus emblica fruits. With "Xianyougan" Phyllanthus emblica as experimental materials, mass fractions of 0.5%, 1.0%, 1.5% tea saponin and 2.0% chitosan were used to prepare compound preservative coating, and the single coating of 2.0% chitosan was used as the control. Under the storage condition of 4 ℃, the changes of weight loss rate, chromaticity value, contents of titratable acid, VC, soluble sugar and lignin, activities of CAT, POD and SOD were studied. The results showed that compared with 2.0% chitosan alone, tea saponin combined with chitosan composite coating treatment was more effective in reducing fruits water loss, inhibiting the reduction of soluble sugar, titratable acid and VC content, delaying fruits lignification process and color deterioration, and maintaining higher antioxidant enzyme activities such as CAT, POD and SOD and good storage quality. The combination of 1.5% tea saponin +2.0% chitosan has the best effect on delaying the senescence of Phyllanthus emblica fruits.
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