付文存,赵佳伟,张林静,陈文彬,王煜丹.丁香精油抗菌保鲜剂的制备及对草莓采后保鲜研究[J].包装工程,2024,45(7):63-73.
FU Wencun,ZHAO Jiawei,ZHANG Linjing,CHEN Wenbin,WANG Yudan.Preparation of Antimicrobial Clove Essential Oil Preservative and Post-harvest Freshness Preservation of Strawberries[J].Packaging Engineering,2024,45(7):63-73. |
| 丁香精油抗菌保鲜剂的制备及对草莓采后保鲜研究 |
| Preparation of Antimicrobial Clove Essential Oil Preservative and Post-harvest Freshness Preservation of Strawberries |
| 投稿时间：2024-01-18 |
| DOI：10.19554/j.cnki.1001-3563.2024.07.009 |
| 中文关键词: 丁香精油 Mg-MCM-41 抗菌 抗氧化 保鲜剂 草莓 |
| 英文关键词: clove essential oil Mg-MCM-41 antimicrobial antioxidant preservative strawberry |
| 基金项目:中国博士后科学基金(2020M673586XB);云南省重大自然科学基金(2019ZF010);云南省科技重大专项(202202AG050009);民族药资源化学国家民委–教育部重点实验室(云南民族大学)开放基金(2020MZY05) |
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| 中文摘要: |
| 目的 通过模仿袋装干燥剂制备一种精油保鲜剂，以延长草莓采后的货架期。方法 通过含镁介孔二氧化硅分子筛(Mg-MCM-41)对丁香精油(CEO)进行负载，并评估常温下它对草莓的保鲜效果。结果 CEO被成功负载在Mg-MCM-41载体上，CEO的热稳定性得到提高;mMg-MCM-41∶mCEO=1∶2的CMA保鲜剂对DPPH和ABTS自由基的抗氧化能力分别为63.5%、95.6%;5 mg CMA对大肠杆菌、金黄色葡萄球菌和黑曲霉菌的抑制率均在99%以上，释放速率符合一级动力学模型;相较于空白组，保鲜剂具有较好的保鲜效果，能维持草莓的可溶固形物含量、硬度、可滴定酸含量和抗坏血酸含量，抑制微生物的增长繁殖，从而提高草莓的感官品质。结论 CMA组草莓的保鲜效果最佳，在25 ℃条件下草莓的货架期延长了2 d。 |
| 英文摘要: |
| The work aims to prepare an essential oil preservative by mimicking a bagged desiccant to improve the post-harvest shelf life of strawberries. The clove essential oil (CEO) was loaded by magnesium-containing mesoporous silica molecular sieves (Mg-MCM-41) to evaluate its preservation effect on strawberries at room temperature. Clove essential oil was successfully loaded onto Mg-MCM-41 carrier, the mesopore ordering of Mg-MCM-41 was reduced, and the thermal stability of clove essential oil was improved. The optimal formulation of CMA freshness preservative with mMg-MCM-41∶mCEO=1∶2 showed 63.5% and 95.6% antioxidant capacity against DPPH and ABTS radicals, respectively, and CMA at 5 mg showed more than 99% inhibition of Escherichia coli, Staphylococcus aureus, and Aspergillus niger, with release rates consistent with a first-order kinetic model. Compared with the blank group, the preservative had good preservation effect, maintained the soluble solids content, hardness, titratable acid, and ascorbic acid content of the strawberries, inhibited the growth and reproduction of the microorganisms, and improved the sensory qualities of the strawberries. CMA has the best preservation effect, extending the shelf life of strawberries by 2 days at 25 ℃. |
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