壳聚糖包覆肉桂精油对葡萄保鲜的应用研究

以壳聚糖为壁材、肉桂精油为芯材,采用乳化-固化法制备了壳聚糖微胶囊,并将其应用于葡萄保鲜包装中。通过光学显微镜、扫描电子显微镜、傅里叶转化红外光谱仪等,确定了微胶囊的最佳工艺参数、芯壁比及添加质量分数,研究了添加不同微胶囊质量分数的壳聚糖溶液对葡萄保鲜效果的影响。结果表明:壳聚糖质量分数为1.5%,乳化剂添加质量分数为1.5%,油相与水相的体积比为5:1,交联剂添加体积为1.0 m L时,制备的壳聚糖微胶囊成球效果较好;壳聚糖包覆肉桂精油芯壁比为3:1,微胶囊在壳聚糖溶液中的添加质量分数为4%时,以其涂膜的葡萄保鲜效果最佳。

Research on Effects of Chitosan Coated Cinnamon Essential Oil Applied in Grape Storage

Taking chitosan as wall material, cinnamon oil as the core material, adopting the emulsification-curing prepared chitosan microcapsule, the application in fruit preservation effect was studied. Optical microscope(OM), Scanning electron microscope(SEM), Fourier transform infrared spectroscopy(FTIR) were used to characterize the technological parameters of microspheres, core-wall ratio and added quantity of microcapsule. The preservation effects of chitosan solution with the different added quantity of microcapsule were carried out, with grapes as the experiment object. The results showed with chitosan mass fraction being 1.5%, emulsifier mass fraction 1.5%, oil phase and water phase volume ratio 5:1 and crosslinking agent added volume 1.0 mL, smooth chitosan microcapsules could be prepared. The preservation effect of chitosan solution was optimal in the condition of core-wallmass ratio 3:1 and microcapsule content 4%.