杨梅保鲜用改性壳聚糖膜性能研究

制备壳聚糖（CTS）、壳聚糖/二甲基二烯丙基氯化铵（CTS-DMDAAC）、羧甲基壳聚糖（CMCTS）、壳聚糖/2,3-环氧丙基三甲基氯化铵（CTS-ETA）保鲜膜,对改性壳聚糖膜进行抗拉强度、吸湿性、水溶性的测试,然后对改性壳聚糖膜应用于保鲜杨梅进行了研究。结果表明：膜的抗拉强度由大到小的顺序为：CTS〉CTS-DMDAAC〉CMCTS〉CTS-ETA,CMCTS膜的吸湿性、水溶性最好。制膜法保鲜效果接近涂膜法。改性壳聚糖类保鲜杨梅的最佳浓度为1.5%CTS、1.5%CMCTS、0.2%CTS-DMDAAC、1%CTS-ETA;CTS-ETA保鲜效果最好,CTS保鲜效果最差。低温贮藏效果明显高于常温贮藏。

PERFORMANCE OF MODIFIED CHITOSAN ON FRESH-KEEPING OF FRUIT

In this paper, the fresh-keeping films of chitosan(CTS),grafting copolymer of chitosan/ dimethyldiallylammonium chloride(CTS-DMDAAC),carboxymethyl chitosan(CMCTS),CTS-ETA were prepared at first. The properties of the films such as tensile strength,hygroscopicity,water-solubility were investigated. the application of modified chitosan for food preservation. The fresh-keeping effect was compared (by the mensuration of the ratio of good fruit of strawberries and bayberries and total acidity) of the means film coating and making films.The results show that: the order of tensile strength from high to low is CTS>CTS-DMDAAC>CMCTS>CTS-ETA. The hygroscopicity and water-solubility of CMCTS's film are better than others. The effect of making film is slightly worse than the mean of coating film. The best concentration of fresh-keeping is 1.5 %CTS,1.5 %CMCTS,0.2 %CTS-DMDAAC and 1 %CTS-ETA, respectively. The effect of CTS-ETA is the best and that of CTS is the worst. The effect of cold storage is superior to normal storage.