黑木耳多糖/壳聚糖可食性复合膜的制备及对鲜牛肉的保鲜效果

为了开发具有优良保鲜效果的可食性复合膜，以黑木耳多糖（Auricularia auricular polysaccharide，AAP）和壳聚糖（chitosan，CS）为原料，通过测定复合膜理化指标、结构和抗氧化性，并将不同材料真空包装的冷鲜牛肉于4 ℃条件下贮藏10 d进行保鲜实验，研究不同AAP添加量对AAP/CS可食性复合膜理化性质和冷鲜牛肉保鲜效果的影响。结果表明：AAP的添加可增加AAP/CS复合膜的厚度、密度、溶解度、溶胀度、抗拉强度和1,1-二苯基-2-三硝基苯肼自由基清除率，并降低复合膜的水蒸气透过率和透明度；通过分析复合膜的傅里叶变换红外光谱，初步推测复合膜液中AAP和CS之间发生了相互作用。与市售聚对苯二甲酸乙二酯/聚乙烯复合真空包装组及CS膜包装组相比，AAP/CS复合膜包装组牛肉感官得分和pH值更高，菌落总数和硫代巴比妥酸反应物值更低。因此，AAP/CS可食性复合膜有望在食品抑菌保鲜等方面发挥积极作用。

Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef

Auricularia auricular polysaccharide(AAP)and chitosan(CS)were used as raw materials for preparing an edible composite film with good preservative effect.The impact of different AAP contents on the physicochemical properties,structure,antioxidation of AAP/CS composite films was studied as well as the influence on the preservative effect of AAP/CS composite films on fresh beef during 10 days of storage at 4℃.The results showed that the addition of AAP could increase the thickness,density,solubility,swelling degree,tensile strength and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity,and reduce the water vapor transmission rate and transparency of the AAP/CS composite film.From the Fourier transform infrared spectrum of the AAP/CS composite film,it was tentatively deduced that there was an interaction between AAP and CS in the mixed solution.Compared to polyethylene terephthalate/polyethylene(PET/PE)vacuum packaging and CS film packaging,the sensory score and pH of AAP/CS packaged beef meat samples were increased,and the total number of colonies and thiobarbituric acid reactive substances(TBARS)value were decreased.Therefore,the AAP/CS edible composite film holds promise for food preservation.