甜玉米芯多糖纳米乳涂膜的制备及对水果的保鲜

以甜玉米芯多糖纳米乳和壳聚糖的冰乙酸溶液为原料，以甘油、阿拉伯胶水溶液为增稠剂，制成甜玉米芯多糖纳米乳涂膜（简称涂膜）。以涂膜拉伸强度为指标，通过单因素实验和响应面实验得到最优配方，即壳聚糖溶液质量浓度为10 g/L、阿拉伯胶水溶液质量浓度为150 g/L、壳聚糖溶液（10 mL）与阿拉伯胶水溶液的体积比1∶2、甘油1.8 mL、甜玉米芯多糖纳米乳1.2 mL，在该条件下制备的甜玉米芯多糖纳米乳涂膜拉伸强度为(92.37±2.07)k Pa。将涂膜用于千禧果、金钱橘、葡萄的保鲜处理，以水果的腐败率、失重率、颜色色差、多酚含量、可滴定酸含量、可溶性固形物含量为评价指标，测定其保鲜效果。结果表明，与未涂膜的水果相比，涂膜处理的水果营养指标与感官指标均有更好的结果。主成分分析结果表明，PC1和PC2的累积方差贡献率为92.354%，说明涂膜对水果保鲜有效。

Study on Preservation Technology of Sweet Corn Cob Polysaccharide Nanoemulsion Coating

Using sweet corncob polysaccharide and chitosan as coating materials, glycerol and gum arabic as thickeners, a polysaccharide-based composite coating film was prepared. The tensile strength of the coating film was used as an indicator to determine the ratio of chitosan to acetic acid 1:100, the mass concentration of gum arabic 0.15 g/mL, the ratio of chitosan solution to gum arabic solution 1:2, the amount of glycerol added 1.8 mL, and the amount of sweet corncob polysaccharide nano emulsion added 1.2 mL.The sweet corncob polysaccharide-based coating film prepared by the response surface optimization formula has a tensile strength of 92.37±2.07 KPa.The coating film was applied to the preservation of Millennium fruit, kumquat and grape, and the preservation effect was studied. The spoilage rate, weight loss rate, color difference, polyphenol content, titratable acid and soluble solids of fruit were used as evaluation indexes. Principal component analysis showed that the cumulative variance contribution rate of PC1 and PC2 was 92.353% . It showed that the coating has a certain effect on fruit preservation, which provides a theoretical basis for the application of sweet corncob polysaccharide nano emulsion in coating preservation, and can provide some feasible support for subsequent research.