| 鱼胶原蛋白/GTE可食性涂膜对圣女果保鲜效果的研究 |
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| 引用本文： | 伍久林, 刘辉, 王霜, 葛尚英, 陈善飞, 王建华, 张其清. 鱼胶原蛋白/GTE可食性涂膜对圣女果保鲜效果的研究[J]. 食品工业科技, 2014, (22): 313-316. DOI: 10.13386/j.issn1002-0306.2014.22.060 |
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| 作者姓名： | 伍久林 刘辉 王霜 葛尚英 陈善飞 王建华 张其清 |
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| 作者单位： | 1.福州大学生物和医药技术研究院 |
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| 摘 要： | 以鲢鱼皮胶原蛋白和绿茶提取物(GTE)为原料,制备胶原蛋白和胶原蛋白/GTE涂膜,研究其对圣女果的保鲜效果。测定圣女果的失重率、腐烂率、可滴定酸含量、褐变强度、多酚氧化酶活性以及多酚类物质含量等指标。结果表明:利用胶原蛋白/GTE涂膜处理可有效减缓圣女果的失重和腐烂,抑制果实褐变和多酚氧化酶活性的升高,有利于有机酸及多酚含量的保持。因此,胶原蛋白/GTE涂膜对圣女果有一定的保鲜效果。
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| 关 键 词： | 胶原蛋白 绿茶提取物 圣女果 涂膜 保鲜 |
| 收稿时间： | 2013-12-18 |
Study on the preservation effects of fish collagen/GTE edible coating on cherry tomatoes |
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| WU Jiu-lin, LIU Hui, WANG Shuang, GE Shang-ying, CHEN Shan-fei, WANG Jian-hua, ZHANG Qi-qing. Study on the preservation effects of fish collagen/GTE edible coating on cherry tomatoes[J]. Science and Technology of Food Industry, 2014, (22): 313-316. DOI: 10.13386/j.issn1002-0306.2014.22.060 |
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| Authors: | WU Jiu-lin LIU Hui WANG Shuang GE Shang-ying CHEN Shan-fei WANG Jian-hua ZHANG Qi-qing |
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| Affiliation: | 1.Institute of Biomedical and Pharmaceutical Technology, Fuzhou University |
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| Abstract: | Fish collagen coating and collagen/green tea extract (GTE) coating were prepared with silver carp skin collagen and GTE, which were used to investigate the preservation effects on cherry tomatoes. The rate of water-loss and decay, titratable acid, browning, activity of polyphenol oxidase and polyphenol were measured.Results showed that edible film coating treatment could decrease the rate of water-loss and decay, prevent browning and the activity of polyphenol oxidase, lower the loss of titratable acid and polyphenol. Thus, the collagen/GTE coating had good preservation effect on cherry tomatoes. |
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| Keywords: | collagen GTE cherry tomatoes coating preservation |
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