| 壳聚糖复合膜的制备及其在草莓保鲜中的应用 |
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| 引用本文： | 陈莉,万惠萍,陈洪伟,叶淑红,穆野. 壳聚糖复合膜的制备及其在草莓保鲜中的应用[J]. 食品研究与开发, 2012, 33(4): 185-188 |
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| 作者姓名： | 陈莉 万惠萍 陈洪伟 叶淑红 穆野 |
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| 作者单位： | 1. 大连工业大学食品学院,辽宁大连,116034
2. 大连工业大学化工与材料学院,辽宁大连,116034 |
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| 摘 要： | 制备壳聚糖复合膜,并对壳聚糖复合膜最佳成膜条件进行研究。然后将制的壳聚糖复合膜用于草莓保鲜。结果表明,壳聚糖复合膜最佳成膜条件为,壳聚糖的浓度应该为1.0%～1.5%,添加2%葡萄糖。使用涂膜低温保鲜后,6 d时草莓的失水率为6.42%、VC减少25.8 mg/kg、总酸减少0.74 mg/kg,草莓的总体感官评价较好。
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| 关 键 词： | 壳聚糖 复合膜 保鲜 草莓 |
The Preparation of Chitosan Composite Membrane and Its Using on Preservation of Strawberries |
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| CHEN Li , WAN Hui-ping , CHEN Hong-wei , YE Shu-hong , MU Ye. The Preparation of Chitosan Composite Membrane and Its Using on Preservation of Strawberries[J]. Food Research and Developent, 2012, 33(4): 185-188 |
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| Authors: | CHEN Li WAN Hui-ping CHEN Hong-wei YE Shu-hong MU Ye |
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| Affiliation: | 1(1.College of Food Science,Dalian Polytechnic University,Dalian 116034,Liaoning,China;2.School of Chemistry Engineering & Material,Dalian Polytechnic University,Dalian 116034,Liaoning,China) |
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| Abstract: | Cimplex chitosan membrane was prepared and its application on the preservation of strawberry was studied.Results showed that the best conditions were: the concentration of chitosan was 1.0 %-1.5 %.2 % glucose can be added.After preservation with chitosan membrane for 6 days,the dehydrating rate was 6.42 %,Vitamin C decreased in 25.8 mg/ kg,total acidit decreased in 0.74 mg/ kg,the senses were well kept. |
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| Keywords: | chitosan composite membrane preservat ion strawberry |
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