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| 羧甲基壳聚糖可食用膜对保鲜油豆角化学成分的影响 | |
| 引用本文： | 连玉晶,赵海田,姚磊,唐晓珍,邬元娟,王静. 羧甲基壳聚糖可食用膜对保鲜油豆角化学成分的影响[J]. 食品科技, 2005, 0(12): 77-79 |
| 作者姓名： | 连玉晶 赵海田 姚磊 唐晓珍 邬元娟 王静 |
| 作者单位： | 1. 山东农业大学食品学院,泰安,271018 2. 哈尔滨工业大学食品科学与遗传工程研究院,哈尔滨,150001 3. 山东省农科院,济南,250100 |
| 基金项目： | 黑龙江省教育厅科技重大项目(105118004) |
| 摘 要： | 研究利用羧甲基壳聚糖涂膜液对油豆角进行保鲜,并测定涂膜油豆角在贮藏期间的各项化学成分。结果表明,随着贮藏时间的延长,水分、Vc及还原糖的含量不断下降;而叶绿素的变化趋势与前者不同,呈现出先降低后升高,最后又降低的趋势。 |
| 关 键 词： | 油豆角 N O-羧甲基壳聚糖 可食用膜 |
| 文章编号： | 1005-9989(2005)12-0077-03 |
| 修稿时间： | 2005-06-12 |
Effect on the chemistry components of snap beans by using carboxymethyl chitosan edible coating |
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| LIAN Yu-jing,ZHAO Hai-tian,YAO Lei,TANG Xiao-zhen,WU Yuan-juan,WANG Jing. Effect on the chemistry components of snap beans by using carboxymethyl chitosan edible coating[J]. Food Science and Technology, 2005, 0(12): 77-79 | |
| Authors: | LIAN Yu-jing ZHAO Hai-tian YAO Lei TANG Xiao-zhen WU Yuan-juan WANG Jing |
| Affiliation: | LIAN Yu- jing1,ZHAO Hai- tian2,YAO Lei2,TANG Xiao- zhen1,WU Yuan- juan3,WANG Jing2 |
| Abstract: | Snap beans were coated with carboxymethyl chitosan edible coatings, and then the chemistry com-ponents of snap beans were tested. The result showed that water content, Vc and reducing sugar of snapbeans was increasingly decreased during storage. However chlorophyll content decreased at first, followed by aslow increased, and then decreased again. |
| Keywords: | snap bean(Phaseolus vulgaris L.) chitosan N O- carboxymethyl chitosan edible coatings |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |