| 丙酮酸壳聚糖席夫碱保鲜膜在果蔬保鲜中的应用研究 |
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| 引用本文： | 易国斌,康正,黄小香,林岑.丙酮酸壳聚糖席夫碱保鲜膜在果蔬保鲜中的应用研究[J].食品工业科技,2006,27(7):144-145. |
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| 作者姓名： | 易国斌 康正 黄小香 林岑 |
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| 作者单位： | 广东工业大学轻工化工学院 广东广州510006 |
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| 摘 要： | 采用丙酮酸改性壳聚糖得到具有良好的溶解性与抗菌性的丙酮酸壳聚糖席夫碱(PCHI),进而制备了PCHI保鲜膜,与植酸、苯甲酸钠溶液以及蒸馏水对比,通过番茄的保鲜实验,结果发现,PCHI保鲜膜的失水率略低于植酸,明显低于苯甲酸钠与蒸馏水,20d后,PCHI保鲜膜的好果率与商品率均最高,表明PCHI对果蔬具有良好的保鲜效果。
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| 关 键 词： | 丙酮酸 壳聚糖 席夫碱 保鲜膜 抗菌性 |
| 文章编号： | 1002-0306(2006)07-0144-03 |
| 修稿时间： | 2006年1月23日 |
Application of pyruvic acid modified chitosan schiff base as fresh keeping membrane for fruits and vegetable |
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| Yi Guobin.Application of pyruvic acid modified chitosan schiff base as fresh keeping membrane for fruits and vegetable[J].Science and Technology of Food Industry,2006,27(7):144-145. |
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| Authors: | Yi Guobin |
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| Affiliation: | Yi Guobin et al |
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| Abstract: | Chitosan is modified by pyruvic acid to obtain Schiff base(PCHI). PCHI is found to be well soluble and anti-aseptic. PCHI fresh keeping membrane is prepared and applied in tomato storage test in comparison with those made by phytic acid and sodium benzoate modification. It is found that dewater ratio of PCHI is the lowest and ratio of fresh fruit is the highest. It is concluded that PCHI is able to keep the freshness fruits and vegetables effectively. |
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| Keywords: | pyruvic acid chitosan Schiff base fresh keeping membrane anti-aseptic |
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