壳聚糖作为一种天然可食性碱性多糖,具有抑菌、保鲜、易成膜、可降解等优点。文中综述了壳聚糖在保鲜方面的应用,概述了其抑菌性能,保鲜机理,详细介绍了单一壳聚糖、改性壳聚糖和复合壳聚糖涂膜对水果、蔬菜和肉类的保鲜效果和性能,以及不同浓度不同分子量等各种因素对果蔬、肉类保鲜的影响,并对壳聚糖成膜的机械性能和成膜改性进行了简述,对壳聚糖保鲜膜的未来发展进行展望。

As a natural edible alkalescent polysaccharide,chitosan have many advantages such as antibacterial,freshness,easy to form film and biodegradable. This paper summarizes the application of chitosan in keeping the freshness of food and gives an outline of its antibacterial properties and mechanism. Single usage of chitosan,modified chitosan and composite chitosan coating on fruits,vegetables and meat was described in detail. The effect of different factors such as concentrations and molecular weights on fruits,vegetables and meat was discussed. The mechanical properties of chitosan film and modified film was briefly introduced; the future development of fresh film of chitosan was proposed.