食品与发酵工业 >

2022 , Vol. 48 >Issue 24: 157 - 165

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029563

研究报告

植物精油壳聚糖基活性包装膜的制备及保鲜效果研究

  • 周文艺 ,
  • 蔡文韬 ,
  • 吴泽玲 ,
  • 何芳 ,
  • 冯丽娜 ,
  • 吉薇 ,
  • 贾宝珠
展开
  • (广东第二师范学院 生物与食品工程学院,广东 广州,510303)
第一作者：本科生(蔡文韬讲师为通信作者,E-mail:308629309@qq.com)

收稿日期: 2021-10-09

  修回日期: 2021-11-22

  网络出版日期: 2023-01-06

基金资助

广东省教育厅创新强校项目(2018KQNCX179);大学生创新创业项目(202014278115)

收起

Study on preparation and fresh-keeping effect of chitosan-based active packaging film of plant essential oil

  • ZHOU Wenyi ,
  • CAI Wentao ,
  • WU Zeling ,
  • HE Fang ,
  • FENG Lina ,
  • JI Wei ,
  • JIA Baozhu
Expand
  • (Guangdong Second Normal University, School of Biological and Food Engineering, Guangzhou 510303, China)

Received date: 2021-10-09

  Revised date: 2021-11-22

  Online published: 2023-01-06

Fold

摘要

以龙眼核精油为活性成分的壳聚糖为基膜材料制备具有抗菌抗氧化性能的绿色环保可降解的复合膜,并利用鸡蛋进行保鲜效果研究。用4种不同有机溶剂提取龙眼核精油,并通过单因素实验测定4种不同龙眼核精油其抗氧化性及抑菌性能,选取最优龙眼核精油与壳聚糖配制对鸡蛋进行涂膜研究其对鸡蛋的保鲜效果,并运用流延法制备活性包装膜以及测定包装膜的性能。4种提取剂中,乙醇所提取的龙眼核精对自由基清除效果最佳且有明显抑菌效果。鸡蛋在贮藏第0、7、14、21、28天的鸡蛋各指标的检测结果表明,壳聚糖涂膜和龙眼核精油涂膜对鸡蛋均具有保鲜效果,通过与空白组的比较,综合检测指标结果表明,龙眼核精油对鸡蛋的保鲜效果最好。龙眼核精油-壳聚糖复配制得的活性包装膜在抑菌方面效果优于壳聚糖膜并且力学性能优良。龙眼核精油与壳聚糖复配制得的活性包装膜有良好的抗氧化及抑菌性能,并且对鸡蛋的保鲜效果有增强作用。

关键词： 龙眼核精油; 壳聚糖; 复合膜; 保鲜; 抗氧化; 抑菌性

本文引用格式

周文艺 , 蔡文韬 , 吴泽玲 , 何芳 , 冯丽娜 , 吉薇 , 贾宝珠 . 植物精油壳聚糖基活性包装膜的制备及保鲜效果研究[J]. 食品与发酵工业, 2022 , 48(24) : 157 -165 . DOI: 10.13995/j.cnki.11-1802/ts.029563

Abstract

The green, environment-friendly and degradable composite film with antibacterial and anti-oxidation properties was prepared by using chitosan as the active component of longan kernel essential oil, and the preservation effect of the egg was studied. Longan kernel essential oil was extracted with four different organic solvents, and its antioxidant and bacteriostatic properties were determined by a single-factor experiment. The best eulongan nuclear essential oil and chitosan were selected to prepare egg coating to study its preservation effect on eggs, and the active packaging film was prepared by casting method and the properties of the film were measured. Among the four extracts, the essential oil extracted by ethanol had the best scavenging effect on free radicals and an obvious bacteriostatic effect. Results showed that chitosan coating and longan kernel essential oil coating had good effects on egg preservation at 0,7,14,21, and 28 days of storage. Compared with the blank group, longan seed essential oil had the best effect on egg preservation. The active packaging film prepared by the combination of longan kernel essential oil and chitosan had good antioxidant and bacteriostatic properties and could enhance the preservation effect of eggs.

Key words： longan kernel essential oil; chitosan; composite film; preservation; anti-oxidation; bacteriostasis

参考文献

[1] 牛改改,覃媚,游刚, 等.龙眼/荔枝组织中活性成分含量与抗氧化性的相关性分析[J].食品工业, 2020,41(2):344-348.
NIU G G, QIN M, YOU G, et al.Analysis of the correlation between the content of active components and antioxidant activity in longan/Litchi tissues[J].The Food Industry, 2020,41(2):344-348.
[2] 蔡文韬,陈秋苑,袁学文.龙眼核精油提取技术及成分分析的研究进展[C].广东省食品学会、上海博华国际展览有限公司.“健康食品与功能性食品配料”学术研讨会暨2017年广东省食品学会年会论文集.上海:广东省食品学会,2017:4.
CAI W T, CHENQ Y, YUAN X W,Research progress on extraction technology and component analysis of longan kernel essential oil[C].Guangdong Food Society, Shanghai Bohua International Exhibition Limited Company.“Healthy food and functional food ingredients” symposium and 2017 annual meeting of Guangdong Food Society.Shanghai:Guangdong Food Society, 2017:4.
[3] 葛宇飞, 朱冰瑶, 方晶晶, 等.龙眼核油脂成分及其抗氧化活性分析[J].中国粮油学报, 2020,35(10):91-95.
GE Y F, ZHU B Y, FANG J J, et al.Components and antioxidant activitie of longan seed oil[J].Journal of the Chinese Cereals and Oils Association, 2020,35(10):91-95.
[4] 蔡文韬,袁学文,陈秋苑,等.龙眼核精油的体外抗氧化活性及其保鲜效果[J].现代食品科技, 2018,34(11):119-125.
CAI W T, YUAN X W, CHEN Q Y, et al.In vitro antioxidant activity and preservative effect of longan seed essential oil[J].Modern Food Science and Technology, 2018, 34(11):119-125.
[5] 杨喆,唐树平,彭名军,等.龙眼核提取物对化妆品中常见腐败菌抑制作用的研究[J].香料香精化妆品, 2017(4):21-24.
YANG Z, TANG S P, PENG M J, et al.Study on inhibitory effect of longan seed extracts on common spoilage bacteria in cosmetics[J].Flavour Fragrance Cosmetics, 2017(4):21-24.
[6] 戴诗云,毛哲浩,胡益祥,等.植物提取物主要抑菌活性成分分析及应用[J].绿色科技,2019(10):261-263.
DAI S Y, MAO Z H, HU Y X, et al.Analysis and application of main antibacterial active components of plant extracts[J].Journal of Green Science and Technology, 2019(10):261-263.
[7] 汤佳鹏,葛彦.载香茅精油壳聚糖膜材料的制备及性能研究[J].化工新型材料,2015,43(10):85-87.
TANG J P, GE Y.Preparation and characterization of chitosan film loaded Citronella essential oil[J].New Chemical Materials, 2015,43 (10):85-87.
[8] 周凯,胡卓炎,周沫霖,等.龙眼核提取物的体外抗氧化及抑菌活性研究[J].食品与机械, 2015,31(4):167-171.
ZHOU K, HU Z Y, ZHOU M L, et al.In vitro antioxidant and antimicrobial activities from longan(Dimocarpus longan Lour.)seed extracts[J].Food and Machinery, 2015,31(4):167-171.
[9] 张小涵. 可食性壳聚糖-大豆分离蛋白抑菌膜的研制[D]. 沈阳: 沈阳农业大学, 2019.
ZHANG X H. Development of chitosan-soybean protein isolate edible films with antimicrobial properties[D]. Shenyang: Shenyang Agricultural University, 2019.
[10] SALGADO P R, LOPEZ-CABALLERO M E,GÓMEZ-GUILLÉN M C, et al.Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties[J].Food Hydrocolloids,2013,33(1):74-84.
[11] 孙菡峥, 孙培冬.龙眼核多酚的提取分离及抗氧化性能研究[J].食品与发酵工业, 2019,45(9):197-201.
SUN H Z, SUN P D.Extraction, separation, and antioxidant activities of polyphenols from longan seeds[Dimocarpus longan Lour.(syn.Euphoria longana Lam.)[J].Food and Fermentation Industries, 2019,45(9):197-201.
[12] 邹金美,黄冰晴,韦丽香,等.龙眼核提取物的抑菌活性研究[J].漳州师范学院学报(自然科学版).2011,(4):87-92.
ZOU J M, HUANG B Q,WEI L X, et al.Study on the antibacterial activity of extracts from longan nuclear[J].Journal of Zhangzhou Normal University (Natural Science).2011,24(4):87-92.
[13] 高玉时,张小燕,葛庆联,等.高温条件下涂膜保存对禽蛋品质的影响[J].中国食物与营养,2011,17(4):53-56.
GAO Y S, ZHANG X Y, GE Q L, et al.Influence of coating on eggs quality under high temperature[J].Food and Nutrition in China, 2011,17(4):53-56.
[14] 王劲松,粟学俐.壳聚糖复合保鲜剂对鸡蛋保鲜效果的比较研究[J].湖北农业科学,2013,52(9):2 129-2 131;2 134.
WANG J S, SU X L.Fresh-keeping effect of chitosan compound preservative on eggs[J].Hubei Agricultural Sciences, 2013,52 (9):2 129-2 131;2 134.
[15] 牛召珊,李伟.种蛋孵化失重率及其影响因素分析[J].山东畜牧兽医, 2018,39(2):24-25.
NIU Z S, LI W.Analysis of egg hatching weight loss rate and its influencing factors[J].Shandong Journal of Animal Science and Veterinary Medicine, 2018,39(2):24-25.
[16] 侯卓成,杨宁,李俊英, 等.鸡蛋新鲜度随保存时间的变化规律[J].中国畜牧杂志,2008,44(13):42-45.
HOU Z C, YANG N, LI J Y, et al.Dynamics changes of the egg fresh index according to the storage time[J].Chinese Journal of Animal Science, 2008,44(13):42-45.
[17] 李小利. 哈氏单位是检验鸡蛋品质的重要指标[J].检验检疫学刊, 2013, 23(2):48-49;72.
LI X L.The haugh unit is an important indicator of the egg quality inspection[J].Journal of Inspection and Quarantine, 2013, 23(2):48-49;72.
[18] 于滨, 王喜波.鸡蛋贮藏过程中品质变化的动力学模型[J].农业工程学报, 2012, 28(15):276-280.
YU B, WANG X B.Kinetics of quality change for eggs during storage[J].Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(15):276-280.
[19] 邹小波,王圣,石吉勇, 等.天然花青素提取物与壳聚糖明胶复合膜的制备和表征[J].农业工程学报,2016,32(17):294-300.
ZOU X B, WANG S, SHI J Y, et al.Preparation and characterization of chitosan/gelatin composite films incorporated with four natural pigments[J].Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(17):294-300.
[20] 谭瑞心,张万刚,周光宏.牛至精油-羧甲基纤维素活性包装膜制备及其抗氧化和抗菌性能研究[J].食品工业科技, 2019, 40(12):90-96.
TAN R X, ZHANG W G, ZHOU G H.Preparation of oregano essential oil-carboxymethyl cellulose active packaging films and their antioxidant and antibacterial properties[J].Science and Technology of Food Industry, 2019,40(12):90-96.
[21] KADAM D, SHAH N, PALAMTHODI S, et al.An investigation on the effect of polyphenolic extracts of Nigella sativa seedcake on physicochemical properties of chitosan-based films[J].Carbohydrate Polymers, 2018, 192:347-355.
[22] 刘伟. 姜酚抑菌作用及姜酚—壳聚糖复合膜性质与应用研究[D].北京:中国农业大学,2015.
LIU W.Studies on bacteriostasis of gingerols, properties and applications of gingerols-chitosan composite films[D].Beijing:China Agricultural University, 2015.
[23] NISAR T, WANG Z C, YANG X, et al.Characterization of citrus pectin films integrated with clove bud essential oil:Physical, thermal, barrier, antioxidant and antibacterial properties.[J].International Journal of Biological Macromolecules,2018,106:670-680.
[24] 李敏,李拖平,张俊伟,等.山楂核精油的抗菌特性[J].食品工业科技,2010,31(12):108-109.
LI M, LI T P, ZHANG J W, et al.Antimicrobial activity of essential oil from haw seed[J].Science and Technology of Food Industry, 2010,31(12):108-109.
[25] 谢晶,马美湖,高进.植物精油抗菌乳状液涂膜对鸡蛋的保鲜效果[J].农业工程学报,2009, 25(8):299-304.
XIE J, MA M H, GAO J.Preservation effect of eggs by coating with plant antibacterial oil emulsion[J].Transactions of the Chinese Society of Agricultural Engineering, 2009, 25(8):299-304.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司