食品与发酵工业 >

2026 , Vol. 52 >Issue 16: 297 - 306

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045886

研究报告

金花茶黄酮提取物-壳聚糖复合膜性能及其对猪肉保鲜效果研究

  • 崔莹莹 ,
  • 梁曼华 ,
  • 陈梅娟 ,
  • 易宇文 ,
  • 黄开正 ,
  • 兰明路
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  • 1(桂林旅游学院 食品与健康学院,广西 桂林,541006)
    2(广西高校桂菜工业化加工与安全重点实验室,广西 桂林,541006)
    3(广西壮族自治区桂菜工业化加工与营养安全工程研究中心,广西 桂林,541006)
    4(四川旅游学院,烹饪科学四川省高等学校重点实验室,四川 成都,610100)
    5(四川旅游学院 烹饪与食品科学工程学院,四川 成都,610100)
第一作者:硕士,讲师(黄开正讲师和兰明路教授为共同通信作者,E-mail:18982225902@qq.com;cheflanminglu@126.com)

收稿日期: 2026-01-20

  修回日期: 2026-03-27

  网络出版日期: 2026-09-10

基金资助

2023年度广西高校中青年教师基础能力提升项目(2023KY0855);广西高校桂菜工业化加工与安全重点实验室2024年度资助项目(2024KLGC0203);烹饪科学四川省高等学校重点实验室2024年度开放课题资助项目(PRKX2024Z15)

收起

Study on properties of flavonoids extract of Camellia nitidissima-chitosan composite membrane and its preservation effect on pork

  • CUI Yingying ,
  • LIANG Manhua ,
  • CHEN Meijuan ,
  • YI Yuwen ,
  • HUANG Kaizheng ,
  • LAN Minglu
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  • 1(School of Food and Health, Guilin Tourism University, Guilin 541006, China)
    2(Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin 541006, China)
    3(Guangxi Engineering Research Center for Large-Scale Preparation & Nutrients and Hygiene of Guangxi Cuisine, Guilin 541006, China)
    4(Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China)
    5(College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China)

Received date: 2026-01-20

  Revised date: 2026-03-27

  Online published: 2026-09-10

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摘要

为系统探究金花茶黄酮提取物-壳聚糖复合膜的理化特性及保鲜机制,该研究以壳聚糖为基材、金花茶黄酮为活性成分,制备不同金花茶黄酮提取物添加量(0、10、20、30、40、50 g/L)的复合膜,系统考察金花茶黄酮提取物添加量对复合膜性能的影响,并探究最优性能复合膜对生鲜猪肉的保鲜效果。结果表明,当金花茶黄酮提取物添加量为30 g/L时,复合膜综合性能最优,其厚度为0.11 mm,水蒸气透过率0.46%,拉伸强度达114.08 MPa,断裂伸长率为67.88%,对大肠杆菌、金黄色葡萄球菌、沙门氏菌均具有良好的抑菌效果;该复合膜能显著延缓生鲜猪肉贮藏期间pH值升高、质构硬化,同时有效抑制菌落总数增值及TVB-N值、TBARS值上升,保鲜期较对照组延长6 d。该研究为生鲜猪肉绿色保鲜提供了一种新型高效的可食性包装材料,具有良好的应用前景。

关键词： 金花茶黄酮提取物; 壳聚糖; 复合膜; 猪肉保鲜; 理化特性

本文引用格式

崔莹莹 , 梁曼华 , 陈梅娟 , 易宇文 , 黄开正 , 兰明路 . 金花茶黄酮提取物-壳聚糖复合膜性能及其对猪肉保鲜效果研究[J]. 食品与发酵工业, 2026 , 52(16) : 297 -306 . DOI: 10.13995/j.cnki.11-1802/ts.045886

Abstract

In order to systematically explore the physical and chemical properties and preservation mechanism of Camellia nitidissima flavonoids extract-chitosan composite film, this study used chitosan as the substrate and Camellia nitidissima flavonoids as the active ingredient to prepare the composite film with the mass concentration of Camellia nitidissima flavonoids extract (0 g/L,10 g/L,20 g/L,30 g/L,40 g/L,50 g/L).The effect of the addition of Camellia nitidissima flavonoids extract on the performance of the composite film was systematically investigated, and the preservation effect of the optimal performance composite film on fresh pork was explored.The results showed that when the mass concentration of flavonoids extract from Camellia nitidissima was 30 g/L, the comprehensive performance of the composite film was the best.The thickness was 0.11 mm, the water vapor permeability was 0.46 %, the tensile strength was 114.08 MPa, and the elongation at break was 67.88 %.It had a good antibacterial effect on Escherichia coli, Staphylococcus aureus, and Salmonella.The composite film could significantly delay the increase of pH value and texture hardening of fresh pork during storage, and effectively inhibit the proliferation of total number of colonies and the increase of TVB-N value and TBARS value.The shelf life was 6 days longer than that of the control group.This study provides a new and efficient edible packaging material for the green preservation of fresh pork, which has a good application prospect.

Key words： flavonoids extract of Camellia nitidissima; chitosan; composite membrane; pork preservation; physicochemical properties

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