壳聚糖竹醋液复合膜抗菌活性及其应用.pdf

第29卷第3期
食品与生物技术学报
Vol 29 No. 3
2010年5月
Journal of Food Science and Biotechnology
May 2010
文章编号:1673-1689(2010)03-0395-06
壳聚糖竹醋液复合膜抗菌活性及其应用
廖晓珊,钟晓红“1,孟娟2,曾虹燕
(1,湖南农业大学园艺园林学院,湖南长沙410128;2.湘潭大学化工学院生物技术研究所,湖南
湘潭411105)
摘要:研究了壳聚糖竹醋液复合涂膜保鲜剂的抗菌抑菌性。测定了壳聚糖和竹醋液的复配液对
细菌、寧茵的最低抑菌浓度,并研究了不同浓度壳聚糖竹醋液的复配液对抑菌活性的形响,从而得
出最佳复配液组合为:体积分数0.6%竹醋液和1.0g/dL売聚糖。以売聚糖竹醋液复配液为主
剂,甘油为助剂制成纯天然绿色型的复合保鲜荆水溶液涂膜处理蔑莱,常温存放进行保鲜实验。
结果表明:含复配液体积分数1.5%,体积分数甘油0,6%的涂膜保鲜剂浸泡蔑莱3次,浸泡温度
30℃的条件下对蔑菜进行处理。保鲜15d内,蔑業仍为绿色,基本上保持了原有风味和营养成
分,无寧变。
关键词:壳聚糖;竹醋液;抗菌性;保鲜;蕨菜
中图分类号:TS201.3
文献标识码:A
Antimicrobial Properties and Application of Composite Film from
Chitosan and Bamboo Vinegar
LIAO Xiao-shan I, ZHONG Xiao-hong", MENG Juan?, ZENG Hong-yan
(1. College of Landscape Gardening and Horticulture, Hunan Agriculture University, Changsha 410128, China,
Biotechnology Institute, College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China)
Abstract: The antimicrobial properties of Compound film of Chitosan and bamboo vinegar were
studied in this manuscript. The optimum combination of liquid mixtures with 0.6% bamboo
vinegar and 1. 0 g/de chitosan was firstly determined by evulating thethe minimum concentration
(MIC) and the inhibitory activity of the film. Compound preservations were made with chitosan
and bamboo vinegar mixture as main reagents and glycerol as the auxiliary. The water solutions
of the compound preservations with different concentrations were filmed on the surface of th
bracken, and then preserved at room temperature. The results showed that the coating
antistaling agent contained compound preservations 1.5% and glycerin 0.6%. Kept the bracken
three time marinated into the coating antistaling agent at 30 C temperature. The preserved
bracken mainly kept its original taste and nutritious value, and remained green without mildew.
Key words: chitosan, bamboo vinegar, antimicrobial properties, bracken
收稿日期:2009-05-10
基金项目:国家农业公益性行业科研基金专项项目(200803036)
通信作者:钟晓红(1961-)女,湖南华容县人,工学博土,教授,博士生导师。主要从事果品采后加工及果蔬保
鮮方向的研究。Email:xh-zhong@163.com
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