摘要
通过溶液共混制备得到不同纳米ZnO含量的壳聚糖/纳米ZnO涂液,观测了该涂膜的微观结构,并考察了其对圣女果的保鲜性。结果发现:当纳米ZnO含量较低(1%和2%)时,纳米粒子较均匀的分散于壳聚糖膜中。但当纳米ZnO含量增加到3%时,纳米ZnO出现了团聚。保鲜实验发现,纳米ZnO含量为1%的壳聚糖/纳米ZnO涂膜能够最大程度的提高圣女果的感官品质、降低其失重率,并减少其在贮藏过程中Vc及可滴定酸含量的损失。而纳米ZnO含量为2%和3%的壳聚糖/纳米ZnO涂膜的保鲜效果不明显。
The effect of mixing chitosan/nano-ZnO coating with different content of nano-ZnO on quality of cherry tomato was studied. The SEM pictures showed that the nanoparticles had a better dispersion in chitosan matrix at a relative low content of 1% and 2%. However, the aggregation of nanoparticles occurred when the content of nano- ZnO was up to 3wt%. The chitosan/nano-ZnO coating with 1% content of nano-ZnO had a better preservation effect on improving the sensory quality, decreasing the weight loss, Vc and acid content of cherry tomato. In contrast, the chitosan/nano-ZnO coating （2% and 3% content of nano-ZnO） showed little fresh-keeping effect on cherry tomato.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第2期233-236,共4页
Food and Fermentation Industries
关键词
壳聚糖
纳米ZNO
圣女果
保鲜
chitosan, nano-ZnO, cherry tomato, preservation
