摘要
为考察1-甲基环丙烯(1-MCP)新剂型的性能和保鲜效果,采用乳化途径在含有乳化剂的大豆油或液体石蜡中用1-MCP固体包合物的水基分散体制备了稳定的油包水(W/O)型包合物,而后,利用水包油包水乳化途径,在水相中分散油包水型包合物制备了稳定的水包油包水(W/O/W)型包合物,以有效缓释包埋在其中的有效保鲜成分1-MCP。利用GC-MS对包合物所释放气体的组分和释放速率进行了表征,以户太八号葡萄为试材,测试了W/O/W型包合物对葡萄果实的保鲜效果。结果表明,W/O和W/O/W型保鲜剂中的1-MCP可以持续释放20 d以上。两种包合物对户太八号葡萄的保鲜均具有一定的调控作用,能够有效抑制其在存储过程中的成熟、失水、腐烂及霉变等,延长户太八号葡萄的储存期20 d以上。
To investigate the property and preservation performance of 1-methylcyclopropene(1-MCP),a new formulation,stable inclusion complex of water in oil(W/O)was prepared by emulsifying soybean oil or liquid paraffin containing emulsifiers using a water-based dispersion of 1-MCP solid inclusion complex,and further used to synthesize the water in oil in water(W/O/W)type inclusion complex via the water in oil in water emulsification pathway for effective release of the 1-MCP embedded.The components and release rates of gases from inclusion complexes were characterized by GC-MS,followed by evaluation on the preservation effect of the W/O type and W/O/W type inclusion complexes on Hutai No.8 grapes.The results showed that the 1-MCP in W/O and W/O/W preservatives could be continuously released for more than 20 d.Both inclusion complexes exhibited a certain regulatory effect on the preservation of Hutai No.8 grapes,effectively inhibiting their maturation,dehydration,decay,and mold growth during storage,ultimately extending the storage period of grape by 20 d.
作者
吴冉
唐春兰
马航
宋丽秀
李超
白宇涵
万邦隆
WU Ran;TANG Chunlan;MA Hang;SONG Lixiu;LI Chao;BAI Yuhan;WAN Banglong(R&D Center of Yunnan Yuntianhua Co.,Ltd.,Kunming 650228,Yunnan,China;Department of Environmental Science and Engineering,School of Energy and Power Engineering,Xi'an Jiaotong University,Xi'an 710049,Shaanxi,China)
出处
《精细化工》
2026年第2期424-429,共6页
Fine Chemicals
关键词
1-甲基环丙烯
包合物
乳化法
保鲜
户太八号葡萄
食品用化学品
1-methylcyclopropene
inclusion complexes
emulsion method
preservation
Hutai No.8 grapes
food chemicals
