甜玉米芯多糖纳米乳涂膜保鲜技术研究

Study on Preservation Technology of Sweet Corn Cob Polysaccharide Nanoemulsion Coating

摘要:

以甜玉米芯多糖和壳聚糖为涂膜原料，以甘油、阿拉伯胶为增稠剂，制备成多糖基复合涂膜，以涂膜拉伸强度为指标确定壳聚糖与乙酸比例1:100、阿拉伯胶的质量浓度0.15 g/mL、壳聚糖溶液与阿拉伯胶溶液的比例1:2、甘油添加量1.8 mL、甜玉米芯多糖纳米乳添加量1.2 mL，采用响应面优化配方最后制备的甜玉米芯多糖基涂膜拉伸强度达到92.37±2.07 KPa。并将涂膜运用于千禧果、金钱橘、葡萄的保鲜处理，进行保鲜效果的研究，以水果的腐败率、失重率、水果的颜色色差、多酚含量、可滴定酸、可溶性固形物为评价指标，采用主成分分析得知PC1和PC2的累计方差贡献率为92.353%。说明涂膜对水果保鲜具有一定效果，为甜玉米芯多糖纳米乳在涂膜保鲜方面的应用进一步提供理论依据，可为后续研究提供一些可行性支持。

Abstract:

Using sweet corncob polysaccharide and chitosan as coating materials, glycerol and gum arabic as thickeners, a polysaccharide-based composite coating film was prepared. The tensile strength of the coating film was used as an indicator to determine the ratio of chitosan to acetic acid 1:100, the mass concentration of gum arabic 0.15 g/mL, the ratio of chitosan solution to gum arabic solution 1:2, the amount of glycerol added 1.8 mL, and the amount of sweet corncob polysaccharide nano emulsion added 1.2 mL.The sweet corncob polysaccharide-based coating film prepared by the response surface optimization formula has a tensile strength of 92.37±2.07 KPa.The coating film was applied to the preservation of Millennium fruit, kumquat and grape, and the preservation effect was studied. The spoilage rate, weight loss rate, color difference, polyphenol content, titratable acid and soluble solids of fruit were used as evaluation indexes. Principal component analysis showed that the cumulative variance contribution rate of PC1 and PC2 was 92.353% . It showed that the coating has a certain effect on fruit preservation, which provides a theoretical basis for the application of sweet corncob polysaccharide nano emulsion in coating preservation, and can provide some feasible support for subsequent research.