【摘要】 茶多酚是茶叶中的多酚类物质的总称,因具有良好的抗氧化性和抑菌性而被广泛用于食品工业领域。壳聚糖是由自然界广泛存在的几丁质经脱酰作用得到的一种碱性氨基多糖,具有生物相容性好、抗菌性强、安全性高和来源广泛等特点。茶多酚和壳聚糖都是天然保鲜剂,复配使用协同增效,可用于延长食品的保鲜期,并且具有价格低廉、易于获得、无毒副作用等优点,适合全面推广。本文围绕茶多酚和壳聚糖的复配应用,综述了其在水果、蔬菜、鱼以及畜禽类食品保鲜中的应用现状和存在的问题。更多还原

【Abstract】 Tea polyphenols are the general term of polyphenols in tea with excellent antioxidant and bacteriostatic properties, which are widely used in the food industry. Chitosan is an alkaline aminopolysaccharide obtained by deacylation of natural chitin, which has the characteristics of good biocompatibility, strong antimicrobial activity, high safety and wide sources. Both tea polyphenols and chitosan are natural preservatives, the combination has good synergism for prolonging fresh-keeping period of food and enhancing the bacteriostatic effect of preservatives. They have the advantages of low price, easy to obtain and non-toxic side effects, which are suitable to comprehensively promoting the application in prolonging food preservative period. This paper reviews the compound use status and exsiting problems of tea polyphenols and chitosan in preservation of fruits,vegetables, fish and livestock and poultry.更多还原