【摘要】 [目的]优化柚皮苷—多糖—蛋白复合膜的制备工艺参数，并分析其缓释能力和保鲜效果。[方法]以多糖和蛋白质作为复合膜基底，通过透光率、不透明度、水蒸气渗透率（WVP）和氧气渗透率（OP）为考察指标，优化基底材料种类、添加量及其配比。在此基础上，将柚皮苷（1%,3%,5%）加入到基膜中，获得柚皮苷—多糖—蛋白复合膜，并分析复合膜的缓释作用及对龙眼的保鲜效果。[结果]当多糖为羧甲基纤维素钠/果胶/壳聚糖（质量比为1∶1∶2），添加量为1.8%；蛋白质为玉米醇溶蛋白，添加量为4%时，制备的复合膜对紫外线、水蒸气、氧气有较好的阻隔能力。膜中的柚皮苷能够发生一定的缓释，有利于复合膜的抗氧化和抗菌作用；且柚皮苷—多糖—蛋白复合膜在一定程度能够降低龙眼的失重率，保持果实的新鲜状态。[结论]制备的多糖—蛋白基膜具有良好的物理特性，柚皮苷的加入使复合膜具有作为功能性（抗氧化、抗菌）可食用保鲜膜的潜力。更多还原

【Abstract】 [Objective] To optimize the processing parameters of naringin-polysaccharide-protein composite preservative film and to explore the slow release ability and preservation effect of the composite film. [Methods] Polysaccharides and proteins are used as the substrate of the composite film, and the types, additions, and ratios of the substrate materials are optimized by the indicators of light transmittance, opacity, water vapor permeability(WVP), and oxygen permeability(OP). On this basis, naringin(1%, 3%, 5%) is added to the base film to obtain naringin-polysaccharide-protein composite film. A preliminary study is conducted to analyze the slow-release effect and freshness preservation effect of the composite film on Longan. [Results] When the polysaccharide is sodium carboxymethyl cellulose/pectin/chitosan(mass ratio of 1∶1∶2) with an addition of 1.8% and the protein is zein with an addition of 4%, the prepared composite film has a better barrier to ultraviolet rays, water vapor, and oxygen. The naringin in the film can be released slowly to some extent, which facilitates the antioxidant and antimicrobial effects of the composite film. In addition, naringin-polysaccharide-protein composite film can reduce the weight loss rate of Longan to a certain extent to maintain the freshness of the fruit. [Conclusion] The prepared composite film has good physical properties, and the naringin provides functional potential(antioxidant, antimicrobial), suggesting its applicability as edible composite preservative film.更多还原