【摘要】 目的制备一种以肉桂精油柠檬草精油为防腐保鲜剂,聚乙烯醇为基材的抗菌膜,并探索其在常温条件下(温度为(27±2)℃,相对湿度为(40±5)%)对甜樱桃的保鲜效果。方法采用GS-MS分析肉桂精油和柠檬草精油的化学成分,将肉桂精油与柠檬草精油与吐温-80、大豆卵磷脂、玉米淀粉、聚乙烯醇采用刮膜的方式制备成抗菌膜,并测试其针对根霉等4种霉菌的抑菌圈直径;通过测试甜樱桃的感官品质、腐烂率、菌落总数、质量损失率、可溶性固形物含量等指标来评价抗菌膜对甜樱桃的保鲜效果。结果肉桂精油最主要的成分是反式肉桂醛,峰面积比例为83.09%,柠檬草精油的主要成分包括橙花醛(28.45%)、柠檬醛(22.94%)、D-柠檬烯(22.31%)。精油体积分数为3%的抗菌膜对根霉、灰霉、青霉、交链孢霉的抑菌圈直径分别为35,40,80,50 mm,该抗菌膜对甜樱桃表面易造成损伤,反而加速了甜樱桃的腐烂,不利于其保鲜。体积分数为2%的复配精油抗菌膜可有效降低甜樱桃在贮藏期的腐烂率和菌落总数,显著优于其他各处理组(P<0.05),并可较好地保持其外观品质,对可溶性固形物含量无明显影响。结论体积分数为2%的肉桂柠檬草复配精油抗菌膜可有效维持甜樱桃的品质,延长其贮藏期3~4 d。更多还原

【Abstract】 fresh-keeping effect on the sweet cherry at room temperature((27±2) ℃and(40±5)% RH). The chemical compositions of cinnamon EO and lemon grass EO were analyzed by GS-MS. Antimicrobial film was prepared by the method of scraping with cinnamon EO, lemon grass EO, tangerine-80, soybean lecithin, corn starch and polyvinyl alcohol. Its inhibition zone diameter with respect to such four fungi as rhizopus was tested. The effect of antimicrobial film on preservation of sweet cherry was evaluated by testing its sensory quality, rotting rate, total number of bacterial colonies, mass loss rate, soluble solid content and other indicators. Results showed that the main component of cinnamon EO was trans-cinnamaldehyde(83.09%), and the main components of lemon grass EO were nerol(28.45%), citral(22.94%) and D-limonene(22.31%). The diameters of inhibition zone of antimicrobial films(EO volume fraction of 3%) against rhizopus, botrytis cinerea, penicillium and alternaria alternate were 35, 40, 80 and 50 mm, respectively. However, the antimicrobial film with volume fraction of 3% easily damaged the surface of sweet cherry, which accelerated the decay of sweet cherry instead and was not suitable for cherry preservation. The antimicrobial film added with volume fraction of 2% combined EO of cinnamon and lemon grass could effectively reduce the rotting rate and the total number of bacterial colonies of sweet cherry during the storage, which was significantly better than all other treatment groups(P<0.05), and maintained its sensory quality in a better way; however, its effect on soluble solid content was not significant. In conclu-sion, the quality of sweet cherry can be effectively preserved by the antimicrobial film with cinnamon and lemon grass composite EO(volume fraction of 2%), and its storage period can be prolonged for about 3~4 d.更多还原