【作者】 谢文娟；

【导师】 韩永生；

【作者基本信息】 天津科技大学 ， 印刷工程， 2008， 硕士

【摘要】 本论文以壳聚糖为研究对象,对其采用共混改性方法,以改善其单一膜的性能不足之处。在聂柳惠研究的基础上确定了壳聚糖最佳选择浓度为2%,然后采用不同浓度的葡甘聚糖溶胶与其共混改性,通过对制备出的共混膜进行力学性能、透气性及透光性能的测试,并采用扫描电镜观察,红外光谱分析微观手段对共混膜进行分子结构分析,得出了共混膜的最佳配比：壳聚糖／葡甘聚糖体积比为7／3,此时共混膜的抗拉强度达到了93.69Mpa,伸长率为13.55%。为了进一步优化共混膜的各项性能,加入了增塑剂甘油。研究结果表明了共混膜的抗拉强度有所下降,伸长率和透氧系数却随之增加,当甘油含量为15%时,共混膜的各项性能达到最佳,为保鲜实验提供一定的理论数据参考。最后针对玖宝桃保鲜实验的研究,在冷藏条件下,对玖宝桃涂膜和未涂膜两种方式对照进行了研究；以及在常温条件下采用不同配比的壳聚糖—葡甘聚糖共混溶液与普通保鲜膜做了对比的保鲜研究,定期对玖宝桃果实的感官评价、硬度、可溶性固形物含量、Vc含量及总酸含量进行了测定。研究结果表明了冷藏条件下壳聚糖—葡甘聚糖(7／3)共混保鲜液对玖宝桃的处理,贮藏20天,玖宝桃果实的颜色依然鲜红,果肉的口感鲜美,各项指标均是最好。在常温条件下,未作任何处理的玖宝桃在第六天已经完全变质,无食用价值。涂保鲜液的在第八天时果实硬度仅下降了41.17%,风味口感如初,综合考虑涂保鲜液处理的对于玖宝桃常温贮藏有良好的保鲜效果,明显优于其他对照组。更多还原

【Abstract】 In this paper, studied chitosan with the blending modification to improve the performance of its single film inadequate. On the basis of the study by Nie Liuhui,Determined the best concentration of chitosan is the 2%, Then using different concentrations of konjac glucomannan blends with it to modify, mechanical performance, gas permeability and transmittance of the blending films which are studied, and by scanning electronic microscopy, infrared spectroscopy means of micro-blend films molecular structure analysis, the performance of blending films is the best:Chitosan/konjac glucomannan volume ratio 7/3, this tensile strength of the blending films reached 93.69 Mpa, and elongation rate reached 13.55 percent. In order to further optimize, the performance of the blending films has been added to glycerin. The results show that the tensile strength of the blending films declined, elongation rate and oxygen permeability coefficient increased. When glycerol content is 15%, the best performance of the blending films provided a theoretical reference data for the preservation.Finally, In the cold storage conditions, it has studied on Jiubao peach with edible film and Jiubao peach without edible film.At room temperature as well as comparison with ordinary fresh fihn preservation., under different ratio of chitosan-konjac glucomannan blending with liquor, the sensory evaluation, firmness, soluble solid content, Vitamin C content and the total acid content of Jiubao peach fruit were measured. regularly.The results show that under the conditions of the cold storage, Jiubao peach with chitosan-konjac glucomannan (7/3) blended liquor storage of 20 days, Jiubao peach fruit still flesh, indicated that this way is the best in room temperature conditions. The Jiubao peach without edible film has been blet completely after six days. In the eighth day, the fruit with edible films has a decrease of firmness only 41.17 percent, flavor taste unabated, Which showed the film has good preservation effect for Jiubao peach storage better than others.at room temperature.更多还原