| 田文慧,曹文轩,岳 玲,郑 琦,颜伟强,陈志军,农 朗,倪迪安,孔秋莲.控释型丁香精油保鲜剂制备及其对冰鲜三文鱼的保鲜效果[J].保鲜与加工,2025,25(10):28~35 |
| 控释型丁香精油保鲜剂制备及其对冰鲜三文鱼的保鲜效果 |
| Preparation of Controlled Release Clove Essential Oils Preservative and the Preservation Effects on Fresh Chilled Salmon |
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| DOI： |
| 中文关键词: 丁香精油 保鲜剂 控释 冰鲜三文鱼 |
| 英文关键词:clove essential oils preservative controlled release fresh chilled salmon |
| 基金项目:上海市科技兴农项目（2022-02-08-00-12-F01093） |
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| 摘要点击次数: 112 |
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| 中文摘要: |
| 为研发高效绿色的食品保鲜剂，针对食品保鲜中前期减菌后期抑菌的要求，采用β-环状糊精 包埋结合电子束辐照接枝包被植物精油缓释，并利用助释剂加速包被植物精油释放。通过包被缓释 结合助释剂促释，制备控释型丁香精油保鲜剂，实现快释、缓释结合，探究保鲜剂对冰鲜三文鱼的保鲜 效果。结果表明：辐照法制备的缓释型丁香精油保鲜剂，其产率和包封率均高于单一β-环状糊精包 埋法，扫描电镜下保鲜剂显示更大的吸附表面积，在（30.0±0.5）℃、相对湿度76%条件下存放14 d失重 率仅为2.02%。基于缓释型保鲜剂制备的控释型丁香精油保鲜剂对大肠杆菌、金黄色葡萄球菌、沙门 氏菌的抑菌活性显著增加，对冰鲜三文鱼保鲜效果良好，保鲜期较对照至少延长了3 d，4 ℃下冷藏至 9 d时，菌落总数、大肠菌群计数均低于缓释型保鲜剂处理组，鱼肉硬度显著高于对照组，且与初值之 间无显著差异。控释型丁香精油保鲜剂为天然保鲜剂的研发提供了一个新的思路。 |
| 英文摘要: |
| This study aimed to develop an efficient and green food preservative according to the requirements of food preservation in the early stage of bacterial reduction and the late stage of bacterial inhibition. The β -cyclodextrin embedding combined with electron beam irradiation grafting was used to encapsulate plant essential oils for sustained release, and a release promoting agent was applied to accelerate the release of encapsulated plant essential oils. Com? bining sustained release of embedding with promoting release of promoting agent, a controlled release clove essential oils preservative was prepared to realize the combination of rapid release and slow release, and the preservative effects on fresh chilled salmon were explored. The results showed that the yield and encapsulation efficiency of the slowrelease clove essential oils preservative prepared by irradiation were higher than that of the single β -cyclodextrin embedding method. Under the scanning electron microscope, the preservative showed a larger adsorption surface area. Under the conditions of (30±0.5) ℃ and 76% relative humidity, the weight loss rate of the preservative after 14 days of storage was only 2.02%. The controlled-release clove essential oils preservative based on the sustained-release preser?vative showed significantly increased antibacterial activities against Escherichia coli, Staphylococcus aureus and Salmo?nella, and presented good preservative effects on fresh chilled salmon, extending the shelf life by 3 days at least com?pared with the control. After 9 days of refrigeration at 4 ℃, the total colonies number and coliform bacteria were lower than those treated with the sustained-release preservative, and the hardness of the fish meat was significantly higher than that of the control, with no significant difference from the initial value. The controlled-release clove essential oils preservative provides a new idea for the development of natural preservatives. |
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