| 何明星,王 卉,李文静.薄荷精油微胶囊复合涂膜对火龙果保鲜作用的研究[J].保鲜与加工,2026,26(7):20~28 |
| 薄荷精油微胶囊复合涂膜对火龙果保鲜作用的研究 |
| Preservation Effect of Peppermint Essential Oil Microcapsule Composite Coating on Dragon Fruit |
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| DOI： |
| 中文关键词: 薄荷精油 微胶囊 羧甲基纤维素钠 火龙果 保鲜 |
| 英文关键词:peppermint essential oil microcapsules sodium carboxymethyl cellulose dragon fruit preservation |
| 基金项目:国家自然科学基金地区项目（31860453）；海南热带海洋学院硕士研究生创新项目（RHDYC-202418） |
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| 中文摘要: |
| 为提高薄荷精油在果蔬涂膜保鲜中的作用效果，采用β-环糊精包埋法制备薄荷精油微胶囊， 并进一步制备薄荷精油微胶囊/羧甲基纤维素钠复合涂膜，以火龙果为研究对象，探究对照组、羧甲基 纤维素钠涂膜组及不同微胶囊添加量的复合涂膜处理对火龙果在常温（25 ℃）贮藏期间的失重率、腐 烂率、硬度、色差及外观、可滴定酸含量、还原型维生素C（VC）含量、总酚含量、总黄酮含量和1,1-二苯 基-2-三硝基苯肼（DPPH）自由基清除率的影响。结果表明：与对照组相比，羧甲基纤维素钠涂膜可显 著降低火龙果的腐烂率和失重率，并延缓硬度、可滴定酸含量、还原型VC含量、总酚含量、总黄酮含量 和DPPH自由基清除率的下降；而与单一羧甲基纤维素钠涂膜相比，添加薄荷精油微胶囊的复合涂膜 在延缓上述指标下降、抑制火龙果表皮鳞片黄化与褐变方面效果更优。综上所述，薄荷精油微胶囊复 合涂膜能有效维持常温贮藏火龙果的品质，减少腐烂与损耗，从而延长火龙果的货架期。 |
| 英文摘要: |
| In order to improve the effect of peppermint essential oil on coating preservation of fruits and vegetables, peppermint essential oil microcapsules were prepared by the β-cyclodextrin embedding method. Subsequently, a pep? permint essential oil microcapsule/sodium carboxymethyl cellulose composite coating was further prepared. Taking dragon fruit as the research object, this study investigated the effects of a control group, a sodium carboxymethyl cellu? lose coating group, and composite coating groups with varying amounts of microcapsules on the weight loss rate, decay rate, hardness, color difference and appearance, titratable acid content, reduced vitamin C (VC) content, total phenol content, total flavonoid content, and 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging rate of dragon fruit during storage at room temperature (25 ℃ ). The results showed that compared with the control group, sodium carboxymethyl cellulose coating could significantly reduce the decay rate and weight loss rate of dragon fruit, and delay the decrease of hardness, titratable acid content, reduced VC content, total phenol content, total flavonoid content, and DPPH free radical scavenging rate. Compared with the single sodium carboxymethyl cellulose coating, the composite coating with peppermint essential oil microcapsules had a better effect in delaying the decrease of the above indexes and inhibiting the yellowing and browning of dragon fruit epidermal scales. In summary, the composite coating with peppermint essential oil microcapsules effectively maintains the quality of dragon fruit stored at room tempera?ture, reduces decay and loss, thereby prolonging the shelf life of dragon fruit. |
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