食品科学2012，Vol.33Issue(18)：281-285,5.
纳米包装材料对生菜保鲜品质的影响
Effect of Nano-Packaging Material on Quality Preservation of Lettuce (Lactuca sativa)
马宁 1石学彬 2方勇 1汤晓智 1杨芹 3杨燕婷 4胡秋辉5
作者信息
- 1. 南京财经大学食品科学与工程学院,江苏南京210046
- 2. 南京农业大学食品科技学院,江苏南京210095
- 3. 深圳出入境检验检疫局,广东深圳518054
- 4. 国家知识产权局专利审查协作中心,北京100083
- 5. 南京财经大学食品科学与工程学院,江苏南京210046 南京农业大学食品科技学院,江苏南京210095
- 折叠
摘要
Abstract
A nano-packaging material was prepared by blending polyethylene (PE) with nano-Ag, nano-TiO2 and kaolin, structurally characterized and analyzed for physical properties. Its effect on quality preservation of lettuce was investigated by periodically measuring the changes of weight loss rate, chlorophyll, vitamin C and MDA contents, and polyphenol oxidase (PPO) activity during refrigerated storage. It was observed that nano-particles were evenly distributed in the composite material. Compared with ordinary PE material, it showed an increase in tensile strength of 31.69%, a decrease in water vapor permeability of 28.07%, and a decrease in oxygen permeability of 2.10%. After 14 d of storage at 4 ℃, the weight loss rate, MDA content and PPO activity of lettuce packaged with the nano-material were 1.35%, 23.01 nmol/g and 5.43 U/g, respectively, which were those from ordinary PE packaging (2.75%, 26.35 nmol/g and 7.63 U/g, respectively), while the nano-material resulted in significantly increased VC and chlorophyll contents in lettuce in comparison with the control (ordinary PE material). This composite material could better maintain the sensory quality and nutrients of lettuce during cold storage and consequently extend its shelf life.关键词
生菜/纳米包装材料/保鲜作用Key words
lettuce/nano-packaging material/preservation分类
轻工纺织引用本文复制引用
马宁,石学彬,方勇,汤晓智,杨芹,杨燕婷,胡秋辉..纳米包装材料对生菜保鲜品质的影响[J].食品科学,2012,33(18):281-285,5.
