核农学报2012，Vol.26Issue(9)：1265-1270,6.
β-环糊精邻苯基苯酚包合物对瓯柑缓释保鲜研究
SLOW-RELEASING PRESERVATION EFFECT OF β-CD-OPP CLATHRATE COMPOUNDS ON CITRUS FRUITS
摘要
Abstract
The experiment was carried out on the preservation of fresh citrus fruits using the slow-releasing cyclodextrin- inclusion complexes of o-phenylphenol. The preservative effects were evaluated through three aspects of mould-proof, slow-releasing preservation and residue amount. The results revealed that the slow-releasing preservatives of 5%o β-CD- OPP showed the best storage quality, which could significantly reduce the degradation of total soluble solids and the titratable acid of citrus fruits. After treated with 5%o of β-CD-OPP showed the lowest rotting rate of citrus fruits was only 3.04% after 25 days, significantly lower than 90% or more of the control; the decay incidence and weight loss were only 4.26% and 3.48% and those of the control were 21.38% and 100.00% , respectively. Determined from the reserved fruits of 90 days, the OPP residues were just 4.20mg/kg, belowed the safety standards at home and abroad (10mg/kg). It could be indicated that the β-CD-OPP is a safe preservative, not only alleviate the fruit decomposed rate, but also minimize the loss of water and nutrients effectively and have lower opp residues.关键词
β-环糊精/邻苯基苯酚/包合物/缓释保鲜剂/瓯柑Key words
β-cyclodextrin/o-phenylphenol/clathrate compounds/slow-releasing preservatives/citrus fruits分类
轻工纺织引用本文复制引用
夏更寿,郭圣荣..β-环糊精邻苯基苯酚包合物对瓯柑缓释保鲜研究[J].核农学报,2012,26(9):1265-1270,6.基金项目
基金项目：浙江丽水市科技计划项目（YL200735007、2010JYZB08）,浙江省自然科学基金资助 （）
