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ASLT法研究复合精油微胶囊对大米保鲜效果

邓靖 李文 林亲录 张静 熊婷 刘美军

现代食品科技2017,Vol.33Issue(3):196-202,7.
现代食品科技2017,Vol.33Issue(3):196-202,7.DOI:10.13982/j.mfst.1673-9078.2017.3.030

ASLT法研究复合精油微胶囊对大米保鲜效果

Effect of Compound Essential Oil Microcapsule on the Preservation of Rice by Accelerated Shelf Life Testing

邓靖 1李文 2林亲录 1张静 2熊婷 1刘美军2

作者信息

  • 1. 稻谷及副产物深加工国家工程实验室,中南林业科技大学,湖南长沙410004
  • 2. 湖南工业大学包装与材料工程学院,湖南株洲412007
  • 折叠

摘要

Abstract

The microcapsule preservative was prepared using the co-precipitation method with β-cyclodextrin as the wall material and the compound essential oil (garlic oil/cinnamon oil),which inhibits rice pathogen Aspergillus flavus,as the filling material.The microcapsule preservative was packed in small non-woven bags and put into polyethylene (PE) bags containing rice.The fresh-keeping effect of microcapsules on rice was evaluated through the change in the fatty acid value of rice by accelerated shelf life testing (ASLT),and the shelf life of rice was predicted.Additionally,the correlation between sensory evaluation and the fatty acid value of rice was analyzed,providing a reference for a rapid determination of rice quality.The results showed that garlic oil and cinnamon oil have a strong antifungal effect on Aspergillus flavus,and the highest antifungal effect of the compound essential oil was achieved at a garlic oil to cinnamon oil ratio of 1:3.Scanning electron microscopy (SEM) characterization analysis showed that the microcapsules were irregularly shaped,and the rate of change in the fatty acid value of rice with the compound essential oil microcapsule was slower than that of the control group.The predicted shelf life of rice with the compound essential oil microcapsule was 415 d at 25 ℃,and that of the control group was only 122 d.There was a correlation between sensory evaluation and the fatty acid value office.

关键词

大米/复合精油微胶囊/加速货架期试验/脂肪酸值

Key words

rice/compound essential oil microcapsule/accelerated shelf life testing/fatty acid value

引用本文复制引用

邓靖,李文,林亲录,张静,熊婷,刘美军..ASLT法研究复合精油微胶囊对大米保鲜效果[J].现代食品科技,2017,33(3):196-202,7.

基金项目

国家自然科学基金资助项目(31501538) (31501538)

中国博士后科学基金面上资助(2015M580707,2016M592456) (2015M580707,2016M592456)

湖南省优秀博士后项目(2015RS4047) (2015RS4047)

湖南省教育厅优秀青年项目(14B050) (14B050)

中国博士后科学基金特别资助(2016T90769) (2016T90769)

现代食品科技

OA北大核心CSTPCD

1673-9078

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