壳聚糖-混合精油可食性薄膜对猪肉抗氧化性的研究.doc

壳聚糖-混合精油可食性薄膜对猪肉抗氧化性的研究 摘要：可食性薄膜包装是目前欧美地区新兴的安全性高的活性包装材料，不含有塑化剂。本课题构建了壳聚糖-丁香和鼠尾草混合精油薄膜，表征其物理、光学性状，并研究薄膜对生猪肉的保鲜效果（主要测定总菌数、pH值、过氧化酶，进行抗氧化试验（如TBA、DPPH试验）。试验结果表明：丁香和鼠尾草混合精油能显著增大壳聚糖薄膜的厚度，其厚度达到了0.15mm。透光率和不透明度方面，含鼠尾草油或混合精油的壳聚糖薄膜与对照组（不含精油）相比无明显差异，含有丁香油的壳聚糖薄膜的不透明度显著高于对照组(plt;0.05)；丁香油和鼠尾草油单独或结合时均对壳聚糖薄膜亮度无显著(plt;0.05)影响，壳聚糖薄膜保持较高的明度。在猪肉糜保鲜试验中，冷藏1周后，混合精油-壳聚糖薄膜处理的生猪肉的总菌数最小（5.93 Log cfu/g），且显著低于对照组（6.85 Log cfu/g），说明混合精油-壳聚糖薄膜的抑菌效果最好；不含或只含单种精油的壳聚糖薄膜也表现出一定的抑菌效果，但是不显著。随着储藏时间的增加肉糜的pH也增加，混合精油薄膜处理的肉糜pH增加的程度最小，说明延缓肉腐败的效果最好。TBA和DPPH试验结果具有高度一致性，都表明不同精油薄膜保藏的肉糜抗氧化性与对照组存在显著性差异，其中，混合精油薄膜处理组的抗氧化性更强。通过上面这些结论可知，复合薄膜能有效用于生猪肉糜的冷藏，延长生猪肉的货架期。4842 关键词:植物精油；壳聚糖薄膜；理化性质；抑菌；抗氧化 Characterization of chitosan films incorporated with clove and sage essential oils and their antioxidant activity in raw pork Abstract: Currently, edible film is the emerging high security of active packaging materials in European and American, does not contain plasticizers. In this paper, chitosan films incorporated with clove and/or sage essential oil were prepared and characterized. Their preservation effects （total viable count, pH）on the raw pork were also studied.The results indicated that clove - sage mixed essential oils significantly (plt;0.05) increased the thickness of chitosan films, reaching 0.15 mm. For transmittance and opacity, chitosan films incorporated with sage essential oil or a mixture of essential oils did not differ significantly with that of the control group (plt;0.05). Chitosan film incorporated with clove essential oil had a higher opacity value than the control film. There was no difference in the lightness among all the treatments. The raw pork treated with chitosan film containing a mixture of oils showed a lowest total viable count of 5.93 Log cfu/g （the control group was 6.85 Log cfu/g）. In addition, the pH value of all pork slices was increased during the storage. The chitosan-mixed oils film could effectively delay the increase of pH. The results of TBA and DPPH assay were in high accordan