含纳米Ag-TiO2的聚乙烯包装材料对大米储藏品质的影响-食品科学.PDF

※包装贮运 食品科学 2014, Vol.35, No.24 327 含纳米Ag-TiO 的聚乙烯包装材料对 2 大米储藏品质的影响 曹崇江，杨文建，宋 伟，胡秋辉* （南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏南京 210023 ） 摘  要：目的：研究含纳米Ag-TiO2 聚乙烯（polyethylene ，PE ）包装材料对大米储藏防霉保鲜的效果。方法：在 30 ℃、相对湿度80%条件下，用含纳米无机抗菌剂的PE包装袋储藏大米，研究纳米抗菌包装材料对储藏大米品质 变化的影响。在90 d储藏期内跟踪检测大米的脂肪酸、糊化特性、质构等指标的变化及霉菌生长情况，分析纳米抗 菌包装材料和普通包装材料对大米品质劣变的影响。结果：纳米复合包装储藏的大米，在90 d储藏期内的大米脂肪 P 酸、糊化特性、质构等指标变化速度低于普通包装储藏（ ＜0.05 ），同时霉菌培养后的大米含菌量小于普通包装 袋储藏的二分之一。结论：纳米抗菌包装材料储藏大米相比于普通包装有利于大米品质的保藏。 关键词：大米；储藏；品质；无机抗菌剂；纳米包装 Effect of Ag/TiO Nano-Plyethylene Packaging Material on Quality of Stored Rice 2 * CAO Chong-jiang, YANG Wen-jian, SONG Wei, HU Qiu-hui (Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China) Abstract: This study was focused on exploring a nano-packaging material applied in the preservation of stored rice. Rice was stored at 30 ℃ and 80% humidity using a polyethylene (PE) packaging material containing nano inorganic antimicrobial. The effect of the nano-packaging material on the quality of stored rice was studied by tracking the changes in fatty acid value, gelatinization characteristics, textural properties and growth patterns of molds. The results showed that fatty acid and gelatinization characteristics of rice stored with nano-packaging material changed more slowly than those of rice stored with ordinary PE packaging material (P 0.05). After 90 days of storage,