蔗糖脂肪酸酯复合膜保鲜甘薯的研究

利用蔗糖脂肪酸酯、海藻酸钠和山梨酸钾按照L9(33)正交试验制作了不同配比的蔗糖脂肪酸酯复合膜,对甘薯进行涂膜保鲜,结果表明,蔗糖脂肪酸酯复合膜的膜特性良好,可有效保持甘薯的感官质量,降低甘薯的失重率和呼吸速率,减少甘薯可滴定酸含量、可溶性固形物含量和抗坏血酸(Vc)含量的损失;蔗糖脂肪酸酯的保鲜效果达到显著水平,海藻酸钠和山梨酸钾的保鲜效果显著性不太明显;蔗糖脂肪酸酯复合膜的最佳配比为蔗糖脂肪酸酯质量分数2%、海藻酸钠质量分数0.4%及山梨酸钾质量分数0.07%.

Study on the Sucrose Ester Compound Film Fresh-Keeping Sweet Potato

Sucrose ester,sodium alginate and potassium sorbate were used according to the orthogonal experiment of L9(33) to make different matching sucrose ester compound film to coat sweet potatoes for fresh-keeping.The result showed that the film characteristics of sucrose ester compound film was very good.Coating equally,it could keep the sensory quality of sweet potatoes,lower the rate of lostmass and respiratory intensity of sweet poatoes,decrease the titratable acid of sweet potatoes and the loss of soluble solid contents and Vc contents;the effect of sucrose ester fresh-keeping reached significant level,but the effect of sodium alginate and potassium sorbate freshkeeping was not obvious,the best match of the sucrose ester compound film was 2% sucrose ester,0.4% sodium alginate and 0.07% potassium sorbate.