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抑菌型抗氧化凉粉草胶木薯淀粉可食用膜的制备及应用的研究

更新时间:2016-10-27:  来源:毕业论文

抑菌型抗氧化凉粉草胶木薯淀粉可食用膜的制备及应用的研究
摘要:随着我国农业生产的发展和农业结构的调整,水果、蔬菜生产量日益增多。果蔬的贮藏技术也不断发展。本课题为缓解日益增加的环保问题,避免塑料薄膜在果蔬保鲜上对人体健康造成隐患而采用可食用成分凉粉草胶和木薯淀粉为成膜材料,选用了植酸钠,BHA,L-抗坏血酸钠、异抗坏血酸钠为抗氧化剂,山梨酸钾,苯甲酸钠,茶多酚为抑菌剂,以红富士苹果为实验材料,研究了各抗氧化剂和抑菌剂的性能,分别以褐变度、多酚氧化酶活性、菌落总数、感官色泽为指标,筛选出效果较好的抗氧化剂和抑菌剂作为辅料。通过单因素试验得出:L-抗坏血酸钠对多酚氧化酶活性的抑制较为明显;当添加浓度为0.4g/L时,它的抗褐变效果最好。山梨酸钾对抑菌效果有着明显的功效,尤其当添加浓度为0.3%时,其抑菌效果最佳。用Design-Expert进行响应面分析,考查因素为山梨酸钾和L-抗坏血酸钠的浓度。得出最佳抗氧化剂和抑菌剂的复配浓度为0.37%山梨酸钾和0.46g/L L-抗坏血酸钠。应用试验结果表明:在8天时间内,随着贮存时间的延长,抑菌抗氧型凉粉草胶-木薯淀粉可食用膜包裹苹果果肉,对苹果果肉的色香味具有较好的维持效果。由于苹果含水量丰富,一旦碰伤比其他水果更容易变质,由此得知,本试验制备的抑菌抗氧型可食性复合膜较适用于水分含量多,易受微生物破坏的水果在8天内的保鲜上。
关键词:凉粉草胶,木薯淀粉,可食用膜,抗氧化,抑菌,保鲜,响应面
    The preparation and application research of bacteriostatic oxidation type grass jelly glue - tapioca edible film
Abstract: With Chinese agricultural production and the development of the agricultural structure adjustment, fruit and vegetable production is increasing. Fruit and vegetable storage technology is also developing. The aim of this paper is in order to alleviate the increasing environmental problems and avoid plastic film in fruit and vegetable fresh on human health ,thus edible Mesona Blumes gum and cassava starch is adopted as the film material. By choosing phytic acid sodium, BHA, L - ascorbic acid sodium, sodium erythorbate as antioxidant, potassium sorbate, sodium benzoate, tea polyphenols as bacteriostatic agents, they are used on red Fuji apple for experimental materials, the effectiveness of antioxidant and bacteriostatic agent is studied respectively through determining browning degree, polyphenol oxidase activity and colony total number, sensory color and finally the good antioxidant and bacteriostatic agent as film materials ingredients are screened out efficiently.
Through the single factor test, it was drawn that L - sodium ascorbate on ppo activity inhibition is relatively apparent; when adding concentration is 0.4 g/L, its Browning inhibition has the best effect. The effect of potassium sorbate on bacteriostatic is very obvious, especially when adding concentration is 0.3%, the bacteriostatic effect is best. With Design - Expert on the response surface analysis, we tested factors such as potassium sorbate and L - ascorbic acid sodium for optimal concentration. It was concluded that the best concentration of antioxidant and bacteriostatic agent are respectively 0.37% potassium sorbate and 0.46 g/L L - sodium ascorbate. Application test results show that within eight days, along with the extension of storage time, bacteriostatic/antioxidant type Mesona Blumes gum - tapioca edible film was wrapped on apple pulp and pulp colorcan maintain a good color. Because apple is rich of moisture content. Once the apple is damaged with a bruise, it will be more easily rotten than any other fruits do.
From above all, it was concluded that this bacteriostatic/antioxidant type edible film is suitable for preservation of the fruits with plenty of moisture content and vulnerable to microbial decay for eight days.
Keywords:MBG,cassava starch,edible film, antioxidant,antibacterial,fresh-keeping,response surface analysis
 
目   录
1 引言 1
1.1 我国果蔬发展现状 1
1.1.1果蔬保鲜与贮藏业现状 1
1.1.2国内外果蔬保鲜技术的介绍 1
1.2 可食用膜保鲜技术的研究进展 4
1.2.1可食性膜的分类及特点 4
1.2.2可食用膜的种类 4
1.2.3国内外可食用包装膜的研究近况 5
1.2.4可食性膜的发展趋势 6
1.2.5可食用膜的存在的问题和前景展望 7
1.3抑菌抗氧型凉粉草胶木薯淀粉可食用膜制备的可行性 7
1.3.1抑菌抗氧型可食用膜的简介 7
1.3.2抑菌抗氧型可食用膜的应用方式 7
1.3.3影响抑菌抗氧型可食用膜性能的主要因素 8
1.4本实验的研究目的和意义 8
2 实验材料与方法 10
2.1 实验材料 10
2.1.1主要仪器 10
2.1.2实验原料 10
2.1.3实验试剂 10
2.2实验方法11
2.2.1所用溶液的配制11
2.2.2抗氧化剂作用效果的测定方法11
2.2.3抑菌剂作用效果的测定方法11
2.2.4单因素试验12
2.2.5抑菌抗氧型凉粉草胶-木薯淀粉可食用膜的制备方法12
2.2.6抗氧化剂和抑菌剂的复配优化12
2.2.7应用试验13
3 结果与讨论 14
3.1单因素试验结果与分析 14
3.1.1不同抗氧化剂对多酚氧化酶活性的影响 14
3.1.2不同浓度的L-抗坏血酸钠对褐变度的影响.14
3.1.3不同抑菌剂对抑菌效果的影响.15
3.1.4不同浓度的山梨酸钾对抑菌效果的影响.16
3.2抗氧化剂与抑菌剂的复配作用 16
3.2.1响应面实验数据.16
3.2.2响应面曲线的非线性回归方程.17
3.2.3响应面实验的等高线图和响应曲面图.18
3.2.4响应面最优点的选取.18
3.3优化后膜的应用 18
4 结论 20
致谢 21
参考文献 22,3511

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