摘要
为开发出具有SO_(2)精准释放性能的新型葡萄保鲜片以解决目前保鲜片残留高、释放不稳定所引起的食品安全、环境污染和保鲜效果不佳的问题。本研究基于粉末直接压片法,采用单因素和响应面相结合的方法对精准释放葡萄保鲜片的制备工艺进行了探究,并模拟商业贮藏条件考察了其应用效果。结果表明,新型葡萄保鲜片的最佳配方为:焦亚硫酸钠用量为73.25%、微晶纤维素用量为19%、马来酸酐用量为5%、羧甲基淀粉钠用量为1%、微粉硅胶用量为1%、硬脂酸镁用量为0.75%,可使玫瑰香葡萄冷藏四个月(-0.5±0.2℃)后的好果率达95.07%,而保鲜片SO_(2)残留量仅为6.42%;该保鲜片药效释放稳定,具有更好的防腐保鲜效果,可使三个品种葡萄在贮藏四个月(-0.5±0.2℃)后的平均好果率达到91.89%,明显高于市售对照保鲜片的86.13%;果肉SO_(2)平均残留量为5.12 mg/kg,显著低于对照的17.23 mg/kg(P<0.05)。新型葡萄保鲜片SO_(2)释放稳定,防腐保鲜效果优异,果肉中SO_(2)残留低,在贮藏结束后能基本释放完全,更加安全绿色。
In order to solve the problem of food safety,environmental pollution and poor preservation effect caused by high residual and release instability of grape preservative tablets,a new grape preservative tablet with precise release performance was developed.Based on the direct compression method,the preparation technology of precise release grape preservative tablets was optimized by combining single factor and response surface experiments.Compared with commercial grape preservative tablets,the application effect of the preservation tablets on Muscat Hamburg,Red Globe,and Crimson Seedless grape storage were also investigated under simulated commercial storage conditions.The results showed that the best formula for precise release of grape preservative tablets was as follows:The dosage of sodium metabisulfite,microcrystalline cellulose,maleic anhydride,sodium carboxymethyl starch,superfine silica powder andmagnesium stearate were 73.25%,19%,5%,1%,1%,and 0.75%,respectively.Its SO_(2) residue ratio in tablets after four months’use was only 6.42%,while the qualified fruits ratio of Muscat Hamburg grape could reach 95.07%.Moreover,the novel grape preservative tablets had better antiseptic and preservation effect on grapes.The average ratio of qualified fruits and SO_(2) residue in flesh of the three grape varieties were 91.89%and 5.12 mg/kg,which were much better than the control group’s 86.13%and 17.23 mg/kg(P<0.05).The novel grape preservative tablets had stable SO_(2) release,low residue in grape flesh,excellent preservation effect.It also provided good disintegrability,which would be helpful for releasing completely after storage and working in a green and safe way.
作者
焦旋
高振峰
冯志宏
赵猛
施俊凤
张立新
JIAO Xuan;GAO Zhenfeng;FENG Zhihong;ZHAO Meng;SHI Junfeng;ZHANG Lixin(Institute of Agriculture Product Storage and Fresh Keeping,Shanxi Agricultural University(Shanxi Academy of Agricultural Science),Taiyuan 030031,China)
出处
《食品工业科技》
CAS
北大核心
2021年第6期297-303,356,共8页
Science and Technology of Food Industry
基金
山西省重点研发计划项目(201903D211007-02)
山西省农业科学院特色农业技术攻关项目(YGG17001)
山西省农业科学院农业科技成果转化与示范推广项目(2019CGZH22)。
关键词
葡萄
保鲜片
精准释放
响应面试验
贮藏
grape
preservative tablets
precise release
response surface experiments
storage
