壳聚糖-壳寡糖复合膜的制备及其在草莓保鲜中的应用

doi:10.3969/j.issn.1004-1524.20240787

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (8): 1785-1793.DOI: 10.3969/j.issn.1004-1524.20240787

壳聚糖-壳寡糖复合膜的制备及其在草莓保鲜中的应用

陈巍¹(), 王荣荣¹, 蒋雯静², 耿伟淞¹, 陈岑¹^,^*()

1.江苏农林职业技术学院茶与食品科技学院,江苏句容 212400
2.南京晓庄学院食品科学学院,江苏南京 211171

收稿日期:2024-09-04 出版日期:2025-08-25 发布日期:2025-09-03
作者简介:陈巍(1983—),男,山西高平人,博士,副研究员,研究方向为果树学。E-mail:330732049@qq.com
通讯作者: *陈岑,E-mail:chencen@jsafc.edu.cn
基金资助:
句容市民生科技计划项目(2020SA00066);江苏农林职业技术学院院级项目(2021kj54);江苏农林职业技术学院院级项目(2023kj19)

Preparation of chitosan-chitosan oligosaccharide composite film and its application in strawberry preservation

CHEN Wei¹(), WANG Rongrong¹, JIANG Wenjing², GENG Weisong¹, CHEN Cen¹^,^*()

1. School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212400, Jiangsu, China
2. College of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China

Received:2024-09-04 Online:2025-08-25 Published:2025-09-03
Contact: CHEN Cen

摘要/Abstract

摘要： 以壳聚糖为基质,加入壳寡糖,利用溶液共混法制作可食复合膜,通过测定复合膜的理化性质、机械性能和抑菌性能,探究壳寡糖添加量(壳聚糖质量的3%、6%、12%、24%)对复合膜性能的影响,以及制备的复合膜对草莓果实的保鲜效果。结果表明:随着壳寡糖用量的增加,复合膜的不透明度增大,拉伸强度增大,断裂伸长率减小,抑菌性能增强。利用扫描电子显微镜观测复合膜的微观结构,发现壳寡糖和壳聚糖基质具有良好的相容性。与空白对照相比,用壳聚糖-壳寡糖复合膜包裹草莓,能够降低草莓的自然腐败率和失重率,减少果实可溶性固形物和维生素C等的损失。当壳寡糖添加量为壳聚糖质量的12%时,制备的复合膜对草莓的保鲜效果最佳。研究结果可为壳聚糖复合膜的制备及其在果蔬保鲜中的应用提供参考。

关键词: 壳聚糖, 壳寡糖, 草莓, 复合膜, 保鲜

Abstract:

Chitosan-chitosan oligosaccharide composite films were prepared via the solution casting method by using chitosan as film-forming matrix with addition of chitosan oligosaccharide. The effects of chitosan oligosaccharide addition amounts (3%, 6%, 12% and 24%, based on the weight of chitosan) on the performance of composite films were determined by measuring physicochemical, mechanical and antimicrobial properties. The results indicated that with the increase of chitosan oligosaccharide content in the composite film, the opacity and tensile strength increased, the elongation at break decreased, and the antibacterial effect enhanced. Structural characterization obsevesd by scanning electron microscope (SEM) suggested that chitosan oligosaccharide and chitosan matrix had good compatibility. Compared with the blank control, composite films wrapped as a packaging material for strawberry could reduce the natural decay rate and weight loss rate of strawberry, and decrease the loss of soluble solids and vitamin C. When chitosan oligosaccharide content was 12% of the weight of chitosan, the composite film showed the best preservation effect on strawberry. This study could provide reference for the preparation of chitosan composite film and its application in fruit and vegetable preservation.

Key words: chitosan, chitosan oligosaccharide, strawberry, composite film, preservation

中图分类号:

TS255.3

陈巍, 王荣荣, 蒋雯静, 耿伟淞, 陈岑. 壳聚糖-壳寡糖复合膜的制备及其在草莓保鲜中的应用[J]. 浙江农业学报, 2025, 37(8): 1785-1793.

CHEN Wei, WANG Rongrong, JIANG Wenjing, GENG Weisong, CHEN Cen. Preparation of chitosan-chitosan oligosaccharide composite film and its application in strawberry preservation[J]. Acta Agriculturae Zhejiangensis, 2025, 37(8): 1785-1793.

图/表 13

图1 复合膜外观图

Fig.1 Photographs of appearance of composite films

表1 复合膜的厚度、色度和不透明度

Table 1 Thickness, chromaticity and opacity of composite films

样品 Sample	膜厚度/mm	L^*	a^*	b^*	ΔE	不透明度 Opacity
ch-cos0	0.067±0.006 a	89.91±0.26 a	-0.68±0.09 c	3.02±0.41 b	5.41±0.18 c	1.78±0.09 c
ch-cos3	0.077±0.006 a	89.45±0.19 a	-0.57±0.07 c	4.06±0.13 b	6.01±0.02 c	1.93±0.14 c
ch-cos6	0.073±0.006 a	88.57±0.30 a	-0.55±0.02 c	5.32±0.76 b	6.80±0.69 c	2.00±0.07 bc
ch-cos12	0.077±0.006 a	85.04±0.83 b	0.76±0.21 b	14.80±1.34 a	16.10±1.41 b	2.26±0.13 ab
ch-cos24	0.070±0.001 a	84.86±0.79 b	1.25±0.13 a	17.06±0.94 a	18.41±0.95 a	2.38±0.15 a

图2 复合膜的微观结构

Fig.2 Microstructure of composite films

图3 复合膜的拉伸强度(TS)和断裂伸长率(EAB) 同一指标的柱上无相同字母的表示处理间差异显著(p<0.05)。图5同。

Fig.3 Tensile strength (TS) and elongation at break (EAB) of composite films Bars marked without the same letters indicate significant (p<0.05) difference within treatments for the same index. The same as in Fig. 5.

图4 复合膜的水蒸气透过率(WVP) 柱上无相同字母的表示差异显著(p<0.05)。

Fig.4 Water vapor permeance (WVP) of composite films Bars marked without the same letters indicate significant difference at p<0.05.

图5 复合膜的抑菌性能

Fig.5 Antibacterial effect of composite films

图6 不同处理对草莓腐败率的影响同一时间,点上无相同字母的表示差异显著(p<0.05)。图8同。

Fig.6 Effect of treatments on decay rate of strawberry Dots marked without the same letters indicate significant (p<0.05) difference at the same time. The same as in Fig. 8.

图7 不同处理贮藏6 d时的草莓外观

Fig.7 Appearance of strawberries after storage of 6 days under treatments

图8 不同处理对草莓失重率的影响

Fig.8 Effect of treatments on weight loss rate of strawberry

图9 不同处理对草莓硬度的影响同一时间柱上无相同字母的表示处理间差异显著(p<0.05)。下同。

Fig.9 Effect of treatments on hardness of strawberry Bars marked without the same letters indicate significant (p<0.05) difference within treatments at the same storage time.The same as below.

图10 不同处理对草莓可滴定酸含量的影响

Fig.10 Effect of treatments on titratable acid content of strawberry

图11 不同处理对草莓可溶性固形物含量的影响

Fig.11 Effect of treatments on soluble solids content of strawberry

图12 不同处理对草莓维生素C含量的影响

Fig.12 Effect of treatments on vitamin C content of strawberry

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壳聚糖-壳寡糖复合膜的制备及其在草莓保鲜中的应用

Preparation of chitosan-chitosan oligosaccharide composite film and its application in strawberry preservation

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