摘要
以油菜为试材,研究对羟基苯甲酸丙酯防霉剂的不同添加量对自制防霉保鲜膜机械性能、防霉性能及保鲜效果的影响。实验结果表明:添加防霉剂将降低膜的机械性能,添加量达到2.5%时,膜的断裂伸长率降低49.86%,防霉效果在添加1.5%时达到QB/T 2591—2003标准的1级水平。通过对油菜的保鲜实验表明,自制防霉保鲜膜能有效保持油菜品质,减缓包装袋内气体含量变化,减少油菜黄化率、失重率、色差、细胞膜透性的变化。
Abstract： Taking the new cole as material study the effects of the different content of propyl 4-hydroxybenzoate on film mechanical character, anti-mildew properties and preservation effects. The film mechanical test showed that the film tensile properties was reduced and the elongation at break was decreased 49.86% while add 2.5% propyl 4-hydroxybenzoate. But the anti-mildew property was reach the one level of QB/T 2591--2003 while add 1.5% propyl 4-hydroxybenzoate. The cole preservation test showed that the anti-mildew film will maintain the cole quality. Slow down the change rate of 02 and CO2 contents in packaging bag, cole withering rate, weight losing rate, cole L＊ and B＊ value, cell membrane permeability.
出处
《食品科技》
CAS
北大核心
2013年第12期30-33,共4页
Food Science and Technology
基金
国家"十二五"科技支撑计划项目(2012BAD38B02)
关键词
聚乙烯
对羟基苯甲酸丙酯
防霉
油菜
polyethylene
propyl 4-hydroxybenzoate
anti-mildew
cole
作者简介
罗金山（1989一），男，江西人，硕士研究生，研究方向为徒产品加工与保鲜。
通讯作者
