缪嘉琪1，蔡寅川2，章彦楷1，黄 琪1，陈春雨3，郝 刚1*
（1.西南民族大学食品科学与技术学院，四川成都 610041；
2.四川阿坝州工业经济研究所，四川汶川 623000；
3.西南石油大学新能源与材料学院，四川成都 610500）
摘要：本研究采用壳聚糖（CS）和蒙脱土（MMT）与月桂酰精氨酸乙酯（LAE）复配，比较不同浓度LAE在CS涂膜中对车厘子的失重率、腐烂率、硬度、Vc含量的影响，探索LAE-CS膜对车厘子的保鲜机理。结果显示，LAE-CS涂膜能有效降低车厘子失重率和腐烂率，阻止果实硬度降低，延缓Vc 含量下降。最优保鲜配方为：1.0% LAE/0.05% MMT/1.5% CS。LAE-CS 涂膜处理能有效降低车厘子在贮藏期的呼吸强度，延缓超氧化物歧化酶、过氧化物酶、苯丙氨酸解氨酶活性的降低，减少丙二醛生成，抑制多酚氧化酶、果胶酶的活性，从而延迟车厘子的腐烂速度，延长保鲜期。
关键词：月桂酰精氨酸乙酯；壳聚糖；蒙脱土；涂膜保鲜；车厘子
中图分类号：TS255.3 文献标识码：A 文章编号：1674-506X（2022）05-0019-0006
Study on the Effect of Lauryl Arginine Ethyl Ester-Chitosan Coating on Preserving Freshness of Cherries and Its Mechanism
MIAO Jiaqi1, CAI Yinchuan2, ZHANG Yankai1, HUANG Qi1, CHEN Chunyu3, HAO Gang1*
（1.College of Food Science and Technology, Southwest Minzu University, Chengdu Sichuan 610041, China;
2.The Research Institute of Industrial Economy of Aba, Wenchuan Sichuan 623000, China;
3.College of New Energy and Materials, Southwest Petroleum University, Chengdu Sichuan 610500, China）
Abstract：The essence of lauryl arginine ethyl ester were combined with chitosan and montmorillonite to investigate the effects of different concentrations of LAE in the chitosan edible coatings on the weight loss rate, decay incidence, hardness and Vc content of cherries. The preservation mechanism of cherries by LAE-chitosan coatings was also researched. The results showed that LAE-chitosan coatings could effectively reduce the weight loss rate, decay incidence, the decrease of fruit hardness, and delay the decrease of Vc content of cherries. The optimal preservation formula was 1.0% LAE/0.05% montmorillonite/1.5% chitosan. LAE-chitosan coatings could effectively extend the shelf life of cherries by decreasing the respiration during storage, delaying the loss of activities of superoxide dismutase, peroxidase and phenylalanine ammonia lyase, reducing the generation of malondialdehyde, inhibit the activities of polyphenol oxidase and pectinase.
Keywords：ethyl lauryl arginine; chitosan; montmorillonite; coating preservation; cherries
doi：10.3969/j.issn.1674-506X.2022.05-004
收稿日期：2021-09-03
基金项目：西南民族大学大创项目（S201110656055X）
作者简介：缪嘉琪（2000-），女，本科生。研究方向：果蔬保鲜。
*通信作者：郝刚（1978-），男，博士，副教授。研究方向：生物活性肽、食品保鲜、屠宰副产品的精深加工。
引用格式：缪嘉琪,蔡寅川,章彦楷,等.月桂酰精氨酸乙酯-壳聚糖涂膜对车厘子保鲜效果及保鲜机理的研究[J].食品与发酵科技,2022,58(5):19-24.
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