漆蜡复配涂膜保鲜剂的制备及抗菌、保鲜作用研究
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摘要
在12%的漂白紫胶溶液中加入精制漆蜡乳液制备漆蜡复配涂膜保鲜剂,测试了其抑菌性能,并用于柑桔的涂膜保鲜。通过考察复配涂膜保鲜剂的稳定性,得到漆蜡复配涂膜保鲜剂的主要制备条件为:紫胶12%,漆蜡加入量1%～3%,搅拌速度900 r/min,分散时间15 min。抑菌性能测试结果表明:当复配液中漆蜡加入量为2%时,复配涂膜液对金黄色葡萄球菌、枯草芽孢杆菌和表皮葡萄球菌的抑菌性能最佳,抑菌率分别为24.3%、26.5%和25.2%,且较单一紫胶溶液抑菌率(17.3%、16.3%和15.5%)分别提高了40.5%、62.6%和62.6%。该复配保鲜剂对柑橘具有明显的保鲜效果,有效地延长了果实的贮藏保鲜期,经复配涂膜保鲜剂处理的柑橘室温储藏20天,其腐烂指数仅1.0%,储藏60天后,其腐烂指数为10.0%,较空白对照组(38.4%)和紫胶涂膜处理组(18.6%)分别降低了28.4和8.6个百分点,差异极显著(P<0.01)。
Lacquer wax composite coating preservatives were made by adding different amounts of lacquer wax into 12% bleached shellac and used for the preservation of ponkan, and the antibacterial test of the preservatives was carried out as well. By investigating the stability of coating film, the optimized preparation conditions of lacquer wax composite coating wax were as follows: 12.0% shellac, 1%-3% lacquer wax, stirring speed of 900 r/min, and dispersing time of 15 min. The results of antibacterial test showed that the antibacterial effects of the composite coating film on Staphylococcus aureus, Bacillus subtilis and Staphylococcus epidermidis were the best under the conditions of the amount of lacquer wax 2%, and the inhibitory rates were 24.3%, 26.5% and 25.2%, respectively, which were higher than those of the shellac coating(the inhibition rates increased by 40.5%, 62.6% and 62.6%, respectively). The composite coating film displayed obvious preservation effects on the ponkan and effectively prolonged the preservation period. After storage for 20 days at room temperature, the rot rate of the samples treated by composite coating was only 1.0%. When the treated ponkan were stored for 60 d, the rot rate of treated samples was 10.0%, compared with the blank control(38.4%) and shellac coating samples(18.6%), the rot rate was lower by 28.4 and 8.6 percent point, respectively(P<0.01).
Lacquer wax composite coating preservatives were made by adding different amounts of lacquer wax into 12% bleached shellac and used for the preservation of ponkan, and the antibacterial test of the preservatives was carried out as well. By investigating the stability of coating film, the optimized preparation conditions of lacquer wax composite coating wax were as follows: 12.0% shellac, 1%-3% lacquer wax, stirring speed of 900 r/min, and dispersing time of 15 min. The results of antibacterial test showed that the antibacterial effects of the composite coating film on Staphylococcus aureus, Bacillus subtilis and Staphylococcus epidermidis were the best under the conditions of the amount of lacquer wax 2%, and the inhibitory rates were 24.3%, 26.5% and 25.2%, respectively, which were higher than those of the shellac coating(the inhibition rates increased by 40.5%, 62.6% and 62.6%, respectively). The composite coating film displayed obvious preservation effects on the ponkan and effectively prolonged the preservation period. After storage for 20 days at room temperature, the rot rate of the samples treated by composite coating was only 1.0%. When the treated ponkan were stored for 60 d, the rot rate of treated samples was 10.0%, compared with the blank control(38.4%) and shellac coating samples(18.6%), the rot rate was lower by 28.4 and 8.6 percent point, respectively(P<0.01).
引文
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[15] 甘瑾,马李一,张弘,等.漂白紫胶涂膜对甜樱桃常温贮藏品质的影响[J].江苏农业学报,2009,25(3):650-654.GAN J,MA L Y,ZHANG H,et al.Effect of bleached shellac coating on quality of sweet cherry during storage at room temperature[J].Jiangsu Journal of Agricultural Sciences,2009,25(3):650-654.
[16] 侯波,曹志涛,陈文艺,等.喷雾型水果保鲜蜡的研制[J].辽宁石油化工大学学报,2005,25(3):14-16.HOU B,CAO Z T,CHEN W Y,et al.Preparation of spray-type fruit preservative wax[J].Journal of Liaoning University of Petroleum & Chemical Technology,2005,25(3):14-16.
[2] 甘瑾,马李一,陈智勇,等.漂白胶对芒果贮藏保鲜效果的研究[J].食品科学,2005,26(1):242-244.GAN J,MA L Y,CHEN Z Y,et al.Study on the effects of the bleached lac treatment on mango[J].Food Science,2005,26(1):242-244.
[3] 阚欢,李彦玲,刘云,等.漂白紫胶涂膜对核桃仁氧化酸败抑制效果的研究[J].粮油食品科技,2013,21(3):39-41.KAN H,LI Y L,LIU Y,et al.Study on the inhibiting effect of bleached lac coating on oxidative rancidity of walnut kernel[J].Science and Technology of Cereals,oils and Foods,2013,21(3):39-41.
[4] 王成章.漆籽漆蜡(油)的化学组成和开发前景[J].林业科技通讯,2001(9):5-6.WANG C Z.Chemical composition and development prospects of lacquer seed wax(oil)[J].Forest Science and Technology,2001(9):5-6.
[5] LAMBERTON J A.The dibasic acids of Japan wax[J].Australian Journal of Chemistry,1961,14(2):323-324.
[6] KIYOSHI K,TSUNETURO K.The composition and crystal of the dibasic acids of Japan wax[J].Journal of the Society of Chemical Industry Japan,1952,55:289-391.
[7] 周克孝,黄丽珍,胡孝忠.木蜡(漆脂)的性能和应用[J].丝绸,1978(7):18-19.ZHOU K X,HUANG L Z,HU X Z.Properties and applications of wood wax[J].Journal of Silk,1978(7):18-19.
[8] 邵万明.日本蜡的应用[J].中国生漆,1987(4):32-37.SHAO W M.The application of Japan wax[J].Journal of Chinese Lacquer,1987(4):32-37.
[9] 董艳鹤,王成章,叶建中,等.漆蜡的提取工艺及其化学成分[J].北京林业大学学报,2010,32(4):256-260.DONG Y H,WANG C Z,YE J Z,et al.Extraction process and chemical constituents of lacquer wax[J].Journal of Beijing Forestry University,2010,32(4):256-260.
[10] 程运江,徐坤洋,张立,等.一种含有漆树蜡成分的保鲜果蜡及制备方法和应用:CN105285088A[P].2016- 02- 03.CHENG Y J,XU K Y,ZHANG L,et al.The invention relates to a preservative fruit wax containing lacquer wax and its preparation method and application:CN105285088A[P].2016- 02- 03.
[11] 王成章,陈虹霞,周昊,等.一种具有抑菌活性的天然漆蜡乳液及其制备方法:CN104177627A[P].2014-12- 03.WANG C Z,CHEN H X,ZHOU H,et al.Natural paint wax emulsion with antibacterial activity and preparation method thereof:CN104177627A[P].2014-12- 03.
[12] 马修钰,王建清,王玉峰,等.果蔬保鲜方法概述[J].中国果菜,2016,36(6):4-9.MA X Y,WANG J Q,WANG Y F,et al.Preservation technology of fruits and vegetables[J].China Fruit Vegetable,2016,36(6):4-9.
[13] 胡云峰,邢亚阁,李喜宏,等.含纳他霉素的紫胶保鲜蜡配方及工艺条件优化[J].农业工程学报,2009,25(3):262-266.HU Y F,XING Y G,LI X H,et al.Optimization of the composition and technology for shellac preservative fruit wax with Natamycin[J].Transactions of the CSAE,2009,25(3):262-266.
[14] WIDSTEN P,CRUZ C D,FLETCHER G C,et al.Tannins and extracts of fruit byproducts:Antibacterial activity against foodborne bacteria and antioxidant capacity[J].Journal of Agricultural & Food Chemistry,2014,62(46):11146-11156.
[15] 甘瑾,马李一,张弘,等.漂白紫胶涂膜对甜樱桃常温贮藏品质的影响[J].江苏农业学报,2009,25(3):650-654.GAN J,MA L Y,ZHANG H,et al.Effect of bleached shellac coating on quality of sweet cherry during storage at room temperature[J].Jiangsu Journal of Agricultural Sciences,2009,25(3):650-654.
[16] 侯波,曹志涛,陈文艺,等.喷雾型水果保鲜蜡的研制[J].辽宁石油化工大学学报,2005,25(3):14-16.HOU B,CAO Z T,CHEN W Y,et al.Preparation of spray-type fruit preservative wax[J].Journal of Liaoning University of Petroleum & Chemical Technology,2005,25(3):14-16.