鱼鳞胶原蛋白/纳米TiO2复合膜对鲜切苹果的保鲜研究 Retaining Freshness Research of Fish Scale Collagen Protein/Nano TiO2 CompositeFilm on Fresh-Cut Apple

将鱼鳞胶原蛋白与纳米TiO2配制成一种复合保鲜液对鲜切苹果进行浸涂处理，研究鱼鳞胶原蛋白/纳米TiO2复合膜对贮藏过程中鲜切苹果的失重率、褐变度、多酚氧化酶(PPO)活力以及抗坏血酸(Vc)含量的影响，从而考察其保鲜效果。结果表明，涂膜处理后的苹果贮藏13天后失重率为对照组的70%(P < 0.05)；褐变度为对照组的80.15%(P < 0.05)；PPO活力明显低于对照组(P < 0.01)；Vc含量高于对照组。上述结果表明，鱼鳞胶原蛋白/纳米TiO2复合膜对苹果起着良好的保鲜作用，能够减少苹果的失重率，防止苹果发生褐变，降低苹果组织中的PPO活力，减缓苹果中的营养物质的流失速度。 Scale collagen extracted from fish and nano-TiO2 was prepared to make a kind of preservation liquid to dip and coat the fresh-cut apple. The weight loss rate, browning degree, PPO activity and vitamin C content of the fresh-cut apple during storage were periodically measured for investigating the composite film fresh-keeping effect. The results showed that the weight loss rate was 70% of that in the control group (P < 0.05); the browning degree was 80.15% of that in the control group (P < 0.05); the activity of PPO was significantly lower than that of the control group (P < 0.01) and the vitamin C content was higher than that of the control group after 13 days of contrast test. The Scale collagen/nano TiO2 played a good role in preservation of the fresh cut apple. It could reduce the weight loss rate of apple and the PPO activity in the apple tissue, prevent the occurrence of browning, and slow down the rate of nutrients loss in apple.