刘光发,张正健,杨立颖,王建清.厚朴提取物抗菌包装纸对奶酪货架寿命的影响[J].包装工程,2018,39(5):52-57.
LIU Guang-fa,ZHANG Zheng-jian,YANG Li-ying,WANG Jian-qing.Effect of Antimicrobial Packaging Paper Based on Magnolia Extract on Shelf Life of Cheese[J].Packaging Engineering,2018,39(5):52-57. |
| 厚朴提取物抗菌包装纸对奶酪货架寿命的影响 |
| Effect of Antimicrobial Packaging Paper Based on Magnolia Extract on Shelf Life of Cheese |
| 投稿时间：2017-10-24 修订日期：2018-03-10 |
| DOI：10.19554/j.cnki.1001-3563.2018.05.011 |
| 中文关键词: 厚朴提取物 抗菌纸 奶酪 货架寿命 |
| 英文关键词: magnolia extract antimicrobial paper cheese shelf life |
| 基金项目:“十二五”国家科技支撑计划（2015BAD16B05） |
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| 中文摘要: |
| 目的 以厚朴提取物为抑菌成分研制抗菌包装纸，并研究其对奶酪保鲜效果的影响。方法 采用超声辅助提取法提取厚朴中的抑菌成分，利用高效液相色谱仪对其进行定性分析，并通过福林酚比色法测试总酚含量。采用涂布和浸渍这2种方法分别制备涂布抗菌纸和浸渍抗菌纸，并对其物理性能进行测试，将2种抗菌包装纸应用于奶酪保鲜，测试其感官品质、菌落总数和过氧化值。结果 厚朴提取物中含有厚朴酚、和厚朴酚，总酚含量为47.4 mg/g。涂布抗菌纸的平滑度、定量、抗张强度、撕裂度均优于原纸，仅吸水性出现降低现象。与原纸相比，浸渍抗菌纸和涂布抗菌纸对于保持奶酪的感官品质以及抑制其菌落总数和过氧化值的上升具有明显作用（P<0.05），其中质量分数为10%的厚朴提取物涂布抗菌纸对奶酪保鲜效果最优，与原纸相比可延长其货架寿命约14 d。结论 厚朴提取物涂布抗菌纸对奶酪具有较好的保鲜效果，可以明显延长其货架寿命。 |
| 英文摘要: |
| The work aims to prepare the antimicrobial packaging paper with magnolia extract as the antimicrobial constituents, and study its influence on the fresh-keeping effect of cheese. The antimicrobial constituents of magnolia were extracted by ultrasonic-assisted extraction, their qualitative analysis was done by high performance liquid chromatography (HPLC), and the total phenolic content was tested by the folin-ciocalteu colorimetric method. The coating antimicrobial paper and dipping antimicrobial paper were prepared by the methods of coating and dipping respectively, and their physical properties were tested. The 2 kinds of antimicrobial packaging papers were applied in cheese preservation. Its sensory quality, the total number of bacterial colonies and the peroxide value were tested. The results showed that, the magnolia extract contained magnolia and honokiol, and the total phenolic content was 47.4 mg/g. The smoothness, quantitation, tensile strength and tearing resistance of coating antimicrobial paper were superior to the base paper, while its water absorption was less than base paper. The coating antimicrobial paper and dipping antimicrobial paper had significant effect on maintaining the sensory quality of the cheese and delaying the increase of the total number of bacterial colonies and the peroxide value (P<0.05) compared with the base paper, in particular, the cheese packaged with the coating antimicrobial paper containing magnolia extract of 10% mass fraction presented the best fresh-keeping effect, and its shelf life was prolonged for about 14 days compared with the base paper. In conclusion, the coating antimicrobial paper based on magnolia extract has a good fresh-keeping effect on cheese, which can significantly extend its shelf life. |
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