刘光发,宋海燕,罗婉如,唐学政,张正健,祝子瑞.百里香-丁香罗勒精油抗菌纸对草莓的防腐保鲜效果[J].包装工程,2018,39(19):91-97.
LIU Guang-fa,SONG Hai-yan,LUO Wan-ru,TANG Xue-zheng,ZHANG Zheng-jian,ZHU Zi-rui.Effect of Antimicrobial Paper Coated with Thymus Vulgaris L. and Ocimum Gratissimum L. Essential Oil on Preservation of Strawberry[J].Packaging Engineering,2018,39(19):91-97. |
| 百里香-丁香罗勒精油抗菌纸对草莓的防腐保鲜效果 |
| Effect of Antimicrobial Paper Coated with Thymus Vulgaris L. and Ocimum Gratissimum L. Essential Oil on Preservation of Strawberry |
| 投稿时间：2018-05-29 修订日期：2018-10-10 |
| DOI：10.19554/j.cnki.1001-3563.2018.19.017 |
| 中文关键词: 百里香精油 丁香罗勒精油 抗菌纸 草莓 防腐保鲜 |
| 英文关键词: Thymus vulgaris L. essential oil Ocimum gratissimum L. essential oil antimicrobial paper strawberry preservation |
| 基金项目:天津市自然科学基金（17JCTPJC55800）；天津科技大学大学生实验室创新基金（1706A303） |
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| 中文摘要: |
| 目的 研究一种精油抗菌纸及其对草莓的防腐保鲜效果。方法 从百里香等5种植物精油中筛选出对灰霉等4种微生物具有强抑制作用的精油，并对其成分进行气相色谱-质谱（GC-MS）分析。将筛选出的精油结合聚乙烯醇涂布于纸张表面制得抗菌纸，采用熏蒸法测试其对供试微生物的抑制作用，并研究其对草莓的保鲜效果。结果 百里香精油和丁香罗勒精油对4种供试微生物的抑菌效果较强。百里香精油的主要成分为百里香酚和香芹酚，其峰面积百分比分别为77.04%和16.46%；丁香罗勒精油的主要成分为丁香酚和β-石竹烯，其峰面积百分比分别为77.95%和18.80%。涂布液中精油体积分数为4%的抗菌纸（双层涂布，下同）抑菌效果最强。精油体积分数为3%的抗菌纸抑菌效果次之，但其对维持草莓感官品质、抑制草莓的腐烂、延缓其菌落总数上升具有最佳的效果，显著优于精油体积分数为4%，2%和1%的抗菌纸及原纸（P<0.05）。抗菌纸对草莓可溶性固形物含量无明显影响。结论 体积分数为3%的百里香-丁香罗勒精油抗菌纸对草莓具有较好的保鲜效果。 |
| 英文摘要: |
| The work aims to study a kind of antimicrobial paper coated with essential oils and its effect on the preservation of strawberry. Essential oils with strong antimicrobial activity against 4 kinds of microorganisms such as Botrytis cinerea were screened out from 5 kinds of natural plant essential oils such as Thymus vulgaris L., and their components were identified by GC-MS. The screened essential oils were coated on paper combined with polyvinyl alcohol to prepare antimicrobial paper. The antimicrobial activity of antimicrobial paper against tested microorganisms was tested by the method of fumigation, and the effect of the antimicrobial paper on the preservation of strawberry was studied. The results showed that the antimicrobial activity of Thymus vulgaris L. essential oil and Ocimum gratissimum L. essential oil against the 4 kinds of tested microorganisms was the strongest. The main components of Thymus vulgaris L. essential oil were thymol and carvacrol, and their peak area percentages in GC were 77.04% and 16.46%, respectively. The main components of the essential oil of Ocimum gratissimum L. were eugenol and β-caryophyllene, and their peak area percentages in GC were 77.95% and 18.80%, respectively. The antimicrobial paper with essential oil concentration of 4% (volume fraction, double coating, the same below) presented the strongest antimicrobial activity, followed by antimicrobial paper with essential oil concentration of 3%. Antimicrobial paper with essential oil concentration of 3% presented the best effect on maintaining strawberry sensory quality, inhibiting strawberry decay and deferring the increase of the total number of colonies, which was significantly better than the antimicrobial paper with essential oil concentration of 4%, 2% and 1% respectively and the base paper (P<0.05). The effect of antimicrobial paper on total soluble solids of strawberry was not obvious. In conclusion, the antimicrobial paper coated with 3% (volume fraction) Thymus vulgaris L.-Ocimum gratissimum L. essential oil has better effect on the preservation of strawberry. |
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