Application of Baicalin-Gingerol-Sodium Alginate-Sucrose Ester Composite Plastic Film in Egg Preservation

doi:10.11923/j.issn.2095-4050.cjas20190700098

Abstract

Abstract:

This study aims to obtain the best formula of baicalin-gingerol-sodium alginate-sucrose ester composite preservative film. Taking fresh eggs as the test materials, on the basis of single factor test, response surface analysis method was used to optimize the formula of baicalin, gingerol, sodium alginate and sucrose ester compound preservative, and it was applied in the egg preservation test. The results showed that the compound preservative formula was baicalin concentration 1.90%, gingerol concentration 2.70%, sodium alginate concentration 1.45%, sucrose ester concentration 2.00%. Under these conditions, after eggs were stored at 37℃ for 25 days, their Haff unit was 69, yolk index was 0.38, and the weight loss rate was 4.8%, indicating that the composite preservative film had good preservation effect. The compound biological preservative film is environment-friendly, natural and with high quality, and can be used as a technique for egg storage and preservation.

Key words: Egg, Baicalin, Gingerols, Sodium Alginate, Sucrose Ester

CLC Number:

S188

Yin Jiaqi, Zhang Xiaohu, Gao Mengdie. Application of Baicalin-Gingerol-Sodium Alginate-Sucrose Ester Composite Plastic Film in Egg Preservation[J]. Journal of Agriculture, 2020, 10(10): 60-68.

Figures/Tables 16

References 25

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供试菌种	不同浓度黄芩苷抑菌圈直径
供试菌种	100 mg/mL	50 mg/mL	25 mg/mL	12.5 mg/mL	6.25 mg/mL	0 mg/mL
大肠杆菌	14.8	10.3	6.5	5.9	4.5	0
金黄色葡萄球菌	15.7	11.6	7.6	5.5	4.8	0
沙门氏菌	16.3	12.8	8.0	6.1	4.7	0
变形杆菌	14.3	10.1	5.9	5.2	4.3	0

供试菌种	不同浓度黄芩苷抑菌圈直径
供试菌种	100 mg/mL	50 mg/mL	25 mg/mL	12.5 mg/mL	6.25 mg/mL	0 mg/mL
大肠杆菌	14.8	10.3	6.5	5.9	4.5	0
金黄色葡萄球菌	15.7	11.6	7.6	5.5	4.8	0
沙门氏菌	16.3	12.8	8.0	6.1	4.7	0
变形杆菌	14.3	10.1	5.9	5.2	4.3	0

供试菌种	不同浓度姜辣素抑菌圈直径
供试菌种	200 mg/mL	100 mg/mL	50 mg/mL	25 mg/mL	12.5 mg/mL	0 mg/mL
大肠杆菌	15.1	11.3	7.3	5.4	4.1	0
金黄色葡萄球菌	16.2	12.7	8.3	6.2	4.7	0
沙门氏菌	15.5	12.2	8.0	5.8	4.5	0
变形杆菌	14.8	10.9	6.8	5.2	3.9	0

供试菌种	不同浓度姜辣素抑菌圈直径
供试菌种	200 mg/mL	100 mg/mL	50 mg/mL	25 mg/mL	12.5 mg/mL	0 mg/mL
大肠杆菌	15.1	11.3	7.3	5.4	4.1	0
金黄色葡萄球菌	16.2	12.7	8.3	6.2	4.7	0
沙门氏菌	15.5	12.2	8.0	5.8	4.5	0
变形杆菌	14.8	10.9	6.8	5.2	3.9	0

贮藏时间/d	失重率/%					哈夫单位					蛋黄指数
贮藏时间/d	0% (CK)	0.5% (A)	1.0% (B)	1.5% (C)	2.0% (D)	0% (CK)	0.5% (A)	1.0% (B)	1.5% (C)	2.0% (D)	0% (CK)	0.5% (A)	1.0% (B)	1.5% (C)	2.0% (D)
0	0	0	0	0	0	84.25	84.25	84.25	84.25	84.25	0.45	0.45	0.45	0.45	0.45
5	4	3.5	3.1	2.5	2	57.55	62.86	65.56	71.72	77.36	0.36	0.41	0.42	0.43	0.44
10	5.4	4.9	4.1	3.5	2.6	39.36	48.54	57.59	64.25	70.24	0.29	0.34	0.36	0.39	0.41
15	6.3	5.8	4.9	4.3	3.4	26.44	41.21	53.81	59.67	67.59	0.23	0.27	0.3	0.34	0.38
20	7.3	6.8	5.8	5.2	4.4	24.12	36.72	48.98	55.29	64.75	0.2	0.24	0.27	0.3	0.35
25	8.1	7.2	6.2	5.2	4.7		32.14	47.86	52.79	63.14		0.22	0.25	0.28	0.32