49工艺技术《食品工业》2023年第44卷第2期肉桂精油缓释剂的开发及其在红薯保鲜中的应用李晨迪1，范仪琳1，王晓飞1，张珊珊1，刘闪1，焦献中2*1.黄淮学院生物与食品工程学院（驻马店463000）；2.西平西地红薯业有限公司（驻马店463000）摘要红薯在长期储存过程中易腐败变质。通过寻找合适的红薯保鲜剂的缓释载体,延长红薯保鲜期,使保鲜剂持续维持保鲜浓度。试验考察有机载体、还原型和酸性3种缓释剂对肉桂精油的缓释效果,对红薯的失重率、感官评价、表面细菌和真菌总数、糖度进行测定,结果发现有机载体缓释剂中琼脂、硅胶、羧甲基纤维素钠的质量比为1︰1︰2时,保鲜效果明显,红薯货架期可延长15d以上。关键词红薯;缓释保鲜剂;保鲜效果DevelopmentofCinnamonOilSlowReleaseAgentandItsApplicationinSweetPotatoPreservationLIChendi1,FANYilin1,WANGXiaofei1,ZHANGShanshan1,LIUShan1,JIAOXianzhong2*1.CollegeofBiologyandFoodEngineering,HuanghuaiUniversity(Zhumadian463000);2.XipingXidiSweetPotatoIndustryCo.,Ltd.(Zhumadian463000)AbstractSweetpotatoiseasytodeteriorateduetocorruptionduringlong-termstorage.Thestudywastofindasuitablesustained-releaseagentofsweetpotatopreservative,toprolongthefresh-keepingperiodofsweetpotato,andtomaintainthefresh-keepingconcentrationofpreservative.Theslow-releaseeffectoforganiccarrier,reducedtypeandacidslow-releaseagentoncinnamonessentialoil,theweightlossrate,sensoryevaluation,totalnumberofsurfacebacteriaandfungiandsugardegreeofsweetpotatoweremeasured.Itwasfoundthatwhenthemassratioofagar,silicagelandsodiumcarboxymethylfibroinwas1︰1︰2,thefresh-keepingeffectwasobvious,andtheshelflifeofsweetpotatocouldbeextendedbymorethan15d.Keywordssweetpotato;slowreleasepreservative;preservationeffect*通信作者近年来红薯价格居高不下，提高了农民种植红薯的积极性。良好的贮藏不仅可以保持其品质，也可以维持批量销售和供应。而红薯在长期储存过程中易出现腐败的状况[1]。因此，红薯的储藏是一个受关注和迫切需要解决的问题。通常红薯在储藏过程中需要加入一定剂量的保鲜剂，从而降低腐败发生，因此保鲜剂的缓释对其整体的保鲜作用至关重要[2]。微胶囊技术、脂质体技术和多孔微球技术是最常用的三大缓释技术[3]。果蔬保鲜领域常用的缓释技术是微胶囊技术。微胶...
