摘要:本实验以明胶、壳聚糖、大豆分离蛋白、魔芋粉、液体石蜡为原料，分别制备明胶/壳聚糖、大豆分离蛋白/液体石蜡、魔芋粉/液体石蜡三种可食性复合膜。研究了在室温条件下，三种复合膜对大蒜贮藏期间呼吸强度、MDA含量、质构、α-葡萄糖苷酶酶活抑制率、多酚氧化酶（PPO）以及各抗氧化酶（SOD、CAT、POD）活性变化的影响。结果表明：涂膜处理样均优于未涂膜样，说明涂膜处理能强化大蒜在贮藏期间的品质，且明胶/壳聚糖复合膜对保持大蒜品质的效果最显著。将大蒜在室温下贮藏20天后，涂明胶/壳聚糖复合膜的大蒜呼吸强度为31.63CO2 mg/(kg·h)，MDA含量为0.059 umol/g，POD活性为1740u/(g·min)，PPO活性为84.90 u/(g·min)，分别比空白对照低25.99%、 36.56%、 23.21%、 23.13%；SOD活性为76.42 u/(g·min)，CAT活性为282.60 u/(g·min)，α-葡萄糖苷酶酶活抑制率为65.7%，分别比空白对照高24.87%、 24.63%、10.79%；硬度、咀嚼性、弹性分别为13.694N、6.68mj、0.56mm，分别比空白对照高44.03%、23.02%、27.27%。说明，明胶/壳聚糖复合膜对延缓大蒜在贮藏期的氧化、衰老、腐败，延长大蒜的贮藏期，强化其贮藏期的品质效果显著。

关键词:大蒜；涂膜；贮藏期品质；酶活；抗氧化

Abstract:In this experiment, chitosan, gelatin, soy protein isolate, konjac powder, liquid paraffin wax as raw material, respectively, preparation of gelatin / chitosan, isolated soybean protein / liquid paraffin, konjac powder / liquid paraffin three edible composite films. Studied at room temperature, respiratory intensity, MDA content, quality of three kinds of composite membrane, the garlic during storage of α - glucosidase enzyme inhibition rate, polyphenol oxidase (PPO) and antioxidant enzyme (SOD, CAT, POD) influence the activity change. The results showed that: the coating samples are higher than those of coating samples, indicating the quality of coating can enhance the garlic during storage, and the effect of gelatin / chitosan composite membrane to maintain the quality of the most significant of garlic. Garlic stored at room temperature for 20 days, gelatin / chitosan composite membrane garlic breath strength of 31.63CO2 mg/ (kg • h), the content of MDA was 0.059 umol/g, the activity of POD 1740u/ (g • min), the activity of PPO was 84.90 u/ (g • min), respectively, lower than blank control 25.99%, 36.56%, 23.21%, 23.13%; SOD activity was 76.42 u/ (g • min), the activity of CAT was 282.60 u/ (g • min), alpha - glucosidase enzyme inhibition rate was 65.7% higher than the control, respectively, 24.87%, 24.63%, 10.79%; hardness, chewiness, elastic respectively 13.694N, 6.68mj, 0.56mm, were higher than the control 44.03%, 23.02%, 27.27%. Description, gelatin / chitosan composite film on the delay of garlic in the oxidation, storage period of aging, corruption, prolong the storage period of garlic, quality and strengthen its storage period significantly.

Keywords：Garlic  Edible composite film  Quality during storage  Enzyme activity  Antioxidation