该实验制备了负载大蒜素-丁香酚的玉米醇溶蛋白膜，并评价其对圣女果的保鲜效果。研究表明大蒜素-丁香酚混合精油的加入量为1.50%时（体积分数），所制得的玉米醇溶蛋白膜在外观、厚度、透明度等方面表现良好。用此配方对圣女果进行覆膜处理，负载大蒜素和丁香酚的蛋白膜与空白膜和对照相比，在贮藏期间圣女果的失重率、腐烂软化率、褐变度均小于空白对照组，在第8天各项指标分别较对照降低22.92%、50.00%、19.11%；圣女果的维生素C含量在第8天较对照提高1.69%，在第10天可溶性糖含量较对照提高9.58%。实验结果表明，负载大蒜素-丁香酚的玉米醇溶蛋白膜在减少圣女果水分流失、抑制腐烂和抗氧化等方面的性能均有了明显的提高，可以进一步开发成蔬果保鲜剂进行应用。

Zein film loaded with allicin-eugenol was prepared, and its preservation effect on cherry tomatoes was evaluated. When the content of allicin-eugenol mixed essential oil was 1.50%, the zein film had a good appearance, thickness, and transparency. The weight loss rate, decay-induced softening rate, and browning degree of the cherry tomatoes covered with zein film during storage were lower than those of the control group covered with blank film. On the eighth day, these indexes reduced by 22.92%, 50.00%, and 19.11%, respectively. The content of vitamin C in cherry tomatoes covered with zein film was 1.69% higher than that of the control on the eighth day, and the content of soluble sugar was 9.58% higher on the tenth day. The zein film loaded with allicin-eugenol significantly reduced water loss and inhibited the decay and oxidation of cherry tomatoes; hence, it can be further developed into a vegetable and fruit preservative.

国家自然科学基金项目（31501682）；山东省自然科学基金项目（ZR2014CM039）；青岛农业大学高层次人才科研基金（631333）