Preservative effects of coating with compound agents combined with extract from Kadsura Longipedunculata on chicken eggs at room temperature

To prolong the storage period of chicken eggs at room temperature, antibacterial emulsion were prepared through combining Chinese medicine Kadsura extract by ethanol, VC, citric acid, sucrose fatty acid ester, carboxymethyl cellulose and xanthan gum, which was coated on fresh eggs. The results showed that with 5-week storage at 30℃, the freshness, weight-loss rate, yolk index Haugh unit concentration of thick albumen (egg white) , pH value, dense-dilute albumen ratio, thick albumen height of the chicken eggs coated with Chinese medicine Kadsura extract by ethanol combined with sucrose fatty acid ester were 100%, 5.35%, 0.33, 54, 45%, 8.67, 0.89 and 3.40 mm，while those of the control were 11.23%,16.08%, 0.19, 43, 23.09%, 9.29, 0.26 and 2.39 mm, respectively. The results suggested that this preservative coating film of kadsura extract exhibited an excellent effect on fresh-keeping of chicken eggs, The group added with sucrose fatty acid esters was the best one. This research provides a reference for preservation of eggs coated with Chinese medicine.