钟乐,曾绮颖,肖乃玉,刁维新,罗文翰,张雪琴,陈海光.聚乙烯/壳聚糖-柠檬精油抗菌膜的制备及应用[J].包装工程,2019,40(13):58-66.
ZHONG Le,ZENG Qi-ying,XIAO Nai-yu,DIAO Wei-xin,LUO Wen-han,,ZHANG Xue-qin,CHEN Hai-guang.Preparation and Application of Polyethylene/Chitosan-Lemon Essential Oil Antibacterial Film[J].Packaging Engineering,2019,40(13):58-66. |
| 聚乙烯/壳聚糖-柠檬精油抗菌膜的制备及应用 |
| Preparation and Application of Polyethylene/Chitosan-Lemon Essential Oil Antibacterial Film |
| 投稿时间：2019-04-25 修订日期：2019-07-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.13.009 |
| 中文关键词: PE抗菌膜 静电吸引 柠檬精油 壳聚糖 保鲜 |
| 英文关键词: PE antibacterial film electrostatic attraction lemon essential oil chitosan preservation |
| 基金项目:国家自然科学基金（51493245）；广州市科技计划（201604020050）；广东省现代农业产业技术体系创新团队项目（2016M2151，2017M2151）；省级农业科技创新及推广项目（2018LM2154） |
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| 中文摘要: |
| 目的 为了获得具有优良抗菌性能的PE食品包装膜。方法 以聚乙烯膜（PE）为基材，根据静电相互吸引的原理，将带负电的食品接触材料丙烯酸树脂阴离子乳液（1127-PAA）涂覆在PE上，再涂覆带正电的壳聚糖（CTS）/柠檬油（LEO），从而获得具有优良抗菌性能的PE食品包装膜。利用氨基黑染色和接触角实验对涂覆效果进行分析，考察PE-PAA-CTS/LEO复合膜中CTS与LEO的比例，以及CTS/LEO的层数对复合膜抗菌性的影响。以冷藏猪肉为保鲜对象，通过定期对冷藏猪肉的挥发性盐基氮（TVB-N值）、pH值、菌落总数、水分迁移、色差（a*值、b*值、L*值）、质构（弹性、硬度和黏度）进行测定，对冷藏猪肉进行鲜度分析，评估复合膜的保鲜效果。结果 将PAA，CTS依次均匀地涂覆在PE膜上，膜的接触角由原来的71°变为22°，亲水性得到大大提高；当复合膜中CTS与LEO的体积比为1︰1，且CTS/LEO的层数为2层时，牛津杯测得抑菌圈的直径可达35.6 mm，其抗菌性较优且成本较低；与纯PE膜相比，综合挥发性盐基氮（TVB-N值）、pH值、菌落总数、色差（a*值、b*值、L*值）、质构（弹性、硬度和黏度）和核磁共振指数等实验结果可知，PE-PAA-CTS/LEO抗菌膜能将冷藏猪肉的保质期延长2 d。结论 与空白PE膜相比，PE-PAA-CTS/LEO复合膜能有效延长冷藏猪肉的保质期2 d，当PE+PAA膜上CTS/LEO的层数为2时，其抑菌效果最优且成本最低。 |
| 英文摘要: |
| The work aims to obtain PE food packaging film with excellent antibacterial properties. With polyethylene film (PE) as the substrate, the negatively charged food contact material acrylic resin anionic emulsion (1127-PAA) was coated on PE according to the principle of mutual attraction of static electricity, and then coated with positively charged chitosan (CTS)/lemon oil (LEO) to obtain a PE food packaging film with excellent antibacterial properties. The coating effect was analyzed by amino black staining and contact angle experiment. The effect of the ratio of CTS to LEO in the PE-PAA-CTS/LEO composite film and the number of CTS/LEO layers on the antibacterial property of the composite film was investigated. With chilled pork as a fresh-keeping object, the volatile base nitrogen (TVB-N) value, pH value, total number of colonies, water migration, and color difference (a* value, b* value, L* value), and texture (elasticity, hardness and viscosity) were regularly measured, and the freshness of the chilled pork was analyzed to evaluate the preservation effect of the composite film. PAA and CTS could be uniformly coated on the PE film in sequence. When the contact angle of the film was changed from 71° to 22°, the hydrophilicity was greatly improved. When the ratio of CTS/LEO in the composite film was 1︰1 and the number of CTS/LEO layers was 2, the diameter of the inhibition zone of the Oxford Cup could reach 35.6 mm, which had the best antibacterial property and cost effect. Compared with the pure PE film, based on the total volatile basic nitrogen (TVB-N) value, pH value, total number of colonies, color difference (a* value, b* value, L* value), texture (elasticity, hardness and viscosity) and experimental results of nuclear magnetic resonance index, PE-PAA-CTS/LEO antibacterial can extend the shelf life of chilled pork by 2 days. Compared with the blank PE film, the PE-PAA-CTS/LEO composite film can effectively extend the shelf life of chilled pork by 2 days. When the number of CTS/LEO layers on the PE+PAA film is 2, the bacteriostatic effect and cost are optimal. |
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