文章摘要
黄鑫茜,余稳稳,胡长鹰.淀粉基餐盒的霉变和堆肥菌填埋降解分析[J].包装工程,2021,42(17):39-46.
HUANG Xin-qian,YU Wen-wen,HU Chang-ying.Analysis of Mold Deterioration and Composting Bacteria Bury Degradation of Starch-Based Meal Boxes[J].Packaging Engineering,2021,42(17):39-46.
淀粉基餐盒的霉变和堆肥菌填埋降解分析
Analysis of Mold Deterioration and Composting Bacteria Bury Degradation of Starch-Based Meal Boxes
投稿时间:2021-01-30  
DOI:10.19554/j.cnki.1001-3563.2021.17.005
中文关键词: 淀粉基餐盒  霉变  堆肥菌填埋  降解
英文关键词: starch-based meal box  mold deterioration  composting bacteria bury  degradation
基金项目:广东省重点领域研发计划(2019B020212002);国家重点研发计划(2018YFC1603205);广州市科技计划(博士青年科技)(202102020310);南昌大学食品科学与技术国家重点实验室开放课题(SKLF-KF-2016)
作者单位
黄鑫茜 暨南大学 食品科学与工程系广州 510632 
余稳稳 暨南大学 食品科学与工程系广州 510632 
胡长鹰 暨南大学 食品科学与工程系广州 510632 
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中文摘要:
      目的 研究淀粉基餐盒表面微生物污染的主要影响因素以及餐盒的降解行为。方法 将淀粉基餐盒置于一定温湿度条件下储放一段时间后,利用马铃薯葡萄糖琼脂培养基对餐盒表面的微生物进行扩大培养,并利用电子显微镜对其进行镜检。同时,采用堆肥菌填埋法研究淀粉基餐盒的降解行为。结果 菌落的颜色、形态、质地与霉菌的一般特征相似,可判断为霉菌。不同淀粉基餐盒中含有的霉菌菌落数量差异较大(P<0.05),即菌落的数量大小排序为S-A>S-D>S-F>S-B>S-E>S-C。在堆肥菌填埋下,淀粉基餐盒之间降解程度的差异也较大(P<0.05),质量损失率大小排序为S-B>S-A>S-F>S-D>S-C>S-E。结论 因餐盒的淀粉含量、表面分布和直链支链淀粉比例的不同而引起的餐盒吸湿性不同是造成霉变和降解差异的重要原因;淀粉基餐盒表面淀粉分布多,降解速度快。
英文摘要:
      The effect of temperature and humidity on the surface microbial contamination of starch-based meal boxes and the degradation behavior of starch-based meal boxes by using composting bacteria bury method were studied. The microorganisms were cultured by potato glucose agar medium, and the bacterial colony could be identified as mold by microscopic examination if the colour, morphology and texture conformed to the general characteristics of mold. Secondly, the quantity of mold bacterial colonies contained in different starch-based meal boxes differed considerably (P<0.05), with the order of the quantity of bacterial colonies S-A>S-D>S-F>S-B>S-E>S-C. The degradation degree of different starch-based meal boxes under composting bacteria bury varied largely as well (P<0.05), with the order of weight loss S-B>S-A>S-F>S-D>S-C>S-E. The difference of meal boxes' moisture absorption caused by the difference of starch content, surface distribution as well as amylose-amylopectin ratio in meal boxes was part of the important reasons for the difference of mold deterioration and degradation. With more starch distribution on its surface, the starch-based meal box had a fast degradation speed.
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