俞胡斐,钱静.不可逆变色油墨的配方设计及其制备[J].包装工程,2022,43(7):125-131.
YU Hu-fei,QIAN Jing.Formulation Design and Preparation of Irreversible Color-changing Ink[J].Packaging Engineering,2022,43(7):125-131. |
| 不可逆变色油墨的配方设计及其制备 |
| Formulation Design and Preparation of Irreversible Color-changing Ink |
| 投稿时间：2021-06-17 |
| DOI：10.19554/j.cnki.1001-3563.2022.07.015 |
| 中文关键词: 结晶隐性紫 油墨配方 不可逆变色 光生酸剂 |
| 英文关键词: leucocrystal violet ink formulation irreversible discoloration photo-acid generator |
| 基金项目:国家重点研发计划重点专项(2018YFC1603300);江苏省苏北专项(SZ-SQ2017049);无锡市科技发展资金(N20193008) |
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| 中文摘要: |
| 目的 研究一款可以随时间、温度积累从无色变为紫色的不可逆变色油墨的最佳配方，以便指示易腐食品的品质变化。方法 将结晶隐性紫和η6-异丙苯茂铁六氟磷酸盐(I-261)相结合，作为油墨中的变色组分。运用配方实验确定了混合溶剂、连接剂的组成和配比，并利用D-最优混料法揭示了溶剂、连接剂、去离子水三组分对油墨变色色差的交互作用。结果 当以丙酮/乙酸乙酯(质量比为0.48∶0.52)混合溶液为油墨溶剂，水性聚氨酯1426/聚乙二醇400(质量比为2∶3)混合溶剂为油墨连接剂，且溶剂、连接剂、去离子水三者质量分数分别为54.9%、17.4%、27.7%时，油墨样品印刷效果良好且变色效果最为显著。结论 根据配方实验确定的配方制备出的油墨变色效果良好，且对温度变化有一定的响应，可进一步探究其显色动力学，将其运用于食品品质监测。 |
| 英文摘要: |
| The work aims to explore the best formulation of irreversible color-changing ink that can change from colorless to violet with accumulation of time and temperature, so as to indicate the quality change of perishable food. Leucocrystal violet and η6-Cumene hexafluorophosphate ferrocene (I-261) were combined as color-changing component of ink. The composition and proportion of mixed solvent and ink binder were determined by formulation test, and the interaction of solvent, ink binder and water on ink chromatism was explored with D-optimal mixing method. When mixed solution of acetone and ethyl acetate (mass ratio 0.48∶0.52) was used as ink solvent, mixed solvent of waterborne polyurethane 1426 and polyethylene glycol 400 (mass ratio 2∶3) was used as ink binder and the mass ratio of solvent, linker and water accounted for 54.9%, 17.4% and 27.7%, respectively, the printing effect of the ink sample was good and the discoloration effect was the most remarkable. The ink prepared according to the formulation determined by the formulation test has a good discoloration effect, and has a certain response to temperature changes. Therefore, the color development kinetics can be further explored and applied to food quality monitoring. |
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