文章摘要
陈思佳,马占玲,师嘉澳,励建荣.乳酸根插层水滑石/果胶膜的制备及应用[J].包装工程,2022,43(11):99-106.
CHEN Si-jia,MA Zhan-ling,SHI Jia-ao,LI Jian-rong.Preparation and Application of Hydrotalctitel Pectin Film Intercalated with Lactate[J].Packaging Engineering,2022,43(11):99-106.
乳酸根插层水滑石/果胶膜的制备及应用
Preparation and Application of Hydrotalctitel Pectin Film Intercalated with Lactate
  
DOI:10.19554/j.cnki.1001-3563.2022.11.013
中文关键词: 乳酸根插层水滑石  果胶  
英文关键词: MgAl-SL-LDHs  pectin  film
基金项目:国家重点研发计划重点项目(2017YFD0400106)
作者单位
陈思佳 渤海大学化学与材料工程学院辽宁 锦州 121013 
马占玲 渤海大学化学与材料工程学院辽宁 锦州 121013
渤海大学 辽宁省食品安全重点实验室辽宁 锦州 121013 
师嘉澳 渤海大学化学与材料工程学院辽宁 锦州 121013 
励建荣 渤海大学 辽宁省食品安全重点实验室辽宁 锦州 121013 
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中文摘要:
      目的 研究一种新型的保鲜膜,并探究其对鱼肉保鲜效果和货架期的影响。方法 采用离子交换法将乳酸根插层到水滑石的层板中,制备出一种新型的复合纳米材料乳酸根–插层水滑石(MgAl–SL–LDHs),利用红外光谱仪进行表征。再以果胶为成膜材料、甘油为增塑剂、氯化钙为增稠剂、蜂蜡、Span–40、Tween–80黏性液体作为表面活性剂,MgAl–SL–LDHs作为填充材料制备出一种复合膜,并测定膜的拉伸强度、断裂伸长率、透光性和水蒸气透过量。将鱼肉用不同质量分数的MgAl–SL–LDHs薄膜包裹后在4 ℃下贮藏,每4天测定菌落总数和挥发性盐基氮。结果 由正交试验得出制备膜的最佳工艺,即果胶、甘油、氯化钙质量分数为2.5%、1%、2%。质量分数为0.3%和0.5% MgAl–SL–LDHs包裹的鱼肉第14天菌落总数达到国家标准6 lg(CFU/g),第16天TVB–N的数值还未达到国家标准20 mg/hg。结论 此种保鲜膜在鲤鱼的保鲜中有一定的效果,可延长货架期6 d左右。
英文摘要:
      The work aims to prepare a new type of cling film and explore its effect on fish preservation and goods holiday. A novel nanomaterial lactate intercalated hydrotalcite (MgAl-SL-LDHs) was prepared by intercalating sodium lactate into the laminate by ion exchange method. It was characterized by infrared spectrometer. A composite membrane was prepared with pectin as film-forming material, glycerol as plasticizer, calcium chloride as thickener, beeswax, span-40, Tween-80 viscous liquid as surfactant and MgAl-SL-LDHs as filling material. The tensile strength, elongation at break, light transmittance and water vapor permeability of the films were measured. The fish was wrapped in MgAl-SL-LDHs films with different mass concentrations and stored at 4 ℃, colony count and volatile base nitrogen were measured every 4 days. The optimum process for preparing the membrane was obtained by orthogonal test, added with a mass concentration of 2.5% pectin, 1% glycerol, 2% calcium chloride. Fish wrapped in 0.3% and 0.5% MgAl-SL-LDHs reached the national standard 6 lg (CFU/g) on the 14th day, the value of TVB-N on the 16th day did not reach the national standard 20 mg/hg. This kind of cling film has a certain effect in the preservation of carp, and it can extend the shelf life by about 6 days.
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