吴桐雨,刘尔康,吴刘一顺,刘跃军,王天舒,石璞,冯建湘.生物基抗菌剂的制备及其改性PVA薄膜保鲜研究[J].包装工程,2022,43(19):88-96.
WU Tong-yu,LIU Er-kang,WULIU Yi-shun,LIU Yue-jun,WANG Tian-shu,SHI Pu,FENG Jian-xiang.Preparation of Bio-based Antibacterial Agent and Fresh-keeping Performance of Modified PVA Film[J].Packaging Engineering,2022,43(19):88-96. |
| 生物基抗菌剂的制备及其改性PVA薄膜保鲜研究 |
| Preparation of Bio-based Antibacterial Agent and Fresh-keeping Performance of Modified PVA Film |
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| DOI：10.19554/j.cnki.1001-3563.2022.19.009 |
| 中文关键词: 抗菌剂 生物基 香草醛 氨基酸 绿色包装 |
| 英文关键词: antibacterial agent bio-based vanillin amino acid green package |
| 基金项目:国家自然科学基金(51805524);湖南省教育厅科学研究项目(19B163);创新平台开放基金项目(20K043);湖南工业大学研究生科研创新项目资助(CX2004) |
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| 中文摘要: |
| 目的 为了增加聚乙烯醇(Polyvinyl Alcohol，PVA)薄膜作为食品包装材料的抗菌性能，促进生物基绿色环保助剂发展和应用，推动绿色包装理念。方法 以香草醛、色氨酸、半胱氨酸、酪氨酸、苏氨酸、苯丙氨酸等为原料设计合成系列生物基多官能席夫碱型抗菌剂，制备相应的席夫碱抗菌剂薄膜，并对抗菌剂进行结构表征、热学性能测试，对抗菌复合薄膜进行力学性能、透湿性能、抗菌性能、保鲜性能的测试和表征。结果 5种新型氨基酸席夫碱抗菌剂均具有较好的抗菌性能，制备的薄膜延长了圣女果的货架期2~4 d。结论 新型绿色环保生物基席夫碱抗菌剂具有十分优异的抗菌性能，改善了PVA的抗菌性能，延长了圣女果的货架期，推动了绿色包装的发展。 |
| 英文摘要: |
| The work aims to increase the antibacterial performance of polyvinyl alcohol (PVA) film as food packaging material, promote the development and application of bio-based green additives and facilitate the concept of green package. A series of bio-based multifunctional Schiff base antibacterial agents were designed and synthesized with vanillin, tryptophan, cysteine, tyrosine, threonine and phenylalanine as raw materials. Then, corresponding Schiff base antibacterial agent film was prepared and structural characterization and thermal property test were carried out to antibacterial agent. Finally, the mechanical property, moisture permeability and antibacterial and fresh-keeping performance of antibacterial composite film were tested and characterized. 5 novel amino acid Schiff base antibacterial agents had good antibacterial performance, and the prepared film prolonged the shelf life of cherry tomatoes by 2 ~ 4 days. The novel green bio-based Schiff base antibacterial agent has excellent antibacterial performance, which improves the antibacterial performance of PVA, prolongs the shelf life of cherry tomatoes and promotes the development of green package. |
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