窦煜博,罗丁,高天容,胡鑫宇,张宇轩,宋军,宋海燕.酒包装用纸板的霉变特性研究[J].包装工程,2024,45(15):59-67.
DOU Yubo,LUO Ding,GAO Tianrong,HU Xinyu,ZHANG Yuxuan,SONG Jun,SONG Haiyan.Investigation of Mold Deterioration Characteristics in Wine Packaging Cardboard[J].Packaging Engineering,2024,45(15):59-67. |
| 酒包装用纸板的霉变特性研究 |
| Investigation of Mold Deterioration Characteristics in Wine Packaging Cardboard |
| 投稿时间：2024-04-06 |
| DOI：10.19554/j.cnki.1001-3563.2024.15.007 |
| 中文关键词: 纸质酒盒 包装纸板 霉变特性 |
| 英文关键词: paper wine box packaging cardboard mold deterioration characteristics |
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| 中文摘要: |
| 目的 分析酒包装用纸板上霉菌的生长过程，以及霉菌对纸板中2种主要成分(α-纤维素、淀粉)的侵蚀，并探究4种酒包装用纸板的耐霉变特性。方法 将前期在霉变酒盒上识别鉴定的9种霉菌分别接种至单白工业纸板(Q)、灰纸板(D)、涂布白纸板(T)、双胶纸板(S)上，在温度为28 ℃、相对湿度为98%的环境下培养28 d。测定28 d内纸板上霉菌孢子数量以及28 d时纸板中α-纤维素含量、淀粉含量和聚合度变化，并用扫描电镜(SEM)观察霉菌在纸板表面附着状态。结果 28 d时，4种纸板的孢子总数从大到小依次为Q(1.61×108 CFU/mL)、S(1.51×108 CFU/mL)、D(1.12×108 CFU/mL)、T(9.34×107 CFU/mL);纸板上孢子数量最多的4个菌种依次是匍枝根霉、黑曲霉、草酸青霉、扩展青霉;纸板中α-纤维素质量分数减少了3.90%~40.38%，从小到大依次为T、S、Q、D;纸板中淀粉质量分数减少了0.59%~6.87%，从小到大依次为D、T、S、Q;纸板聚合度下降了19.56%~40.22%，从小到大依次为D、T、Q、S。结论 Q纸板易受霉菌污染，T纸板具有一定抗霉菌性，为酒包装用纸板材料的选择及防霉的措施提供了理论指导。 |
| 英文摘要: |
| The work aims to analyze the mildewing process of cardboard used for wine packaging, as well as the impact of mold on the two main components (α-cellulose and starch) in the cardboard and explore the mold resistance characteristics of four types of wine packaging cardboard. The nine types of mold identified on the moldy wine box were inoculated into single white industrial cardboard (Q), gray cardboard (D), coated white cardboard (T), and double adhesive cardboard (S), and then cultivated in an environment of 28 ℃ and 98% humidity for 28 days. The mold spore populations on cardboard over a period of 28 days were determined, and the changes in the content of alpha-cellulose, starch, and the degree of polymerization within the cardboard at the 28-day interval were assessed. Additionally, the Scanning Electron Microscopy (SEM) was applied to observe the adhesion state of mold on the cardboard surface. The results showed that at the 28th day, the total number of spores in the four types of cardboard was Q (1.61×108 CFU/mL), S (1.51×108 CFU/mL), D (1.12×108 CFU/mL), and T (9.34×107 CFU/mL), respectively; The four strains with the highest number of spores on the cardboard were Rhizopus stoloniferum, Aspergillus niger, Penicillium oxalate, and Penicillium expanded; The mass fraction of alpha-cellulose in the cardboard decreased by percentages ranging from 3.90% to 40.38%, with the following order of reduction:T<S<Q<D; The mass fraction of starch in the cardboard decreased by approximately 0.59% to 6.87%, with the following descending order of reduction:D<T<S<Q; The degree of polymerization of the cardboard declined by 19.56% to 40.22%, with the following descending order of the extent of decline:D<T<Q<S. In conclusion, Q cardboard is susceptible to mold contamination, while T cardboard has certain anti mold properties, providing theoretical guidance for the selection of cardboard materials for wine packaging and anti-mold measures. |
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