摘要
为制备出综合性能较好的抗菌绿色包装材料用于枇杷保鲜。以明胶、羧甲基纤维素钠为成膜基材,添加具有抗菌活性的纳米TiO2对复合膜进行改性处理,研究纳米TiO2添加量对复合膜机械性能、阻隔性能和抑菌性能等方面的影响。通过膜的性能测试,确定最佳的纳米TiO2添加量并将其应用于枇杷保鲜。研究表明:纳米TiO2添加量为2%时,复合膜的机械性能、成膜特性及抗菌活性相对最好。该处理组枇杷的呼吸强度、失重率,木质化含量显著低于对照组(P<0.05)。冷藏至35 d时,处理组枇杷的菌落总数、腐烂率及MAD含量显著低于对照组(P<0.05)。该研究可为纳米TiO2抗菌复合膜的制备及枇杷保鲜提供新参考。
In order to prepare an antibacterial green packaging material with better comprehensive performance.The work investigated the effect of nano-TiO2 addition on the mechanical properties,barrier properties and bacteriostasis of composite membranes,gelatin and sodium carboxymethyl cellulose as film forming materials,nano-TiO2 with antibacterial activity was added to modify the composite membrane.Through the performance test of the composite film,the optimal additive quantity of nanoTiO2 was determined,which has been applied to loquat fruit preservation.The study showed that the composite film with nano-TiO2 additive amount of 2%had the best mechanical properties,film formation characteristics and antibacterial activity.The respiratory intensity,weight loss rate and lignin content of loquat fruit in the treatment group were significantly lower than those in the control group(P<0.05).When loquat fruit was refrigerated for 35 days,the total number of colonies,decay rate and MAD content of loquat fruit in treatment group were significantly lower than those in control group(P<0.05).This study can provide a new reference for the preparation of nano-TiO2 antimicrobial composite film and preservation of loquat fruit.
作者
曾丽萍
樊爱萍
孟金明
武燕双
闫伟
ZENG Liping;FAN Aiping;MENG Jinming;WU Yanshuang;YAN Wei(Department of Chemistry,Honghe University,Mengzi 661199,China)
出处
《食品科技》
CAS
北大核心
2020年第1期56-61,共6页
Food Science and Technology
基金
云南省应用基础研究计划青年项目(2018FD088)
云南省科技计划项目(2017FH001-039)
云南省教育厅科学研究基金项目(2016ZDX137)。
关键词
纳米TIO2
抗菌膜
明胶
羧甲基纤维素钠
枇杷
nano-TiO2
antimicrobial film
gelatin
sodium carboxymethyl cellulose
loquat fruit
作者简介
曾丽萍(1990—),女,硕士,讲师,研究方向为农产品加工与贮藏。;通信作者:樊爱萍
