摘要
采用静电纺丝技术制备了醋酸纤维素/聚乙烯吡咯烷酮/ε-聚赖氨酸(cellulose acetate/polyvinylpyrrolidone/ε-polylysine,CA/PVP/ε-PL)抗菌纳米纤维膜,并对纤维膜进行了结构表征和性能研究。结果表明:溶液黏度和电导率对纤维形貌有较大影响,当CA、PVP与ε-PL的质量分数分别为70、35和20 g/L时,纤维膜的直径均匀分布在150~250 nm之间;傅里叶红外光谱、X射线衍射和差示扫描量热仪的结果显示,ε-PL被成功包埋在纤维膜中,且各组分之间具有强烈的相互作用;热重分析结果表明CA/PVP/ε-PL纳米纤维膜的热降解温度升至441.30℃,具有良好的热稳定性;抑菌实验结果显示CA/PVP/ε-PL纳米纤维膜的抗菌性优于流延膜,其对大肠杆菌和金黄色葡萄球菌的抑菌圈直径/膜质量比为0.53~0.67 cm/mg,且能延长生鲜肉的贮藏时间3 d以上。综上所述,CA/PVP/ε-PL纳米纤维膜具有良好的抗菌活性,对生鲜肉具有保鲜作用,可用于食品的抗菌保鲜。该研究结果为负载ε-PL纳米抗菌膜的实际应用提供理论依据。
Cellulose acetate/polyvinylpyrrolidone/ε-polylysine(CA/PVP/ε-PL)antibacterial nanofibrous membrane was prepared by electrospinning technology,and its structure and properties were also characterized.The results showed that the solution viscosity and electrical conductivity had a great influence on the fiber morphology.When the mass fractions of CA,PVP andε-PL were 70,35 and 20 g/L,respectively,the diameter of the fiber membrane was uniformly distributed between 150~250 nm.The results of Fourier transform infrared spectroscopy,X-ray diffraction and differential scanning calorimetry showed thatε-PL was successfully encapsulated in the fiber membrane and there were strong interaction among different components.The results of thermogravimetric analysis revealed that the CA/PVP/ε-PL nanofiber membrane had a thermal degradation temperature of 441.30℃,and exhibited good thermal stability.The results of the antimicrobial test demonstrated that the CA/PVP/ε-PL nanofibrous membrane exhibited a higher antibacterial activity than that of the casting film,and its inhibition zone diameter/membrane massratio against Escherichia coli and Staphylococcus aureus ranged from 0.53 cm/mg to 0.67 cm/mg,with the ability to prolong the storage time of fresh meat by more than 3 days.In summary,CA/PVP/ε-PL nanofibrous membrane possessed a good antibacterial activity and fresh-keeping effect on fresh meat,which can be used for antimicrobial and fresh-keeping effects on foods.The results of this research provide a theoretical basis for the practical application ofε-PL-loaded antibacterial nanofibrous membrane.
作者
李可儿
朱静文
谢玲珑
刘玉婷
庄铭淇
向宏佳
王弘
温棚
LI Keer;ZHU Jingwen;XIE Linglong;LIU Yuting;ZHUANG Mingqi;XIANG Hongjia;WANG Hong;WEN Peng(College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《现代食品科技》
CAS
北大核心
2022年第5期165-173,23,共10页
Modern Food Science and Technology
基金
国家自然科学基金项目(32001631)
华南农业大学大学生创新创业训练计划项目(202010564059)
广东省基础与应用基础研究基金项目(2020A1515110190)。
关键词
静电纺丝
Ε-聚赖氨酸
纳米纤维膜
结构表征
抗菌性能
electrospinning
ε-polylysine
nanofibrous membrane
structural characterization
antibacterial property
作者简介
李可儿(2000-),女,本科生,研究方向:食品加工与安全,E-mail:429369604@qq.com;通讯作者:温棚(1988-),女,博士,副教授,研究方向:食品质量与安全,E-mail:wenpeng100@163.com。
