摘要
用液相沉积法对纳米二氧化钛进行包覆改性并研究柑桔贮藏期其抑制霉菌的性能,并用牛津杯法研究其抗菌性能,探讨了改性前后抗菌性能的变化。结果表明TiO2表面包覆SiO2可有效防止团聚的发生,改善在水溶液中的分散稳定性;抑菌实验表明,当ρ(SiO2-TiO2)=0.1g/L,对桔青霉、黑曲霉的抑菌圈直径分别达14、16mm,显出了优异的抗菌性能。
Nano-TiO2 was modified on its surface by chemical liquid deposition with SiO2 and the dispersion properties were studied. Its inhibitory capacity against mould during storage of citrus was studied by the method of Oxford-cup test and the antibacterial mechanism was discussed. The results showed that attached silicon dioxide can reduce the product size and improve stability and dispersity of nano-TiO2 in water. The composite material doped with SiO2 has outstanding antibacterial activities and has less influence on antibacterial activity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第7期86-89,共4页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD22B03)
