餐饮食品专用抗菌防霉聚乙烯性能的研究

Study on Antibacterial and Fungus Resistant Food-grade Polyethylene

选择不同种类的抗菌剂及防霉剂制得抗菌防霉聚乙烯材料,研究抗菌材料的力学性能、抗菌性能、防霉性能和抗菌剂及防霉剂在基材中的分散状况。结果表明:抗菌剂及防霉剂对高密度聚乙烯(HDPE)的力学性能影响不明显;抗菌剂及防霉剂在基材中分布均匀,无团聚现象,与基体树脂具有良好的相容性。添加抗菌剂及防霉剂的用量为0.3 phr和0.2 phr时,改性的抗菌材料对大肠杆菌、金黄色葡萄球菌的抗菌率都达到98%以上,具有广谱抗菌性能,而防霉等级达到0级。

Different of antibacterial agents and antiseptics was applied to the preparation of anti-bacterial and fungus resistant high density polyethylene （HDPE）. The mechanical properties, antibacterial property, fungus resistance, as well as the dispersion of the antibacterial agents and antiseptics in the HDPE martix were studied. The results showed the antibacterial agents and antiseptics had no obvious effect on the mechanical properties of HDPE. The antibacterial agents and antiseptics well dispersed in HDPE matrix, and had good compatibility with the matrix. When the contents of the antibacterial agents and antiseptics in the HDPE martix were 0.3 phr and 0.2 phr respectively, the antibacterial rates for both Es-cheriehia eoli and Staphylococcus aureus came up to 98 %, having universal antibacterial spectrum. The levels of the fungus resistance of the HDPE were up to 0.