纳米银胶的制备及对食品的抗菌性能研究

Study on preparation of nano-silver colloids and its antibacterial properties of some common foods

用硝酸银和柠檬酸钠作为反应物,采用沸水浴加热法,制备了纳米银胶,并用紫外可见光及透射电镜对其进行了表征。分别选择反应20、40、60min的纳米银胶作为抗菌试剂,牛奶、馒头和西瓜作为抗菌对象,研究了本文所制备的纳米银胶的抗菌性能。根据直观观察法、微生物培养法和电子显微镜,发现制备的纳米银胶对于这三种物质变坏后所产生的微生物都具有一定的抗菌作用,其中反应20min的纳米银胶抗菌作用最好。

Silver nitrate and sodium citrate as reactants with boiling water bath heating method used to prepare the nano-silver colloids.The nano silver particles were characterized by using transmission electron microscopy（TEM） and UV-Vis absorption spectroscopy.Respectively to choose the response of 20,40,60 minutes the nano-silver as anti-bacterial reagents,choose milk,bread and watermelon as anti-bacterial targets were studied in this paper,to study the anti-bacterial properties of silver nano-particles of colloid.According to visual observations,microbial culture and electron microscopy found that three nano-silver colloids had a certain degree of antibacterial activity of deterioration for these substances produced by micro-organisms,the response of 20 minutes the nano-silver had the best antimicrobial activity.