摘要
为了抑制食品表面微生物的生长,以海藻酸钠为基材、吐温-80为乳化剂、甘油为增塑剂、CaCl2为交联剂、丁香油及肉桂油作为杀菌剂,制备具有杀菌性能的海藻酸钠膜.其中丁香油和肉桂油采用分级抑菌浓度指数(FIC)测定方法确定其最佳剂量配比为8∶1.通过扫描电子显微镜对海藻酸钠膜的结构进行表征,以及对膜的力学性能、厚度、吸水率和杀菌性能的研究,得到了抗菌性海藻酸钠膜的最佳制备配方为海藻酸钠3.0%、CaCl25.0%、吐温-80为2.0%、甘油为1.0%、丁香油和肉桂油为2.0%(均为质量分数).
In order to inhibit the growth of microbes on the surface of foods, edible antimicrobial films were synthe- sized by using sodium alginate as matrix, Tween-80 as emulsifier, CaCI as cross-linking agent, and glycerin as plasti- cizer, and clove oil and cinnamon oil as bactericide, with their optimum ratio determined to be 8 ： 1 by fractional in- hibitory concentration （FIC） test. The structure of sodium alginate films was characterized by scanning electron micro- scope and their bactericidal capacity, water absorption and mechanical property were also examined, As a result, the best formula of antimicrobial films based on sodium alginate was that the concentrations of sodium alginate, Tween- 80, glycerol, CaC12 and clove/cinnamon oil were 3.0%, 2.0%, 1.0%, 5.0% and 2.0%, respectively.
出处
《天津大学学报（自然科学与工程技术版）》
EI
CSCD
北大核心
2013年第7期653-658,共6页
Journal of Tianjin University：Science and Technology
关键词
海藻酸钠
力学性能
杀菌性能
肉桂油
丁香油
sodium alginate
mechanical property
bactericidal property
cinnamon oil
clove oil
