可食性甲基纤维素包装膜的制备及其应用

Preparation of edible methylcellulose packaging films and their applications

以甲基纤维素(MC)为成膜基质,通过添加聚乙烯醇-400(PEG-400),并辅以氯化钙(Ca Cl2)等物料,利用甲基纤维素的分子结构特点以及其他添加物质的性能构效关系,流延制得可食性生物基甲基纤维素包装膜;在单因素试验的基础上,以甲基纤维素、PEG-400和Ca Cl2添加量为试验因素,以包装膜的拉伸强度为响应指标,根据Box-Benhnken中心组合设计原理设计三因素三水平的响应面分析试验,探索出了甲基纤维素包装膜的最佳工艺配方。将所得膜用于鹰嘴桃保鲜中,通过定期对鹰嘴桃的维生素C值、酸度值、糖度值进行测定,并以鹰嘴桃感官评分为基础,进行鹰嘴桃的鲜度分析,与空白组和聚乙烯(PE)保鲜膜对照,结果发现,用甲基纤维素膜包裹鹰嘴桃时可将鹰嘴桃的货架期延长4.5天。

The biological and edible package film was prepared using methylcellulose as substrate,by adding PEG-400,supplemented with Ca Cl2 and other materials,utilizing methylcellulose molecular structure characteristics and the performance of the other additive substance structure-activity relationship. Response surface analysis test with three factors and three levels was designed according to Box-Benhnken center composite design principle using methylcellulose,PEG-400 and Ca Cl2 as test factors and tensile strength of the packaging film as response index on single factor experiment basis. The interaction between factors was discussed,and the optimum technical formula for methylcellulose packaging film was obtained. Furthermore,the Yingzui peach fresh-keeping effect using the resulted film was studied through regular of vitamin C,sugar content,acidity value of the three fresh degree index,and the Yingzui peach sensory score based. The results showed that the methylcellulose packaging film can effectively isolate invasion pathways of external factor,exchang the respiratory gases within foods with the outside world in time,and delay the food composition of chemical change,and thus the Yingzui peach can extend the shelf life for 4.5 days.