新型保存剂G对保存鲜胶乳的影响

Effect of New Preservative G on Preservation of Fresh Latex

天然胶乳鲜胶乳(NRL)若不加入任何保存剂,一般环境下易受细菌感染导致变质腐败,现阶段生产中通常采用0.7%的氨(按胶乳质量计)保存NRL。但随着乙烯利刺激胶树增产,国内天然胶乳质量出现波动,氨水保存效果不显著,对制品一致性也有一定的影响。现今普遍采用的天然胶乳鲜胶乳保存剂有TT/Zn O,以及HY等。TT/Zn O是良好的杀菌剂和抑酶剂,TT引起呼吸作用酶遭受破坏,溶解细胞壁引起细菌细胞质外流,还有一定螯环化作用,干扰细菌正常代谢,影响其生长繁殖;Zn O一方面作为毒酶剂抑制酶的去稳定作用,另一方面与TT反应生成二乙基二硫代氨基甲酸锌(ZDC),协同TT杀菌。然而,TT可能在使用过程中产生致癌的亚硝胺物质,它的存在影响制品的安全。因此低氨甚至是无氨保存体系的研发一直是胶乳工业界的研究热点。本研究采用新型的保存剂G和NH3复合保存天然胶乳鲜胶乳,研究此复合保存体系对鲜胶乳保存效果,通过观察其外在表象,测定挥发脂肪酸值、黏度、p H表征鲜胶乳的保存效果。

Natural latex fresh latex （NRL） if you do not add any preservative, the general environment susceptible to bacterial infection leading to deterioration of corruption, at this stage is usually used in the production of 0.7 % ammonia （according to the latex quality meter） to save NRL. But with Ethephon gum production, the quality of domestic natural rubber latex fluctuates, ammonia preservation effect is not significant, but also have a certain impact on the product consistency. The natural latex fresh latex preservation agent which is widely used now is TT/ZnO, and HY, etc. TT/ZnO is a good bactericide and enzyme inhibitor, TT induced respiration enzyme damage caused by bacterial cell wall, dissolved cytoplasm outflow, and chelation effect, interfere with the normal metabolism of bacteria, affecting its growth and reproduction; ZnO as a poison enzyme inhibiting enzyme agent to stabilize, on the other hand, reaction with TT generate two ethyl two dithiocarbamate zinc （ZDC）, collaborative TT sterilization. However, TT may be used in the process of carcinogenic nitrite substances; it is the existence of the impact of product safety. Therefore, the development of low ammonia and even non ammonia storage system has always been a hot research topic in the latex industry. The study adopts the new preservative of G and NH3 composite preservation of natural latex fresh latex, to study the compound preservation system effect on preservation of fresh latex, through the observation of external appearance, the preservation effect of determination of volatile fatty acid value, viscosity, pH characterization of fresh latex.