微孔壳聚糖保鲜膜的制备及保鲜效果研究-

Study on Preparation and Fresh-Keeping Effect of Microporous Chitosan Fresh-Keeping Film

以壳聚糖为基材,采用不同成孔方式制备壳聚糖微孔膜,并将其应用于圣女果保鲜中。采用扫描电镜、红外光谱、光学显微镜等表征技术对膜的微观结构进行了研究,同时对膜的性能和保鲜效果进行了评定。研究结果表明:在壳聚糖中添加致孔剂纳米氧化锌、聚乙二醇或者通入氮气,均能获得性能较好的微孔膜;其中纳米氧化锌质量分数为4%、经水洗处理的微孔膜其氧气透过系数为37.90×10-15cm^3·cm/(cm^2·s·Pa)接近市场PE保鲜膜透气系数;其对圣女果保鲜效果优于市场PE保鲜膜,相较于空白组其保鲜期延长了6d。

Chitosan microporous membranes were prepared by different pore-forming methods with chitosan as substrate and applied to the preservation of cherry tomatoes. The microstructure of the film was studied by scanning electron microscope, infra-red spectrum and optical microscope. At the same time, the properties and fresh-keeping effect of the film were evaluated. The results showed that the microporous membrane with good performance could be obtained by adding nano-ZnO, polyethylene glycol or nitrogen into chitosan. The air permeability coefficient of washed porous membrane with 4% of mass fraction nano zinc oxide was 37.90×10-15 cm^3·cm/(cm^2·s·Pa), which was close to the air permeability coefficient of PE fresh-keeping film, while its fresh-keeping effect for cherry tomatoes was better than that of PE fresh-keeping film, and the preservation period was prolonged 6 days compared with the blank group.