壳聚糖基纳米氧化锌—丁香精油抗菌复合膜对鲜肉保鲜效果

Study on preservation for raw meat from antibacterial composite membrane with by chitosan-based nano-zinc oxide-clove oil

将抗菌效果良好且不会产生耐药性的无机抗菌剂纳米氧化锌和具有广谱抗菌性、无毒健康的天然抗菌剂丁香精油加入壳聚糖-魔芋葡甘聚糖复合膜中,研究复合膜对鲜肉的保鲜效果。结果发现:添加质量分数6%纳米氧化锌和体积分数0.6%丁香精油的复合膜对大肠杆菌和金黄色葡萄球菌的抑菌率分别为99.78%,99.06%,具有强抗菌效果;红外光谱分析结果表明壳聚糖官能团和丁香精油中存在的酚反应基团之间有效地发生了键合,且扫描电镜结果表明丁香精油在一定程度上可改善纳米氧化锌的分散效果;添加纳米氧化锌和丁香精油的复合膜对鲜肉的保质期可提高6~8d。

Nano-zinc oxide is a kind of inorganic antibacterial agent,which had good antibacterial effect and didn’t produce drug resistance.Clove oil is a kind of natural antibacterial agent with spectral antibacterial properties and non-toxic health.In this paper,chitosan and konjac glucomannan were used as the filmforming substrates,two kinds of antibacterial agent were added to the biomass composite membrane.The antibacterial rate of the composite membrane against Escherichia coli and Staphylococcus aureus was 99.78% and 99.06%,respectively.The film had a strong antibacterial effect.The results of infrared spectroscopy indicated that the chitosan functional group and the phenol group in the clove oil were effectively bonded,and the results of scanning electron microscopy showed that the clove oil improved the dispersion of nano zinc oxide.The composite membrane was used for the preservation experiment of fresh meat.The preservation effect of the composite membrane was evaluated in a 14-day cycle.It was found that the composite membrane with nano zinc oxide and clove oil increased the shelf life of fresh meat by 6~8 days.