CS/PEO纳米纤维膜的制备及其用于圣女果保鲜的研究

Properties of chitosan/polyethylene oxide nanofiber membrane and its application in preservation of cherry tomato

以壳聚糖(CS)和聚氧化乙烯(PEO)为原料,通过静电纺丝制得CS/PEO纳米纤维膜,利用正交实验优化静电纺CS/PEO纳米纤维膜的制备工艺条件;研究了CS/PEO纳米纤维膜的结构和性能及其应用于圣女果的包装保鲜,并与CS/PEO流延膜(简称流延膜)、浸渍CS/PEO溶液的普通保鲜膜(简称涂膜)、基于普通保鲜膜的CS/PEO纳米纤维复合膜(简称复合膜)、普通保鲜膜的应用效果进行比较。结果表明:正交实验得到静电纺CS/PEO纳米纤维膜的最佳条件为CS与PEO质量比82,电压16kV,接收距离10cm,在此条件下制得的CS/PEO纳米纤维膜的拉伸强度为14.2MPa,断裂伸长率为43.6%;CS/PEO纳米纤维膜、流延膜各组分之间存在强的相互作用并具有很好的相容性;使用最佳条件下制得的CS/PEO纳米纤维膜包裹圣女果,相对于用流延膜、涂膜、复合膜、普通保鲜膜、其他条件下制得的CS/PEO纳米纤维膜包裹圣女果,其保鲜效果最好,用其包裹圣女果12d后,圣女果失重率最小为6.3%,维生素C含量最高为289.2μg/g。

A chitosan/polyethylene oxide(CS/PEO)nanofiber membrane was prepared by electrospinning process using CS and PEO as raw material.The preparation conditions for CS/PEO nanofiber membrane were optimized by orthogonal experiment.The structure and properties of CS/PEO nanofiber membrane were studied.The application of CS/PEO nanofiber membrane in the packaging and preservation of cherry tomato was also investigated and compared with those of CS/PEO casting membrane(casting membrane for short),common fresh keeping membrane impregnated with CS/PEO solution(coating membrane for short),CS/PEO nanofiber composite membrane based on common fresh keeping membrane(composite membrane for short)and common fresh keeping membrane.The results showed that the obtained CS/PEO nanofiber membrane exhibited the tensile strength of 14.2 MPa and elongation at break of 43.6%when the preparation conditions were optimized by orthogonal experiment as followed:CS-to-PEO mass ratio 82,voltage 16 kV,collection distance 10 cm;the compoments were of stronge interaction and promising compatibility in CS/PEO nanofiber membrane and casting membrane;compared to casting membrane,coating membrane,composite membrane,common fresh keeping membrane and CS/PEO nanofiber membrane prepared under normal conditions,the CS/PEO nanofiber membrane prepared under the optimized conditions provided the best preservation effect while used to pack cherry tomato,namely,the minimum weight loss of cherry tomato was 6.3%and the maximum vitamin C content was 289.2μg/g after 12 d.