洋葱抑菌基质抑菌包装纸的制备及其性能研究

Preparation and Properties of Onion Antibacterial Substrate Antibacterial Packaging Paper

针对馒头在储藏过程中容易发霉腐败的问题,以聚乙烯醇(PVA)为树脂基体,用洋葱汁作为主要抗菌基质制备洋葱基质母液,涂布到牛皮纸上制成抑菌包装纸,通过对被包装的馒头的霉变状况进行观察,从而判断洋葱基质对馒头所产生的抗菌作用。实验研究了涂布抗菌液后对抑菌纸的拉伸强度、水蒸气透过系数、氧气透过量的影响。研究结果表明:在相同的条件下,使用洋葱基质抑菌包装纸的试样霉变时间晚于空白试样,同时随着洋葱基质质量分数的增加,抗菌效果呈现出上升的态势;而当洋葱基质质量分数达到一定程度后,洋葱基质质量分数的增加对抗菌作用的加强效果趋于饱和;涂布包装纸的水蒸气透过系数和氧气透过量较牛皮纸有所降低,拉伸强度有所增强。

Aiming at the problem that the steamed buns are prone to mildew during storage,polyvinyl alcohol (PVA) was used as the resin matrix,and the onion matrix mother liquor was prepared by using onion juice as the main antibacterial matrix,then coated on kraft paper to make antibacterial packaging.By observing the moldy condition of the steamed buns,the antibacterial effects of the onion matrix on the steamed buns were judged.The effects of antibacterial solution on the tensile strength,water vapor transmission coefficient,and oxygen permeability of bacteriostatic paper were studied experimentally.The results showed that under the same conditions,the beginning of mildew of samples with the onion-based bacteriostatic packaging paper was later than that of the blank samples.With increase in the mass fraction of the onion substrate,the antibacterial effect showed an upward trend.After the mass fraction of the substrate reached a certain level,the antibacterial effect tended to be saturated with the increase in the mass fraction of the onion substrate.The water vapor transmission coefficient and oxygen permeability of the coated packaging paper were improved compared to those of the kraft paper,and the tensile strength was enhanced.