茴香酸/儿茶素改性聚丙烯抑菌薄膜的制备与性能研究

Study on preparation and performance ofanisic acid/catechin modified polypropylene antibacterial film

为了更好地保存食品的营养价值,延长货架期,采用绿色安全的植物提取物茴香酸与儿茶素为主要抑菌原料,以聚丙烯(PP)为主要基材,通过钛酯酸偶联剂使其混合均匀,并通过造粒流延的方式制得改性薄膜。研究茴香酸与儿茶素的含量变化对聚丙烯薄膜的抑菌性能、机械性能、微观结构等的影响。结果表明,当加入3%(质量分数)的茴香酸与儿茶素的抑菌效果最好。与对照组相比,24 h时大肠杆菌的OD值下降30%,72 h时黑霉菌干重减少48%,展现出了良好的抑菌性,且力学性能、微观结果均未发生较大改变。通过正交实验的测试,薄膜在一定时间段内仍具有持续抑菌性。相比于传统的食品添加剂,植物提取物既保持了抑菌性,又提高了安全性,可满足日常食品包装需求。

In order to better preserve the nutritional value of food and extend the shelf life,using green and safe plant extracts anisic acid and catechins as the main antibacterial raw materials,and polypropylene(PP)as the main base material,modified film is prepared by unifor mLy mixing with titanic acid coupling agent,and granulating and casting.The effect of changes in the content of anisic acid and catechins on the antibacterial properties,mechanical properties,and microstructure of polypropylene films is studied.The results show that when 3%mass fraction of anisic acid and catechin are added,the antibacterial effect is the best.Compared with the control group,the OD value of E.coli decreases by 30%at 24 h,and the dry weight of black mold is reduced by 48%at 72 h,demonstrating good antibacterial properties.And the mechanical properties and microscopic results have not changed significantly.Through the test of orthogonal experiment,the film still has continuous antibacterial property in a certain period of time.Compared with traditional food additives,plant extracts not only maintain antibacterial properties,but also improve safety,which can meet the needs of daily food packaging.