一种新型智能食品包装材料的制备与特性研究

Preparation and Characteristics of a New Type of Intelligent Food Packaging Material

目的:开发一种新型智能食品包装膜材料。方法:以卡拉胶-甘油-红苹果皮提取物(CG-GLY-RAP)为原料,采用浸泡热干法,成功制备了一种新型功能性食品包装膜材料。并在此基础上采用溶胀分析、傅里叶变换红外光谱(FTIR)、热重分析(TGA)、扫描电子显微镜(SEM)、机械性能分析(MA)、动态力学分析(DMA)和pH值响应检测(PHRD)等方法对复合膜材料进行了表征和性能测定。结果:FTIR结果表明,红苹果皮提取物的官能团与卡拉胶和甘油的羰基间存在着成键作用;TGA结果表明,添加了红苹果皮提取物的复合膜热稳定性得到提高;SEM结果显示,添加红苹果皮提取物的复合膜光滑度较先前有所变化;MA和DMA结果表明,红苹果皮提取物的过量添加会影响复合膜的机械性能和力学性能;pH值响应试验结果显示,所制备的复合膜对pH值的变化有明显感应;抑菌试验结果显示,添加了红苹果皮提取物的复合膜对大肠杆菌、假单胞菌和金黄色葡萄球菌均具有抑菌活性。结论:所制备的材料在多功能食品包装和生物医学等领域具有广阔的应用前景。

Objective:In order to develop a new type of intelligent food packaging film material.Methods:a new kind of functional material of food package was successfully prepared using carrageenan (CG),glycerin (GLY) and red apple peel extract (RAP) as raw materials in this study.On this basis,the complex film materials were characterized and tested by swelling analysis,Fourier transform infrared spectroscopy (FTIR),thermogravimetric analysis (TGA),scanning electron microscope (SEM),mechanical property analysis (MA),dynamic mechanical analysis (DMA) and pH response detection (PHRD).Results:FTIR results showed that the functional groups of RAP were bonded with the carbonyl groups of CG and GLY.TGA results showed that the thermal stability of the complex film with RAP was improved.SEM results showed that the smoothness of the complex film added with RAP was changed.MA and DMA results showed that excessive addition of RAP would affect the mechanical properties and dynamic mechanical properties of the composite membrane.The results of pH response test showed that the prepared complex film was obviously sensitive to the change of pH.The antibacterial test results showed that the complex film with RAP had antibacterial activity against Escherichia coli,Pseudomonas sp and Staphylococcus aureus.Conclusion:The materials prepared in this study have broad application prospects in the fields of multifunctional food packaging and biomedical medicine.