纳米SA/ACC颗粒增强CTS膜控释及抑菌保鲜性能表征

Characterization of SA/ACC nanoparticles enhanced CTS membrane for controlled release and bacteriostatic preservation

为研究壳聚糖膜控释及抑菌保鲜性能表征,分别与ACC和SA/ACC 2种纳米颗粒进行掺杂测试,通过测定复合膜力学性能、水蒸气阻隔性和表面微观结构等,深入分析掺杂纳米载体对壳聚糖膜释放效果的作用,综合评价抗菌、抗氧化及保鲜能力。研究结果表明:ACC纳米颗粒添加量15%比较合理,对比未添加纳米颗粒的水接触角提高22.2°,水溶性降低12%,蒸气透过率降低4.4 g/(m^(2)·h);SA/ACC纳米颗粒填充能够对Cur释放发挥抑制效果,达到12 h时,相较未添加SA颗粒的CTS/SA(5%)/ACC(15%)壳聚糖膜的Cur释放速率降低59%;采用复合膜处理菌体,大肠杆菌抑制率达到74.56%,并表现出较低毒性与良好生物相容性;对易腐水果九月黄保鲜取得良好效果。研究为水果保鲜材料研发提供借鉴。

In order to study the controlled-release and antibacterial properties of chitosan(CTS) membrane,amorphous calcium carbonate(ACC) and sodium alginate/amorphous calcium carbonate(SA/ACC) nanoparticles were doped. By measuring the mechanical properties,water vapor barrier and surface microstructure of the composite membrane,the effect of doped nano carriers on the release of chitosan membrane was deeply analyzed,and the antibacterial,antioxidant and fresh-keeping abilities were comprehensively evaluated.The results show that 15% addition of ACC nano particles is reasonable.Compared with those without addition of nano particles,the water contact angle increases by 22.2 °,the water solubility decreases by 12%,and the vapor permeability decreases by 4.4 g(m^(2)·h)-1;The filling of SA/ACC nanoparticles can inhibit the release of Cur,and the release rate of Cur from CTS/SA(5%)/ACC(15%) chitosan membrane decreases by 59% compared with that without addition of SA nanoparticles at 12 hours;The inhibition rate of Escherichia coli reaches 74.56%,and shows low toxicity and good biocompatibility when using composite membrane to treat bacteria;Good results have also been achieved in the application of fresh keeping of perishable fruits.The study provides a reference for the research and development of fruit preservation materials.