肉桂醛-环糊精微胶囊聚乙烯醇基薄膜的制备与性能研究

Preparation and Properties of Cinnamaldehyde Cyclodextrin Microcapsule Polyvinyl Alcohol Based Films

为了减少食品在存储运输过程中的损耗,聚乙烯醇薄膜被广泛应用于当前生鲜食品包装。本实验通过加入肉桂醛环糊精包合物来提高聚乙烯醇薄膜的抗菌性能。通过以肉桂醛精油为芯材,β-环糊精为壁材,得到肉桂醛-β-环糊精包合物,再将上述包合物加入聚乙烯醇中,采用流延成膜法制备得到含肉桂醛-β-环糊精的聚乙烯醇抗菌薄膜。肉桂醛与β-环糊精之间形成了氢键结合后包附于聚乙烯醇薄膜内,适量包合物的加入对薄膜透光率无较大影响,加入肉桂醛-β-环糊精包合物后薄膜抗菌效果有明显的增强。

To reduce the loss of food during storage and transportation,polyvinyl alcohol(PVA)film was widely used in current fresh food packaging.In this experiment,cinnamaldehyde cyclodextrin inclusion complex was added to improve the antibacterial performance of PVA film.By using cinnamaldehyde essential oil as the core material,β-cyclodextrin as wall material to obtain cinnamon-β-cyclodextrin inclusion complex.Adding the above inclusion complex to PVA.The polyvinyl alcohol antibacterial film with cyclodextrin was prepared.Cinnamaldehyde essential oil andβ-cyclodextrin had hydrogen bonding between cyclodextrins was formed and attached to the PVA film.The addition of appropriate amount of inclusion complex had no significant effect on the transparency of the films.The addition of cinnamaldehyde essential oil andβ-cyclodextrin significantly enhanced the antibacterial effect of the film by inclusion of cyclodextrin complex.