聚丙烯保鲜膜的研制及其对香菜保鲜效果的研究  

Development of PP fresh-keeping film and study on its effect on coriander

作　　者：周晓媛[1] 袁志庆[1] 罗芳丽[1] 唐文评[1] 

机构地区：[1]湖南工业大学包装与印刷学院,湖南株洲412008

出　　处：《食品工业科技》2009年第4期296-299,共4页Science and Technology of Food Industry

基　　金：湖南省科技厅基金资助项目(2007NK3131);湖南省教育厅基金项目(07C288)

摘　　要：以PP为基材,分别添加助剂活性炭、沸石、氧化铝、氯酸钾、硝酸银、草酸、乙酸铵、柠檬酸,并采用溶液流延法制备PP保鲜膜。通过测试PP保鲜膜对香菜保鲜效果以及机械强度、透湿率,来研究这些助剂对PP保鲜膜性能的影响。结果表明:添加浓度为基材4%的活性炭和浓度为基材6%的氧化铝的两种PP保鲜膜可以延长香菜的保鲜期,其它助剂的添加反而降低了PP保鲜膜的保鲜效果;添加柠檬酸的保鲜膜的透湿率较高,不利于对香菜的保鲜。In this paper, PP material was used as a substrate and activated carbon,zeolite,aluminum, potassium chlorate,silver nitrate, oxalic acid, acetic acid ammonia and citric acid as additives to improve performance of fresh-keeping PP film.The effects of these agents on PP preservation film were studied by testing the preservation performance of PP film, mechanical strength and vapor transmission rate.The results showed that the preservation period of coriander being packaged with two the PP preservation films, one with carbon concentration 4% of PP and the other with aluminum concentration 6% of PP,could be extend.Instead,other additives reduced the storage period of coriander.The vapor transmission rate of PP film with citric acid was higher and preservation performance was worse.

关 键 词：聚丙烯保鲜膜 保鲜 香菜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]