氢气缓释配料及应用研究  

Hydrogen release formulations and application

作　　者：刘品华[1] 李祖明[1] 刘明研[2] 杨红光[1] 

机构地区：[1]曲靖师范学院化学化工学院,曲靖655011 [2]广西百色农业学校,百色533000

出　　处：《食品科技》2012年第10期107-111,共5页Food Science and Technology

基　　金：云南民族大学民族药资源化学国家民委-教育部重点实验室合作项目(MZY1103);曲靖市地方特色食品研究所课题

摘　　要：以铁粉、锌粉、柠檬酸、氯化钙为原料,筛选最佳配方是(1)铁粉:氯化钙:柠檬酸=1:0.5:1.5(质量比);(2)铁粉:锌粉:氯化钙:柠檬酸=1:1.5:1.5:3(质量比)。3g混合料可产氢气160、200mL,持续产气7d以上。原料经过碾碎混合装入纸塑复合袋中封口(料包),再放入食品包装袋内,料包中原料持续反应产生氢气释放到食品包装袋中。对猪油、酥饼的实验表明,相对防效高达93.3%、72.7%,随时间的延长相对防效值也越大,说明料包的使用能较好的抑制食品中油脂氧化酸败延长食品保质时间。Using iron powder, zinc powder, citric acid, and calcium chloride as raw materials, getting the two best formulations are （1） iron powder：calcium chloride：citric acid=1：0.5：1.5 （mass ratio）; （2） iron powder：zinc powder：calcium chloride：citric acid=1：1.5：1.5：3 （mass ratio）. 3 g mixture can produce hydrogen 160 mL, and 200 mL, respestively, with gas production process more than 7 days. Crushed raw materials are encased paper-plastic bag and sealed （material package）, then material package is encased the food package. Raw materials in the material package produce hydrogen through reaction and released hydrogen into the food package continuously. Lard, pastries＇s experiments show that the relative control efficiency as high as 93.3%, and 72.7%, respectively, the relative control efficiency becomes greater with the extension of time, which indicates that the use of material package can inhibit the oxidation and acid-spoilage of food lipid and extend food shelf-life time.

关 键 词：氢气缓释 过氧化值 相对防效 

分 类 号：TS205.9[轻工技术与工程—食品科学]