辅助微波法制备纳米银胶及对几种常见食品的抗菌性能  

Preparation and anti-bacterial effect on nano-silver colloids by microwave-assisted synthesis method

作　　者：曹雪玲[1] 谢莹[2] 刘发现[3] 

机构地区：[1]吉林化工学院化学与制药工程学院,吉林132022 [2]吉林化工学院环境与生物工程学院,吉林132022 [3]吉林石化公司,吉林132022

出　　处：《食品科技》2012年第11期272-275,共4页Food Science and Technology

基　　金：吉林化工学院科技项目

摘　　要：利用简单而快捷的试验方法制备纳米银胶,并对几种常见的食品进行抗菌研究;采用微波加热法,硝酸银和柠檬酸三钠作为反应物制备纳米银胶,并选择反应时间为8、15、20min的纳米银胶作为抗菌试剂,豆浆、馒头、西瓜作为抗菌对象,研究所制备纳米银胶的抗菌性能。根据肉眼和电子显微镜的观察结果发现,制备的纳米银胶对于这3种物质变坏后所产生的微生物都具有一定的抗菌作用。几种常见食品的抗菌结果,为纳米银胶应用于食物保鲜、抗菌提供了一定理论基础。Simple and quick method to the preparation of nano-silver colloids, and several common food antibacterial research. Silver nitrate and sodium citrate as reactants with Microwave-assisted synthesis method used to prepare the nano-silver colloids respectively to choose the response of 8, 15, 20 minutes the nano-silver as anti-bacterial reagents, choose soyabean milk, bread and watermelon as anti-bacterial targets studied in this paper, to study the anti-bacterial properties of nano-silver colloids. According to visual observations and electron microscopy found that these three nano-silver colloid have a certain degree of antibacterial activity of deterioration for these substances produced by micro-organisms. The antibacterial results of several common foods, nano-silver colloids used in food preservation and antibacterial provides some theoretical basis.

关 键 词：纳米银胶 抗菌性能 制备 食品 微波法 微波加热法 柠檬酸三钠 电子显微镜 

分 类 号：TS202.3[轻工技术与工程—食品科学]