食品包装内脱氧因素研究  

The Parameter of Deoxidation Research for Food Package

作　　者：王广建[1] 曹长青[1] 

机构地区：[1]青岛化工学院化工与制药学院,山东青岛266042

出　　处：《山东化工》2001年第4期11-14,共4页Shandong Chemical Industry

摘　　要：使用抗坏血酸钠 ,聚氯乙烯 (PVC)等添加剂制作了具有脱氧性能的涂层盖 ,在温度 5 ,2 0 ,35℃条件下进行了香气成分氧化随时间变化的脱氧实验 ,实验结果表明 ,温度 5℃氧的脱除率是 35℃的 1 2 % ;醛类及萜类碳水化合物用涂层盖AsN/PVC -CAP储藏到 42d后香气成分残留率大于 40 % ,是空白样的 2倍 ;该涂层盖有效地防止香气成分的氧化变质 ,且可脱除食品容器内的溶解氧。A deoxidisation-coated cap was made by disodium ascorbic acid,polyvinyl chloride.It was used for removing oxygen from food package.In 5,20,35℃,storage experiments were carried out.The experimental results indicated the ability of deoxidation(at 5℃)equals 12%(at 35℃);the residual ratios for n-haxanal,n-heptanal,limonene are about 40% by coated cap after storage 42 days.It is two times for the blank sample.Flavors were successfully preserved from the oxidative deterioration by the coated cap and the dissolved oxygen was found to be removed from food solution.

关 键 词：涂层盖 食品包装 脱氧作用 除氧 溶解氧 氧化 食品容器盖 脱氧除层 

分 类 号：TS206[轻工技术与工程—食品科学]