甘油对原位合成纳米SiOx-壳聚糖涂膜的影响  

Effect of Glycerol on Nano SiOx-chitosan Coating Synthesized in Situ

作　　者：孙彤[1,2] 郝晗[1,2] 郝文婷[1,2] 吴朝凌 励建荣[1,2] 

机构地区：[1]渤海大学化学化工与食品安全学院 [2]渤海大学食品科学研究院,辽宁锦州121013

出　　处：《现代食品科技》2014年第9期142-148,共7页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(31371858);“十二五”国家科技支撑计划项目(2012BAD38B06);高等学校博士学科点专项科研基金(优先发展领域项目编号:20113326130001);辽宁省食品安全重点实验室开放课题(LNSAKF2011022)

摘　　要：为了研究甘油添加量对原位合成的纳米SiOx-壳聚糖涂膜透气性、力学性能、保鲜性能的影响,本文采用原位合成法制备了纳米SiOx-壳聚糖复合保鲜涂膜,对样品进行了XRD、FT-IR、SEM、TEM表征,研究了甘油添加量对纳米SiOx-壳聚糖复合涂膜气体透过性、力学性能及其对美国红鱼保鲜性能的影响。研究结果表明,随着甘油添加量的增加,复合涂膜的气体透过性升高,拉伸强度降低,断裂伸长率提高,且添加甘油使涂膜变得光滑,壳聚糖结晶结构改变。添加甘油的原位合成纳米SiOx-壳聚糖复合对美国红鱼的保鲜性能优于对照组,但甘油添加量对其保鲜性能无显著影响。添加0.10%甘油的纳米SiOx-壳聚糖复合涂膜对美国红鱼的TBA值增长延缓、细菌总数增长和质构指标变化延缓作用略优于添加量为0.30%的复合涂膜。Nano SiOx-chitosan preservation coatings were prepared by an in situ method,and the effect of glycerol dosage on their gas permeability,mechanical properties,and freshness storage properties were investigated.The coatings were characterized by X-ray diffraction（XRD）,Fourier transform infrared（FT-IR）,scanning electron microscope（SEM）,and Transmission electron microscope（TEM） analyses.Meanwhile,the gas permeability,mechanical properties,freshness storage properties to the Sciaenops ocellatus when using the preservation coating were studied.The results showed that with an increase in glycerol concentration,the gas permeability and breaking elongation of the nano SiOx-chitosan coating increased but the tensile strength decreased.Upon the addition of glycerol,the coatings became smooth and the crystal structure changed.The preservation properties of the nano SiOx-chitosan coating with glycerol were obvious.However,the results of biochemical indexes and sensoryevaluation indicated that the influence of glycerol on the preservation ability was notobvious.Compared with the 0.30% glycerol,the TBA and texture changes were delayed,and the growth of the total bacteria was reduced by the coating with 0.10% glycerol effectively.

关 键 词：壳聚糖 原位合成 纳米SIOX 美国红鱼 保鲜涂膜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] TQ314.1[轻工技术与工程—食品科学与工程]