纳米植物炭黑对明胶膜理化性质及抗紫外特性的影响  

Impact of Nano Vegetable Carbon Black on Physicochemical Properties and UV Resistance of Gelatin Film

作　　者：丁俊升 王稳航[1,2] 陈文东[2] 刘安军[1] DING Junsheng;WANG Wenhang;CHEN Wendong;LIU Anjun(College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China;Food Biotechnology Engineering Research Center, Ministry of Education, Tianjin University of Science and Technology,Tianjin 300457, China)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津科技大学食品生物技术教育部工程研究中心,天津300457

出　　处：《食品科学》2017年第13期263-268,共6页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102204);食品生物技术教育部工程研究中心(天津科技大学)应用化项目(2016004)

摘　　要：以质量浓度为40 mg/mL的明胶溶液为成膜基质,研究添加不同质量分数的纳米植物炭黑(0%、1%、5%、10%,基于明胶质量)对明胶膜的微观结构、机械强度和紫外线阻隔性能的影响。结果表明:纳米植物炭黑使明胶膜的结构更加紧密,能有效提高明胶膜的拉伸强度,在其添加量范围内,其最大值为49.555 MPa,但其断裂延伸率有所降低,纳米植物炭黑-明胶复合膜的阻水阻氧性能得到进一步提高。此外,纳米植物炭黑的添加也明显提高了明胶膜的阻光和抗紫外线吸收能力。因此,纳米植物炭黑-明胶复合膜在可食包装领域具有潜在的应用价值。In this paper,we investigated the impact of different concentrations(0%,1%,5%and10%based on gelatin mass)of nano vegetable carbon black added into40mg/mL gelatin solution on physicochemical properties and UV resistanceof the formed film.The results showed that nano vegetable carbon black could result in a more compact microstructureof gelatin film.More importantly,the addition of these nanoparticles led to a significant increase in the tensile strength ofthe film,reaching a maximum value of49.555MPa,but a reduction in elongation at break.Moreover,these nanoparticlesimproved the water vapor and oxygen barrier properties of gelatin film.Also,the composite film showed an increased lightand UV resistance property.In conclusion,the nano vegetable carbon black-gelatin composite film will have potentialapplications in edible packaging field.

关 键 词：纳米植物炭黑 明胶膜 拉伸强度 阻隔性能 抗紫外线 

分 类 号：TS206.4[轻工技术与工程—食品科学]