静电纺魔芋葡甘聚糖—纳米四氧化三铁复合膜的力学性能研究  

Study on the mechanical properties of electro-spun fiber film of Konjac glucomannan/combined with nano-Fe 3O 4

作　　者：谢建华[1,2] 谢丙清 张桂云[1,2] 郑俊峰[1,2] 高志强 庞杰[3] XIE Jian-hua;XIE Bing-qing;ZHANG Gui-yun;ZHENG Jun-feng;GAO Zhi-qiang;PANG Jie(Department of Food and Biology Engineering,Zhangzhou Profession and Technology Institute,Zhangzhou,Fujian 363000,China;The Applied Technical Engineering Center of Further Processing and Safety of Agricultural Products,Higher Education Institutions in Fujian Province,Zhangzhou,Fujian 363000,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]漳州职业技术学院食品工程学院,福建漳州363000 [2]农产品深加工及安全福建省高校应用技术工程中心,福建漳州363000 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《食品与机械》2020年第3期143-147,184,共6页Food and Machinery

基　　金：国家自然科学基金项目(编号:31471704,31271837,31301599);福建省科技计划项目(编号:2018N2002);福建省自然科学基金项目(编号:2014J01378);福建省中青年教师教育科研项目(编号:JA15697)。

摘　　要：将魔芋葡甘聚糖—纳米四氧化三铁共混,通过静电纺丝技术进一步制备多纳米纤维复合膜,研究纳米四氧化三铁、KGM、甘油、Na_2CO_3含量对复合膜力学性能的影响。结果表明,纳米Fe_3O_4、KGM、甘油、Na_2CO_3含量对复合膜性能有较大影响,当纳米Fe_3O_4含量为1.0%,KGM含量为1.2%,甘油含量为0.1%,Na_2CO_3含量为0.1%时,制得的复合膜的拉伸强度为28.35 MPa,断裂伸长率为6.42%。In order to improve the mechanical property,Konjac glucomannan(KGM)was mixed with nano-Fe 3O 4 to prepare the composite membrane by electrospinning technology.Results indicate that the content of raw materials,including nano-Fe 3O 4,KGM,glycerin,and Na 2CO 3,had considerable impact on the mechanical property of composite membrane.When the ratio of nano-Fe 3O 4,KGM,glycerin,and Na 2CO 3 in the composite membrane was 1.0%,1.2%,0.1%and 0.1%respectively,the tensile strength was 28.35 MPa and the elongation at break was 6.42%.

关 键 词：魔芋葡甘聚糖 纳米四氧化三铁 复合膜 力学性能 

分 类 号：TB383.2[一般工业技术—材料科学与工程]