Ag-壳聚糖/纤维素复合膜的制备与表征  

Preparation and Characterization of Ag-Chitosan/Cellulose Composite Membrane

作　　者：魏亚辉[1] 肖洪涛 WEI Ya-hui;XIAO Hong-tao(Department of Mechanicaland Electronic Engineering,Zhumadian Vocational and Teachnical College,Zhumadian 463000,China;School of Electronic and Computer Engineering,Huanghuai University,Zhumadian 463000,China)

机构地区：[1]驻马店职业技术学院机电工程学院,驻马店463000 [2]黄淮学院信息工程学院,驻马店463000

出　　处：《数字印刷》2021年第1期65-70,共6页Digital Printing

摘　　要：本研究利用溶液共混法制备了Ag-壳聚糖/纤维素复合膜。借助傅里叶红外光谱仪、X射线衍射仪、扫描电子显微镜和热重分析仪对复合膜的形貌和结构进行表征,并研究了复合膜的力学性能、抑菌活性以及用于生肉糜包装的保鲜效果。结果表明,Ag纳米颗粒均匀分散在壳聚糖/纤维素膜中,添加Ag纳米颗粒后,复合膜的热稳定性和力学性能有所下降,抑菌活性增加。生肉糜包裹保鲜结果表明Ag纳米颗粒的添加可以抑制生肉糜菌落总数上升,从而延长生肉糜的保存时间。Ag-chitosan/cellulose composite membrane was prepared by solution blending method in this study.The morphology and structure of membrane were characterized by fourier transform infrared spectra,scanning electron microscopy,X-Ray diffractometer and thermal gravimetric analyzer.The mechanical property,antibacterial activity and freshness in pork patties packaging of Ag-chitosan/cellulose composite membrane were studied.The results showed Ag nanoparticles disperse in chitosan/cellulose blend membrane uniformly.The thermal stability and mechanical property decrease and the bacteriostatic activity increases when Ag nanoparticles were added in chitosan/cellulose membrane.The pork patties packaging results indicated adding Ag nanoparticles could suppress the total number of colonies,which could extend the shelf-life of pork patties.

关 键 词：壳聚糖 纤维素 银纳米颗粒 抑菌活性 生肉糜 

分 类 号：TS206[轻工技术与工程—食品科学] TB33[轻工技术与工程—食品科学与工程]