可食性复合包装薄膜的制备研究  

Edible Composite Packaging Film Preparation

作　　者：李德水 郝喜海[1] 孙磊 尚羽 马海霞 LI De-shui;HAO Xi-hai;SUN Lei;SHANG Yu;MA Hai-xia(Hunan University of Technology,Zhuzhou 412007,China)

机构地区：[1]湖南工业大学,湖南株洲412007

出　　处：《绿色包装》2022年第12期15-19,共5页Green Packaging

基　　金：湖南省教育厅科学研究重点项目(“宽幅(2000mm)”超薄水溶性PVA薄膜生产技术及装备研究开发20A155)。

摘　　要：为研制一种传统谷类作物为主要基材的可食性包装薄膜,以大黄米为主要成膜物质,甘油为增塑剂,吐温80为表面活性剂,瓜尔胶作为辅助增强剂,并以壳聚糖为抗菌剂制备具有抗菌作用的复合膜。比较分析瓜尔胶添加量、壳聚糖添加量和研磨时间对大黄米薄膜的物理特性及抗菌性能的影响。通过研磨作用,大黄米粉本身的大颗粒被粉碎,随着研磨时间增加,薄膜的机械性能得到小幅度提升但有限,而加入瓜尔胶所得的复合膜性能显著提升,相较原膜拉伸强度由最高2.1Mpa提升至12.8MPa。随着壳聚糖加入量越大,薄膜的抑菌效果越强,同时壳聚糖对薄膜的机械性能也有较大影响,在加入3g壳聚糖时拉伸强度达到最大值10.1MPa。In order to develop a edible packaging film with traditional grain crops as the main substrate,Proso Millet was used as the main film-forming material, Glycerol as a plasticizer, Tween 80 as a surfactant, and Guar Gum as auxiliary enhancer, and Chitosan was used as antibacterial agent to prepare composite film with antibacterial activity. The effects of guar gum addition, chitosan addition and grinding time on the physical properties and antibacterial properties of Proso Millets film were compared and analyzed. Through grinding, the large particles of Proso Millet were crushed. With the increase of grinding time, the mechanical properties of the film were improved slightly, but limited. Compared with the original film, the tensile strength of the composite film with guar gum increased from 2.1Mpa to 12.8MPa. With the addition of chitosan, the antibacterial effect of the film is stronger, and the mechanical properties of the film are also greatly influenced by chitosan. When 3g chitosan is added, the tensile strength reaches the maximum of 10.1MPa.

关 键 词：大黄米 瓜尔胶 壳聚糖 可食性膜 机械性能 抑菌性 

分 类 号：TB484[一般工业技术—包装工程]