羧甲基纤维素基复合膜的制备及保鲜效果研究  

Preparation and fresh-keeping effect of carboxymethyl cellulose based composite film

作　　者：谷芳[1] 马嘉欣 车春波[1] GU Fang;MA Jiaxin;CHE Chunbo(School of Food Engineering,Commerce University of Harbin,Harbin 150000)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150000

出　　处：《中国食品添加剂》2023年第2期139-146,共8页China Food Additives

基　　金：黑龙江省自然科学基金项目(LH2021E090);哈尔滨商业大学青年项目(18XN045)。

摘　　要：以玉米秸秆为原料,制备羧甲基纤维素。通过添加甘油、壳聚糖、硝酸银制备羧甲基纤维素基复合保鲜膜,研究了不同甘油、壳聚糖及硝酸银添加量对复合膜结构及性能的影响,考察了复合膜的不透明度、水蒸气透过率、结晶结构、表面形貌和对蓝莓果实的保鲜效果。综合各项测试结果:制备的复合膜在硝酸银含量为0.01 mol/L时效果最佳,不透明度及水蒸气透过率分别为2.84%和1.99%。X-射线分析表明,羧甲基纤维素复合膜的结构未发生实质性变化,SEM分析表明,复合膜具有较好的表面特性;复合膜对蓝莓具有一定的保鲜效果,能够延缓蓝莓的腐败及失水速率。Carboxymethyl cellulose was prepared from corn straw. Carboxymethyl cellulose based composite fresh-keeping film was prepared by adding glycerol,chitosan and silver nitrate. The effects of different amounts of glycerol,chitosan and silver nitrate on the structure and properties of the composite film were studied. The opacity,water vapor transmittance,crystal structure,surface morphology and fresh-keeping effect of the composite film on blueberry were investigated. Based on the test results,the prepared composite membrane had the best effect when the content of silver nitrate was 0.01mol/L,and the opacity and water vapor transmittance were 2.84% and 1.99%,respectively. X-ray analysis showed that the structure of carboxymethyl cellulose composite membrane had not changed substantially,and SEM analysis showed that the composite membrane had good surface characteristics;The composite film has a certain fresh-keeping effect on blueberries,and can delay the decay and water loss rate of blueberries.

关 键 词：玉米秸秆 羧甲基纤维素 保鲜膜 性能 

分 类 号：TS202.3[轻工技术与工程—食品科学] S609.3[轻工技术与工程—食品科学与工程]