纸基食品包装材料的制备及其性能研究  

Preparation and Properties of Paper-Based Food Packaging Materials

作　　者：葛林丽 张钦发[1] GE Linli;ZHANG Qinfa(College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品科技》2024年第3期41-47,共7页Food Science and Technology

摘　　要：随着对绿色环保包装的要求,纸基材料在食品包装中的应用越来越多,但纸基材料存在阻气性、防水性差等缺陷,极大限制了其在食品直接包装领域的使用。文章以苯丙乳液为基体,微晶纤维素(Microcrystalline cellulose,MCC)和纳米微晶纤维素(Nanocrystalline cellulose,NCC)为增强材料制备复合涂料,将其涂布于牛皮纸上,探讨了复合涂料中MCC和NCC添加量对涂料黏度、涂布纸张氧气和水蒸气阻隔性以及吸水性能的影响。结果表明,随着MCC和NCC的添加比例的增加,涂料黏度均先下降后上升,而涂布纸氧气阻隔性均是先上升后下降,吸水性先下降后上升;对水蒸气的阻隔性是随着MCC添加比例的增加先上升后下降,而随着NCC的增加却呈逐渐下降趋势。当MCC和NCC添加比例分别为5%和1%时,氧气透过量最低分别为1623.45 cm^(3)/(m^(2)·d)和1309.50 cm^(3)/(m^(2)·d),纸张表面吸水量(Cobb值)达到最低分别为1.16 g/m^(2)和1.60 g/m^(2),添加MCC时涂布纸的水蒸气透过量达到最低为450.23 g/(m^(2)·d)。研究结果表明,MCC和NCC可以有效提高复合涂料的黏度,改变涂布纸的阻气性和阻水性,NCC比MCC影响更明显。With the requirements for green packaging,paper-based materials are used more and more in food packaging,but paper-based materials have defects such as gas resistance and poor water resistance,which greatly limits their use in the field of food direct packaging.In this study,a composite coating was prepared using styrene acrylic emulsion as matrix,microcrystalline cellulose(MCC)and nanocrystalline cellulose(NCC)as reinforcing materials,and coated on kraft paper.The effects of the addition of MCC and NCC in the composite coating on the viscosity of the coating,the oxygen and water vapor barrier properties and water absorption properties of the coated paper were investigated.The results showed that with the increase of the proportion of MCC and NCC,the viscosity of coating decreases first and then increases,while the oxygen barrier property of coated paper increases first and then decreases,and the water absorption decreases first and then increases.The water vapor barrier increased first and then decreased with the increase of MCC,but decreased with the increase of NCC.When the addition ratio of MCC and NCC was 5%and 1%,the lowest oxygen permeability was 1623.45 cm^(3)/(m^(2)·d)and 1309.50 cm^(3)/(m^(2)·d),and the lowest water absorption on the surface of paper(Cobb value)was 1.16 g/m^(2) and 1.60 g/m^(2),respectively.When MCC was added,the water vapor transmission of coated paper reached a minimum of 450.23 g/(m^(2)·d).The results showed that MCC and NCC could effectively improve the viscosity of composite coatings and change the gas resistance and water resistance of coated paper,NCC has more obvious effects than MCC.

关 键 词：食品包装 纸基材料 苯丙乳液 纤维素 阻隔性 

分 类 号：TS206.4[轻工技术与工程—食品科学]