食品保鲜树脂的合成与性能研究进展  

Research progress in the synthesis and properties of food preservation resins

作　　者：申思慧 吕宝苡 何文毅 卢晓玲 黄彩欣 招金婵 谭德新 Shen Sihui;Lv Baoyi;He Wenyi;Lu Xiaoling;Huang Caixin;Zhao Jinchan;Tan Dexin(School of Chemistry and Chemical Engineering,Lingnan Normal University,Zhanjiang 524048)

机构地区：[1]岭南师范学院化学化工学院,湛江524048

出　　处：《化工新型材料》2024年第S01期25-31,共7页New Chemical Materials

基　　金：湛江市科技帮扶项目(2021152911)。

摘　　要：食品保鲜树脂的合成方法主要有溶液浇注法、凝胶浇注法、流延法、溶液共混法、喷雾干燥法等。以壳聚糖、魔芋葡甘露聚糖、海藻酸钠和明胶这4种物质为基材,分别对其与不同物质复合产生的抗真菌和细菌性能以及保鲜性能的应用研究进行了综述,并对4种保鲜树脂的发展方向进行了展望。The synthesis methods of food preservation resins mainly include solution pouring method,gel casting method,flow extension method,solution blending method,and spray drying method et al.Using chitosan,konjac glucomannan,sodium alginate and gelatin as raw materials,four kinds of preservation resins were prepared by compounding with different substances.Their antifungal and antibacterial properties,as well as preservation performance and applications were reviewed.The development directions of four preservation resins were discussed.

关 键 词：食品保鲜树脂 壳聚糖 魔芋葡甘露聚糖 海藻酸钠 明胶 抗菌性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]