PVA-甜玉米芯多糖纳米银复合薄膜的制备及草莓保鲜应用  

Preparation of PVA-sweet corncob polysaccharide nano-silver composite film and its application in strawberry preservation

作　　者：王鑫[1] 周卓 岳振歌 修伟业 王景阳 马永强[1] WANG Xin;ZHOU Zhuo;YUE Zhen'ge;XIU Weiye;WANG Jingyang;MA Yongqiang(Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province,School of Food Engineering,Harbin University of Commerce,Harbin 150028,Heilongjiang,China)

机构地区：[1]黑龙江省谷物食品与谷物资源重点实验室哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《精细化工》2024年第9期2018-2030,共13页Fine Chemicals

基　　金：哈尔滨商业大学“青年创新人才”支持计划项目(2019CX31);哈尔滨商业大学产业化项目(22CZ16)。

摘　　要：以聚乙烯醇(PVA)和可溶性淀粉为成膜基质、甘油为增塑剂、甜玉米芯多糖(SCP)为原料制备的纳米银(AgNPs)为填料,通过流延成膜法制备了复合薄膜PVA-AgNPs。以抗拉伸强度为指标,通过单因素实验和响应面实验探究了PVA-AgNPs的最佳制备工艺,采用FTIR、SEM对PVA-AgNPs进行了表征,对其性能进行了测试,评价了PVA-AgNPs在草莓保鲜中的应用。结果表明,PVA、可溶性淀粉、甘油和AgNPs用量分别为2.3 g、2.0 g、4.0 mL和4.0 mg时制备的PVA-AgNPs具有最高抗拉伸强度〔(14.08±0.58)MPa〕和断裂伸长率(223.10%±5.29%),其水接触角(50.04°±0.03°)高于PVA薄膜(25.72°±0.69°),其在水中的溶解率(61.87%±0.17%)低于PVA薄膜(69.44%±0.16%),PVA-AgNPs的水蒸气透过率(2.0%~2.5%)比PVA薄膜(0.8%~2.3%)更稳定,其在室温土壤中30 d的降解率为44.67%±2.51%。用PVA-AgNPs包覆草莓,降低了草莓的失重率、腐败率,减少了草莓硬度、可溶性固形物含量与VC含量的损失,稳定了草莓的pH。PVA-AgNPs表面粗糙,有轻微的褶皱,内部存在部分孔隙和裂纹;AgNPs通过覆盖PVA表面亲水性基团增强了复合薄膜疏水性,通过改变水蒸气透过的通路,降低了PVA-AgNPs在水中的溶解率,通过对可见光的吸收,加深了复合薄膜的颜色,降低了其透光率;AgNPs的添加改善了PVA-AgNPs对可见光、水与氧气的阻隔性,实现了对草莓的保鲜。A polyvinyl alcohol-silver nanoparticles(PVA-AgNPs)composite film was prepared via tape casting method using PVA and soluble starch as film-forming matrix,glycerol as plasticizer,and AgNPs,which were obtainedd from sweet corncob polysaccharide(SCP),as filler.The preparation process of PVA-AgNPs was optimized by single factor experiment and response surface experiment taking tensile strength as index.The PVA-AgNPs obtained was characterized by FTIR and SEM,and evaluated for its performance in strawberry preservation.The results showed that the PVA-AgNPs,prepared from 2.3 g PVA,2.0 g soluble starch,4.0 mL glycerol and 4.0 mg AgNPs,exhibited the highest tensile strength[(14.08±0.58)MPa]and elongation at break(223.10%±5.29%),larger water contact angle(50.04°±0.03°)and lower water solubility(61.87%±0.17%)as well as more stable water vapor transmission rate(2.0%~2.5%)than PVA film(25.72°±0.69°,69.44%±0.16%,0.8%~2.3%),respectively.Meanwhile,the PVA-AgNPs showed a 30-day degradation rate of 44.67%±2.51%in soil at room temperature.PVA-AgNPs used as a packaging material for strawberries reduced the weight loss rate,spoilage rate,the loss of hardness,soluble solid content and VC content of strawberries,and stabilized the pH of strawberry.PVA-AgNPs was rough with slight folds in surface,while had pores and cracks inside.AgNPs enhanced the hydrophobicity of the composite film by covering the hydrophilic groups on the surface of PVA,and reduced the solubility of PVA-AgNPs in water by changing the water vapor transmission path.Through the absorption of visible light,the color of the composite film was deepened and its light transmittibility was reduced.The addition of AgNPs improved the barrier property of PVA-AgNPs to visible light,water and oxygen,and achieved the preservation of strawberry.

关 键 词：甜玉米芯多糖 纳米银 聚乙烯醇 保鲜 薄膜 食品化学品 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS206.4[轻工技术与工程—食品科学与工程]