负载姜黄素/紫草素混合色素的PVA-PAA薄膜的应用  

Application of PVA-PAA film loaded with curcumin/shikonin mixed pigments

作　　者：董嘉蕾 夏碧华 张玉菲 包敏贤 方永康 段艺倩 李家豪 胡安 李婷 Dong Jialei;Xia Bihua;Zhang Yufei;Bao Minxian;Fang Yongkang;Duan Yiqian;Li Jiahao;Hu An;Li Ting(Key Laboratory of Synthetic and Biological Colloids,Ministry of Education,School of Chemical and Material Engineering,Jiangnan University,Wuxi 214122)

机构地区：[1]江南大学化学与材料工程学院教育部合成与生物胶体重点实验室,无锡214122

出　　处：《化工新型材料》2024年第S02期312-319,331,共9页New Chemical Materials

基　　金：苏州市科技计划项目(SGC202302);无锡市“太湖之光”科技攻关基础研究项目(K20231016);江苏省新型光纤技术与通信网络工程研究中心开放课题(SDGC2315)。

摘　　要：每年有数十亿吨的食物被浪费,其中20%的食物属于过期而浪费,因此包装材料对于食品安全显得尤为重要。智能包装材料可实时跟踪食品新鲜度,由于姜黄素/紫草素混合色素对pH具有较高的敏感性,将其作为交联聚乙烯醇-聚丙烯酸膜的酸碱指示剂,从而获得了具有卓越气敏性和显色能力的薄膜。还比较分析了膜的微观结构、力学性能、热稳定性、气敏性。结果表明:半互穿网络的成功构建,使交联聚乙烯醇-聚丙烯酸膜热稳定性提高、溶胀性能提升、拉伸强度增加而断裂伸长率降低。扫描电子显微镜结果表明色素的加入使膜的微观结构更加致密。将负载姜黄素和紫草素的指示膜用于猪肉和虾的新鲜度检测,结果表明,在25℃环境下,随着时间延长猪肉和虾的pH和挥发性盐基氮含量不断上升,18h后均超过可接受限值,表明猪肉和虾开始腐败,指示膜呈现肉眼可见的颜色变化。该研究有望应用于多种食品的新鲜检测。Billions of tonnes of food are wasted every year,20%of which food is wasted due to expiration,so packaging materials are particularly important for food safety.The smart packaging material can monitor food freshness in real time.Due to its high pH sensitivity,the curcumin/shikonin mixed pigment was utilized as an acid-base indicator for crosslinked polyvinyl alcohol-polyacrylic acid films to obtain the films with excellent gas sensitivity and coloration ability.We also compared and analyzed the microstructure,mechanical properties,thermal stability,and gas sensitivity of the films.The results showed that the successful construction of the semi-interpenetrating network improved the thermal stability,enhanced the swelling performance,increased the tensile strength,and reduced the elongation at break of the crosslinked polyvinyl alcohol-polyacrylic acid film.Scanning electron microscopy(SEM)results indicated that the addition of pigment made the microstructure of the film denser.The indicator films loaded with curcumin/shikonin were used for freshness testing of pork and shrimp.The results revealed that the pH value and volatile basic nitrogen content of pork and shrimp continuously increased with the extension of time at 25℃,and exceeded the acceptable limit after 18h,indicating that the pork and shrimp began to spoil,and the indicator film showed visible color changes.The study is expected to be applied to the fresh detecting of a variety of food products.

关 键 词：姜黄素 紫草素 交联聚乙烯醇-聚丙烯酸 新鲜度指示器 

分 类 号：O633.14[理学—高分子化学]