PLLA/PBAT共混包装膜对红树莓保鲜效果的影响  

Preservation Effect of PLLA/PBAT Blending Packaging Film on Red Raspberry

作　　者：王博宇 朱祝毓 王亚东 马淑芳 成培芳[1] WANG Boyu;ZHU Zhuyu;WANG Yadong;MA Shufang;CHENG Peifang(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《包装工程》2024年第23期180-188,共9页Packaging Engineering

基　　金：内蒙古农业大学高层次人才引进科研启动项目(NDYB2019-38);内蒙古农业大学大学生创新创业训练项目(202210129053)。

摘　　要：目的开发一种兼具优异力学性能和良好气体透过性,并适用于红树莓保鲜的自发气调包装膜。方法以聚(L-乳酸)为基膜材料,通过添加不同比例的具有良好柔韧性的聚己二酸-共对苯二甲酸丁二醇酯(PBAT),采用熔融共混法制备聚乳酸/聚己二酸-共对苯二甲酸丁二醇酯共混膜(PLLA/PBAT)。测定共混膜的力学性能、气体透过性和水蒸气透过性,并研究在4℃贮藏条件下共混膜对红树莓的保鲜效果。结果当PBAT的添加比例(质量分数)为10%、30%时,PLLA的断裂伸长率分别提高了87倍和77倍,氧气透过率分别降低了19%、7%。采用不同包装膜的红树莓在冷藏条件下贮藏7d,PLLA/PBAT(10%)共混膜能够保持红树莓包装袋内O_(2)的体积分数为5%、CO_(2)的体积分数为12%的气体环境,呼吸强度比PE、CK组分别降低了27.1%、18.6%,质量损失率相较于CK组降低了65.8%,红树莓保持了良好的外观,延长了保鲜期。结论PLLA/PBAT共混膜形成的气体环境,有利于红树莓低温贮藏保鲜,包装内部的5%O_(2)和12%CO_(2)的气氛环境能够降低红树莓的质量损失,同时还可延缓红树莓的衰老速度,将红树莓的低温保鲜期延长至7 d。The work aims to develop a new type of self-regulating packaging film with both excellent mechanical properties and air permeability for the preservation of red raspberries.With Poly(L-lactic acid)as the substrate,PLLA/PBAT blending packaging film was prepared by melt blending method by adding different proportions of good-flexibility copolymer of butylene adipate and butylene terephthalate(PBAT).Meanwhile,the mechanical properties,air permeability and water vapor permeability of the film were measured,and the preservation effect on red raspberries under 4℃storage conditions was evaluated.When the addition ratio of PBAT was 10%and 30%,the elongation at break of PLLA increased by 87 times and 77 times,respectively and the oxygen transmittance decreased by 19%and 7%,respectively.After the red raspberries packed in different packaging films were stored in cold storage for 7 days,the PLLA/PBAT(10%)blending packaging film could maintain the environment of 5%O_(2)and 12%CO_(2)in the packaging bag of red raspberries.On the 7^(th)day of storage,the respiratory intensity was reduced by 27.1%and 18.6%compared with that of PE and CK groups,and the mass loss rate was reduced by 65.8%compared with that of CK group.Thus,the shelf life of red raspberries was extended.The atmospheric environment formed by PLLA/PBAT blending packaging film is conducive to low-temperature storage and preservation of red raspberries.The atmospheric environment of 5%O_(2)and 12%CO_(2)inside the packaging can reduce the quality loss of red raspberries.Meanwhile,it can delay the rotting speed of red raspberries and extend the low-temperature preservation period of red raspberries to 7 days.

关 键 词：红树莓 保鲜 聚乳酸/聚己二酸-共对苯二甲酸丁二醇酯(PLLA/PBAT)共混膜 贮藏品质 

分 类 号：TB484.9[一般工业技术—包装工程]