基于紫草素@纳米纤维素/阳离子瓜尔胶的智能比色试纸及其在鸡胸肉新鲜度检测方面的应用  

Preparation of Intelligent Colorimetric Paper Strip Based on SKN@TOCN/CGG and Its Application in Freshness Detection of Chicken Breast

作　　者：田思含 罗清 贺瓶 李燕 华飞果 戴磊 TIAN Sihan;LUO Qing;HE Ping;LI Yan;HUA Feiguo;DAI Lei(College of Bioresources Chemical and Materials Engineering,Shaanxi University of Science and Technology,Xi’an,Shaanxi Province,710021;Analysis and Testing Center,Jiangnan University,Wuxi,Jiangsu Province,214122;Longyou Inspection and Testing Institute,Quzhou,Zhejiang Province,324404;Zhejiang Jinjiahao Green Nanomaterial Co.,Ltd.,Quzhou,Zhejiang Province,324404;Key Lab of Eco-Textiles,Ministry of Education,College of Textile Science and Engineering,Jiangnan University,Wuxi,Jiangsu Province,214122)

机构地区：[1]陕西科技大学轻工科学与工程学院,陕西西安710021 [2]江南大学分析测试中心,江苏无锡214122 [3]龙游县检验检测研究院,浙江衢州324404 [4]浙江金加浩绿色纳米材料股份有限公司,浙江衢州324404 [5]江南大学纺织科学与工程学院,生态纺织教育部重点实验室,江苏无锡214122

出　　处：《中国造纸学报》2024年第4期124-133,共10页Transactions of China Pulp and Paper

基　　金：国家自然科学基金(31901265,22178208);衢州市科技计划项目(2022K02)。

摘　　要：以紫草素(SKN)为显色指示剂,TEMPO氧化纤维素纳米纤维(TOCN)/阳离子瓜尔胶(CGG)水凝胶改性滤纸为基材,制备智能比色试纸。分析了不同干燥处理方法对智能比色试纸表面形貌、机械性能、水接触角、水解率、溶胀率及试纸中SKN稳定性的影响。结果表明,冷冻干燥法制备的智能比色试纸具有疏松的多孔结构,水解率最低;SKN在智能比色试纸中可以稳定保留。将智能比色试纸用于鸡胸肉样品新鲜度的检测,结果表明,鸡胸肉样品在4℃下储存5天后,挥发性盐基氮达17.354 mg/100 g,表现为不新鲜,相应地,智能比色试纸从初始的粉红色变为暗粉色,8天后变为紫红色,表明智能比色试纸可实时反映鸡胸肉的新鲜度。The intelligent colorimetric paper strip was prepared with shikonin(SKN)as the sensing component and TEMPO-oxidized cellulose nanofibrils(TOCN)/cationic guar gum(CGG)hydrogel modified filter paper as the substrate.The effects of different drying treatments on the surface morphology,mechanical properties,water contact angle,hydrolysis rate,dissolution rate,and the shikonin stability of the paper strip were analyzed.The results showed that the paper strip prepared by freeze-drying had a porous structure with the lowest hydrolysis rate.SKN could be reserved stably in the paper strip.The paper strip was used to determine the freshness of chicken breast,and the results demonstrated the total volatile base nitrogen(TVB-N)reached 17.354 mg/100 g when the chicken breast was stored for 5 days at 4℃,indicating that the chicken breast was not fresh.Meanwhile,the paper strip changed its color from light pink to dark pink,and even to purplish-red after 8 days,showing that the paper strip prepared in this work could reflect the freshness of chicken breast in the real time.

关 键 词：紫草素 水凝胶 比色试纸 纳米纤维素 阳离子瓜尔胶 新鲜度 

分 类 号：TS206[轻工技术与工程—食品科学] TS762.2[轻工技术与工程—食品科学与工程]