竹叶黄酮/热塑性聚酯纤维膜的制备及保鲜性能研究  

Preparation of bamboo leaf flavonoids/thermoplastic polyethylene terephthalate fiber membranes and its freshness preservation performance study

作　　者：李娟华 王红蕾 刘义存[4] 程峥 张仕 夏泳然 肖乃玉[1,2,3] LI Juanhua;WANG Honglei;LIU Yicun;CHENG Zheng;ZHANG Shi;XIA Yongran;XIAO Naiyu(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Engineering Research Center of Food Green Packaging,Guangzhou 510225,China;Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center,Guangzhou 510225,China;College of Horticulture and Landscape Architecture,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]广东省食品绿色包装工程技术研究中心,广州510225 [3]广东省中央厨房岭南特色食品绿色制造工程技术开发中心,广州510225 [4]仲恺农业工程学院园艺园林学院,广州510225

出　　处：《包装与食品机械》2025年第1期78-87,共10页Packaging and Food Machinery

基　　金：国家自然科学基金项目(51803239);广州市基础与应用基础项目(SL2022A04J01852)。

摘　　要：为抑制新鲜鱿鱼在贮藏过程中的脂质氧化及微生物滋生,延长其货架期,采用静电纺丝结合喷涂技术,制备具有协同抗氧化与抗菌特性的竹叶黄酮(Bamboo leaf flavonoids,BLF)/聚对苯二甲酸乙二醇酯(Polyethylene terephthalate,PET)复合纤维膜。研究BLF的添加对纤维膜的微观结构、表面润湿性、吸水性、抗氧化及抗菌性能的影响,并评估其在鱿鱼保鲜中的实际应用效果。结果表明,经质量分数5%BLF改性的BLF/PET复合纤维膜对DPPH和ABTS自由基的清除率分别达89.3%和99.68%,较纯PET纤维膜有显著差异;对革兰氏阴性菌和革兰氏阳性菌的抗菌率分别提升至60.71%和72.19%。鱿鱼保鲜贮藏7 d后,较对照组,试验组的汁液流失减少44.84%,pH值降低0.43,挥发性盐基氮含量降低20.77%,脂质氧化程度抑制率达48.15%,菌落总数降低7.34%。研究为新型保鲜包装材料的开发,以及在水产品保鲜中的应用提供理论依据。To inhibit lipid oxidation and microbial growth in fresh squid during storage,bamboo leaf flavonoids(BLF)/polyethylene terephthalate(PET)composite fiber films with synergistic antioxidant and antibacterial properties were prepared by electrospinning combined with spray coating.The effects of BLF addition on the microstructure,surface wettability,water absorption,antioxidant and antimicrobial properties of the fiber membranes were investigated and evaluated for their practical application in squid preservation.The results showed that the scavenging rate of BLF/PET composite fiber membrane modified with 5%BLF by mass fraction reached 89.3%and 99.68%for DPPH and ABTS free radicals,respectively,which was significantly different from that of the pure PET fiber membrane;and the antimicrobial rates against Gram-negative and Grampositive bacteria were enhanced to 60.71%and 72.19%,respectively.After 7 d of squid fresh storage,compared with the control group,the test group showed 44.84%reduction in juice loss,0.43 reduction in pH,20.77%reduction in volatile saline nitrogen content,48.15%inhibition of lipid oxidation degree,and 7.34%reduction in total colony count.The study provides theoretical basis for the development of new fresh packaging materials and their application in aquatic products preservation.

关 键 词：鱿鱼 竹叶黄酮 纤维膜 保鲜 

分 类 号：TS206.4[轻工技术与工程—食品科学]