食品与发酵工业 >

2021 , Vol. 47 >Issue 5: 127 - 132

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025231

生产与科研应用

聚乙烯醇/二氧化硅/肉桂醛复合膜的制备及应用

  • 高红芳
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  • (渭南职业技术学院 农林科技学院, 陕西 渭南, 714026)
博士, 讲师(通讯作者, E-mail:gaohongfang000@163.com)

收稿日期: 2020-07-31

  修回日期: 2020-10-12

  网络出版日期: 2021-03-31

基金资助

陕西省教育厅专项科研计划项目(19JK0304)

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Preparation and application of polyvinyl alcohol/silicon dioxide/cinnamaldehyde composite film

  • GAO Hongfang
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  • (School of Agriculture and Forestry Technology, Weinan Vocational & Technical College, Weinan 714026, China)

Received date: 2020-07-31

  Revised date: 2020-10-12

  Online published: 2021-03-31

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摘要

为开发新型食品包装材料, 以聚乙烯醇(polyvinyl alcohol, PVA)为基质, 添加肉桂醛(cinamaldehyde, CIN)和纳米二氧化硅(n-SiO2)制备复合包装膜(PVA-CIN-Si), 研究了该复合膜对樱桃番茄的保鲜效果。采用扫描电镜(scanning electron microscope, SEM)、红外光谱(Fourier transform infrared spectroscopy, FTIR)、热重分析仪(thermo-gravimetric analysis, TGA)分析了膜的微观结构。SEM分析表明, n-SiO2均匀分散在膜中, 填充了因CIN而形成的空隙, 使膜的结构更加紧实。FTIR分析表明, n-SiO2与PVA之间存在氢键, 形成了物理交联, 提升了膜的机械性能。TGA结果表明, n-SiO2的添加提高了膜的热稳定性。保鲜试验结果表明, PVA-CIN-Si膜降低了樱桃番茄贮藏期间Vc的损失。在第14 天时, 腐烂率和失重率分别为26.0%和8.7%, 有效地维持了樱桃番茄的感官品质, 使贮藏时间延长了6 d。该研究为环境友好型包装材料的制备及在果蔬保鲜中的应用提供了理论依据。

关键词： 聚乙烯醇; 纳米二氧化硅; 肉桂醛; 樱桃番茄; 贮藏

本文引用格式

高红芳 . 聚乙烯醇/二氧化硅/肉桂醛复合膜的制备及应用[J]. 食品与发酵工业, 2021 , 47(5) : 127 -132 . DOI: 10.13995/j.cnki.11-1802/ts.025231

Abstract

In order to develop a new type of food packaging material, the polyvinyl alcohol(PVA)-based composite film (PVA-CIN-Si) by the addition of CIN and nano-silica (n-SiO2) was prepared. And the effect of the composite film on the preservation of cherry tomatoes was studied. The microscopic results of the films were analyzed by scanning electron microscope (SEM), infrared spectroscopy (FTIR) and thermogravimetric analyzer (TGA). SEM analysis showed that n-SiO2 was uniformly dispersed in the film, filled the voids formed by CIN and made the microstructure of the film more compact. Moreover, weak hydrogen bonds between the PVA and SiO2 were investigated by FTIR, which formed physical crosslinks and improved the mechanical properties of the composite film. Furthermore, TGA analysis showed that the addition of n-SiO2 efficiently improved the thermal stability of the composite film. In addition, the fresh-keeping test results showed that the PVA-CIN-Si film decreased the Vc loss. On the 14th day, the decay rate and weight loss rate were 26% and 8.7%, respectively. The composite film effectively maintained the quality of cherry tomatoes and extended the storage time by 6 days. This study provided a certain theoretical basis for the preparation of environment-friendly packaging film and its application in the preservation of fruits and vegetables.

Key words： polyvinyl alcohol; nano-silica; cinnamaldehyde; cherry tomato; preservation

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