相转化法制备温敏性聚氨酯缓释保鲜膜及其应用

发布时间：2018-06-29 10:30

  本文选题：温敏性 + 聚氨酯　； 参考：《现代食品科技》2016年01期

【摘要】：本文筛选了香芹酚作为抗菌保鲜剂,以合成聚氨酯为原料,采用相转化法制备了温敏性聚氨酯缓释保鲜膜。通过差示热扫描量热仪、傅里叶红外光谱仪、X射线衍射仪等手段对温敏性聚氨酯缓释保鲜膜的相转变温度、透气性、缓释性能以及抑菌效果进行了测定,并研究了其在广式焙烤食品包装保藏中的应用。结果表明:香芹酚与聚氨酯以物理共混形式成膜,制得的膜的相转化温度为47.90℃,当温度从30℃升高到50℃时,膜的透气性以及抗菌剂的缓释性有大幅提升,其透气率由最初的85.01 g/m2·24 h跃升到469.50 g/m2·24 h,香芹酚的缓释速率由最初的0.90%跃升到3.28%,添加了香芹酚的防腐复合膜对大肠杆菌、枯草杆菌、霉菌都具有明显的抑制作用。将此温敏性聚氨酯缓释保鲜膜材料应用于保藏面包、牛角包、月饼等食品的实验表明,该材料具有良好的抑菌保鲜效果,产品保质期延长2~4倍。
[Abstract]:In this paper, temperature-sensitive polyurethane sustained-release fresh-keeping film was prepared by phase inversion method using carvingol as antiseptic preservative agent and synthetic polyurethane as raw material. The phase transition temperature, permeability, slow-release property and bacteriostatic effect of the thermo-sensitive polyurethane sustained-release fresh-keeping film were measured by means of differential thermal scanning calorimeter and Fourier transform infrared spectrometer and X-ray diffractometer. Its application in packaging and storage of wide-baked foods was also studied. The results showed that the phase conversion temperature of the film was 47.90 鈩，

本文编号：2081821