董同力嘎,呼和,梁晓红,王羽,仁庆考日乐,丁春明,靳烨.聚己内酯/蒙脱土/壳聚糖薄膜的制备及其应用[J].包装工程,2014,35(19):1-6,24.
DONG Tungalag,HU He,LIANG Xiao-hong,WANG Yu,RENQING Kaorile,DING Chun-ming,JIN Ye.Preparation of Poly(ε -caprolactone)/Montmorillonite/Chitosan Layer Film and Its Application[J].Packaging Engineering,2014,35(19):1-6,24. |
| 聚己内酯/蒙脱土/壳聚糖薄膜的制备及其应用 |
| Preparation of Poly(ε -caprolactone)/Montmorillonite/Chitosan Layer Film and Its Application |
| 投稿时间：2014-05-23 修订日期：2014-10-01 |
| DOI： |
| 中文关键词: 聚己内酯 蒙脱土 冷鲜肉 |
| 英文关键词: poly（ε -caprolactone） montmorillonite chilled meat |
| 基金项目:国家自然科学基金（51163010）； 内蒙古高等学校科学研究项目（NJZY11058）； 内蒙古草原英才工程（2011） |
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| 中文摘要: |
| 目的 提高聚己内酯（PCL）薄膜对氧气和水蒸气的阻隔性， 并应用于冷鲜肉的包装中， 以延长冷鲜肉的货架期。 方法 通过正负电性吸引将带有负电性的蒙脱土混入带有正电性的壳聚糖中， 并均匀地涂覆在具有负电性的 PCL薄膜表面。 分别用氧气透过率分析仪、水蒸气透过率分析仪、质构仪、傅里叶变换红外光谱仪， 以及差示量热扫描仪测试复合薄膜的包装特性， 并通过测试被包装冷鲜肉的pH 值、汁液流失率和菌落总数等指标来确定货架期。 结果 随着蒙脱土和壳聚糖加入量的增加， 复合薄膜的氧气透过率和水蒸气透过率降低， PCL/DK2/CS3 的氧气透过率达到 222 cm3（ / m2· d）， 水蒸气透过率为 22.3 g/（m2· d）， 断裂伸长率和屈服强度分别为 589%和 37.22 MPa。 结论 PCL复合薄膜将冷鲜肉的保质期延长到 23 d。 |
| 英文摘要: |
| Objective To improve the oxygen and water vapor barrier of poly(ε -caprolactone) (PCL) film, and to extend the shelf life of chilled meat. Methods The PCL layer film was prepared by coating of chitosan and montmorillonite, and the packaging properties were evaluated by tensile test, vapor permeability (WVP) test, oxygen transmittance test, DSC and FTIR. Then, total bacterial count, drip loss and pH of chilled meat were tested during the cold storage to determine the shelf life of chilled meat, which was packaged in PCL layer packing bag. Results With the increase of montmorillonite and chitosan addition, the oxygen transmission rate and water vapor permeability of layer films were reduced, the PCL/DK2/CS3 oxygen transmission rate reached 222 cm3（ / m2· d）, and the water vapor transmission was 22.3 g/（m2· d）. The yield strength and elongation at breakage was 589% and 37.22 MPa, respectively. Conclusion The preservation period of chilled meat was extended to 23 days. |
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