本文選題：殼聚糖淀粉復(fù)合膜　切入點(diǎn)：性能優(yōu)化　出處：《黑龍江大學(xué)》2015年碩士論文

【摘要】：本論文研究的目的是在殼聚糖淀粉復(fù)合膜中加入不同濃度的聚乙烯醇、CaSO4、納米氧化鋅等來提高殼聚糖淀粉復(fù)合膜的物理性能、抗菌性,以發(fā)揮其更好的保鮮效果。論文首先優(yōu)化了殼聚糖淀粉抗菌復(fù)合膜的結(jié)構(gòu)及力學(xué)等物理性能。在殼聚糖淀粉復(fù)合膜中分別加入不同濃度的聚乙烯醇、CaSO4、納米氧化鋅,利用單因素試驗(yàn)和正交試驗(yàn),以復(fù)合膜的力學(xué)特性、結(jié)構(gòu)特性、透光性、水蒸氣透過系數(shù)等為指標(biāo),優(yōu)化了復(fù)合膜的制備條件。試驗(yàn)結(jié)果表明:當(dāng)聚乙烯醇濃度在0.06%,CaSO4濃度為0.09%,納米氧化鋅濃度為0.6%時(shí),復(fù)合膜的綜合性能最好,復(fù)合膜的抗拉強(qiáng)度達(dá)到34%、水蒸氣透過系數(shù)達(dá)到3g.cm/(cm2.S.Pa)左右、透光率90%以上。然后以大腸桿菌、金黃色葡萄球菌、黑曲霉為試驗(yàn)菌種,評價(jià)了殼聚糖淀粉抗菌復(fù)合膜的抗菌性能。結(jié)果表明:當(dāng)納米氧化鋅含量≥0.6%時(shí)復(fù)合膜對這三種菌的生長均有很好的抑制作用,三種菌的抑菌圈直徑分別為:24.47±0.5mm、23.43±0.65mm、18.03±2.73mm。最后評價(jià)了優(yōu)化后的殼聚糖淀粉抗菌復(fù)合膜對紅提葡萄的保鮮效果。試驗(yàn)結(jié)果顯示:當(dāng)紅提葡萄在3±1℃條件下貯藏60天后,空白試驗(yàn)組(葡萄不做任何處理)葡萄的失重率達(dá)到30%以上,好果率僅為18%,基本失去食用價(jià)值;市售PE保鮮膜組(用PE保鮮膜包裹葡萄)葡萄上長了很多霉菌,好果率僅為20%;不含納米氧化鋅的殼聚糖淀粉復(fù)合膜組(直接包裹葡萄)葡萄失重率達(dá)到23%,葡萄表面有點(diǎn)干燥,好果率為40%左右;含納米氧化鋅的殼聚糖淀粉復(fù)合膜組(直接包裹葡萄)葡萄失重率18%,好果率達(dá)到60%以上。本研究結(jié)果表明,優(yōu)化后的殼聚糖淀粉抗菌復(fù)合膜具有一定的應(yīng)用價(jià)值,本研究為進(jìn)一步開發(fā)殼聚糖淀粉可食性膜提供了一定的數(shù)據(jù)支持。
[Abstract]:The purpose of this study is to add different concentration of chitosan in starch composite film of polyvinyl alcohol, CaSO4, Zinc Oxide, etc. to improve the physical properties of nano chitosan starch composite film, antibacterial property, in order to better play its preservation effect. Firstly, the optimization of the chitosan starch antimicrobial composite membrane structure and Mechanical properties at different concentrations were added to chitosan polyvinyl alcohol, starch composite film of nano CaSO4, Zinc Oxide, using single factor test and orthogonal test, the mechanical properties of composite membrane structure characteristics, light transmittance, water vapor permeability as index, preparation conditions of composite films were optimized. The experimental results show that when PVA in the concentration of 0.06%, the concentration of CaSO4 was 0.09%, Zinc Oxide nano concentration is 0.6%, the best performance of composite membrane, the tensile strength of the composite film reached 34%, water vapor permeability (up to 3g.cm/ cm2.S.Pa ) about 90% light transmittance. Then to Escherichia coli, Staphylococcus aureus, Aspergillus niger as experimental bacteria, antibacterial properties of starch chitosan antibacterial composite membrane. The evaluation results show that: when the inhibitory effect of 0.6% nm when the content is more than Zinc Oxide composite film were on the three kinds of bacteria grow well, bacteriostatic ring the diameter of the three strains were 24.47 + 0.5mm, 23.43 + 0.65mm, 18.03 + 2.73mm. finally evaluated the effect of optimization of starch chitosan antibacterial composite membrane of red grape preservation. Experimental results show that the red grape in 3 + 1 C for 60 days after the treatment, the blank test group (without any grapes grape processing) weight loss rate reached more than 30%, good fruit rate was only 18%, basically lose edible value; the commercially available PE film group (with PE plastic wrap grapes) a lot of mold long grapes, good fruit rate is only 20%; chitosan starch nanoparticles Zinc Oxide complex Film group (direct package grapes) grape weight loss rate reached 23%, the grape surface is a little dry, good fruit rate was about 40%; chitosan starch composite coatings containing nano group Zinc Oxide (direct package grapes) grape weight loss rate of 18%, good fruit rate reached more than 60%. The results of this study showed that chitosan starch after optimization the antibacterial composite membrane has a certain application value, this study provides the data support for the further development of starch Chitosan Edible Film.

【學(xué)位授予單位】：黑龍江大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：TB383.2;TS206.4

【參考文獻(xiàn)】

相關(guān)期刊論文 前1條

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本文編號：1727562