本文選題：溫敏性 + 聚氨酯�。� 參考：《現(xiàn)代食品科技》2016年01期

【摘要】：本文篩選了香芹酚作為抗菌保鮮劑,以合成聚氨酯為原料,采用相轉化法制備了溫敏性聚氨酯緩釋保鮮膜。通過差示熱掃描量熱儀、傅里葉紅外光譜儀、X射線衍射儀等手段對溫敏性聚氨酯緩釋保鮮膜的相轉變溫度、透氣性、緩釋性能以及抑菌效果進行了測定,并研究了其在廣式焙烤食品包裝保藏中的應用。結果表明:香芹酚與聚氨酯以物理共混形式成膜,制得的膜的相轉化溫度為47.90℃,當溫度從30℃升高到50℃時,膜的透氣性以及抗菌劑的緩釋性有大幅提升,其透氣率由最初的85.01 g/m2·24 h躍升到469.50 g/m2·24 h,香芹酚的緩釋速率由最初的0.90%躍升到3.28%,添加了香芹酚的防腐復合膜對大腸桿菌、枯草桿菌、霉菌都具有明顯的抑制作用。將此溫敏性聚氨酯緩釋保鮮膜材料應用于保藏面包、牛角包、月餅等食品的實驗表明,該材料具有良好的抑菌保鮮效果,產品保質期延長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，

本文編號：2081821