CN106700361A - 一种麦饭石增韧的聚乙烯醇果蔬保鲜薄膜及其制备方法 - Google Patents
一种麦饭石增韧的聚乙烯醇果蔬保鲜薄膜及其制备方法 Download PDFInfo
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Abstract
一种麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,其特征在于,其由如下的原料制备而成:山茶籽、薄荷叶、干姜、艾叶、丁香花、丙酮、无水硫酸钠、麦饭石、乳清蛋白、丙二醇、木耳多糖、玉米淀粉、烧碱、醋酸乙烯酯、聚乙烯醇、过硫酸铵溶液、丙烯酸羟乙酯、甘油单油酸酯、甘油、去离子水适量。本发明的麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,机械性能好,结构稳定,透气性好,同时具有良好的抗菌作用,可减缓果蔬的内源代谢老化和外源微生物导致的腐败,大幅度延长保鲜期和有效保持果蔬品质。
Description
技术领域
本发明属于材料和农业领域,具体涉及一种麦饭石增韧的聚乙烯醇果蔬保鲜薄膜及其制备方法。
背景技术
目前,果蔬贮存和保鲜方法主要有低温冷藏、气调、辐照、化学杀菌和保鲜膜包装等。其中,保鲜膜方法以其成本低、操作简单、适用面广、效果明显等优点被广泛使用。目前所采用的保鲜膜主要有普通保鲜膜、微孔保鲜膜、防雾功能保鲜膜、可食性保鲜膜和抗菌保鲜膜等。由于各种果蔬保鲜要求不同,单一功能的保鲜膜不能满足要求,因此,同时具备抗菌、除氧、去湿、除乙烯等功能的多功能包装材料的研制很有必要。
作者姜燕等人在《壳聚糖-PE双层抑菌保鲜膜的制备及抑菌性的研究》一文中,结合壳聚糖良好的成膜性和广谱抑菌性及PE膜较好的机械强度和阻隔性,制备壳聚糖-PE双层抑菌保鲜膜。该保鲜膜机械强度和阻隔性不错,但是存在在贮藏时容易在保鲜膜内结露问题。
发明内容
本发明的目的在于提供一种麦饭石增韧的聚乙烯醇果蔬保鲜薄膜及其制备方法,该薄膜不仅具有良好的透气性,还具有优异的机械强度。
为了实现上述目的,本发明采用了如下技术方案:
一种麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,其特征在于,其由如下重量份的原料制备而成:山茶籽8-10份、薄荷叶6-8份、干姜1.5-2份、艾叶1-1.5份、丁香花2-3份、丙酮80-100份、无水硫酸钠8-10份、麦饭石20-25份、乳清蛋白2-3份、丙二醇15-20份、木耳多糖10-12份、玉米淀粉50-60份、烧碱8-10份、醋酸乙烯酯25-30份、聚乙烯醇220-250份、过硫酸铵溶液35-40份、丙烯酸羟乙酯12-15份、甘油单油酸酯4-5份、甘油8-10份、去离子水适量。
所述的麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,其特征在于,其由如下步骤制备而成:
(1)将山茶籽去壳,与薄荷叶、干姜、艾叶和丁香花混合均匀后,粉碎至80-100目,采用1/2的丙酮超声提取2-3次,每次超声提取条件:温度40-50℃,超声波功率300-400W,超声辅助提取时间40-50min,过滤,收集滤液,合并滤液,得到滤液a;将滤饼通过剩余的丙酮微波萃取3-4次,每次微波萃取的条件:微波功率为650-700w,辐射时间为50-60min,过滤,收集滤液,得到滤液b;将滤液a和滤液b合并,经过70-80℃减压蒸馏回收溶剂,产物用无水硫酸钠干燥20-24h,得到茶籽油;
(2)将麦饭石破碎,研磨成80-100min的颗粒,与相当于麦饭石重量份8-10倍的去离子水混合,于沸水浴中加热2-3h,在超声频率为80-90KHz的条件下超声25-30min,得到麦饭石水溶液;将乳清蛋白加入麦饭石水溶液中溶解,然后将其与丙二醇、步骤(1)的产物、木耳多糖混合采用均质机均质20-30min;
(3)将玉米淀粉溶解于相当于淀粉重量份8-10倍的去离子水,搅拌均匀后,加热至70-75℃糊化1.5-2h,加入烧碱,混合均匀后静置20-30min,加入步骤(2)的产物,继续恒温搅拌0.8-1h,加入1/3的醋酸乙烯酯,80-90℃继续混合搅拌6-8h,离心分离,去离子水洗涤2-3次,冷冻干燥;
(4)在反应釜中加入相当于聚乙烯醇重量份15-18倍的去离子水,开动搅拌机,再加入聚乙烯醇,升温至90-95℃保温反应1.5-2h,冷却至65-70℃,再加入剩余的醋酸乙烯酯,搅拌15-20min后加入1/4的过硫酸铵溶液,升温至75-80℃,保温搅拌反应至无回流;加入丙烯酸羟乙酯、步骤(3)的产物、甘油单油酸酯和1/4的过硫酸铵溶液,75-80℃保温搅拌反应2-3h,加入剩余的过硫酸铵溶液,继续保温搅拌反应1-2h,升温至85-90℃,继续保温搅拌反应4-5h,加入甘油,继续搅拌40-50min;流延至玻璃板上,静置15-20min,之后于80-85℃干燥3-3.5h,冷却到室温,揭膜,得到麦饭石增韧的聚乙烯醇果蔬保鲜薄膜。
所述的麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,其特征在于,所述的过硫酸铵溶液的浓度为0.8-1mol/L。
本发明的有益效果为:本发明利用山茶籽、薄荷叶、丁香花等原料制备茶籽油,不仅能抑制细菌及微生物滋长且具有高效广谱灭菌作用;本发明将制备得到的茶籽油负载在经过沸水浴沸煮过的麦饭石上,在采用淀粉包覆,使其缓慢释放,延长保鲜膜抗菌时间;麦饭石的加入,能有效的增强保鲜膜的柔韧性;聚乙烯醇制备的薄膜具有良好的透明度和光泽性,较大的拉伸强度和撕裂强度,极好的气体阻隔性能,良好的热合性和粘接性等,而且其水溶性和生物降解性可以有效地解决众多包装膜环保性差的问题;而且通过丙烯酸羟乙酯增加聚乙烯醇的交联度和聚合度,进一步增强保鲜膜的柔韧性;本发明的麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,机械性能好,结构稳定,透气性好,同时具有良好的抗菌作用,可减缓果蔬的内源代谢老化和外源微生物导致的腐败,大幅度延长保鲜期和有效保持果蔬品质。
具体实施方式
本实施例的麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,其由如下重量份的原料制备而成:山茶籽10份、薄荷叶8份、干姜2份、艾叶1.5份、丁香花3份、丙酮100份、无水硫酸钠10份、麦饭石25份、乳清蛋白3份、丙二醇20份、木耳多糖12份、玉米淀粉60份、烧碱10份、醋酸乙烯酯30份、聚乙烯醇250份、过硫酸铵溶液40份、丙烯酸羟乙酯15份、甘油单油酸酯5份、甘油10份、去离子水适量。
本实施例的麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,其由如下步骤制备而成:
(1)将山茶籽去壳,与薄荷叶、干姜、艾叶和丁香花混合均匀后,粉碎至100目,采用1/2的丙酮超声提取3次,每次超声提取条件:温度50℃,超声波功率400W,超声辅助提取时间50min,过滤,收集滤液,合并滤液,得到滤液a;将滤饼通过剩余的丙酮微波萃取4次,每次微波萃取的条件:微波功率为700w,辐射时间为60min,过滤,收集滤液,得到滤液b;将滤液a和滤液b合并,经过80℃减压蒸馏回收溶剂,产物用无水硫酸钠干燥24h,得到茶籽油;
(2)将麦饭石破碎,研磨成100min的颗粒,与相当于麦饭石重量份10倍的去离子水混合,于沸水浴中加热3h,在超声频率为90KHz的条件下超声30min,得到麦饭石水溶液;将乳清蛋白加入麦饭石水溶液中溶解,然后将其与丙二醇、步骤(1)的产物、木耳多糖混合采用均质机均质30min;
(3)将玉米淀粉溶解于相当于淀粉重量份8-10倍的去离子水,搅拌均匀后,加热至75℃糊化2h,加入烧碱,混合均匀后静置30min,加入步骤(2)的产物,继续恒温搅拌1h,加入1/3的醋酸乙烯酯,90℃继续混合搅拌8h,离心分离,去离子水洗涤3次,冷冻干燥;
(4)在反应釜中加入相当于聚乙烯醇重量份18倍的去离子水,开动搅拌机,再加入聚乙烯醇,升温至95℃保温反应2h,冷却至70℃,再加入剩余的醋酸乙烯酯,搅拌20min后加入1/4的过硫酸铵溶液,升温至80℃,保温搅拌反应至无回流;加入丙烯酸羟乙酯、步骤(3)的产物、甘油单油酸酯和1/4的过硫酸铵溶液,80℃保温搅拌反应3h,加入剩余的过硫酸铵溶液,继续保温搅拌反应2h,升温至90℃,继续保温搅拌反应5h,加入甘油,继续搅拌50min;流延至玻璃板上,静置20min,之后于85℃干燥3.5h,冷却到室温,揭膜,得到麦饭石增韧的聚乙烯醇果蔬保鲜薄膜。
经测试,本实施例的麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,拉伸强度大于30MPa,断裂伸长率大于150%,透光率大于90%,薄膜两侧温度差大于5℃。
Claims (3)
1.一种麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,其特征在于,其由如下重量份的原料制备而成:山茶籽8-10份、薄荷叶6-8份、干姜1.5-2份、艾叶1-1.5份、丁香花2-3份、丙酮80-100份、无水硫酸钠8-10份、麦饭石20-25份、乳清蛋白2-3份、丙二醇15-20份、木耳多糖10-12份、玉米淀粉50-60份、烧碱8-10份、醋酸乙烯酯25-30份、聚乙烯醇220-250份、过硫酸铵溶液35-40份、丙烯酸羟乙酯12-15份、甘油单油酸酯4-5份、甘油8-10份、去离子水适量。
2.根据权利要求书1所述的麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,其特征在于,其由如下步骤制备而成:
(1)将山茶籽去壳,与薄荷叶、干姜、艾叶和丁香花混合均匀后,粉碎至80-100目,采用1/2的丙酮超声提取2-3次,每次超声提取条件:温度40-50℃,超声波功率300-400W,超声辅助提取时间40-50min,过滤,收集滤液,合并滤液,得到滤液a;将滤饼通过剩余的丙酮微波萃取3-4次,每次微波萃取的条件:微波功率为650-700w,辐射时间为50-60min,过滤,收集滤液,得到滤液b;将滤液a和滤液b合并,经过70-80℃减压蒸馏回收溶剂,产物用无水硫酸钠干燥20-24h,得到茶籽油;
(2)将麦饭石破碎,研磨成80-100min的颗粒,与相当于麦饭石重量份8-10倍的去离子水混合,于沸水浴中加热2-3h,在超声频率为80-90KHz的条件下超声25-30min,得到麦饭石水溶液;将乳清蛋白加入麦饭石水溶液中溶解,然后将其与丙二醇、步骤(1)的产物、木耳多糖混合采用均质机均质20-30min;
(3)将玉米淀粉溶解于相当于淀粉重量份8-10倍的去离子水,搅拌均匀后,加热至70-75℃糊化1.5-2h,加入烧碱,混合均匀后静置20-30min,加入步骤(2)的产物,继续恒温搅拌0.8-1h,加入1/3的醋酸乙烯酯,80-90℃继续混合搅拌6-8h,离心分离,去离子水洗涤2-3次,冷冻干燥;
(4)在反应釜中加入相当于聚乙烯醇重量份15-18倍的去离子水,开动搅拌机,再加入聚乙烯醇,升温至90-95℃保温反应1.5-2h,冷却至65-70℃,再加入剩余的醋酸乙烯酯,搅拌15-20min后加入1/4的过硫酸铵溶液,升温至75-80℃,保温搅拌反应至无回流;加入丙烯酸羟乙酯、步骤(3)的产物、甘油单油酸酯和1/4的过硫酸铵溶液,75-80℃保温搅拌反应2-3h,加入剩余的过硫酸铵溶液,继续保温搅拌反应1-2h,升温至85-90℃,继续保温搅拌反应4-5h,加入甘油,继续搅拌40-50min;流延至玻璃板上,静置15-20min,之后于80-85℃干燥3-3.5h,冷却到室温,揭膜,得到麦饭石增韧的聚乙烯醇果蔬保鲜薄膜。
3.根据权利要求书1、2所述的麦饭石增韧的聚乙烯醇果蔬保鲜薄膜,其特征在于,所述的过硫酸铵溶液的浓度为0.8-1mol/L。
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