CN108864491A - 一种花青素活性智能包装膜的制备工艺 - Google Patents

一种花青素活性智能包装膜的制备工艺 Download PDF

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CN108864491A
CN108864491A CN201810667474.XA CN201810667474A CN108864491A CN 108864491 A CN108864491 A CN 108864491A CN 201810667474 A CN201810667474 A CN 201810667474A CN 108864491 A CN108864491 A CN 108864491A
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黄怀明
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Tongling Ming Ke Packaging Technology Co Ltd
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Abstract

本发明公开了一种花青素活性智能包装膜的制备工艺，具体介绍了原料处理，提取和制备过程；本发明中花青素来源广泛，安全无毒且易提取，其不但具有天然的抗氧化和抑菌性，同时也是一类气敏材料。因此，富含花青素的天然色素提取物是活性智能包装膜理想的原料，可用于制备兼具肉类保鲜与新鲜度检测功能的多用途包装膜。

Description

一种花青素活性智能包装膜的制备工艺
技术领域
本发明涉及一种花青素活性智能包装膜的制备工艺。
背景技术
伴随科技进步和人们生活条件的不断改善，食品品质安全愈发得到重视。肉类是人们日常生活不可或缺的食品，然而肉类食品在储藏和运输环节中，容易受脂肪、蛋白质的氧化及细菌污染等因素作用而腐败变质。肉类食品的腐败不仅会损害其营养价值及商业价值，同时容易导致食源性疾病，危害人体健康。因此，开发一类可用于肉类食品保鲜，并且可用于肉类食品新鲜度检测的活性智能包装膜，对于判断及延长食品货架期有着重要的意义。
花青素资源丰富，易提取，且安全无毒，是理想的抗氧化、抑菌性添加剂，同时花青素也是一类气敏材料，可与肉类食品的腐败气味产生显色反应。因此，富含花青素的天然色素提取物是活性智能包装膜的理想原料，可与生物可降解材料制备用于保鲜肉类食品及检测肉类食品新鲜度的多用途包装膜。
发明内容
本发明的目的是提供一种花青素活性智能包装膜的制备工艺。
本发明采用的技术方案是：一种花青素活性智能包装膜的制备工艺，步骤如下：
S1，选取玫瑰茄作为原料,原料洗净并未作特殊处理，然后将原料置于50℃的烘箱中烘干至恒重。再将烘干后的原料经粉碎机粉碎，粉碎后过40目筛得到干粉状原料，置于棕色瓶避光保存；
S2，将1% w/v的柠檬酸水溶液和无水乙醇以体积比1:1混5合作为浸提剂，并与原料按照料液比1:40 g/mL混合，再于水浴锅中在60℃条件下浸提3h，取出后经过抽滤得到色素浸提液，再将色素浸提液置于旋转蒸发仪中，50℃下旋转蒸发浓缩，再将浓缩液经冷冻干燥去除浸提剂，得到色素冻干粉并避光保存备用；
S3，将适量的淀粉加于蒸馏水中，在搅拌过程中缓慢升温至淀粉全部糊化，获得2%w/v的淀粉溶液，将适量的聚乙烯醇加于水中，升温至95℃，搅拌至全部溶解，获得2%w/v的聚乙烯醇溶液，然后将制备的两种溶液按照体积比1: 1混合，并加入1%v/v的丙三醇，磁力搅拌15min后得到聚乙烯醇/淀粉混合溶液，向上述混合溶液中加入成膜基质干重12%的玫瑰茄色素冻干粉，分别得到含有玫瑰茄花青素提取物的聚乙烯醇/淀粉混合溶液，将上述复合溶液置于超声清洗机中，设置功率为50W，工作30s达到去除气泡的效果，将18ml复合溶液流延到干燥的直径90mm培养皿中，再于干燥箱中放置36h，设置温度为35℃，等干燥后揭取得到复合膜，并将复合膜在室温下置于干燥器中平衡制得不含玫瑰茄花青素提取物的含有玫瑰茄花青素提取物的玫瑰茄/聚乙烯醇/淀粉膜PSE。
本发明的有益效果是：本发明中花青素来源广泛，安全无毒且易提取，其不但具有天然的抗氧化和抑菌性，同时也是一类气敏材料。因此，富含花青素的天然色素提取物是活性智能包装膜理想的原料，可用于制备兼具肉类保鲜与新鲜度检测功能的多用途包装膜。
具体实施方式
一种花青素活性智能包装膜的制备工艺，步骤如下：
S1，选取玫瑰茄作为原料,原料洗净并未作特殊处理，然后将原料置于50℃的烘箱中烘干至恒重。再将烘干后的原料经粉碎机粉碎，粉碎后过40目筛得到干粉状原料，置于棕色瓶避光保存；
S2，将1% w/v的柠檬酸水溶液和无水乙醇以体积比1:1混5合作为浸提剂，并与原料按照料液比1:40 g/mL混合，再于水浴锅中在60℃条件下浸提3h，取出后经过抽滤得到色素浸提液，再将色素浸提液置于旋转蒸发仪中，50℃下旋转蒸发浓缩，再将浓缩液经冷冻干燥去除浸提剂，得到色素冻干粉并避光保存备用；
S3，将适量的淀粉加于蒸馏水中，在搅拌过程中缓慢升温至淀粉全部糊化，获得2%w/v的淀粉溶液，将适量的聚乙烯醇加于水中，升温至95℃，搅拌至全部溶解，获得2%w/v的聚乙烯醇溶液，然后将制备的两种溶液按照体积比1: 1混合，并加入1%v/v的丙三醇，磁力搅拌15min后得到聚乙烯醇/淀粉混合溶液，向上述混合溶液中加入成膜基质干重12%的玫瑰茄色素冻干粉，分别得到含有玫瑰茄花青素提取物的聚乙烯醇/淀粉混合溶液，将上述复合溶液置于超声清洗机中，设置功率为50W，工作30s达到去除气泡的效果，将18ml复合溶液流延到干燥的直径90mm培养皿中，再于干燥箱中放置36h，设置温度为35℃，等干燥后揭取得到复合膜，并将复合膜在室温下置于干燥器中平衡制得不含玫瑰茄花青素提取物的含有玫瑰茄花青素提取物的玫瑰茄/聚乙烯醇/淀粉膜PSE。
以九种原料(黑米、黑豆、紫薯、黑构祀、蓝毒、桑甚、玫瑰、紫甘蓝、玫瑰茄)提取天然色素，不同来源的花青素提取物均有着较高的抗氧化性，其中蓝毒的DPPH自由基清除率最高，为81.62%，而玫瑰茄色素为70.42%;玫瑰茄色素对大肠杆菌和枯草芽抱杆菌均有显著的抑制作用(P<0.05)，抑菌圈直径分别为最大值8.90和8.38 mm。玫瑰色素可显著抑制金黄色葡萄球菌的生长繁殖。玫瑰茄色素对三甲胺(TMA)和猪肉腐败气味灵敏度最高，且于4℃和25℃下稳定性较好，玫瑰茄色素是活性智能包装膜理想的功能性添加成分。
将玫瑰茄色素结合不同成膜基材制备复合膜，研究表明不同基材制备的复合膜性质差异显著(P<0.05），壳聚糖/淀粉膜(CS)的WVP值最小，为3.39x10-11 g/(m· s·Pa)。玫瑰茄色素的加入可使得复合膜性质明显改变。玫瑰茄/聚乙烯醇/淀粉膜(PSE)的DPPH自由基清除率为最大值95.79%，玫瑰茄/壳聚糖/聚乙烯醇膜(CPE)对大肠杆菌、枯草芽抱杆菌、金黄色葡萄球菌有着最强的抑制作用，抑制圈直径最大，玫瑰茄色素与聚乙烯醇/淀粉膜(PS)的结合可显著增强膜的延展性。PSE膜对碱性气体的响应较灵敏，且在不同温度下均较稳定。红外光谱表明天然色素中的酚类成分可与成膜基材间形成氢键，导致键能的改变，然而化学成分未发生变化。微观结构表明玫瑰茄花青素的加入后，CS膜、壳聚糖/聚乙烯醇膜(CP)中成膜组分间的交联被破坏，然而PSE膜的结构却变得更加紧致均一，天然色素与成膜基材间相容性较为良好。
将玫瑰茄/聚乙烯醇/淀粉膜(PSE)用于包装猪肉，通过对猪肉的pH、脂质过氧化值、细菌总数(TVC)等理化指标的测定，PSE膜中玫瑰茄色素的有效释放，可有效抑制猪肉中脂肪的氧化酸败，且对细菌的抑制效果明显，PSE/24%膜组包装的猪肉在贮藏10天后，TVC值最低为6.801gCFU/g，复合膜对猪肉具有一定保鲜效果。另将PSE膜用于监测猪肉新鲜度，融合膜的颜色特征并结合K最近邻算法，KNN模型校正集的识别率为97.5 %预测集的识别率为93.3%。表明PSE膜可用于保鲜猪肉，也可用于检测猪肉新鲜度。
以上对本发明的实施方式作了说明，但是本发明不限于上述实施方式，在所属技术领域普通技术人员所具备的知识范围内，还可以在不脱离本发明宗旨的前提下做出各种变化。

Claims (1)

1.一种花青素活性智能包装膜的制备工艺，其特征是，步骤如下：
S1，选取玫瑰茄作为原料,原料洗净并未作特殊处理，然后将原料置于50℃的烘箱中烘干至恒重；
再将烘干后的原料经粉碎机粉碎，粉碎后过40目筛得到干粉状原料，置于棕色瓶避光保存；
S2，将1% w/v的柠檬酸水溶液和无水乙醇以体积比1: 1混5合作为浸提剂，并与原料按照料液比1:40 g/mL混合，再于水浴锅中在60℃条件下浸提3h，取出后经过抽滤得到色素浸提液，再将色素浸提液置于旋转蒸发仪中，50℃下旋转蒸发浓缩，再将浓缩液经冷冻干燥去除浸提剂，得到色素冻干粉并避光保存备用；
S3，将适量的淀粉加于蒸馏水中，在搅拌过程中缓慢升温至淀粉全部糊化，获得2%w/v的淀粉溶液，将适量的聚乙烯醇加于水中，升温至95℃，搅拌至全部溶解，获得2%w/v的聚乙烯醇溶液，然后将制备的两种溶液按照体积比1: 1混合，并加入1%v/v的丙三醇，磁力搅拌15min后得到聚乙烯醇/淀粉混合溶液，向上述混合溶液中加入成膜基质干重12%的玫瑰茄色素冻干粉，分别得到含有玫瑰茄花青素提取物的聚乙烯醇/淀粉混合溶液，将上述复合溶液置于超声清洗机中，设置功率为50W，工作30s达到去除气泡的效果，将18ml复合溶液流延到干燥的直径90mm培养皿中，再于干燥箱中放置36h，设置温度为35℃，等干燥后揭取得到复合膜，并将复合膜在室温下置于干燥器中平衡制得不含玫瑰茄花青素提取物的含有玫瑰茄花青素提取物的玫瑰茄/聚乙烯醇/淀粉膜PSE。
CN201810667474.XA 2018-06-26 2018-06-26 一种花青素活性智能包装膜的制备工艺 Pending CN108864491A (zh)

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CN110591165A (zh) * 2019-10-24 2019-12-20 闽南师范大学 一种花色苷智能活性食品保鲜膜及其制备方法
CN110606996A (zh) * 2019-10-24 2019-12-24 闽南师范大学 一种颜色指示型食品保鲜膜及其制备方法
CN110835426A (zh) * 2019-11-21 2020-02-25 齐鲁工业大学 一种具有指示食品腐败功能的可食用保鲜膜及其制备方法及应用
CN111363182A (zh) * 2020-04-30 2020-07-03 浙江理工大学 一种薄膜表面智能显色和抗氧化双功能涂层的制备方法
CN111999285A (zh) * 2020-07-23 2020-11-27 北京理工大学珠海学院 一种基于木棉花花青素的肉类新鲜度指示卡的制备方法
CN114133628A (zh) * 2022-01-10 2022-03-04 海南热带海洋学院 一种玫瑰茄素可降解保鲜复合膜、制备工艺及其应用
CN114805950A (zh) * 2022-03-31 2022-07-29 浙江工业大学 一种高稳定性可食用新鲜度指示膜的制备方法及应用
CN115449171A (zh) * 2022-08-03 2022-12-09 荆楚理工学院 一种高强度高韧性淀粉基pH响应型智能指示膜的制备方法

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