CN109280261A - A kind of fruit antimicrobial preservative film - Google Patents
A kind of fruit antimicrobial preservative film Download PDFInfo
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- CN109280261A CN109280261A CN201811106713.0A CN201811106713A CN109280261A CN 109280261 A CN109280261 A CN 109280261A CN 201811106713 A CN201811106713 A CN 201811106713A CN 109280261 A CN109280261 A CN 109280261A
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- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2323/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
- C08J2323/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
- C08J2323/04—Homopolymers or copolymers of ethene
- C08J2323/08—Copolymers of ethene
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/08—Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2423/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
- C08J2423/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
- C08J2423/10—Homopolymers or copolymers of propene
- C08J2423/12—Polypropene
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2489/00—Characterised by the use of proteins; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2491/00—Characterised by the use of oils, fats or waxes; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K13/00—Use of mixtures of ingredients not covered by one single of the preceding main groups, each of these compounds being essential
- C08K13/02—Organic and inorganic ingredients
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/18—Oxygen-containing compounds, e.g. metal carbonyls
- C08K3/24—Acids; Salts thereof
- C08K3/26—Carbonates; Bicarbonates
- C08K2003/265—Calcium, strontium or barium carbonate
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K2201/00—Specific properties of additives
- C08K2201/011—Nanostructured additives
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/16—Nitrogen-containing compounds
- C08K5/205—Compounds containing groups, e.g. carbamates
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K7/00—Use of ingredients characterised by shape
- C08K7/22—Expanded, porous or hollow particles
- C08K7/24—Expanded, porous or hollow particles inorganic
- C08K7/26—Silicon- containing compounds
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- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Compositions Of Macromolecular Compounds (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of fruit antimicrobial preservative films, belong to packaging field of membrane material, the raw material including following parts by weight: 45-50 parts of linear polyethylene resin, 32-40 parts of ethylene-vinyl acetate resin, α -28-30 parts of chitosan, 5-7 parts of PURE WHEY, 6-8 parts of sorbierite, 2-6 parts of castor oil, 15-23 parts of nanometer calcium carbonate, 5-7 parts of nano silica, 7-9 parts of polypropylene, 2-4 parts of chloromethoxy fatty acid methyl ester, 1-3 parts of antioxidant.Fruit of the present invention is good with antimicrobial preservative film water vapour permeability, and has excellent antibacterial effect.
Description
Technical field
The present invention relates to packaging field of membrane material, and in particular to a kind of fruit antimicrobial preservative film.
Background technique
Preservative film is a kind of plastic packing product, is usually made up using ethylene by masterbatch of polymerization reaction, preservative film can divide
For three categories: the first is polyethylene, abbreviation PE；Second is polyvinyl chloride, abbreviation PVC；The third is polyvinylidene chloride,
Abbreviation PVDC.The occasions such as microwave food heating, refrigerator food save, fresh and prepared food is packed, sell in family life, supermarket
Field, hotel and industrial food packaging applications are all widely used.Generally large fruit is once eaten up, such as west
Melon, "Hami" melon, it is not easy to maintain after cutting, it is typically chosen the refrigerating chamber wrapped with preservative film and be put into refrigerator, but it is general
Preservative film does not have antibacterial functions, and refrigerator environment is moist, and the fruit of incision bacterium easy to breed influences to eat.
Summary of the invention
The purpose of the present invention is to provide a kind of fruit antimicrobial preservative films, and water vapour permeability is good, and resist with excellent
Bacterium effect.
To achieve the above object, the invention provides the following technical scheme:
A kind of fruit antimicrobial preservative film, the raw material including following parts by weight: 45-50 parts of linear polyethylene resin, ethylene-
32-40 parts of vinyl acetate resin, α -28-30 parts of chitosan, 5-7 parts of PURE WHEY, 6-8 parts of sorbierite, 2-6 parts of castor oil,
15-23 parts of nanometer calcium carbonate, 7-9 parts of polypropylene, 2-4 parts of chloromethoxy fatty acid methyl ester, resists 5-7 parts of nano silica
1-3 parts of oxygen agent.
Preferably, the fruit antimicrobial preservative film, the raw material including following parts by weight: 47 parts of linear polyethylene resin,
36 parts of ethylene-vinyl acetate resin, 29 parts of α-chitosan, 6 parts of PURE WHEY, 7 parts of sorbierite, 4 parts of castor oil, nano-calcium carbonate
19 parts of calcium, 6 parts of nano silica, 8 parts of polypropylene, 3 parts of chloromethoxy fatty acid methyl ester, 2 parts of antioxidant.
Preferably, the antioxidant is antioxidant 264, antioxidant 330, antioxidant CA, one kind of antioxidant 300 or two kinds
Above mixture.
Preferably, the preparation method of the fruit antimicrobial preservative film, comprising the following steps:
(1) raw material of corresponding parts by weight is weighed respectively；
(2) castor oil of PURE WHEY, sorbierite, 10-15% parts by weight is uniformly mixed, adds transglutamin-ase 9
Enzyme, after mixing evenly at 40-50 DEG C with ultraviolet light irradiate 2-4h, be then dried and dehydrated, then with acetate buffer into
Row rinses, and melts after draining, obtains antimicrobial fluid；
(3) linear polyethylene resin, ethylene-vinyl acetate resin and α-chitosan are added in mixing machine and are stirred, when
Between be 40-50min, then be added nanometer calcium carbonate, nano silica, antioxidant, remaining castor oil, stir 30-
Polypropylene and chloromethoxy fatty acid methyl ester are uniformly mixed, mixing machine are then added by 40min, continue to stir 20-30min,
It is eventually adding to obtain mixture, it is spare；
(4) it adds mixture into screw extruder, hot-melt extruded Blown Film is carried out at 170-180 DEG C, in film
Coated on one side antimicrobial fluid, then through microwave drying to get the fruit antimicrobial preservative film.
Preferably, in the step (2), 2-4h is irradiated using ultraviolet light.
Preferably, in the step (2), the concentration of the acetate buffer is 0.03mol/L, pH 6.0.
Preferably, in the step (3), mixing speed 300-500r/min.
Preferably, in the step (3), mixing machine is kept for 90-100 DEG C of constant temperature.
Compared with prior art, the beneficial effects of the present invention are:
(1) α-chitosan, PURE WHEY, sorbierite, castor oil all have excellent anti-microbial property, and PURE WHEY
Antibacterial activity can be improved after combining with sorbierite, enhance antibacterial effect；Nanometer calcium carbonate, nano silica have porous knot
Structure improves the water vapour permeability of preservative film, prevents fruit surface humidity too big and breeds bacterium.
(2) polypropylene and chloromethoxy fatty acid methyl ester compatibility are good, can replace the property that plasticizer improves preservative film
Can, reduce the use of plasticizer.
(3) present invention is protected using linear polyethylene resin, ethylene-vinyl acetate resin and α-chitosan as base-material improving
The mechanical performance of preservative film can be improved while fresh film anti-microbial property.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
Logical technical staff every other embodiment obtained without making creative work belongs to what the present invention protected
Range.
Embodiment 1
A kind of fruit antimicrobial preservative film, the raw material including following parts by weight: linear polyethylene described in the present embodiment
45 parts of resin, 32 parts of ethylene-vinyl acetate resin, 28 parts of α-chitosan, 5 parts of PURE WHEY, 6 parts of sorbierite, castor oil 2
Part, 15 parts of nanometer calcium carbonate, 5 parts of nano silica, 7 parts of polypropylene, 2 parts of chloromethoxy fatty acid methyl ester, antioxidant 1
Part；The antioxidant is antioxidant 264.
The preparation method of the fruit antimicrobial preservative film, comprising the following steps:
(1) raw material of corresponding parts by weight is weighed respectively；
(2) castor oil of PURE WHEY, sorbierite, 10% parts by weight is uniformly mixed, adds transglutaminase,
2h is irradiated with ultraviolet light at 40 DEG C after mixing evenly, is then dried and dehydrated, then be rinsed with acetate buffer, institute
The concentration for stating acetate buffer is 0.03mol/L, pH 6.0, melts after draining, obtains antimicrobial fluid；
(3) linear polyethylene resin, ethylene-vinyl acetate resin and α-chitosan are added in mixing machine and are stirred, when
Between be 40min, mixing machine keep 90 DEG C of constant temperature, be kept stirring speed be 300r/min, then be added nanometer calcium carbonate, nanometer two
Silica, antioxidant, remaining castor oil stir 30min, polypropylene and chloromethoxy fatty acid methyl ester are uniformly mixed,
Then mixing machine is added, continues to stir 20min, is eventually adding to obtain mixture, it is spare；
(4) it adds mixture into screw extruder, hot-melt extruded Blown Film is carried out at 170 DEG C, the one of film
Face coated antibacterial liquid, then through microwave drying to get the fruit antimicrobial preservative film.
Embodiment 2
A kind of fruit antimicrobial preservative film, the raw material including following parts by weight: linear polyethylene described in the present embodiment
47 parts of resin, 36 parts of ethylene-vinyl acetate resin, 29 parts of α-chitosan, 6 parts of PURE WHEY, 7 parts of sorbierite, castor oil 4
Part, 19 parts of nanometer calcium carbonate, 6 parts of nano silica, 8 parts of polypropylene, 3 parts of chloromethoxy fatty acid methyl ester, antioxidant 2
Part；The antioxidant is antioxidant 330.
The preparation method of the fruit antimicrobial preservative film, comprising the following steps:
(1) raw material of corresponding parts by weight is weighed respectively；
(2) castor oil of PURE WHEY, sorbierite, 12% parts by weight is uniformly mixed, adds transglutaminase,
3h is irradiated with ultraviolet light at 45 DEG C after mixing evenly, is then dried and dehydrated, then be rinsed with acetate buffer, institute
The concentration for stating acetate buffer is 0.03mol/L, pH 6.0, melts after draining, obtains antimicrobial fluid；
(3) linear polyethylene resin, ethylene-vinyl acetate resin and α-chitosan are added in mixing machine and are stirred, when
Between be 45min, mixing machine keep 95 DEG C of constant temperature, be kept stirring speed be 400r/min, then be added nanometer calcium carbonate, nanometer two
Silica, antioxidant, remaining castor oil stir 35min, polypropylene and chloromethoxy fatty acid methyl ester are uniformly mixed,
Then mixing machine is added, continues to stir 25min, is eventually adding to obtain mixture, it is spare；
(4) it adds mixture into screw extruder, hot-melt extruded Blown Film is carried out at 175 DEG C, the one of film
Face coated antibacterial liquid, then through microwave drying to get the fruit antimicrobial preservative film.
Embodiment 3
A kind of fruit antimicrobial preservative film, the raw material including following parts by weight: linear polyethylene described in the present embodiment
50 parts of resin, 40 parts of ethylene-vinyl acetate resin, 30 parts of α-chitosan, 7 parts of PURE WHEY, 8 parts of sorbierite, castor oil 6
Part, 23 parts of nanometer calcium carbonate, 7 parts of nano silica, 9 parts of polypropylene, 4 parts of chloromethoxy fatty acid methyl ester, antioxidant 3
Part；The antioxidant is the mixture of antioxidant CA, antioxidant 300.
The preparation method of the fruit antimicrobial preservative film, comprising the following steps:
(1) raw material of corresponding parts by weight is weighed respectively；
(2) castor oil of PURE WHEY, sorbierite, 15% parts by weight is uniformly mixed, adds transglutaminase,
4h is irradiated with ultraviolet light at 50 DEG C after mixing evenly, is then dried and dehydrated, then be rinsed with acetate buffer, institute
The concentration for stating acetate buffer is 0.03mol/L, pH 6.0, melts after draining, obtains antimicrobial fluid；
(3) linear polyethylene resin, ethylene-vinyl acetate resin and α-chitosan are added in mixing machine and are stirred, when
Between be 50min, mixing machine keep 100 DEG C of constant temperature, be kept stirring speed be 500r/min, then be added nanometer calcium carbonate, nanometer
Silica, antioxidant, remaining castor oil stir 40min, polypropylene and chloromethoxy fatty acid methyl ester are mixed equal
It is even, mixing machine is then added, continues to stir 30min, is eventually adding to obtain mixture, it is spare；
(4) it adds mixture into screw extruder, hot-melt extruded Blown Film is carried out at 180 DEG C, the one of film
Face coated antibacterial liquid, then through microwave drying to get the fruit antimicrobial preservative film.
Above content is only to structure of the invention example and explanation, affiliated those skilled in the art couple
Described specific embodiment does various modifications or additions or is substituted in a similar manner, without departing from the present invention
Structure or beyond the scope defined by this claim, be within the scope of protection of the invention.
Claims (8)
1. a kind of fruit antimicrobial preservative film, which is characterized in that the raw material including following parts by weight: linear polyethylene resin 45-
50 parts, 32-40 parts of ethylene-vinyl acetate resin, α -28-30 parts of chitosan, 5-7 parts of PURE WHEY, 6-8 parts of sorbierite, castor
2-6 parts of sesame oil, 15-23 parts of nanometer calcium carbonate, 5-7 parts of nano silica, 7-9 parts of polypropylene, chloromethoxy fatty acid methyl
2-4 parts of ester, 1-3 parts of antioxidant.
2. a kind of fruit antimicrobial preservative film according to claim 1, which is characterized in that the original including following parts by weight
Material: 47 parts of linear polyethylene resin, 36 parts of ethylene-vinyl acetate resin, 29 parts of α-chitosan, 6 parts of PURE WHEY, sorbierite
7 parts, 4 parts of castor oil, 19 parts of nanometer calcium carbonate, 6 parts of nano silica, 8 parts of polypropylene, chloromethoxy fatty acid methyl ester 3
Part, 2 parts of antioxidant.
3. a kind of fruit antimicrobial preservative film according to claim 1 or 2, it is characterised in that: antioxidant is antioxidant
264, one or two or more kinds of mixtures of antioxidant 330, antioxidant CA, antioxidant 300.
4. a kind of preparation method of fruit antimicrobial preservative film according to claim 1-3, which is characterized in that packet
Include following steps:
(1) raw material of corresponding parts by weight is weighed respectively；
(2) castor oil of PURE WHEY, sorbierite, 10-15% parts by weight is uniformly mixed, adds transglutaminase,
Ultraviolet light is used at 40-50 DEG C after mixing evenly, is then dried and dehydrated, then be rinsed with acetate buffer, drains
It melts later, obtains antimicrobial fluid；
(3) linear polyethylene resin, ethylene-vinyl acetate resin and α-chitosan are added in mixing machine and are stirred, the time is
Then nanometer calcium carbonate, nano silica, antioxidant, remaining castor oil is added in 40-50min, stir 30-40min, will
Polypropylene and chloromethoxy fatty acid methyl ester are uniformly mixed, and mixing machine is then added, and are continued to stir 20-30min, are eventually adding
Mixture is obtained, it is spare；
(4) it adds mixture into screw extruder, hot-melt extruded Blown Film is carried out at 170-180 DEG C, the one of film
Face coated antibacterial liquid, then through microwave drying to get the fruit antimicrobial preservative film.
5. a kind of preparation method of fruit antimicrobial preservative film according to claim 4, it is characterised in that: the step
(2) in, 2-4h is irradiated using ultraviolet light.
6. a kind of preparation method of fruit antimicrobial preservative film according to claim 4, it is characterised in that: the step
(2) in, the concentration of the acetate buffer is 0.03mol/L, pH 6.0.
7. a kind of preparation method of fruit antimicrobial preservative film according to claim 4, it is characterised in that: the step
(3) in, mixing speed 300-500r/min.
8. a kind of preparation method of fruit antimicrobial preservative film according to claim 4, it is characterised in that: the step
(3) in, mixing machine is kept for 90-100 DEG C of constant temperature.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811106713.0A CN109280261A (en) | 2018-09-21 | 2018-09-21 | A kind of fruit antimicrobial preservative film |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811106713.0A CN109280261A (en) | 2018-09-21 | 2018-09-21 | A kind of fruit antimicrobial preservative film |
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| CN201811106713.0A Pending CN109280261A (en) | 2018-09-21 | 2018-09-21 | A kind of fruit antimicrobial preservative film |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113717415A (en) * | 2021-09-18 | 2021-11-30 | 东莞市伟嘉新材料科技有限公司 | Preparation method of porous and breathable nano antibacterial fruit and vegetable preservative film |
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| CN105837919A (en) * | 2016-06-21 | 2016-08-10 | 安庆市天虹新型材料科技有限公司 | Special polyethylene film for fruit fresh preservation and preparation method thereof |
| CN106905566A (en) * | 2017-04-21 | 2017-06-30 | 安徽巢湖南方膜业有限责任公司 | A kind of fruit antibacterial fresh-keeping packaging film |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113717415A (en) * | 2021-09-18 | 2021-11-30 | 东莞市伟嘉新材料科技有限公司 | Preparation method of porous and breathable nano antibacterial fruit and vegetable preservative film |
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Application publication date: 20190129 |