CN110792004A - 一种可降解食品包装纸的抗菌防油改性方法 - Google Patents
一种可降解食品包装纸的抗菌防油改性方法 Download PDFInfo
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Abstract
本发明公开了一种可降解食品包装纸的抗菌防油改性方法,将滤纸浸入二氧化钛中,取出、用超纯水漂洗,在烘箱中干燥,再浸入海藻酸钠溶液中,取出、用超纯水漂洗,在烘箱中干燥,然后浸入巴西棕榈蜡溶液中,取出、在烘箱中干燥得疏水纸;将壳聚糖溶液、可溶性淀粉溶液混合搅拌均匀,再添加甘油、戊二醛,磁力搅拌均匀,在水浴中交联,添加肉桂醛‑β环糊精微胶囊,搅拌均质得抗菌防油型涂布液;用滴管吸取所得涂布液于所得疏水纸表面与线棒接触处,设置涂布机参数后启动,在线棒的匀速运动下,涂布液被均匀覆盖在疏水纸表面,采用单面涂布,将涂布完成的纸放入干燥箱中干燥,再进行回湿处理,得所述食品包装纸。
Description
技术领域
本发明属于食品包装纸领域,具体涉及一种可降解食品包装纸的抗菌防油改性方法。
背景技术
包装是保障食品质量与安全的重要基础,而包装材料性能直接影响包装食品的储运、使用、包装货架期等。近年来随着食品质量与安全要求的不断提高,多功能、环保型复合包装材料的需求日益增大。对于油脂性食品,包装材料在满足基本阻隔性能外,还需具备抗菌等性能。为此开发兼具抗菌性和防油性的功能性纸包装材料具有重要的工程价值。
本申请通过将滤纸依次浸入二氧化钛、海藻酸钠溶液、巴西棕榈蜡溶液中制得疏水纸;再将壳聚糖溶液、可溶性淀粉溶液混合搅匀,添加甘油、戊二醛磁力搅匀,水浴交联,添加肉桂醛-β环糊精微胶囊,搅拌均质得抗菌防油型涂布液;最后以疏水纸为基材,通过表面涂布制得疏水抗菌防油纸。
发明内容
本发明的目的是针对现有的问题,提供了一种可降解食品包装纸的抗菌防油改性方法,依照该方法改性的食品包装纸具有优异的疏水防潮性能、防油性和抗菌性。
本发明是通过以下技术方案实现的:
一种可降解食品包装纸的抗菌防油改性方法,包括如下步骤,下述原料按重量份计:
(1)疏水纸的制备:
将滤纸浸入pH为3-4的二氧化钛中15-25min,取出、用超纯水漂洗3-5次,在60-65℃烘箱中干燥,再浸入海藻酸钠溶液中10-20min,取出、用超纯水漂洗3-5次,在60-65℃烘箱中干燥,然后浸入巴西棕榈蜡溶液中20-30min后取出,在105-110℃烘箱中干燥得疏水纸;
先将二氧化钛纳米颗粒和海藻酸钠沉积在纸张表面,再采用阴离子巴西棕榈蜡对其进行后处理制得疏水纸张,纸张表面水接触角高,达到了良好的疏水效果且表面可有效地抑制细菌粘附,疏水纸抗张强度指数仍较原始纸张有所增加,在较高的相对湿度条件下,疏水纸仍保持较高的抗张强度,表明其具有良好的防潮性能;
(2)抗菌防油型涂布液的制备:
将20-30份壳聚糖溶液、40-60份可溶性淀粉溶液混合搅拌均匀,再添加0.24-0.36份甘油、0.36-0.54份戊二醛,磁力搅拌均匀,在50-55℃水浴中交联20-30min,添加9-13份肉桂醛-β环糊精微胶囊,搅拌均质得抗菌防油型涂布液;
以壳聚糖和淀粉为基质配制抗菌防油剂基液,再以肉桂醛为芯材、以β环糊精为壁材制备肉桂醛-β环糊精缓释型微胶囊抗菌剂,以甘油和戊二醛为助剂,将基液与微胶囊、助剂共混制备抗菌防油型涂布液;
(3)涂布机涂布:
用滴管吸取(2)中所得涂布液于(1)中所得疏水纸表面与线棒接触处,设置涂布机参数后启动,在线棒的匀速运动下,涂布液被均匀覆盖在疏水纸表面,采用单面涂布,将涂布完成的纸放入70-75℃干燥箱中干燥100-150s,再于温度20-25℃、相对湿度为45-55%条件下进行回湿处理1-2d,得所述食品包装纸;
以疏水纸为基材,通过表面涂布制得疏水抗菌防油纸,壳聚糖和微胶囊中的肉桂醛作为该涂布纸的抗菌物质,具有协同抗菌作用,从而涂布纸不易产生耐药性;
进一步的,步骤(1)中二氧化钛为亲水型、浓度为1-2g/L;海藻酸钠溶液的浓度为1-2g/L;巴西棕榈蜡溶液为阴离子乳状、浓度为3-4g/L。
进一步的,步骤(2)中壳聚糖溶液的质量分数为1-3%,可溶性淀粉溶液的质量分数为7-10%。
进一步的,步骤(2)中肉桂醛-β环糊精微胶囊的制备:向10-12份β-环糊精中加入去离子水,加热搅拌溶解得饱和溶液,滴加1-1.3份肉桂醛与10-13份无水乙醇制成的混合液,搅拌1-2h后冷却至室温,在3-5℃下冷藏过夜,真空抽滤、依次用乙酸乙酯和水洗涤,得肉桂醛-β环糊精微胶囊。
进一步的,步骤(3)中参数的设置:涂布速度为4-6mm/s、涂布幅长310-330mm、涂布量为5-7g/m2、涂布温度20-30℃。
本发明相比现有技术具有以下优点:
(1)先将二氧化钛纳米颗粒和海藻酸钠沉积在纸张表面,再采用阴离子巴西棕榈蜡对其进行后处理制得疏水纸张,纸张表面水接触角高,达到了良好的疏水效果且表面可有效地抑制细菌粘附,疏水纸抗张强度指数仍较原始纸张有所增加,在较高的相对湿度条件下,疏水纸仍保持较高的抗张强度,表明其具有良好的防潮性能。
(2)以壳聚糖和淀粉为基质配制抗菌防油剂基液,再以肉桂醛为芯材、以β环糊精为壁材制备肉桂醛-β环糊精缓释型微胶囊抗菌剂,以甘油和戊二醛为助剂,将基液与微胶囊、助剂共混制备抗菌防油剂涂布液;以疏水纸为基材,通过表面涂布制得疏水抗菌防油纸,壳聚糖和微胶囊中的肉桂醛作为该涂布纸的抗菌物质,具有协同抗菌作用,从而涂布纸不易产生耐药性。
具体实施方式
实施例1
一种可降解食品包装纸的抗菌防油改性方法,其特征在于,包括如下步骤,下述原料按重量份计:
(1)疏水纸的制备:
将滤纸浸入pH为3的二氧化钛中15min,取出、用超纯水漂洗3次,在60℃烘箱中干燥,再浸入海藻酸钠溶液中10min,取出、用超纯水漂洗3次,在60℃烘箱中干燥,然后浸入巴西棕榈蜡溶液中20min后取出,在105℃烘箱中干燥得疏水纸;
其中,二氧化钛为亲水型、浓度为1g/L;海藻酸钠溶液的浓度为1g/L;巴西棕榈蜡溶液为阴离子乳状、浓度为3g/L;
(2)抗菌防油型涂布液的制备:
将20份壳聚糖溶液、40份可溶性淀粉溶液混合搅拌均匀,再添加0.24份甘油、0.36份戊二醛,磁力搅拌均匀,在50℃水浴中交联30min,添加9份肉桂醛-β环糊精微胶囊,搅拌均质得抗菌防油型涂布液;
其中,壳聚糖溶液的质量分数为1%,可溶性淀粉溶液的质量分数为7%;
肉桂醛-β环糊精微胶囊的制备:向10份β-环糊精中加入去离子水,加热搅拌溶解得饱和溶液,滴加1份肉桂醛与10份无水乙醇制成的混合液,搅拌1h后冷却至室温,在3℃下冷藏过夜,真空抽滤、依次用乙酸乙酯和水洗涤,得肉桂醛-β环糊精微胶囊;
(3)涂布机涂布:
用滴管吸取(2)中所得涂布液于(1)中所得疏水纸表面与线棒接触处,设置涂布机参数后启动,在线棒的匀速运动下,涂布液被均匀覆盖在疏水纸表面,采用单面涂布,将涂布完成的纸放入70℃干燥箱中干燥150s,再于温度20℃、相对湿度为45%条件下进行回湿处理2d,得所述食品包装纸;
其中,参数的设置:涂布速度为4mm/s、涂布幅长310mm、涂布量为5g/m2、涂布温度20℃。
实施例2
一种可降解食品包装纸的抗菌防油改性方法,其特征在于,包括如下步骤,下述原料按重量份计:
(1)疏水纸的制备:
将滤纸浸入pH为4的二氧化钛中25min,取出、用超纯水漂洗5次,在65℃烘箱中干燥,再浸入海藻酸钠溶液中20min,取出、用超纯水漂洗5次,在65℃烘箱中干燥,然后浸入巴西棕榈蜡溶液中30min后取出,在110℃烘箱中干燥得疏水纸;
其中,二氧化钛为亲水型、浓度为2g/L;海藻酸钠溶液的浓度为2g/L;巴西棕榈蜡溶液为阴离子乳状、浓度为4g/L;
(2)抗菌防油型涂布液的制备:
将30份壳聚糖溶液、60份可溶性淀粉溶液混合搅拌均匀,再添加0.36份甘油、0.54份戊二醛,磁力搅拌均匀,在55℃水浴中交联20min,添加13份肉桂醛-β环糊精微胶囊,搅拌均质得抗菌防油型涂布液;
其中,壳聚糖溶液的质量分数为3%,可溶性淀粉溶液的质量分数为10%;
肉桂醛-β环糊精微胶囊的制备:向12份β-环糊精中加入去离子水,加热搅拌溶解得饱和溶液,滴加1.3份肉桂醛与13份无水乙醇制成的混合液,搅拌2h后冷却至室温,在5℃下冷藏过夜,真空抽滤、依次用乙酸乙酯和水洗涤,得肉桂醛-β环糊精微胶囊;
(3)涂布机涂布:
用滴管吸取(2)中所得涂布液于(1)中所得疏水纸表面与线棒接触处,设置涂布机参数后启动,在线棒的匀速运动下,涂布液被均匀覆盖在疏水纸表面,采用单面涂布,将涂布完成的纸放入75℃干燥箱中干燥100s,再于温度25℃、相对湿度为55%条件下进行回湿处理1d,得所述食品包装纸;
其中,参数的设置:涂布速度为6mm/s、涂布幅长330mm、涂布量为7g/m2、涂布温度30℃。
为了对比本发明制备的改性食品包装纸的性能,对上述实施例1、实施例2方法对应制得的改性食品包装纸,以及对照组对应的未经任何改性处理的空白滤纸,按照行业标准进行性能检测,具体对比数据如下表1所示:
表面润湿性测试:将经过改性的纸张样品,置于恒温恒湿室的干燥器中(温度23℃,湿50%)24h后,用光学接触角测定仪测定样品与测试液体之间的接触角,测试液体体积为5μL,每个样品均取5个不同位置作为测试点,并取其平均值作为测试结果;
纸张抗菌性能:将测试菌液大肠杆菌和金黄色葡萄球菌进行稀释,吸取适量的菌液和一定量的液体培养基于试管中待用,同时制备涂布纸试样,将待测试样裁切为20×30mm的条状,放入备好的菌液中进行恒温振荡培养,24h后吸取适量菌液在平板培养基上培养,然后取菌落数目为30-300 CFU左右的培养基进行计数,进行抗菌率试验;
表1
按照本发明实施例方法制备的改性食品包装纸具有优异的疏水防潮性、防油性和抗菌性,涂布纸的综合性能良好,表面无破裂现象,防油等级达到7级,改性纸抗张强度指数仍较原始纸张增加了9.7%。
Claims (5)
1.一种可降解食品包装纸的抗菌防油改性方法,其特征在于,包括如下步骤,下述原料按重量份计:
(1)疏水纸的制备:
将滤纸浸入pH为3-4的二氧化钛中15-25min,取出、用超纯水漂洗3-5次,在60-65℃烘箱中干燥,再浸入海藻酸钠溶液中10-20min,取出、用超纯水漂洗3-5次,在60-65℃烘箱中干燥,然后浸入巴西棕榈蜡溶液中20-30min后取出,在105-110℃烘箱中干燥得疏水纸;
抗菌防油型涂布液的制备:
将20-30份壳聚糖溶液、40-60份可溶性淀粉溶液混合搅拌均匀,再添加0.24-0.36份甘油、0.36-0.54份戊二醛,磁力搅拌均匀,在50-55℃水浴中交联20-30min,添加9-13份肉桂醛-β环糊精微胶囊,搅拌均质得抗菌防油型涂布液;
涂布机涂布:
用滴管吸取(2)中所得涂布液于(1)中所得疏水纸表面与线棒接触处,设置涂布机参数后启动,在线棒的匀速运动下,涂布液被均匀覆盖在疏水纸表面,采用单面涂布,将涂布完成的纸放入70-75℃干燥箱中干燥100-150s,再于温度20-25℃、相对湿度为45-55%条件下进行回湿处理1-2d,得所述食品包装纸。
2.根据权利要求1所述的一种可降解食品包装纸的抗菌防油改性方法,其特征在于,步骤(1)中二氧化钛为亲水型、浓度为1-2g/L;海藻酸钠溶液的浓度为1-2g/L;巴西棕榈蜡溶液为阴离子乳状、浓度为3-4g/L。
3.根据权利要求1所述的一种可降解食品包装纸的抗菌防油改性方法,其特征在于,步骤(2)中壳聚糖溶液的质量分数为1-3%,可溶性淀粉溶液的质量分数为7-10%。
4.根据权利要求1所述的一种可降解食品包装纸的抗菌防油改性方法,其特征在于,步骤(2)中肉桂醛-β环糊精微胶囊的制备:
向10-12份β-环糊精中加入去离子水,加热搅拌溶解得饱和溶液,滴加1-1.3份肉桂醛与10-13份无水乙醇制成的混合液,搅拌1-2h后冷却至室温,在3-5℃下冷藏过夜,真空抽滤、依次用乙酸乙酯和水洗涤,得肉桂醛-β环糊精微胶囊。
5.根据权利要求1所述的一种可降解食品包装纸的抗菌防油改性方法,其特征在于,步骤(3)中参数的设置:涂布速度为4-6mm/s、涂布幅长310-330mm、涂布量为5-7g/m2、涂布温度20-30℃。
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