CN111718502A - 一种智能可食性遮光膜的制备方法及其应用 - Google Patents
一种智能可食性遮光膜的制备方法及其应用 Download PDFInfo
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Abstract
一种智能可食性遮光膜的制备方法及其应用。本发明涉及食品、药品包装及农业种植领域，基于低碳环保的理念，使用天然环保原料采用流延法制备的一种智能可食性的遮光材料。主要原料为天然的大分子凝胶、黑色素及黄酮类物质，其中多酚类物质黑色素具有酸碱敏感性，被作为遮光剂和PH指示剂，使遮光膜具有智能性；黄酮类物质被作为色素保护剂，以确保遮光膜的光学稳定性。所述的遮光膜的膜液按质量分数计，包括以下原料：天然高分子凝胶1‑10份，天然黑色素1‑20份，黄酮类物质0.01‑5份，甘油1‑10份，丙氨酸0.05‑5份，醋酸2‑8份。根据本发明所述方法制备的膜材料具有遮光性、智能性、可食性、抗氧化性、抗菌性等特点，材料来源广泛，经济环保，有望用于食药包装行业、农业遮光种植行业、工业遮光包装等其他包装领域。
Description
技术领域
本发明属于食品、药品包装及农业种植领域，涉及了一种智能可食性遮光膜的制备方法及应用。这种采用流延法制备的绿色环保遮光膜，具有遮光性、可食性、酸碱敏感性、抗氧化性及抗菌性的特点，有望应用于食品药品生物化学品包装行业等领域。
背景技术
目前国内外市场上的遮光膜大多是合成高分子薄膜或者是铝箔复合遮光膜，这些遮光膜被使用在食品药品包装行业，农业种植行业等领域。而这些遮光膜不能完全降解，大量的使用增加了环境负荷，在全球性的低碳环保理念的推动下，能够完全降解的生物降解塑料以及生物基高分子材料越来越受到人们的关注。其中，使用天然高分子材料的可食性的并赋予其机能性的薄膜材料引起了相关领域研究者的极大兴趣，比如，可食性淀粉膜、蛋白膜、壳聚糖膜、明胶膜等等，这种天然高分子薄膜绿色环保，对人类健康没有威胁，而机能性和智能性遮光膜的研究还远远不能满足市场的需求。CN106220876A公开了一种壳聚糖-原儿茶酸接枝共聚物膜的制备方法。该发明专利申请是以壳聚糖和原儿茶酸作为反应初始物，1-(3-二甲氨基丙基)-3-乙基碳二亚胺盐酸(EDC)/N-羟基琥珀酰亚胺(NHS)作为交联剂，所制得的膜具有良好的抗氧化活性，但抗菌性有有待于进一步提高，同时也不具备PH应答性和遮光性。CN103554532B公开了一种阿魏酸-胶原蛋白抗菌膜及其制备方法与应用，其通过添加阿魏酸、甘油、双醛淀粉和海藻酸钠而得到机械性能优异的阿魏酸-胶原蛋白抗菌膜，虽然阿魏酸与双醛淀粉和海藻酸钠共用的条件下机械特性有了提高，但是外观质量却略显不足。
发明内容
本发明涉及了一种智能可食性遮光膜的制备，在遮蔽可见光的同时还具有抗氧化性抗菌性，以保护包装内容物，延长保质期。本发明的遮光膜采用天然凝胶的水溶液作为膜的成膜液；利用天然的多酚类黑色素作为可见光的遮光剂和酸碱指示剂，也就是说，有些包装内容物在腐败变质时会引起PH值的变化，这将导致与其接触的含有多酚类色素遮光膜颜色的改变，达到提醒消费者注意的目的；众所周知，天然色素具有容易褪色的弊端，所以，本发明采用黄酮类物质作为颜色保护剂，同时，黄酮类物质又具有良好的抗氧化性和抗菌性，对包装内容物有更好的保护作用；在这里甘油被作为增塑剂使用，丙氨酸被用作交联剂使用，醋酸被用作溶解剂使用，以提高溶解性。具体地，本发明提供了一种智能可食性遮光膜的制备方法，该方法包括以下步骤：
（1）将壳聚糖溶于醋酸溶液，搅拌至完全溶解，调制成壳聚糖溶液；为了使壳聚糖更好地溶解，优选的，所述的醋酸溶液中醋酸的体积分数为2-8％，搅拌的温度为40-60℃；
（2）将丙氨酸加入步骤（1）制得的壳聚糖溶液，并搅拌均匀；优选的，丙氨酸含量为0.2-0.4%；
（3）将甘油加入步骤（2）制得的溶液，并搅拌均匀；
（4）将二氢杨梅素加入（3）制得的溶液，并搅拌均匀；优选的，二氢杨梅素的质量分数为0.2-0.4%；
（5）将大豆皮黑色素加入步骤（4）制得的溶液，搅拌均匀后，实施超声混合真空脱泡工艺：
（6）将步骤（5）制得的溶液倒入模具中流延成膜；
（7）将步骤（6）制得的未干燥的流延膜及其模具放置于25～35℃烘箱里，干燥时间不低于20小时。
（8）图1是步骤（1）-（7）的主要原料及工艺的概念图。
附图说明
图1是智能可食性遮光膜的主要原料及工艺的概念图。从图中可以看出，遮光膜的主要原料，成型方法，以及随着黑大豆皮提取物（花色苷）含量的增加遮光膜颜色变深，可见光遮光能力提高。
具体实施方式
本发明制得的共混遮光性流延膜，工艺简单，适合于大规模生产，环保不产生环境污染，具有良好的应用前景，有望扩大其在食品药品生物化学品贮藏中的应用范围。
实施例1
（1）壳聚糖溶液的制备：用1％醋酸溶液配制2％的壳聚糖，40℃水浴搅拌均匀；
（2）将0.2%的丙氨酸加入壳聚糖溶液中，搅拌均匀；
（3）将2%的甘油加入步骤（2）制得的溶液中，40℃水浴搅拌均匀；
（4）将0.2%的二氢杨梅素加入步骤（3）制得的溶液中并搅拌均匀；
（5）称取壳聚糖重量的6%大豆皮黑色素，然后将其加入步骤（4）制得的溶液，搅拌均匀后并实施超声混合真空脱泡工艺：
（6）将步骤（5）制得的溶液倒入模具中流延成膜，在35度的条件下干燥时间不低于20小时后揭膜，得到智能可食性遮光膜。
实施例2
（1）壳聚糖溶液的制备：用1％醋酸溶液配制2％的壳聚糖，40℃水浴搅拌均匀；
（2）将0.2%的丙氨酸加入壳聚糖溶液中，搅拌均匀；
（3）将2%的甘油加入步骤（2）制得的溶液中，40℃水浴搅拌均匀；
（4）将0.2%的二氢杨梅素加入步骤（3）制得的溶液中并搅拌均匀；
（5）称取壳聚糖重量的10%大豆皮黑色素，然后将其加入步骤（4）制得的溶液，搅拌均匀后并实施超声混合真空脱泡工艺：
（6）将步骤（5）制得的溶液倒入模具中流延成膜，在35度的条件下干燥时间不低于20小时后揭膜，得到智能可食性遮光膜。
实施例3
（1）壳聚糖溶液的制备：用1％醋酸溶液配制2％的壳聚糖，40℃水浴搅拌均匀；
（2）将0.2%的丙氨酸加入壳聚糖溶液中，搅拌均匀；
（3）将2%的甘油加入步骤（2）制得的溶液中，40℃水浴搅拌均匀；
（4）将0.2%的二氢杨梅素加入步骤（3）制得的溶液中并搅拌均匀；
（5）称取壳聚糖重量的14%大豆皮黑色素，然后将其加入步骤（4）制得的溶液，搅拌均匀后并实施超声混合真空脱泡工艺：
（6）将步骤（5）制得的溶液倒入模具中流延成膜，在35度的条件下干燥时间不低于20小时后揭膜，得到智能可食性遮光膜。
实施例4
（1）壳聚糖溶液的制备：用1％醋酸溶液配制2％的壳聚糖，40℃水浴搅拌均匀；
（2）将0.2%的丙氨酸加入壳聚糖溶液中，搅拌均匀；
（3）将2%的甘油加入步骤（2）制得的溶液中，40℃水浴搅拌均匀；
（4）将0.2%的二氢杨梅素加入步骤（3）制得的溶液中并搅拌均匀；
（5）称取壳聚糖重量的18%大豆皮黑色素，然后将其加入步骤（4）制得的溶液，搅拌均匀后并实施超声混合真空脱泡工艺：
（6）将步骤（5）制得的溶液倒入模具中流延成膜，在35度的条件下干燥时间不低于20小时后揭膜，得到智能可食性遮光膜。
实施例5
智能可食性遮光膜的测试及表征，测定方法的具体步骤如下：
（1）厚度的测定：在遮光膜上随机均匀抽取十个点，使用螺旋千分尺分别测量其厚度，然后取其平均值作为膜的厚度，精确到0.001mm。
（2）抗拉强度和断裂伸长率的测定：使用万能试验机，按照国标《塑料拉伸性能的测定第3部分：薄膜和薄片的试验条件》(GB/T1040.3-2006)测定，将被测样品膜裁成15mm×120mm长方形，实际测量长度为80mm，测试速度为200mm/min。
（3）透光率的测试：使用漫透射原理的透光率仪进行测试，试样规格：50mm×50mm。
（4）遮光膜的厚度、力学特性及透光率的测定表征结果如表1所示。
| 项目 | 厚度(mm) | 透光率(%) | 拉伸强度(MPa) | 断裂伸长率(%) |
| 实施例1 | 0.086 | 16.49 | 23.12 | 11.39 |
| 实施例2 | 0.092 | 14.38 | 25.68 | 9.89 |
| 实施例3 | 0.096 | 12.08 | 28.16 | 9.65 |
| 实施例4 | 0.102 | 9.57 | 26.09 | 8.38 |
遮光膜的厚度、力学特性及透光率的测定结果
从表中可以看出，随着黑大豆皮提取物（花色苷）含量的增加遮光膜的透光率和断裂伸长率减小，而拉伸强度随着花色苷含量的增加，先增加后减小，花色苷含量在14wt%时拉伸强度达到最大值。由以上可食性遮光膜的特性可以看出，具有良好的遮光性及良好的力学特性，有望用于食品药品包装以及农业地膜等行业领域。
Claims (9)
1.一种智能可食性遮光膜的制备方法及其应用，其特征在于：使用天然高分子凝胶、多酚类天然黑色素、黄酮类物质、食品级甘油及丙氨酸作为原料。
2.根据权利要求1所述的一种智能可食性遮光膜的制备方法及其应用，其特征在于：所述的天然高分子凝胶包括但不限于淀粉、大豆蛋白、玉米醇溶蛋白、壳聚糖、海藻酸钠、琼胶、卡拉胶及其两种或两种以上的混合物。
3.根据权利要求1所述的一种智能可食性遮光膜的制备方法及其应用，其特征在于：所述的多酚类天然黑色素包括从黑小米、黑香米、黑大豆、黑小豆、黑荞麦、黑小麦、黑红薯、黑芝麻和黑玉米中提取的黑色素及其两种以上的混合物。
4.根据权利要求1所述的一种智能可食性遮光膜的制备方法及其应用，其特征在于：所述的天然黄酮类物质包括但不限于二氢杨梅素、儿茶素、槲皮素等。
5.根据权利要求1所述的一种智能可食性遮光膜的制备方法及其应用，其特征在于：所述的食品级甘油来源于天然油脂，也称丙三醇，分子量为92.09，质量符合国家标准GB/T13206-2011。
6.根据权利要求1所述的一种智能可食性遮光膜的制备方法及其应用，其特征在于：所述的丙氨酸为食品级L-丙氨酸，分子量为89.09。
7.根据权利要求1-6所述的一种智能可食性遮光膜的制备方法及其应用，其特征在于：所述的遮光膜的膜液按质量分数计：天然高分子凝胶1-10份、天然黑色素1-20份、黄酮类物质0.05-5份、甘油1-10份、丙氨酸0.01-5份、醋酸2-8份。
8.根据权利要求7所述的一种智能可食性遮光膜的制备方法及其应用，其特征在于：所述的遮光膜的制备方法为流延法。
9.根据权利要求8所述的一种智能可食性遮光膜的制备方法及其应用，其特征在于：所述的遮光膜的干燥条件是热空气干燥或自然干燥。
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