CN113089314A - Antioxidant food preservative film and preparation method thereof - Google Patents
Antioxidant food preservative film and preparation method thereof Download PDFInfo
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- CN113089314A CN113089314A CN202110360192.7A CN202110360192A CN113089314A CN 113089314 A CN113089314 A CN 113089314A CN 202110360192 A CN202110360192 A CN 202110360192A CN 113089314 A CN113089314 A CN 113089314A
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- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 30
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 27
- 239000005452 food preservative Substances 0.000 title claims abstract description 26
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000012528 membrane Substances 0.000 claims abstract description 41
- 229910052900 illite Inorganic materials 0.000 claims abstract description 31
- VGIBGUSAECPPNB-UHFFFAOYSA-L nonaaluminum;magnesium;tripotassium;1,3-dioxido-2,4,5-trioxa-1,3-disilabicyclo[1.1.1]pentane;iron(2+);oxygen(2-);fluoride;hydroxide Chemical compound [OH-].[O-2].[O-2].[O-2].[O-2].[O-2].[F-].[Mg+2].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[K+].[K+].[K+].[Fe+2].O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2 VGIBGUSAECPPNB-UHFFFAOYSA-L 0.000 claims abstract description 31
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- 238000003756 stirring Methods 0.000 claims abstract description 23
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 20
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims abstract description 19
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 18
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims abstract description 18
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- 238000005406 washing Methods 0.000 claims abstract description 16
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 15
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- 229920005552 sodium lignosulfonate Polymers 0.000 claims abstract description 13
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims abstract description 10
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- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 claims description 16
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- YDEXUEFDPVHGHE-GGMCWBHBSA-L disodium;(2r)-3-(2-hydroxy-3-methoxyphenyl)-2-[2-methoxy-4-(3-sulfonatopropyl)phenoxy]propane-1-sulfonate Chemical compound [Na+].[Na+].COC1=CC=CC(C[C@H](CS([O-])(=O)=O)OC=2C(=CC(CCCS([O-])(=O)=O)=CC=2)OC)=C1O YDEXUEFDPVHGHE-GGMCWBHBSA-L 0.000 claims description 5
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 claims description 4
- 235000020673 eicosapentaenoic acid Nutrition 0.000 claims description 4
- 229960005135 eicosapentaenoic acid Drugs 0.000 claims description 4
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000001179 sorption measurement Methods 0.000 claims description 3
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 3
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- 150000004668 long chain fatty acids Chemical group 0.000 description 1
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
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- D06M13/00—Treating fibres, threads, yarns, fabrics or fibrous goods made from such materials, with non-macromolecular organic compounds; Such treatment combined with mechanical treatment
- D06M13/10—Treating fibres, threads, yarns, fabrics or fibrous goods made from such materials, with non-macromolecular organic compounds; Such treatment combined with mechanical treatment with compounds containing oxygen
- D06M13/12—Aldehydes; Ketones
- D06M13/123—Polyaldehydes; Polyketones
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- D01D5/00—Formation of filaments, threads, or the like
- D01D5/0007—Electro-spinning
- D01D5/0015—Electro-spinning characterised by the initial state of the material
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- D01F1/00—General methods for the manufacture of artificial filaments or the like
- D01F1/02—Addition of substances to the spinning solution or to the melt
- D01F1/10—Other agents for modifying properties
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- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F8/00—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof
- D01F8/04—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers
- D01F8/10—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers with at least one other macromolecular compound obtained by reactions only involving carbon-to-carbon unsaturated bonds as constituent
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- D01F8/04—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers
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Abstract
The invention belongs to the technical field of food preservation, and discloses an antioxidant food preservative film and a preparation method thereof, wherein the antioxidant food preservative film comprises the following steps: adding lecithin type omega-3 unsaturated fatty acid into ethanol, stirring thoroughly to dissolve, adding illite powder, stirring to obtain paste, adjusting pH to 7.0, standing, filtering, washing precipitate with water for 3 times, and vacuum drying to obtain organic illite powder; adding epigallocatechin gallate solution, adsorbing, filtering, precipitating, drying, adding mixed solution of sodium lignosulfonate, polyoxyethylene and polyvinyl alcohol, electrostatic spinning to obtain nanometer fiber membrane, fumigating and crosslinking with glutaraldehyde and hydrochloric acid, washing with water to neutrality, and drying to obtain antioxidant food preservative film. The nanofiber membrane prepared by the invention has the effects of storing biological antioxidants and slowly releasing antioxidant substances, and has better antioxidant effect and lasting freshness retaining performance when being applied to food preservation.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to an antioxidant food preservative film and a preparation method thereof.
Background
Food preservation is a complex system engineering and is an important component matched with agricultural industrialization. In some links, including fresh food and finished products, the preservation and the fresh keeping can not be carried out, so the preservative antioxidant in the food additive has important position and function in the field of food fresh keeping.
The fruits and vegetables are stored for too long time, cells are aged, nutrient components are degraded, nitrite in the vegetables is increased, and tissues are isolated. Food is deteriorated by air, light and heat oxidation; the oxidation of oil produces Malondialdehyde (MDA) and the like, which destroys the human enzyme system and has carcinogenic toxicity. The fish product has reduced color, flavor, taste and nutritive value due to oxidation and deterioration of fat, and generates harmful substances such as pentanal, hexanal, 4-hydroxynonanal, malondialdehyde, etc., wherein Malondialdehyde (MDA) has carcinogenic toxicity. When meat contains 0.5mg/kgMDA, an off-flavor is produced upon heating. The MDA value of 5 kinds of commercial 19 cooked foods (ham sausage, sliced meat, dried meat floss, fish fillet and sausage) shows that: only ham sausage MDA value does not exceed the standard (but fat, protein content are too low); the MDA values of the fish slices, the meat slices, the dried meat floss and the sausage are all over 1mg/kg (the standard is 0.5mg/kg), and the quality guarantee period is 42-177 days different from that of the label. The preservative for keeping cooked food fresh is not in direct contact with food, and an antioxidant food preservative film meeting the food safety needs to be developed.
Disclosure of Invention
In view of the above, the invention aims to provide an antioxidant food preservative film and a preparation method thereof.
In order to solve the technical problems, the invention provides an antioxidant food preservative film and a preparation method thereof, wherein the preparation method comprises the following steps:
s1, dissolving lecithin type omega-3 unsaturated fatty acid in ethanol, fully stirring until the lecithin type omega-3 unsaturated fatty acid is completely dissolved, adding illite powder, continuously stirring to form paste, adjusting the pH value to 7.0, standing, filtering to obtain precipitate, washing with water for 3 times, and vacuum drying to obtain organic illite powder;
s2, adding the organic illite powder into an epigallocatechin gallate solution, filtering to obtain a precipitate after full adsorption, drying, adding a mixed solution of sodium lignosulfonate, polyethylene oxide and polyvinyl alcohol, and fully and uniformly stirring to obtain a spinning solution;
s3, preparing the spinning solution into a nanofiber membrane through electrostatic spinning;
and S4, fumigating and crosslinking the nanofiber membrane with glutaraldehyde and hydrochloric acid, washing to be neutral, and drying to obtain the antioxidant food preservative membrane.
Preferably, in step S1 of the above preparation method, the lecithin type ω 3 unsaturated fatty acid is lecithin type docosahexaenoic acid or phospholipid type eicosapentaenoic acid.
Preferably, in step S1 of the above preparation method, the lecithin type omega-3 unsaturated fatty acid, ethanol, and illite powder are used in an amount ratio of (10-48) mg, (50-120) mL:10 g.
Preferably, in step S2 of the preparation method, the concentration of the epigallocatechin gallate solution is 10-55 g/L; the concentrations of the sodium lignin sulfonate, the polyethylene oxide and the polyvinyl alcohol in the mixed solution are 3-5g/L, 20-25g/L and 6-8g/L in sequence.
Preferably, in step S2 of the above preparation method, the proportion of the organoillite powder, the epigallocatechin gallate solution and the mixed solution of sodium lignosulfonate, polyethylene oxide and polyvinyl alcohol is (1-2) g, (50-80) mL:50 mL.
Preferably, in step S2 of the above preparation method, the polyoxyethylene has an average molecular weight of 500000-800000; the polyvinyl alcohol has the average molecular weight of 30000-70000 and the alcoholysis degree of 87-90 percent.
Preferably, in step S3 of the above preparation method, the electrospinning conditions are: the spinning voltage is 20-25kV, the flow rate is 0.5-1mL/h, and the receiving distance is 13-20 cm.
Preferably, in step S4 of the above preparation method, the ratio of the nanofiber membrane, glutaraldehyde and hydrochloric acid is 100cm2:(10-15)mL:(10-15)mL。
The invention also provides the antioxidant food preservative film prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
the invention uses lecithin type omega-3 unsaturated fatty acid as an intercalation agent, and uses the interlayer distance of the ledeite powder with the long-chain fatty acid structure to increase the adsorption quantity of epigallocatechin gallate molecules, thereby being beneficial to enhancing the antioxidation effect. The sodium lignosulfonate also has a plurality of phenolic hydroxyl groups which can be embedded among the epigallocatechin gallate molecules to achieve the dispersion effect, and can form an electrostatic interaction with the intercalating agent to form a self-assembly structure among illite layers, thereby more effectively protecting the adsorbed epigallocatechin gallate molecules and improving the stability of the food preservative film. Through electrostatic spinning and crosslinking, the self-assembly structure of illite/lecithin type omega-3 unsaturated fatty acid/sodium lignosulfonate/epigallocatechin gallate can be solidified, and a better food antioxidant and fresh-keeping effect can be obtained.
Drawings
FIG. 1 is a scanning electron microscope image of the antioxidant food preservative film prepared in example 1.
FIG. 2 shows the anti-oxidation preservation test results of winter jujubes.
Detailed Description
For a further understanding of the invention, reference will now be made to the preferred embodiments of the present invention by way of example, and it is to be understood that the description is intended to further illustrate features and advantages of the present invention and is not intended to limit the scope of the claims which follow.
Example 1
An antioxidant food preservative film and a preparation method thereof, comprising the following steps:
1. dissolving 30mg of lecithin type docosahexaenoic acid in 90mL of ethanol, fully stirring until the lecithin type docosahexaenoic acid is completely dissolved, adding 10g of illite powder, continuously stirring to obtain paste, adjusting the pH value to 7.0, standing, filtering, washing the precipitate for 3 times, and vacuum drying to obtain organic illite powder;
2. dissolving 0.2g of sodium lignosulfonate, 1.1g of polyoxyethylene with the average molecular weight of 600000 and 0.35g of polyvinyl alcohol with the average molecular weight of 50000 and the alcoholysis degree of 88% in 50mL of water, and fully dissolving to form a mixed solution;
3. adding 1.5g of the organic illite powder prepared in the step 1 into 70mL of epigallocatechin gallate solution with the concentration of 35g/L, fully adsorbing, filtering, precipitating, drying, adding into the mixed solution prepared in the step 2, and fully and uniformly stirring to obtain spinning solution;
4. preparing the spinning solution prepared in the step 3 into a nanofiber membrane through electrostatic spinning under the conditions that the spinning voltage is 23kV, the flow rate is 0.8mL/h and the receiving distance is 18 cm;
5. will be 100cm2And (4) fumigating and crosslinking the nanofiber membrane prepared in the step (4) by using 12mL of glutaraldehyde and 12mL of hydrochloric acid, washing the nanofiber membrane to be neutral, and drying the nanofiber membrane to obtain the antioxidant food preservative membrane A, wherein a scanning electron microscope image of the antioxidant food preservative membrane A is shown in figure 1.
Example 2
An antioxidant food preservative film and a preparation method thereof, comprising the following steps:
1. dissolving 10mg of phospholipid type eicosapentaenoic acid in 50mL of ethanol, fully stirring until the phospholipid type eicosapentaenoic acid is completely dissolved, adding 10g of illite powder, continuously stirring to obtain paste, adjusting the pH value to 7.0, standing, filtering, washing the precipitate for 3 times, and vacuum drying to obtain organic illite powder;
2. 0.15g of sodium lignosulfonate, 1g of polyoxyethylene with the average molecular weight of 800000 and 0.3g of polyvinyl alcohol with the average molecular weight of 70000 and the alcoholysis degree of 87 percent are dissolved in 50mL of water and fully dissolved to form a mixed solution;
3. adding 1g of the organic illite powder prepared in the step 1 into 50mL of 10g/L epigallocatechin gallate solution, fully adsorbing, filtering, precipitating, drying, adding into the mixed solution prepared in the step 2, and fully and uniformly stirring to obtain a spinning solution;
4. preparing the spinning solution prepared in the step 3 into a nanofiber membrane through electrostatic spinning under the conditions that the spinning voltage is 20kV, the flow rate is 0.5mL/h and the receiving distance is 13 cm;
5. will be 100cm2And (4) fumigating and crosslinking the nanofiber membrane prepared in the step (4) by using 10mL of glutaraldehyde and 10mL of hydrochloric acid, washing the membrane to be neutral, and drying the membrane to obtain the antioxidant food preservative membrane B.
Example 3
An antioxidant food preservative film and a preparation method thereof, comprising the following steps:
1. dissolving 48mg of lecithin type docosahexaenoic acid in 120mL of ethanol, fully stirring until the lecithin type docosahexaenoic acid is completely dissolved, adding 10g of illite powder, continuously stirring to obtain paste, adjusting the pH value to 7.0, standing, filtering, washing the precipitate for 3 times, and vacuum drying to obtain organic illite powder;
2. dissolving 0.25g of sodium lignosulfonate, 1.25g of polyethylene oxide with the average molecular weight of 500000 and 0.4g of polyvinyl alcohol with the average molecular weight of 30000 and the alcoholysis degree of 90 percent in 50mL of water, and fully dissolving to form a mixed solution;
3. adding 2g of the organic illite powder prepared in the step 1 into 80mL of epigallocatechin gallate solution with the concentration of 55g/L, fully adsorbing, filtering, precipitating, drying, adding into the mixed solution prepared in the step 2, and fully and uniformly stirring to obtain spinning solution;
4. preparing the spinning solution prepared in the step 3 into a nanofiber membrane through electrostatic spinning under the conditions that the spinning voltage is 25kV, the flow rate is 1mL/h and the receiving distance is 20 cm;
5. will be 100cm2And (4) fumigating and crosslinking the nanofiber membrane prepared in the step (4) by using 15mL of glutaraldehyde and 15mL of hydrochloric acid, washing the membrane to be neutral, and drying the membrane to obtain the antioxidant food preservative film C.
Comparative example 1
A nanofiber membrane and a preparation method thereof comprise the following steps:
1. adding 10g of illite powder into 90mL of ethanol, fully stirring, adjusting the pH value to 7.0, standing, filtering, washing precipitates for 3 times, and drying in vacuum to obtain organic illite powder;
2. dissolving 0.2g of sodium lignosulfonate, 1.1g of polyoxyethylene with the average molecular weight of 600000 and 0.35g of polyvinyl alcohol with the average molecular weight of 50000 and the alcoholysis degree of 88% in 50mL of water, and fully dissolving to form a mixed solution;
3. adding 1.5g of the organic illite powder prepared in the step 1 into 70mL of epigallocatechin gallate solution with the concentration of 35g/L, fully adsorbing, filtering, precipitating, drying, adding into the mixed solution prepared in the step 2, and fully and uniformly stirring to obtain spinning solution;
4. preparing the spinning solution prepared in the step 3 into a nanofiber membrane through electrostatic spinning under the conditions that the spinning voltage is 23kV, the flow rate is 0.8mL/h and the receiving distance is 18 cm;
5. will be 100cm2And (4) fumigating and crosslinking the nanofiber membrane prepared in the step (4) by using 12mL of glutaraldehyde and 12mL of hydrochloric acid, washing the nanofiber membrane to be neutral, and drying the nanofiber membrane to obtain a nanofiber membrane D.
Comparative example 2
A nanofiber membrane and a preparation method thereof comprise the following steps:
1. dissolving 30mg of lecithin type docosahexaenoic acid in 90mL of ethanol, fully stirring until the lecithin type docosahexaenoic acid is completely dissolved, adding 10g of illite powder, continuously stirring to obtain paste, adjusting the pH value to 7.0, standing, filtering, washing the precipitate for 3 times, and vacuum drying to obtain organic illite powder;
2. 1.1g of polyoxyethylene having an average molecular weight of 600000 and 0.35g of polyvinyl alcohol having an average molecular weight of 50000 and a degree of alcoholysis of 88% were dissolved in 50mL of water and sufficiently dissolved to form a mixed solution;
3. adding 1.5g of the organic illite powder prepared in the step 1 into 70mL of epigallocatechin gallate solution with the concentration of 35g/L, fully adsorbing, filtering, precipitating, drying, adding into the mixed solution prepared in the step 2, and fully and uniformly stirring to obtain spinning solution;
4. preparing the spinning solution prepared in the step 3 into a nanofiber membrane through electrostatic spinning under the conditions that the spinning voltage is 23kV, the flow rate is 0.8mL/h and the receiving distance is 18 cm;
5. will be 100cm2And (4) fumigating and crosslinking the nanofiber membrane prepared in the step (4) by using 12mL of glutaraldehyde and 12mL of hydrochloric acid, washing the nanofiber membrane to be neutral, and drying the nanofiber membrane to obtain the nanofiber membrane E.
Test for Oxidation resistance
The solution was made up to 0.02mg/mL 1, 1-diphenyl-2-trinitrophenylhydrazine (DPPH) in absolute ethanol. Samples of examples 1 to 3 and comparative examples 1 to 2 were taken, respectively, and punched to obtain a circular disc having a diameter of 10 mm. And respectively adding 10mL of DPPH solution into the sample discs, magnetically stirring at room temperature for 30min, and taking clear liquid to measure the light absorption value at 517 nm. The DPPH radical clearance rate of the sample is calculated by the following formula:
A0absorbance without sample; a. the1The absorbance of the sample after addition was used.
Table 1 results of DPPH radical scavenging test of samples
| Sample (I) | DPPH radical scavenging ratio (%) |
| Example 1 | 98.5±0.3 |
| Example 2 | 95.6±0.5 |
| Example 3 | 90.1±0.4 |
| Comparative example 1 | 11.5±0.3 |
| Comparative example 2 | 13.1±0.2 |
As can be seen from Table 1, the nanofiber membrane sample prepared by the embodiment of the invention has a higher radical scavenging effect, mainly due to the fact that the nanofiber membrane has a higher epigallocatechin gallate entrapment rate and better stability. The intercalation structure of the organic illite, the dispersion effect of the sodium lignosulfonate and the synergistic effect of the self-assembly structure formed by the sodium lignosulfonate and the lecithin type omega-3 unsaturated fatty acid improve the entrapment rate and stability of the nanofiber material, and finally show excellent antioxidant effect.
Winter jujube anti-oxidation preservation test
Commercially available fresh winter jujubes were washed, and then surface moisture was wiped off with sterile paper, 100g of each of which was wrapped with the samples of examples 1 to 3 and comparative examples 1 to 2, stored at 4 ℃ and measured for malondialdehyde every three days, with the results shown in FIG. 2.
The method for measuring the content of the malonaldehyde comprises the following steps: 0.5000g of pulp was taken and added to 2mL of 10% TBA and ground to homogenate, transferred to a centrifuge tube and the mortar washed with TCA6 mL. Then shaking up, centrifuging at 3000r/min for 10min, adding 3mL of supernatant into 3mL of TBA, placing in a test tube, sealing with a sealing film, developing with boiling water bath for 20min, cooling, and measuring absorbance at 532nm and 600 nm.
MDA(nmol/g)＝103.226(A532-A600) W, wherein: w is the sample weight, g.
As can be seen from FIG. 2, the antioxidant food preservative film prepared by the embodiment of the invention can inhibit the accumulation of malondialdehyde generated by fatty acid oxidation in the preservation process of winter jujubes. The result shows that the antioxidant food preservative film can inhibit the oxidative deterioration of food and embody the antioxidant effect of the food preservative film. The content of malondialdehyde in winter jujube packaged by the fibrous membrane in the comparative examples 1-2 is increased sharply, mainly because the self-assembly structure of illite/lecithin-type omega-3 unsaturated fatty acid/sodium lignin sulfonate/epigallocatechin gallate cannot be formed due to the lack of lecithin-type omega-3 unsaturated fatty acid or sodium lignin sulfonate in the preparation process, the intercalation and development of the illite lamellar structure cannot be directly caused by the lack of lecithin-type omega-3 unsaturated fatty acid, and the effective dispersion of epigallocatechin gallate in illite intercalation is caused by the lack of sodium lignin sulfonate, so that the antioxidant effect of the fibrous membrane is poor.
While there have been shown and described what are at present considered to be the preferred embodiments of the present invention, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention. All the components not specified in the present embodiment can be realized by the prior art.
Claims (9)
1. The preparation method of the antioxidant food preservative film is characterized by comprising the following steps of:
s1, dissolving lecithin type omega-3 unsaturated fatty acid in ethanol, fully stirring until the lecithin type omega-3 unsaturated fatty acid is completely dissolved, adding illite powder, continuously stirring to form paste, adjusting the pH value to 7.0, standing, filtering to obtain precipitate, washing with water for 3 times, and vacuum drying to obtain organic illite powder;
s2, adding the organic illite powder into an epigallocatechin gallate solution, filtering to obtain a precipitate after full adsorption, drying, adding a mixed solution of sodium lignosulfonate, polyethylene oxide and polyvinyl alcohol, and fully and uniformly stirring to obtain a spinning solution;
s3, preparing the spinning solution into a nanofiber membrane through electrostatic spinning;
and S4, fumigating and crosslinking the nanofiber membrane with glutaraldehyde and hydrochloric acid, washing to be neutral, and drying to obtain the antioxidant food preservative membrane.
2. The method according to claim 1, wherein the lecithin-type ω 3 unsaturated fatty acid is lecithin-type docosahexaenoic acid or phospholipid-type eicosapentaenoic acid in step S1.
3. The method according to claim 1, wherein the lecithin type omega-3 unsaturated fatty acid, ethanol, and illite powder are used in an amount of 10g to 10g in a ratio of 10 to 48mg (50 to 120) mL in step S1.
4. The method according to claim 1, wherein in step S2, the concentration of the epigallocatechin gallate solution is 10-55 g/L; the concentrations of the sodium lignin sulfonate, the polyethylene oxide and the polyvinyl alcohol in the mixed solution are 3-5g/L, 20-25g/L and 6-8g/L in sequence.
5. The method according to claim 1, wherein in step S2, the proportion of the organoillite powder, the epigallocatechin gallate solution and the mixed solution of sodium lignosulfonate, polyethylene oxide and polyvinyl alcohol is (1-2) g (50-80) mL:50 mL.
6. The production method as claimed in claim 1, wherein in step S2, the polyoxyethylene has an average molecular weight of 500000-; the polyvinyl alcohol has the average molecular weight of 30000-70000 and the alcoholysis degree of 87-90 percent.
7. The method of claim 1, wherein in step S3, the electrospinning conditions are: the spinning voltage is 20-25kV, the flow rate is 0.5-1mL/h, and the receiving distance is 13-20 cm.
8. The method according to claim 1, wherein in step S4, the ratio of the nanofiber membrane, glutaraldehyde and hydrochloric acid is 100cm2:(10-15)mL:(10-15)mL。
9. The antioxidant food preservative film prepared by the preparation method according to any one of claims 1 to 8.
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