CN115787355A - Preparation method of hemicellulose-based fruit preservative paper - Google Patents
Preparation method of hemicellulose-based fruit preservative paper Download PDFInfo
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- CN115787355A CN115787355A CN202211577085.0A CN202211577085A CN115787355A CN 115787355 A CN115787355 A CN 115787355A CN 202211577085 A CN202211577085 A CN 202211577085A CN 115787355 A CN115787355 A CN 115787355A
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- 229920002488 Hemicellulose Polymers 0.000 title claims abstract description 76
- 239000003755 preservative agent Substances 0.000 title claims abstract description 50
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 57
- GUJOJGAPFQRJSV-UHFFFAOYSA-N dialuminum;dioxosilane;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3].O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O GUJOJGAPFQRJSV-UHFFFAOYSA-N 0.000 claims abstract description 54
- 229910052901 montmorillonite Inorganic materials 0.000 claims abstract description 54
- -1 alkyl ketene dimer Chemical compound 0.000 claims abstract description 32
- 239000004372 Polyvinyl alcohol Substances 0.000 claims abstract description 28
- 229920002451 polyvinyl alcohol Polymers 0.000 claims abstract description 28
- 239000011248 coating agent Substances 0.000 claims abstract description 16
- 238000000576 coating method Methods 0.000 claims abstract description 16
- 229920001046 Nanocellulose Polymers 0.000 claims abstract description 6
- 239000000725 suspension Substances 0.000 claims description 54
- 238000002156 mixing Methods 0.000 claims description 39
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 36
- 229920002678 cellulose Polymers 0.000 claims description 27
- 239000001913 cellulose Substances 0.000 claims description 27
- 239000011259 mixed solution Substances 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 18
- 241000609240 Ambelania acida Species 0.000 claims description 17
- 239000010905 bagasse Substances 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 2
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- 239000000463 material Substances 0.000 abstract description 6
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- 230000004888 barrier function Effects 0.000 abstract description 4
- 239000000758 substrate Substances 0.000 abstract description 3
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 abstract description 2
- 238000009792 diffusion process Methods 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000007789 gas Substances 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 10
- 241000208818 Helianthus Species 0.000 description 9
- 235000003222 Helianthus annuus Nutrition 0.000 description 9
- 230000004580 weight loss Effects 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 238000002834 transmittance Methods 0.000 description 8
- 241000220317 Rosa Species 0.000 description 7
- 239000012153 distilled water Substances 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 241000109294 Rosa suffulta Species 0.000 description 6
- 241000109329 Rosa xanthina Species 0.000 description 6
- 235000004789 Rosa xanthina Nutrition 0.000 description 6
- 235000010323 ascorbic acid Nutrition 0.000 description 6
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- 239000011668 ascorbic acid Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
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- 238000004321 preservation Methods 0.000 description 6
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
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- CSJDCSCTVDEHRN-UHFFFAOYSA-N methane;molecular oxygen Chemical compound C.O=O CSJDCSCTVDEHRN-UHFFFAOYSA-N 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- 241000984084 Helianthemum nummularium subsp. grandiflorum Species 0.000 description 4
- 230000008033 biological extinction Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 238000012935 Averaging Methods 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 241001487832 Cupressus duclouxiana Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
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- 238000003306 harvesting Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
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- 239000012086 standard solution Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preparation method of hemicellulose-based fruit preservative paper, which is characterized in that hemicellulose is used as a substrate to compound polyvinyl alcohol, nano cellulose is used for dispersing and enhancing entanglement, montmorillonite is used for prolonging diffusion paths of oxygen, carbon dioxide and water vapor in coating materials to improve barrier property, alkyl ketene dimer is used for enhancing hydrophobicity, and water resistance of the preservative paper is further increased, and the organic-inorganic hybrid material system solves the problems of gas barrier property, water vapor barrier property and the like of polysaccharide materials in a microcosmic manner.
Description
Technical Field
The invention belongs to the field of biomass food packaging materials, and particularly relates to a preparation method for developing hemicellulose-based fruit preservative paper.
Background
At present, refrigeration is a main mode of modern fruit storage and preservation, and most of the modes can be divided into controlled-atmosphere refrigeration, reduced-pressure refrigeration, coating preservation, natural preservative and other preservation modes. But the fresh-keeping mode of air conditioning and reduced pressure refrigeration has high cost and high requirement on timely treatment after picking; because of food safety problems, polysaccharide is mostly adopted to prepare a coating film, but the polysaccharide film inevitably disintegrates in the polysaccharide film due to the hydrophilicity of the polysaccharide film, so that a complete and closed coating cannot be formed and the preservation effect is necessarily reduced; most of the natural preservatives adopt a spraying mode before picking and a soaking treatment mode after picking, but the spraying mode before large-scale picking is easy to cause unevenness and higher labor cost, soaked fruits after picking are not easy to air-dry, the fruit softening is accelerated, and the fruits are easy to rot and deteriorate. The paper-based composite material can meet the requirements, so that the development of the fruit fresh-keeping paper-based composite material has wide application prospect. However, most of the current fruit preservative paper mainly prolongs the storage period of fruits and vegetables by adding bacteriostatic agents or ethylene absorbents, but the requirements of the preservative paper on the storage environment are higher, and the preservative paper is not beneficial to wide popularization and application under the condition of overhigh relative humidity.
Disclosure of Invention
The invention provides a preparation method of hemicellulose-based fruit preservative paper, which takes Hemicellulose (HC) and polyvinyl alcohol (PVA) as substrates, utilizes nano Cellulose (CNF) to disperse and enhance substrate entanglement, adopts a montmorillonite (MMT) composite mode to prolong the diffusion path of oxygen, carbon dioxide and water vapor in a coating material, combines the hydrophobicity of a neutral sizing agent Alkyl Ketene Dimer (AKD) enhanced material to further increase the water resistance of the preservative paper, and constructs an HC/PVA/CNF/MMT/AKD organic-inorganic hybrid material system to be coated on the surface of paper for preparing hemicellulose-based fruit preservative paper bags.
The technical scheme of the invention is as follows:
a preparation method of hemicellulose-based fruit preservative paper comprises the following specific steps:
(1) Mixing polyvinyl alcohol (PVA) with water, dissolving in water bath at 90 deg.C to obtain polyvinyl alcohol solution, and pre-storing;
(2) Dissolving and dispersing bagasse hemicellulose in water, adding glycerol into the bagasse hemicellulose dispersion liquid, and stirring at the rotating speed of 200-300 r/min for 20min to prepare a hemicellulose mixed liquid;
then, sequentially adding the nano-cellulose suspension, alkyl Ketene Dimer (AKD) suspension and montmorillonite (MMT) suspension into the hemicellulose mixed solution drop by drop, stirring for 20min at the rotating speed of 200-300 r/min, and finally carrying out ultrasonic treatment in an ultrasonic instrument for 10-15 min to remove fine bubbles to obtain a mixed solution;
(3) Stirring and blending the polyvinyl alcohol solution prepared in the step (1) and the mixed solution prepared in the step (2) to obtain a mixture;
(4) Uniformly coating the mixture of the step (3) on a quantitative 38g/m by using a coating machine 2 The fresh-keeping paper is dried on a paper quick dryer at 65 ℃ to obtain paper, then the paper is adhered into a paper bag by using an adhesive to keep fresh of fruits, the carbon dioxide and oxygen transmission rate of the fresh-keeping paper are detected, the indexes of the fresh-keeping fruits such as hardness, weight loss rate, juice yield, soluble solid matters, VC, total sugar and the like are detected, and the performance of the fresh-keeping paper is comprehensively evaluated.
The mass ratio of the polyvinyl alcohol (PVA) mixed with the water in the step (1) is 1.
The mass ratio of the bagasse hemicellulose to the water in the step (2) is 1; the mass fraction of the glycerol in the hemicellulose mixed solution is 0.3-0.6 wt%.
The nano-cellulose suspension in the step (2) is obtained by mixing nano-cellulose and water, and the mass fraction concentration of the nano-cellulose is 0.12-0.18 wt%; the Alkyl Ketene Dimer (AKD) suspension is obtained by mixing Alkyl Ketene Dimer (AKD) with water, and the mass fraction of the Alkyl Ketene Dimer (AKD) is 0.09-0.36 wt%; the montmorillonite (MMT) suspension is obtained by mixing montmorillonite and water, and the mass fraction of the montmorillonite (MMT) is 0.2-0.8 wt%.
The mixing mass ratio of the hemicellulose mixed liquor, the nano-cellulose suspension, the Alkyl Ketene Dimer (AKD) suspension and the montmorillonite (MMT) suspension in the step (2) is 123-126.
The mixing mass ratio of the PVA solution in the step (3) to the mixed solution in the step (2) is 1.
The thickness of the mixture evenly coated in the step (4) is 0.7-0.8 micron; the paper is tipping base paper.
The invention has the beneficial effects that:
(1) The invention provides a fruit fresh-keeping paper bag with good fresh-keeping effect and high utilization rate, and fresh-kept fruits and fruits which are not fresh-kept all obtain good feedback from a series of common indexes such as hardness, weight loss rate, juice yield, soluble solid, VC, total sugar and the like; the fruit preservative has the beneficial effects of preventing the loss of water in fruits, delaying the softening of the fruits, preventing the fruits from rotting and protecting the quality of the fruits.
(2) The carbon-oxygen ratio of the hemicellulose-based preservative paper can reach 1.25, and a good internal structure can be maintained under high humidity, so that the hemicellulose-based preservative paper has a good modified atmosphere preservation effect.
(3) The hemicellulose-based preservative paper is not easy to disintegrate under high humidity, and can still maintain a good internal structure and a good barrier property.
Drawings
FIG. 1 is a graph showing changes in the appearance of a rose stored in the sun using the preservative paper of Experimental example 1;
FIG. 2 is a graph showing changes in the appearance of a rose stored in the sun using the preservative paper of Experimental example 2;
FIG. 3 is a graph showing changes in the appearance of a rose preserved by using the preservative paper of Experimental example 3;
FIG. 4 is a graph showing changes in the appearance of a rose preserved by using the preservative paper of Experimental example 4 during the storage period;
FIG. 5 is a graph showing the change in shelf life appearance of the rose in the sun for control 1;
FIG. 6 is a graph of the change in shelf life appearance of the rose from sunlight for control 2;
FIG. 7 is a graph showing the weight loss rate evaluation results of the preservative paper;
FIG. 8 is a graph of hardness assessment results for solar roses stored in different ways;
FIG. 9 is a graph of juice yield evaluation results of solar roses stored in different ways;
FIG. 10 is a graph of soluble solids evaluation results for a differently stored rose of sunlight;
FIG. 11 is a graph of VC content assessment results for solar roses stored in different ways;
FIG. 12 is a graph of the results of total sugar content assessment of sun roses stored in different ways.
Detailed Description
The invention is described in further detail below with reference to the figures and examples, but the scope of protection of the invention is not limited to the description.
Example 1
A preparation method of hemicellulose-based fruit preservative paper comprises the following specific steps:
(1) Mixing polyvinyl alcohol (PVA) with water according to a mass ratio of 1;
(2) Dissolving and dispersing bagasse hemicellulose in water, adding glycerol into bagasse hemicellulose dispersion liquid, and stirring at 200r/min to prepare hemicellulose mixed liquid; the mass ratio of the bagasse hemicellulose to the water is 1; the mass fraction of glycerol in the hemicellulose mixed solution is 0.3wt%;
then, sequentially dropwise adding the nano-cellulose suspension, alkyl Ketene Dimer (AKD) suspension and montmorillonite (MMT) suspension into the hemicellulose mixed solution, stirring at the rotating speed of 200r/min for 20min, and finally carrying out ultrasonic treatment in an ultrasonic instrument for 10min to remove fine bubbles to obtain a mixed solution;
the nano-cellulose suspension is obtained by mixing nano-cellulose with water, and the mass concentration of the nano-cellulose is 0.12wt%; the Alkyl Ketene Dimer (AKD) suspension is obtained by mixing Alkyl Ketene Dimer (AKD) with water, and the mass fraction of the Alkyl Ketene Dimer (AKD) is 0.09wt%; the montmorillonite (MMT) suspension is obtained by mixing montmorillonite with water, and the mass fraction of the montmorillonite (MMT) is 0.2wt%; the mixing mass ratio of the hemicellulose mixed liquor, the nano-cellulose suspension, the Alkyl Ketene Dimer (AKD) suspension and the montmorillonite (MMT) suspension is 123;
(3) Stirring and blending the PVA solution prepared in the step (1) and the mixed solution prepared in the step (2) according to a mass ratio of 1;
(4) Uniformly coating the mixture of the step (3) on a quantitative 38g/m by using a coating machine 2 The thickness of the coated paper is 0.7-0.8 micron, the paper is tipping base paper, the paper is dried on a paper quick dryer at 65 ℃ to obtain the paper, and then the paper is adhered into a paper bag by an adhesive to keep the fruits fresh.
The carbon dioxide transmittance and the oxygen transmittance of the preservative paper prepared by the embodiment are respectively as follows: 13.35cm -3 ·m -2 ·d -1 (0.1MPa) -1 、10.63cm -3 ·m -2 ·d -1 (0.1MPa) -1 The carbon-oxygen ratio of the hemicellulose-based preservative paper is 1.25.
Example 2
A preparation method of hemicellulose-based fruit preservative paper comprises the following specific steps:
(1) Mixing polyvinyl alcohol (PVA) with water according to a mass ratio of 1;
(2) Dissolving and dispersing bagasse hemicellulose in water, adding glycerol into bagasse hemicellulose dispersion liquid, and stirring at 200r/min to prepare hemicellulose mixed liquid; the mass ratio of the bagasse hemicellulose to the water is 1; the mass fraction of glycerol in the hemicellulose mixed solution is 0.4wt%;
then, sequentially dropwise adding the nano-cellulose suspension, alkyl Ketene Dimer (AKD) suspension and montmorillonite (MMT) suspension into the hemicellulose mixed solution, stirring at the rotating speed of 200r/min for 20min, and finally carrying out ultrasonic treatment in an ultrasonic instrument for 10min to remove fine bubbles to obtain a mixed solution;
the nano-cellulose suspension is obtained by mixing nano-cellulose with water, and the mass concentration of the nano-cellulose is 0.14wt%; the Alkyl Ketene Dimer (AKD) suspension is obtained by mixing Alkyl Ketene Dimer (AKD) with water, and the mass fraction of the Alkyl Ketene Dimer (AKD) is 0.18wt%; the montmorillonite (MMT) suspension is obtained by mixing montmorillonite with water, and the mass fraction of the montmorillonite (MMT) is 0.4wt%; the mixing mass ratio of the hemicellulose mixed liquor, the nano-cellulose suspension, the Alkyl Ketene Dimer (AKD) suspension and the montmorillonite (MMT) suspension is 124;
(3) Stirring and blending the PVA solution prepared in the step (1) and the mixed solution prepared in the step (2) according to a mass ratio of 1;
(4) Uniformly coating the mixture of the step (3) on a quantitative 38g/m by using a coating machine 2 The thickness of the coated paper is 0.7-0.8 microns, the paper is tipping base paper, the paper is dried on a paper quick dryer at 65 ℃ to obtain paper, and then the paper is adhered into a paper bag by an adhesive to keep the fruits fresh.
The carbon dioxide transmittance and the oxygen transmittance of the preservative paper prepared by the embodiment are respectively as follows: 10.18cm -3 ·m -2 ·d -1 (0.1MPa) -1 、9.20cm -3 ·m -2 ·d -1 (0.1MPa) -1 The carbon-oxygen ratio of the hemicellulose-based preservative paper is 1.10.
Example 3
A preparation method of hemicellulose-based fruit preservative paper comprises the following specific steps:
(1) Mixing polyvinyl alcohol (PVA) with water according to a mass ratio of 1;
(2) Dissolving and dispersing bagasse hemicellulose in water, adding glycerol into bagasse hemicellulose dispersion liquid, and stirring at 200r/min to prepare hemicellulose mixed liquid; the mass ratio of the bagasse hemicellulose to water is 1; the mass fraction of glycerol in the hemicellulose mixed solution is 0.5wt%;
then, sequentially adding the nano-cellulose suspension, alkyl Ketene Dimer (AKD) suspension and montmorillonite (MMT) suspension into the hemicellulose mixed solution drop by drop, stirring for 20min at the rotating speed of 200r/min, and finally carrying out ultrasonic treatment in an ultrasonic instrument for 12min to remove fine bubbles to obtain a mixed solution;
the nano-cellulose suspension is obtained by mixing nano-cellulose with water, and the mass concentration of the nano-cellulose is 0.16wt%; the Alkyl Ketene Dimer (AKD) suspension is obtained by mixing Alkyl Ketene Dimer (AKD) with water, and the mass fraction of the Alkyl Ketene Dimer (AKD) is 0.27wt%; the montmorillonite (MMT) suspension is obtained by mixing montmorillonite with water, and the mass fraction of the montmorillonite (MMT) is 0.6wt%; the mixing mass ratio of the hemicellulose mixed liquor, the nano-cellulose suspension, the Alkyl Ketene Dimer (AKD) suspension and the montmorillonite (MMT) suspension is 125;
(3) Stirring and blending the PVA solution prepared in the step (1) and the mixed solution prepared in the step (2) according to a mass ratio of 1;
(4) Uniformly coating the mixture of the step (3) on a quantitative 38g/m by using a coating machine 2 The thickness of the coated paper is 0.7-0.8 micron, the paper is tipping base paper, the paper is dried on a paper quick dryer at 65 ℃ to obtain the paper, and then the paper is adhered into a paper bag by an adhesive to keep the fruits fresh.
The carbon dioxide transmittance and the oxygen transmittance of the preservative paper prepared by the embodiment are respectively as follows: 7.54cm -3 ·m -2 ·d -1 (0.1MPa) -1 、6.21cm -3 ·m -2 ·d -1 (0.1MPa) -1 The carbon-oxygen ratio of the hemicellulose-based preservative paper is 1.21.
Example 4
A preparation method of hemicellulose-based fruit preservative paper comprises the following specific steps:
(1) Mixing polyvinyl alcohol (PVA) with water according to a mass ratio of 1;
(2) Dissolving and dispersing bagasse hemicellulose in water, adding glycerol into bagasse hemicellulose dispersion liquid, and stirring at 300r/min to prepare hemicellulose mixed liquid; the mass ratio of the bagasse hemicellulose to the water is 1; the mass fraction of glycerol in the hemicellulose mixed solution is 0.6wt%;
then, sequentially dropwise adding the nano-cellulose suspension, alkyl Ketene Dimer (AKD) suspension and montmorillonite (MMT) suspension into the hemicellulose mixed solution, stirring at the rotating speed of 300r/min for 20min, and finally carrying out ultrasonic treatment in an ultrasonic instrument for 15min to remove fine bubbles to obtain a mixed solution;
the nano-cellulose suspension is obtained by mixing nano-cellulose with water, and the mass concentration of the nano-cellulose is 0.18wt%; the Alkyl Ketene Dimer (AKD) suspension is obtained by mixing Alkyl Ketene Dimer (AKD) with water, and the mass fraction of the Alkyl Ketene Dimer (AKD) is 0.36wt%; the montmorillonite (MMT) suspension is obtained by mixing montmorillonite and water, and the mass fraction of the montmorillonite (MMT) is 0.8wt%; the mixing mass ratio of the hemicellulose mixed liquor, the nano-cellulose suspension, the Alkyl Ketene Dimer (AKD) suspension and the montmorillonite (MMT) suspension is 126;
(3) Stirring and blending the PVA solution prepared in the step (1) and the mixed solution prepared in the step (2) according to a mass ratio of 1;
(4) Uniformly coating the mixture of the step (3) on a quantitative 38g/m by using a coating machine 2 The thickness of the coated paper is 0.7-0.8 microns, the paper is tipping base paper, the paper is dried on a paper quick dryer at 65 ℃ to obtain paper, and then the paper is adhered into a paper bag by an adhesive to keep the fruits fresh.
The carbon dioxide transmittance and the oxygen transmittance of the preservative paper prepared by the embodiment are respectively as follows: 5.32cm -3 ·m -2 ·d -1 (0.1MPa) -1 、4.78cm -3 ·m -2 ·d -1 (0.1MPa) -1 The carbon-oxygen ratio of the hemicellulose-based preservative paper is 1.11.
Sun rose freshness test
The hemicellulose-based fruit preservative paper prepared in examples 1 to 4 was used for preserving sun roses as an experimental group:
1. and (3) packaging: selecting sunshine roses with consistent sizes, cutting hemicellulose-based fruit preservative paper, and packaging the sunshine roses in a single-fruit mode;
2. and (3) storage: storing the packaged sun rose in an environment of 25 deg.C and 86% relative humidity (86% RH).
Control group 1
Directly bagging sun rose with untreated Chinese cypress paper, storing at 25 deg.C and 86% relative humidity (86% RH).
Soaking sun rose in the mixture of step (3) in example 4 for 30s, drying in the shade at room temperature, and storing at 25 deg.C and 86% relative humidity (86% RH).
Effect evaluation test
(1) Weight loss ratio: the sun roses of different treatments were numbered and stored in an environment of 25 ℃ and 86% relative humidity (86% rh), one by one each day, with a weight loss ratio = (mass before storage-mass after storage)/mass before storage = 100%.
(2) Hardness: measuring with GY-3 sclerometer, taking 2 points at the maximum transverse diameter of the middle of each fruit, peeling 1mm with stainless steel blade, measuring the hardness of pulp tissue, and averaging.
(3) Juice yield: and (2) putting the washed sunshine rose into a mortar for grinding, centrifuging for 10min under the condition of 10000r/min, and taking supernatant, wherein the juice yield is = (mass before centrifugation-mass after centrifugation)/mass after centrifugation is 100%.
(4) Soluble solid matter: and (3) putting the washed rose into a mortar for grinding, centrifuging for 10min under the condition of 6000r/min, taking the supernatant, testing the concentration of sucrose in the supernatant at room temperature by using a refractometer, measuring each sample for 3-5 times, and taking the mean value of the samples.
(5) VC content: and (3) measuring VC contained in the sunshine roses treated by different methods by adopting an ultraviolet spectrophotometer method: a. preparing an ascorbic acid standard solution: accurately weighing 10 micrograms of ascorbic acid by using an analytical balance, uniformly mixing, wherein the concentration of the ascorbic acid is 100 micrograms/mL, respectively sucking 0.1 mL, 0.2mL, 0.3 mL, 0.4mL, 0.5 mL and 0.6mL, respectively supplementing 10.0mL of distilled water, taking 10.0mL of distilled water as a blank according to the same color development operation, and obtaining a standard curve by taking the abscissa as VC microgrammes and the ordinate as a light absorption value; b. measurement of extinction value: using distilled water as blank control, determining extinction value of standard series ascorbic acid at 243nm, using ascorbic acid concentration (μ g/mL) as abscissa, and using corresponding extinction value as ordinate to make standard curve;
c. and (3) measuring the VC content of the sunshine rose: the sunflowers of examples 1 to 4, control 1 and control 2 were washed, wiped, chopped, 5g each in a mortar, 9mL of 1% by mass hydrochloric acid was added, and the homogenate was transferred to a 50mL volumetric flask (or centrifuged if any); taking 0.2mL of extracting solution, putting the extracting solution into a 10mL colorimetric tube containing 0.4mL of hydrochloric acid with the mass fraction of 10%, diluting the extracting solution to a scale with deionized water, and measuring a light absorption value at 243nm by taking water as a blank; respectively sucking 0.2mL of extracting solution, 2mL of distilled water and 0.8mL of sodium hydroxide solution of 1mol/L, sequentially putting the extracting solution and the distilled water into a 10mL colorimetric tube, uniformly mixing, adding 0.8mL of 10% hydrochloric acid after 15min, fixing the volume to a scale by using deionized water, measuring the light absorption value at 243nm (to be treated by an alkali sample), and calculating the VC content of the sun rose as follows:
VC(μg/g)＝(m×V general assembly )/(V 1 ×m General assembly )
In the formula: m is the content of ascorbic acid found on a standard curve;
V general (1) -sample volumetric volume;
V 1 -taking a volume of sample solution when measuring the extinction value;
M general (1) -weighing.
(6) Determination of the total sugar content: the phenol-sulfuric acid ultraviolet spectrophotometer method is adopted to determine the total sugar components contained in the sunshine roses treated by different methods:
a. preparation of a total sugar standard curve: accurately weighing 20mg of glucose into a 500mL volumetric flask, adding water to a scale, respectively absorbing 0.4mL, 0.6mL, 0.8mL, 1.0mL, 1.2 mL, 1.4 mL, 1.6 mL and 1.8mL, respectively supplementing distilled water to 2.0mL, then adding 6wt% phenol 1.0mL and 98wt% concentrated sulfuric acid 5.0mL, shaking uniformly and cooling, standing at room temperature for 20min, measuring a light absorption value at 490nm, taking 2.0mL of distilled water as a blank according to the same color development operation, taking an abscissa as a microgram of polysaccharide and an ordinate as a light absorption value, and obtaining a standard curve;
b. and (3) determination of sample content: absorbing 2.0mL of sample, then adding 1.0mL of 6wt% phenol and 5.0mL of 98wt% concentrated sulfuric acid, shaking uniformly, cooling, standing at room temperature for 30min, and measuring the light absorption value at 490 nm;
the formula for calculating total sugar is:
total sugars (%) = m 1 ×V 1 ×n/(V 2 ×m 2 ×10 6 )×100
In the formula: m is a unit of 1 -glucose mass,. Mu.g;
n is the dilution multiple of the extracting solution;
V 1 -total volume of extract, mL;
V 2 volume of sample extract, mL.
FIGS. 1-6 are the changes in shelf life appearance of the four experimental and control groups 1-2 sunflowers; it can be seen from the figure that the quality of the appearance of the sun rose of the experimental examples 1-4 is not changed much under the storage condition in the high humidity environment of 86RH%, the good appearance shape can be maintained at the end of the storage, the good color is kept, the rotting phenomenon is not generated, and the method is obviously better than that of the comparative examples 1-2.
As shown in fig. 7, which is a graph of the weight loss rate evaluation result of preservative paper, compared with comparative example 1 and comparative example 2, the weight loss rate of the post-harvest hemicellulose-based fruit preservative paper prepared in examples 1 to 4 is significantly lower than that of comparative examples 1 and 2 during the whole storage period, the hemicellulose-based fruit preservative paper of the invention can protect the moisture loss of sunflowers to a certain extent, and examples 1 to 4 construct a gas-conditioned structural system, so that the air flow is balanced in and out, and the moisture loss of sunflowers can be further reduced, and the weight loss data of example 4 shows that a significant loss reduction effect is achieved, and the weight loss rate is only 8% at the 15 th day of storage.
As shown in fig. 8, which is a graph of hardness evaluation results of sunflowers stored in different ways, the experimental examples 1 to 4 can still maintain good hardness when stored for 15d, and the hardness decrease rate of example 4 at 15d is only 13.72% and 18.79% of that of control group 1 and control group 2, respectively, which shows that the hemicellulose-based fruit preservative paper of the invention can effectively slow down the softening of fruits, thereby prolonging the storage period of sunflowers.
As shown in fig. 9 and 10, the juice yield evaluation result graphs of the solar roses stored in different ways and the soluble solid content evaluation result graphs of the solar roses stored in different ways can still keep higher juice yield and soluble solid content when the experimental groups of examples 1 to 4 are stored for 15 days, which is important for keeping the elastic, compact and juicy mouthfeel of the solar roses Q; in example 4, the juice yield and the soluble solid content at 15d can be still maintained at 61.82% and 13.24%, which are respectively improved by 9% and 45.49% compared with the control groups 1 and 2, and the preservation effect of the hemicellulose-based fruit preservative paper prepared by the invention is good.
As shown in fig. 11 and 12, the evaluation result graphs of the VC content of the sunflowers stored in different manners and the evaluation result graphs of the total sugar content of the sunflowers stored in different manners are shown, the experimental groups in examples 1 to 4 can also maintain the nutritional components of the sunflowers, when the storage is carried out for 15d, the VC and the total sugar content in example 4 can still be maintained at 3.74mg/g and 15.37% respectively, which are improved by 24.00% and 34.38% compared with the VC content in the control groups 1 and 2, and improved by 6.90% and 9.08% compared with the VC content in the control groups 1 and 2 under the same storage conditions, and examples 1 to 4 are superior to the control groups 1 and 2.
Claims (7)
1. The preparation method of the hemicellulose-based fruit preservative paper is characterized by comprising the following specific steps of:
(1) Mixing polyvinyl alcohol with water, and dissolving in water bath at 90 ℃ to obtain a polyvinyl alcohol solution;
(2) Dissolving and dispersing bagasse hemicellulose in water, adding glycerol, and stirring at the rotating speed of 200-300 r/min for 20min to prepare hemicellulose mixed solution;
sequentially dropwise adding the nano-cellulose suspension, the alkyl ketene dimer suspension and the montmorillonite suspension into the hemicellulose mixed solution, stirring at the rotating speed of 200-300 r/min for 20min, and performing ultrasonic treatment for 10-15 min to obtain a mixed solution;
(3) Stirring and blending the polyvinyl alcohol solution prepared in the step (1) and the mixed solution obtained in the step (2) to obtain a mixture;
(4) Uniformly coating the mixture obtained in the step (3) on a quantitative rate of 38g/m 2 Drying at 65 ℃ to obtain the hemicellulose-based fruit preservative paper.
2. The preparation method of the semi-cellulose-based fruit preservative paper according to claim 1, wherein the mixing mass ratio of the polyvinyl alcohol and the water in the step (1) is 1.
3. The preparation method of the hemicellulose-based fruit preservative paper according to claim 1, wherein the mass ratio of the bagasse hemicellulose to water in the step (2) is 1; the mass fraction of glycerol in the hemicellulose mixed liquid is 0.3-0.6%.
4. The method for preparing the hemicellulose-based fruit preservative paper according to claim 1, wherein the nanocellulose suspension obtained in the step (2) is obtained by mixing nanocellulose and water, and the mass fraction of the nanocellulose is 0.12-0.18%; the alkyl ketene dimer suspension is obtained by mixing alkyl ketene dimer and water, and the mass fraction of the alkyl ketene dimer is 0.09-0.36%; the montmorillonite suspension is obtained by mixing montmorillonite with water, and the mass fraction of the montmorillonite is 0.2-0.8%.
5. The preparation method of the hemicellulose-based fruit preservative paper according to claim 1, wherein the mass ratio of the hemicellulose mixed solution, the nano cellulose suspension, the alkyl ketene dimer suspension and the montmorillonite suspension in the step (2) is 123-126.
6. The method for preparing the hemicellulose-based fruit preservative paper according to claim 1, wherein the mass ratio of the polyvinyl alcohol solution in the step (3) to the mixed solution in the step (2) is 1.
7. The method for preparing the hemicellulose-based fruit preservative paper according to claim 1, wherein the mixture of the step (4) is uniformly coated to a thickness of 0.7-0.8 μm; the paper is tipping base paper.
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| CN108384064A (en) * | 2018-02-05 | 2018-08-10 | 广西大学 | A kind of bagasse base nano-antimicrobial preservative film and preparation method thereof |
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| CN109206884A (en) * | 2018-09-08 | 2019-01-15 | 中山励诺包装制品有限公司 | High transparency ventilating preservative film bag and preparation method thereof |
| US20200095731A1 (en) * | 2018-09-26 | 2020-03-26 | Sm Technology Holdings Llc | Biobased barrier coatings comprising polyol/saccharide fatty acid ester blends |
| CN115058914A (en) * | 2022-06-10 | 2022-09-16 | 芬欧汇川(中国)有限公司 | Coating composition for paper for food and medicine contact and preparation method thereof |
| JP2022163698A (en) * | 2021-04-14 | 2022-10-26 | 日本製紙株式会社 | Antimicrobial paper and manufacturing method thereof |
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| CN108384064A (en) * | 2018-02-05 | 2018-08-10 | 广西大学 | A kind of bagasse base nano-antimicrobial preservative film and preparation method thereof |
| CN108752623A (en) * | 2018-05-04 | 2018-11-06 | 广东省生物工程研究所（广州甘蔗糖业研究所） | The preparation method of polyvinyl alcohol/bagasse nano-cellulose aerogel |
| CN109206884A (en) * | 2018-09-08 | 2019-01-15 | 中山励诺包装制品有限公司 | High transparency ventilating preservative film bag and preparation method thereof |
| US20200095731A1 (en) * | 2018-09-26 | 2020-03-26 | Sm Technology Holdings Llc | Biobased barrier coatings comprising polyol/saccharide fatty acid ester blends |
| JP2022163698A (en) * | 2021-04-14 | 2022-10-26 | 日本製紙株式会社 | Antimicrobial paper and manufacturing method thereof |
| CN115058914A (en) * | 2022-06-10 | 2022-09-16 | 芬欧汇川(中国)有限公司 | Coating composition for paper for food and medicine contact and preparation method thereof |
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