CN116858827A - Meat product freshness fluorescence indication label paper for refrigeration house and preparation method thereof - Google Patents
Meat product freshness fluorescence indication label paper for refrigeration house and preparation method thereof Download PDFInfo
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- CN116858827A CN116858827A CN202310917769.9A CN202310917769A CN116858827A CN 116858827 A CN116858827 A CN 116858827A CN 202310917769 A CN202310917769 A CN 202310917769A CN 116858827 A CN116858827 A CN 116858827A
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 46
- 238000005057 refrigeration Methods 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 38
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 33
- DJUWPHRCMMMSCV-UHFFFAOYSA-N bis(7-oxabicyclo[4.1.0]heptan-4-ylmethyl) hexanedioate Chemical compound C1CC2OC2CC1COC(=O)CCCCC(=O)OCC1CC2OC2CC1 DJUWPHRCMMMSCV-UHFFFAOYSA-N 0.000 claims abstract description 20
- 150000003512 tertiary amines Chemical class 0.000 claims abstract description 18
- PYWVYCXTNDRMGF-UHFFFAOYSA-N rhodamine B Chemical compound [Cl-].C=12C=CC(=[N+](CC)CC)C=C2OC2=CC(N(CC)CC)=CC=C2C=1C1=CC=CC=C1C(O)=O PYWVYCXTNDRMGF-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920002494 Zein Polymers 0.000 claims abstract description 16
- 239000005019 zein Substances 0.000 claims abstract description 16
- 229940093612 zein Drugs 0.000 claims abstract description 16
- GNBHRKFJIUUOQI-UHFFFAOYSA-N fluorescein Chemical compound O1C(=O)C2=CC=CC=C2C21C1=CC=C(O)C=C1OC1=CC(O)=CC=C21 GNBHRKFJIUUOQI-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229940043267 rhodamine b Drugs 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 60
- 238000002156 mixing Methods 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 12
- 238000010992 reflux Methods 0.000 claims description 12
- 238000006243 chemical reaction Methods 0.000 claims description 11
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000003892 spreading Methods 0.000 claims description 9
- 230000007480 spreading Effects 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 238000010345 tape casting Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 24
- 239000000123 paper Substances 0.000 description 37
- 230000000052 comparative effect Effects 0.000 description 15
- 238000012360 testing method Methods 0.000 description 11
- 238000005266 casting Methods 0.000 description 8
- 238000001816 cooling Methods 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 239000012295 chemical reaction liquid Substances 0.000 description 7
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000009833 condensation Methods 0.000 description 3
- 230000005494 condensation Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000209149 Zea Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 239000011087 paperboard Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000009864 tensile test Methods 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/62—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light
- G01N21/63—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light optically excited
- G01N21/64—Fluorescence; Phosphorescence
- G01N21/6428—Measuring fluorescence of fluorescent products of reactions or of fluorochrome labelled reactive substances, e.g. measuring quenching effects, using measuring "optrodes"
-
- G—PHYSICS
- G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
- G09F—DISPLAYING; ADVERTISING; SIGNS; LABELS OR NAME-PLATES; SEALS
- G09F13/00—Illuminated signs; Luminous advertising
- G09F13/20—Illuminated signs; Luminous advertising with luminescent surfaces or parts
-
- G—PHYSICS
- G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
- G09F—DISPLAYING; ADVERTISING; SIGNS; LABELS OR NAME-PLATES; SEALS
- G09F3/00—Labels, tag tickets, or similar identification or indication means; Seals; Postage or like stamps
- G09F3/02—Forms or constructions
Abstract
The invention relates to the technical field of label paper, and provides meat product freshness fluorescence indication label paper for a refrigerator and a preparation method thereof. The meat product freshness fluorescence indication label paper for the refrigeration house comprises the following components in parts by mass: 5-7 parts of zein, 1-2 parts of glycerol, 3-6 parts of rhodamine B solution, 1-4 parts of fluorescein solution, 0.5-2.5 parts of bis ((3, 4-epoxycyclohexyl) methyl) adipate, 0.05-0.1 part of tertiary amine and 60-80 parts of ethanol solution. Through above-mentioned technical scheme, solve the problem that the meat product freshness fluorescence indication label paper for freezer among the prior art is poor elasticity, water resistance is poor.
Description
Technical Field
The invention relates to the technical field of label paper, in particular to meat product freshness fluorescence indication label paper for a refrigerator and a preparation method thereof.
Background
With the development of social economy and the improvement of living standard, people are paying more attention to the freshness and safety of foods. In order to keep the freshness of the meat products, the meat products are put in a refrigeration house for fresh keeping, and the freshness fluorescent indication label paper is attached to the package of the meat products so as to be convenient for monitoring the freshness of the meat products.
The corn protein has good barrier property to carbon dioxide and oxygen, can block grease, oxygen and smell, and is widely used as a film forming substance of the meat freshness fluorescence indication label paper. However, the corn protein has poor elasticity after film formation, is fragile, and is easy to cause breakage of the freshness fluorescence indication label paper, and when meat products leave a refrigerator and enter a room temperature environment, condensation water and sweat appear on the surfaces of a packaging box and a packaging bag due to temperature rise, so that the freshness fluorescence indication label paper on the packaging box and the packaging bag can be wrinkled due to condensation water, the attractiveness is affected, and the strength is reduced due to poor water resistance.
Disclosure of Invention
The invention provides a fluorescence indication label paper for freshness of meat products for a refrigerator and a preparation method thereof, and solves the problems of poor elasticity and poor water resistance of the fluorescence indication label paper for freshness of meat products for a refrigerator in the related technology.
The technical scheme of the invention is as follows:
the meat product freshness fluorescence indication label paper for the refrigerator comprises the following components in parts by mass: 5-7 parts of zein, 1-2 parts of glycerol, 3-6 parts of rhodamine B solution, 1-4 parts of fluorescein solution, 0.5-2.5 parts of bis ((3, 4-epoxycyclohexyl) methyl) adipate, 0.05-0.1 part of tertiary amine and 60-80 parts of ethanol solution.
As a further technical scheme, the rhodamine B solution is rhodamine B-ethanol solution.
As a further technical scheme, the concentration of the rhodamine B-ethanol solution is 0.5-1.5 mg/mL.
As a further technical scheme, the fluorescein solution is a fluorescein-ethanol solution.
As a further technical scheme, the concentration of the fluorescein-ethanol solution is 0.5-1.5 mg/mL.
As a further technical scheme, the ethanol solution is ethanol-water solution with the mass concentration of 75-85%.
As a further technical scheme, the mass ratio of the zein to the bis ((3, 4-epoxycyclohexyl) methyl) adipate is 1:0.25.
The invention also provides a preparation method of the meat product freshness fluorescence indication label paper for the refrigerator, which comprises the following steps:
s1, mixing zein, bis ((3, 4-epoxycyclohexyl) methyl) adipate, tertiary amine and ethanol solution, heating to reflux, and reacting to obtain a reaction solution;
s2, adding the rest components into the reaction solution, and uniformly mixing to obtain a mixed solution;
and S3, spreading a film on the mixed solution, and drying to obtain the meat product freshness fluorescence indication label paper for the refrigeration house.
As a further technical scheme, the temperature of the reflux in the S1 is 90-100 ℃ and the time is 4-6 hours.
As a further technical scheme, the film laying adopts a tape casting method; the drying is vacuum drying, wherein the temperature of the vacuum drying is 50-60 ℃ and the time is 5-7 h.
The working principle and the beneficial effects of the invention are as follows:
according to the invention, the bis ((3, 4-epoxycyclohexyl) methyl) adipate is added, so that the elasticity and water resistance of the meat product freshness fluorescent indication label paper for the refrigeration house are improved, and the phenomenon of water condensation wrinkling is avoided. On one hand, the bis ((3, 4-epoxycyclohexyl) methyl) adipate has plasticizing effect in the system, so that the elasticity is improved, and on the other hand, the bis ((3, 4-epoxycyclohexyl) methyl) adipate can be crosslinked with hydroxyl on the surface of zein in the presence of tertiary amine, so that the water resistance is improved, and the problems of poor elasticity and poor water resistance of the fresh fluorescent indication label paper of the refrigeration house meat product in the prior art are solved.
Drawings
The invention will be described in further detail with reference to the drawings and the detailed description.
FIG. 1 is a chart showing the water contact angle test of a fluorescence-indicating label paper for freshness of a meat product for a refrigerator, which is obtained in example 2 of the present invention;
fig. 2 is a water contact angle test chart of a fluorescence indication label paper for freshness of a meat product for a refrigerator, which is obtained in comparative example 2 of the present invention.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by one of ordinary skill in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
S1, mixing 6 parts of zein, 1.5 parts of bis ((3, 4-epoxycyclohexyl) methyl) adipate, 0.05 part of tertiary amine and 70 parts of 75wt% ethanol-water solution, heating to 95 ℃ and refluxing for 5 hours, and reacting to obtain a reaction solution;
s2, cooling the reaction liquid to 30 ℃, adding 1.5 parts of glycerol, stirring for 10min, adding 5 parts of 1mg/mL rhodamine B-ethanol solution and 3 parts of 1mg/mL fluorescein-ethanol solution, uniformly mixing, casting in a plate, spreading a film, and placing in a vacuum oven at 55 ℃ for drying for 6h to obtain the meat product freshness fluorescence indication label paper for the refrigeration house.
Example 2
S1, mixing 6 parts of zein, 0.5 part of bis ((3, 4-epoxycyclohexyl) methyl) adipate, 0.05 part of tertiary amine and 70 parts of 75wt% ethanol-water solution, heating to 95 ℃ and refluxing for 5 hours, and reacting to obtain a reaction solution;
s2, cooling the reaction liquid to 30 ℃, adding 1.5 parts of glycerol, stirring for 10min, adding 5 parts of 1mg/mL rhodamine B-ethanol solution and 3 parts of 1mg/mL fluorescein-ethanol solution, uniformly mixing, casting in a plate, spreading a film, and placing in a vacuum oven at 55 ℃ for drying for 6h to obtain the meat product freshness fluorescence indication label paper for the refrigeration house.
Example 3
S1, mixing 6 parts of zein, 2.5 parts of bis ((3, 4-epoxycyclohexyl) methyl) adipate, 0.05 part of tertiary amine and 70 parts of 75wt% ethanol-water solution, heating to 95 ℃ and refluxing for 5 hours, and reacting to obtain a reaction solution;
s2, cooling the reaction liquid to 30 ℃, adding 1.5 parts of glycerol, stirring for 10min, adding 5 parts of 1mg/mL rhodamine B-ethanol solution and 3 parts of 1mg/mL fluorescein-ethanol solution, uniformly mixing, casting in a plate, spreading a film, and placing in a vacuum oven at 55 ℃ for drying for 6h to obtain the meat product freshness fluorescence indication label paper for the refrigeration house.
Example 4
S1, mixing 5 parts of zein, 0.5 part of bis ((3, 4-epoxycyclohexyl) methyl) adipate, 0.05 part of tertiary amine and 60 parts of 80wt% ethanol-water solution, heating to 100 ℃ and refluxing for 4 hours, and reacting to obtain a reaction solution;
s2, cooling the reaction liquid to 30 ℃, adding 1 part of glycerol, stirring for 10min, adding 6 parts of 0.5mg/mL rhodamine B-ethanol solution and 4 parts of 0.5mg/mL fluorescein-ethanol solution, uniformly mixing, casting in a plate, spreading a film, and placing in a vacuum oven at 60 ℃ for drying for 5h to obtain the meat product freshness fluorescence indication label paper for the refrigerator.
Example 5
S1, mixing 7 parts of zein, 2.5 parts of bis ((3, 4-epoxycyclohexyl) methyl) adipate, 0.1 part of tertiary amine and 80 parts of 85wt% ethanol-water solution, heating to 90 ℃ and refluxing for 6 hours, and reacting to obtain a reaction solution;
s2, cooling the reaction liquid to 30 ℃, adding 2 parts of glycerol, stirring for 10min, adding 3 parts of 1.5mg/mL rhodamine B-ethanol solution and 1 part of 1.5mg/mL fluorescein-ethanol solution, uniformly mixing, casting in a plate, spreading a film, and placing in a vacuum oven at 50 ℃ for drying for 7h to obtain the meat product freshness fluorescence indication label paper for the refrigerator.
Example 6
S1, mixing 6 parts of zein, 1 part of bis ((3, 4-epoxycyclohexyl) methyl) adipate, 0.08 part of tertiary amine and 60 parts of 75wt% ethanol-water solution, heating to 95 ℃ and refluxing for 4 hours, and reacting to obtain a reaction solution;
s2, cooling the reaction liquid to 30 ℃, adding 1 part of glycerol, stirring for 10min, adding 4 parts of 1mg/mL rhodamine B-ethanol solution and 2 parts of 1mg/mL fluorescein-ethanol solution, uniformly mixing, casting in a plate, spreading a film, and placing in a vacuum oven at 55 ℃ for drying for 7h to obtain the meat product freshness fluorescence indication label paper for the refrigeration house.
Comparative example 1
S1, mixing 6 parts of zein, 1.5 parts of bis ((3, 4-epoxycyclohexyl) methyl) adipate and 70 parts of 75wt% ethanol-water solution, heating to 95 ℃ and refluxing for 5 hours, and reacting to obtain a reaction solution;
s2, cooling the reaction liquid to 30 ℃, adding 1.5 parts of glycerol, stirring for 10min, adding 5 parts of 1mg/mL rhodamine B-ethanol solution and 3 parts of 1mg/mL fluorescein-ethanol solution, uniformly mixing, casting in a plate, spreading a film, and placing in a vacuum oven at 55 ℃ for drying for 6h to obtain the meat product freshness fluorescence indication label paper for the refrigeration house.
Comparative example 2
Mixing 6 parts of zein and 70 parts of 75wt% ethanol-water solution, heating to 95 ℃ for reflux for 5 hours, cooling to 30 ℃, adding 1.5 parts of glycerol, stirring for 10 minutes, adding 5 parts of 1mg/mL rhodamine B-ethanol solution and 3 parts of fluorescein-ethanol solution, uniformly mixing, casting in a plate for film laying, and placing in a vacuum oven at 55 ℃ for drying for 6 hours to obtain the meat product freshness fluorescence indication label paper for the refrigerator.
Cutting the meat product freshness fluorescence indication label paper obtained in the examples 1-6 and the comparative examples 1-2 into test pieces with the width of 25mm and the length of 150mm, testing the tensile strength and the elongation at break by using a tensile testing machine, setting the distance between clamps to be 100mm and the tensile speed to be 10mm/min, testing each group of sample bars three times, and taking an average value; the 120s water absorption test was carried out with reference to the reverse method of GB/T1540-2002 determination of water absorption of paper and paperboard (Wobbe method), and the test results are recorded in Table 1.
TABLE 1 tensile Strength, elongation at break and Water absorbency
As can be seen from Table 1, the freshness fluorescence indication label paper for cold storage meat products provided by the invention has tensile strength of more than 10.96MPa, elongation at break of more than 34.36%, and a bubbly value of 58.0 g/m 2 In the following, the advantages of high strength, good elasticity and good water resistance are achieved.
Example 1 compared with comparative example 1, the addition of the tertiary amine in example 1, the addition of no tertiary amine in comparative example 1, the tensile strength and the elongation at break of the freshness fluorescence-indicating label paper for the meat product for the refrigerator obtained in example 1 are higher than those of comparative example 1, and the erection value is lower than that of comparative example 1, which shows that the addition of the tertiary amine can improve the strength, the elasticity and the water resistance of the freshness fluorescence-indicating label paper for the meat product for the refrigerator.
Example 1 in comparison with comparative example 2, bis ((3, 4-epoxycyclohexyl) methyl) adipate and tertiary amine were added in example 1, bis ((3, 4-epoxycyclohexyl) methyl) adipate and tertiary amine were not added in comparative example 2, and the freshness fluorescence-indicating label paper for cold storage meat products obtained in example 1 had higher tensile strength and elongation at break than comparative example 2 and had a lower erection value than comparative example 2, indicating that the addition of bis ((3, 4-epoxycyclohexyl) methyl) adipate and tertiary amine can significantly improve the strength, elasticity and water resistance of the freshness fluorescence-indicating label paper for cold storage meat products.
The freshness fluorescence indication label paper for the refrigeration house obtained in the example 2 and the comparative example 2 is subjected to water contact angle test by a water contact angle tester, five points are taken for each sample, and finally, the average value is taken. One of the water contact angle tests of the freshness fluorescence-indicating label paper for a cold store obtained in example 2 is shown in fig. 1, one of the water contact angle tests of the freshness fluorescence-indicating label paper for a cold store obtained in comparative example 2 is shown in fig. 2, and the water contact angle test results of the freshness fluorescence-indicating label paper for a cold store obtained in example 2 and comparative example 2 are shown in table 2.
Table 2 water contact angle of meat product freshness fluorescence indication label paper for refrigerator
As can be seen from table 2, the freshness fluorescence indication label paper for the refrigeration house provided by the embodiment 2 of the invention has a water contact angle of 117.3 degrees and has a good hydrophobic effect.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (10)
1. The meat product freshness fluorescence indication label paper for the refrigerator is characterized by comprising the following components in parts by mass: 5-7 parts of zein, 1-2 parts of glycerol, 3-6 parts of rhodamine B solution, 1-4 parts of fluorescein solution, 0.5-2.5 parts of bis ((3, 4-epoxycyclohexyl) methyl) adipate, 0.05-0.1 part of tertiary amine and 60-80 parts of ethanol solution.
2. The fluorescence-indicating label paper for freshness of meat products for refrigeration houses according to claim 1, wherein the rhodamine B solution is a rhodamine B-ethanol solution.
3. The fluorescence-indicating label paper for freshness of meat products for refrigeration houses according to claim 2, wherein the rhodamine B-ethanol solution has a concentration of 0.5-1.5 mg/mL.
4. The paper for fluorescence-indicating freshness of meat products for a refrigerator according to claim 1, wherein the fluorescein solution is a fluorescein-ethanol solution.
5. The fluorescence-indicating label paper for freshness of meat products for refrigeration houses according to claim 4, wherein the concentration of the fluorescein-ethanol solution is 0.5-1.5 mg/mL.
6. The fluorescence-indicating label paper for freshness of meat products for refrigeration houses according to claim 1, wherein the ethanol solution is an ethanol-water solution with a mass concentration of 75-85%.
7. The fluorescence-indicating label paper for freshness of meat products for refrigeration houses according to claim 1, wherein the mass ratio of zein to bis ((3, 4-epoxycyclohexyl) methyl) adipate is 1:0.25.
8. The method for preparing the meat product freshness fluorescence indication label paper for the refrigerator according to any one of claims 1 to 7, which is characterized by comprising the following steps:
s1, mixing zein, bis ((3, 4-epoxycyclohexyl) methyl) adipate, tertiary amine and ethanol solution, heating to reflux, and reacting to obtain a reaction solution;
s2, adding the rest components into the reaction solution, and uniformly mixing to obtain a mixed solution;
and S3, spreading a film on the mixed solution, and drying to obtain the meat product freshness fluorescence indication label paper for the refrigeration house.
9. The method for preparing the fluorescence-indicating label paper for the freshness of the meat product for the refrigeration house according to claim 8, wherein the reflux temperature in the step S1 is 90-100 ℃ and the time is 4-6 hours.
10. The method for preparing the fluorescence-indicating label paper for the freshness of the meat product for the refrigeration house according to claim 8, wherein the film is paved by adopting a tape casting method; the drying is vacuum drying, wherein the temperature of the vacuum drying is 50-60 ℃ and the time is 5-7 h.
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| CN202310917769.9A CN116858827B (en) | 2023-07-25 | 2023-07-25 | Meat product freshness fluorescence indication label paper for refrigeration house and preparation method thereof |
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