WO2012062015A1 - 一种能感知食品新鲜度的包装材料的制造方法 - Google Patents

一种能感知食品新鲜度的包装材料的制造方法 Download PDF

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WO2012062015A1
WO2012062015A1 PCT/CN2010/080553 CN2010080553W WO2012062015A1 WO 2012062015 A1 WO2012062015 A1 WO 2012062015A1 CN 2010080553 W CN2010080553 W CN 2010080553W WO 2012062015 A1 WO2012062015 A1 WO 2012062015A1
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food
color sensitive
gas color
packaging
gas
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French (fr)
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邹小波
赵杰文
石吉勇
黄星奕
蔡健荣
陈全胜
林颢
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Jiangsu University
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D79/00—Kinds or details of packages, not otherwise provided for
    • B65D79/02—Arrangements or devices for indicating incorrect storage or transport
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N31/00—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods
    • G01N31/22—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using chemical indicators

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  • the invention relates to a food packaging material, in particular to a method for manufacturing a packaging material capable of sensing the freshness and quality of the food.
  • the volatile gases (VOCs) of foods are mainly small organic molecules such as esters, aldehydes, alcohols, ketones, aromatic hydrocarbons, and organic acids. During the deterioration of food, VOCs will change significantly, and microorganisms will also produce stagnant gases such as acids, alcohols, ammonia and amines. The quality and freshness of the food can be known from the gas emitted from the food.
  • the current volatile gas detection of food is mainly gas chromatography and sensory evaluation, both of which are time consuming and laborious, and require professional personnel to complete.
  • the color-sensitive gas sensor has molecular recognition properties, can distinguish similar chemicals, even isomers with very similar chemical properties, and is not sensitive to the temperature and humidity of the environment.
  • the present invention proposes a method for manufacturing a novel packaging material, which combines a gas color sensitive material with a conventional food packaging material, so that the prepared packaging material can directly sense the freshness and quality of the food.
  • the technical scheme of the present invention sequentially adopts the following steps: firstly, different gas color sensitive materials whose color is changed according to the odor of the food spoiled are selected for different kinds of foods; and then the food grade insurance film or acid-free paper is selected as the food grade.
  • Food packaging base material finally, different gas color sensitive materials are separately dissolved in the corresponding organic solvent to form different gas color sensitive material solutions with a concentration of 0.1-0.5 mol/L, and then added in different gas color sensitive material solutions.
  • Color sensitive material is formed a dot, each of the drying gas sensitive color dots of material that is formulated for a specific type of food packaging material.
  • the packaging material prepared by the invention not only has the fresh-keeping function of the ordinary packaging material, but also can sense the freshness and quality of the packaged food, and can also be used for packaging of medicine, cosmetics and chemical anti-counterfeiting, and has broad application prospects.
  • the food packaging base material is a cling film
  • the food packaging base material is a cling film
  • Figure 3 is a diagram showing the freshness and storage period of eggs at room temperature in the color of the gas color sensitive material of the uniform wrap film;
  • Figure 4 is a diagram showing the color of the gas color sensitive material of the special type cling film indicating the freshness and storage period of the fish at normal temperature;
  • Figure 5 is a color display diagram of gas color sensitive materials of two commonly used perfumes in the market
  • the odor component of egg milk spoilage is mainly hydrogen sulfide, so gas color sensitive materials with obvious changes in color of reaction with hydrogen sulfide, such as iron porphyrin, tin porphyrin, methylene blue, Nile red, fluorescent yellow, etc., are selected.
  • Porphyrin, zinc porphyrin, tin porphyrin, cobalt porphyrin, silver porphyrin and pH indicator as gas color sensitive materials for new plastic wrap of meat and fish; the odor component of fruit and vegetable spoilage is mainly methyl mercaptan.
  • Cobalt porphyrin, protoporphyrin, copper porphyrin and pH indicator are used as gas color sensitive materials for new plastic wraps for fruits and vegetables.
  • the gas color sensitive material of the uniform cling film contains each of the gas color sensitive materials mentioned above.
  • Food grade safety films such as polyethylene, polyvinyl chloride and polyvinylidene chloride are used as food packaging base materials.
  • Each of the selected gas color sensitive materials is separately dissolved in a corresponding organic solvent, and dissolved in a concentration of 0.1 to 0.5 mol/L according to the gas color sensitive material to form different gas color sensitive material solutions.
  • the present invention is directed to different gas color sensitive materials, and different organic solvents are selected, for example, chlorotoluene is selected as a solvent for the porphyrin compound, and alcohol is selected as a solvent for the hydrophobic acid-base indicator.
  • Stabilizers are added to different gas color sensitive material solutions.
  • the concentration of stabilizers in different gas color sensitive materials solutions is 5 mol/L, and the stabilizer can be dibutyl phthalate.
  • a special type of plastic wrap for a type of food is a type of food.
  • Fig. 3(a) shows the color of a set of gas color sensitive materials on the wrap film for packaging fresh eggs
  • Fig. 3 (Fig. 3 b) is the color of the gas color sensitive material on the wrap film that has been preserved for 10 days
  • Figure 3 (C) is the color of the gas color sensitive material on the cling film preserved for 15 days. It can be seen that the color of the gas color sensitive material dot in the middle row of the wrap film has been changed in FIG. 3(b) for 10 days, and the lowest venting color sensitive material on the wrap film is preserved for 15 days. The color of the point has also changed. Therefore, the freshness and quality of the packaged eggs can be determined by the color change of the gas color sensitive material on the wrap film.
  • Fig. 4(a) shows that the color of the gas color sensitive material on the fresh fish wrap film just wrapped is yellow
  • Figure 4 ( b) It is shown that the color of the gas color sensitive material on the wrap film becomes grass yellow after 4 hours
  • FIG. 4(C) shows that the gas color sensitive material on the wrap film turns blue after one day.
  • the selection of the gas color sensitive material was consistent with the method of Example 1, using acid-free paper as the food packaging base material.
  • the manufacturing method was the same as in the method of Example 1, except that the gas color sensitive material was sprayed onto the acid-free paper by means of spot spraying instead of the cling film.
  • the unified packaging materials produced in Example 1 and Example 2 can be used as anti-counterfeiting packaging materials for cosmetics
  • Figure 5 is the color of gas color-sensitive materials for two commonly used perfumes in the market.
  • Figure 5 (a) is a gas color sensitive material on an acid-free paper and Lancome (LANCOME) The unique color of the sensory hypnotic perfume
  • Figure 5 (b) is the acid-free paper color sensitive material and Bosch (HUGO BOSS) The unique color of Yoko Ms. It can be seen that each perfume has its own unique fragrance, and these fragrances and the gas color sensitive material on the packaging material will produce their unique color. Therefore, the packaging material produced by the invention can be used for anti-counterfeiting packaging of cosmetics. For the same reason, anti-counterfeiting packaging materials for medicines, chemicals and other products can also be used.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Physics & Mathematics (AREA)
  • Chemical & Material Sciences (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • Biophysics (AREA)
  • Molecular Biology (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Packages (AREA)
  • Investigating Or Analysing Materials By The Use Of Chemical Reactions (AREA)
  • Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)

Description

一种能感知食品新鲜度的包装材料的制造方法 技术领域
本发明涉及一种食品包装材料，特指能感知食品新鲜度和质量的包装材料的制造方法。
背景技术
目前的食品包装材料大都基于其外形、颜色和功能三个方面，功能方面主要是通过在材料中添加稀有金属和通过纳米、硅窗等特殊工艺来改善包装材料的透气性能，从而延长食品的保质和保鲜期。但是，包装好的食品，特别是鲜食食品，其质量的好坏以及有没有变质必须通过一系列的理化分析方法才能得到。目前，尚无能感知食品新鲜度的包装材料，让消费者或质检人员一眼就可以得知该食品的新鲜情况。
食品的挥发性气体（VOCs）主要是一些酯、醛、醇、酮、芳香烃、有机酸等有机小分子。食品变质过程中，VOCs会发生明显变化，微生物还会产生酸、醇、氨及胺类等腐败气体。通过食品散发的气体可以知道食品的质量和新鲜情况。但目前食品的挥发性气体检测主要是气相色谱和感官评定，这两种方法都耗时费力，而且需要专业人员才能完成。
2000年，美国伊利诺伊大学厄本那－香槟分校的Kenneth S. Suslick教授发现金属卟啉、pH指示剂等一些化学物质遇到气味分子会发生颜色变化，这些化学物质称为气体色敏材料，因此可以将这些气体色敏材料制成传感器来检测气味，这类传感器称为色敏气体传感器。色敏气体传感器具有分子识别性质，可以区分相似化学物质，甚至是化学性质极其相似的同分异构体，并且对环境的温湿度不敏感。
 技术问题
为克服现有技术的不足，本发明提出一种新型包装材料的制造方法，将气体色敏材料与传统食品包装材料相结合，使所制作的包装材料可以直接感知食品的新鲜度和质量。
 技术解决方案
本发明的技术方案是依次采用如下步骤：先针对不同种类的食品，选用对该食品变质散发出的气味有颜色变化的不同的气体色敏材料；再选用食品级的保险膜或无酸纸作为食品包装基底材料；最后将不同的气体色敏材料分别溶解于相应的有机溶剂中形成浓度为0.1～0.5mol/L的不同的气体色敏材料溶液，再在不同的气体色敏材料溶液中加入稳定剂，稳定剂的浓度均为5mol/L，然后将所得不同的产物在食品包装基底材料中央每隔一段距离L=10-15cm用喷墨方式分别以点状间隔、均匀地涂成一组气体色敏材料点阵列，每个气体色敏材料点的直径是1-5mm，烘干各组气体色敏材料点阵列即制成用于各类食品的统一型包装材料；或将所得某一产物在食品包装基底材料中央每隔一段距离L=10-15cm用喷墨方式以点状间隔、均匀地涂成一个直径是1-5mm的气体色敏材料点，所有的气体色敏材料点形成一列，烘干各个气体色敏材料点即制成用于某一类食品的专一型包装材料。
有益效果
用本发明制作的包装材料不仅具有普通包装材料的保鲜功能，还能感知所包装食品的新鲜度和质量，也可用于医药、化妆品、化工防伪的包装，具有广阔的应用前景。
 附图说明
以下结合附图和2个实施例对本发明作进一步详细说明：
图1是实施例1中统一型包装材料示意图，食品包装基底材料为保鲜膜；
图2是实施例1中专一型包装材料示意图，食品包装基底材料为保鲜膜；
图3是统一型保鲜膜的气体色敏材料颜色指示常温下鸡蛋的新鲜度和保存期情况图；
图4是专一型保鲜膜的气体色敏材料颜色指示常温下鱼肉新鲜度和保存期的情况图；
图5是两种市场常用香水的气体色敏材料颜色显示图；
图中：1.保鲜膜；2.气体色敏材料点。
 本发明的实施方式
实施例1
日常生活中的食品主要有4类，即蛋乳类、肉类、鱼类和果蔬类，各自散发的气味不同。用于这些食品的保鲜膜有两类，一种是专一型保鲜膜，专用于某一类食品的新型保鲜，因此，专一型保鲜膜分为蛋乳类保鲜膜、肉类保鲜膜、鱼类保鲜膜和果蔬类保鲜膜。另一种是统一型保鲜膜，可以用于各类食品的新型保鲜。其中，蛋乳类腐败散发的气味成份主要是硫化氢，因此选择与硫化氢反应颜色有明显变化的气体色敏材料，如铁卟啉、锡卟啉、亚甲基蓝、尼罗红、荧光黄等作为蛋乳类新型保鲜膜的气体色敏材料；肉类腐败散发的气味成份主要是氨臭味，鱼类腐败散发出的气味成份主要是胺臭味，选择与氨和胺有颜色反应的铁卟啉、锌卟啉、锡卟啉、钴卟啉、银卟啉以及pH指示剂作为肉类和鱼类新型保鲜膜的气体色敏材料；果蔬类腐败散发出的气味成份主要是甲硫醇，选用钴卟啉、原卟啉、铜卟啉和pH指示剂作为果蔬类新型保鲜膜的气体色敏材料。而统一型保鲜膜的气体色敏材料则包含了以上所提及的每种气体色敏材料。
选用食品级的保险膜，如聚乙烯、聚氯乙烯和聚偏氯乙烯等作为食品包装基底材料。将选择好的每种不同的气体色敏材料分别溶解在相应的有机溶剂中，按照气体色敏材料以0.1～0.5mol/L的浓度溶解形成不同的气体色敏材料溶液。本发明针对不同的气体色敏材料，选择不同的有机溶剂，例如，选择氯甲苯作为卟啉类化合物的溶剂，选择酒精作为疏水性酸碱指示剂的溶剂。再在不同的气体色敏材料溶液中加入稳定剂，不同的气体色敏材料溶液中稳定剂的浓度均为5mol/L，稳定剂可采用邻苯二甲酸二丁酯。
如图1，将上述所得的不同产物，即加入了稳定剂的不同的气体色敏材料溶液分别通过点喷的方式间隔地、均匀地涂在保鲜膜1上，形成了一组气体色敏材料排列阵列。在保鲜膜的中央每隔一段距离L=10-15cm就喷上一组这样的气体色敏材料排列阵列，阵列中每个气体色敏材料点2的直径是1-5mm，然后迅速用热风将各组气体色敏材料点阵列中的每个气体色敏材料点2烘干，就可得到所需的用于各类食品包装的统一型保鲜膜。
如图2所示，专一型保鲜膜的制作相对较简单，只需选取其中某一种对该类食品气味有明显颜色变化的气体色敏材料以0.1～0.5mol/L浓度溶于有机溶剂中，再加入浓度为5mol/L的稳定剂，将所得产物通过点喷方式间隔、均匀地涂在保鲜膜1上，在保鲜膜1的中央每隔一段距离L=10-15cm就喷上一个直径是1-5mm的气体色敏材料点2，所有的气体色敏材料点2形成一列，然后迅速用热风将该列中每个气体色敏材料点2烘干，就可得到所需的某一类食品的专一型保鲜膜。
将按上述方法制作的统一型保鲜膜在常温下包装鸡蛋，情况如图3所示，图3（a）显示了用于包装新鲜鸡蛋的保鲜膜上一组气体色敏材料颜色，图3（b）是保存了10天的保鲜膜上气体色敏材料颜色；图3（C）是保存了15天保鲜膜上气体色敏材料颜色。由此可看出，图3（b）中保存了10天时保鲜膜上中间一排的气体色敏材料点的颜色已发生变化，保存了15天时保鲜膜上最下面一排气体色敏材料点的颜色也发生了变化。因此，可通过保鲜膜上的气体色敏材料颜色变化来确定所包装鸡蛋的新鲜度和质量。
将按上述方法制作的专一型保鲜膜在常温下包装鱼肉，情况如图4是：图4（a）显示包装刚杀的新鲜鱼肉保鲜膜上的气体色敏材料颜色为黄色，图4（b）显示4小时后保鲜膜上的气体色敏材料颜色变为草黄；图4（C）显示过1天以后保鲜膜上的气体色敏材料变为蓝色。由此，可通过保鲜膜上的气体色敏材料颜色的变化来确定该食品的新鲜度和质量。
实施例2
气体色敏材料的选择和实施例1中的方法一致，采用无酸纸作为食品包装基底材料。制作方法与实施例1中的方法一致，只是将气体色敏材料通过点喷的方式喷到无酸纸上而不是保鲜膜上。
实施例1和实例施2所制作的统一型包装材料都可作为化妆品的防伪包装材料，图5是两种市场常用香水的气体色敏材料颜色。图5（a）是无酸纸上气体色敏材料与兰蔻 （LANCOME）感官催眠香水作用后的特有颜色，图5（b）是无酸纸上色敏材料与波士(HUGO BOSS)优客女士香水作用后的特有颜色。由此可见，每种香水都有其独到的香味，而这些香味与包装材料上的气体色敏材料作用会产生其独特的颜色，因此，由本发明所制作的包装材料可用于化妆品的防伪包装，同理，也可用医药、化工等产品的防伪包装材料。

Claims (2)

  1. 一种能感知食品新鲜度的包装材料的制造方法，其特征是依次采用如下步骤：
    A、针对不同种类的食品，选用对该食品变质散发出的气味有颜色变化的不同的气体色敏材料；
    B、选用食品级的保险膜或无酸纸作为食品包装基底材料；
    C、将不同的气体色敏材料分别溶解于相应的有机溶剂中形成浓度为0.1～0.5mol/L的不同的气体色敏材料溶液；
    D、在不同的气体色敏材料溶液中加入稳定剂，稳定剂的浓度均为5mol/L；
    E、将所得不同的产物在食品包装基底材料中央每隔一段距离L=10-15cm用喷墨方式分别以点状间隔、均匀地涂成一组气体色敏材料点阵列，每个气体色敏材料点的直径是1-5mm，烘干各组气体色敏材料点阵列即制成用于各类食品的统一型包装材料；或将所得某一产物在食品包装基底材料中央每隔相同的距离用喷墨方式以点状间隔、均匀地涂上一个直径相同的气体色敏材料点，所有的气体色敏材料点形成一列，烘干各个气体色敏材料点即制成用于某一类食品的专一型包装材料。
  2. 根据权利要求1所述的一种能感知食品新鲜度的包装材料的制造方法，其特征是：所述稳定剂是邻苯二甲酸二丁酯。
PCT/CN2010/080553 2010-11-11 2010-12-31 一种能感知食品新鲜度的包装材料的制造方法 Ceased WO2012062015A1 (zh)

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