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pH敏感型智能包装薄膜的制备及其理化特性研究

于鑫淼 ,  王琼琼 ,  王平 ,  白冰瑶 ,  张丽 ,  张斌 ,  潘磊庆 ,  宋丽军

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于鑫淼, 王琼琼, 王平, 等. pH敏感型智能包装薄膜的制备及其理化特性研究[J]. 轻工学报, 2022, 37(3): 26-35. doi: 10.12187/2022.03.004
引用本文: 于鑫淼, 王琼琼, 王平, 等. pH敏感型智能包装薄膜的制备及其理化特性研究[J]. 轻工学报, 2022, 37(3): 26-35. doi: 10.12187/2022.03.004
shu
YU Xinmiao, WANG Qiongqiong, WANG Ping, et al. Preparation and physicochemical properties of pH-sensitivity intelligent packaging films[J]. Journal of Light Industry, 2022, 37(3): 26-35. doi: 10.12187/2022.03.004
Citation: YU Xinmiao, WANG Qiongqiong, WANG Ping, et al. Preparation and physicochemical properties of pH-sensitivity intelligent packaging films[J]. Journal of Light Industry, 2022, 37(3): 26-35. doi: 10.12187/2022.03.004
shu

pH敏感型智能包装薄膜的制备及其理化特性研究

  • 1. 塔里木大学 生命科学学院, 新疆 阿拉尔 843300;

  • 2. 蚌埠学院 食品与生物工程学院, 安徽 蚌埠 233030;

  • 3. 南京农业大学 食品科技学院, 江苏 南京 210095

    • 作者简介: 于鑫淼(1995—),女,河北省承德市人,塔里木大学硕士研究生,主要研究方向为农产品加工与贮藏。E-mail:2543677397@qq.com;

  • 基金项目: 安徽省重点研发与开发项目(202004a06020012)
    塔里木大学研究生科研创新项目(TDGRI202002)

  • 中图分类号: TS206.4

Preparation and physicochemical properties of pH-sensitivity intelligent packaging films

  • 1. College of Life Sciences, Tarim University, Tarim University, Alar 843300, China;

  • 2. College of Food and Bioengineering, Bengbu University, Bengbu 233030, China;

  • 3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

  • Received Date: 2021-10-10
    Accepted Date: 2022-04-06

    CLC number: TS206.4

  • 摘要: 以桑葚、紫苏叶、葡萄皮和玫瑰花为原料,依次采用超声辅助醇提法、流延干燥法提取植物色素并制备pH敏感型智能包装薄膜,对其理化特性、抗氧化活性及羊肉新鲜度智能指示效果进行研究。结果表明:负载不同色素的薄膜,其理化性质及抗氧化活性均有显著差异,其中,负载桑葚色素的薄膜(PVA-CS-MMP)和负载葡萄皮色素的薄膜(PVA-CS-GPP)适用性更强、结构稳定性较高;负载紫苏色素的薄膜(PVA-CS-PLP)拉伸强度为21.18 MPa,PVA-CS-MMP的断裂伸长率为243.83%,二者机械性能较好;PVA-CS-PLP具有较低的含水率和水溶性,分别为19.30%和20.10%;PVA-CS-GPP和PVA-CS-PLP对pH敏感性较强;PVA-CS-GPP和负载玫瑰花色素的薄膜(PVA-CS-RFP)抗氧化能力较强,其DPPH自由基清除率分别为89.67%和89.02%;PVA-CS-GPP对羊肉新鲜度的智能指示效果最佳,具有较好的应用前景。
    Abstract: With mulberries, purple perilla, grape skins and roses as raw materials, plant pigments were extracted by ultrasonic assisted alcohol extraction and flow-casting drying successively, and pH-sensitive intelligent indicator films were prepared. Their physical and chemical properties, antioxidant activity and intelligent indicator effect on the freshness of mutton were studied. The results showed that the physical and chemical properties and antioxidant activity of the films loaded with different pigments were significantly different. Among them, the film loaded with mulberry pigment (PVA-CS-MMP) and the film loaded with grape skin pigment (PVA-CS-GPP) had stronger applicability and higher structural stability.The tensile strength of PVA-CS-PLP and the elongation at break of PVA-CS-MMP were 21.18 MPa and 243.83% respectively. PVA-CS-PLP has low water content and water solubility, 19.30% and 20.10% respectively. PVA-CS-GPP and PVA-CS-PLP are sensitive to pH. PVA-CS-GPP and the film loaded with rose pigment (PVA-CS-RFP) had strong antioxidant capacity, the DPPH clearance rates were 89.67% and 89.02% respectively. PVA-CS-GPP was the best intelligent indicator for freshness of mutton and had a good application prospect.
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于鑫淼, 王琼琼, 王平, 等. pH敏感型智能包装薄膜的制备及其理化特性研究[J]. 轻工学报, 2022, 37(3): 26-35. doi: 10.12187/2022.03.004
引用本文: 于鑫淼, 王琼琼, 王平, 等. pH敏感型智能包装薄膜的制备及其理化特性研究[J]. 轻工学报, 2022, 37(3): 26-35. doi: 10.12187/2022.03.004
shu
YU Xinmiao, WANG Qiongqiong, WANG Ping, et al. Preparation and physicochemical properties of pH-sensitivity intelligent packaging films[J]. Journal of Light Industry, 2022, 37(3): 26-35. doi: 10.12187/2022.03.004
Citation: YU Xinmiao, WANG Qiongqiong, WANG Ping, et al. Preparation and physicochemical properties of pH-sensitivity intelligent packaging films[J]. Journal of Light Industry, 2022, 37(3): 26-35. doi: 10.12187/2022.03.004
shu

pH敏感型智能包装薄膜的制备及其理化特性研究

    作者简介:于鑫淼(1995—),女,河北省承德市人,塔里木大学硕士研究生,主要研究方向为农产品加工与贮藏。E-mail:2543677397@qq.com
  • 1. 塔里木大学 生命科学学院, 新疆 阿拉尔 843300;
  • 2. 蚌埠学院 食品与生物工程学院, 安徽 蚌埠 233030;
  • 3. 南京农业大学 食品科技学院, 江苏 南京 210095
  • 收稿日期: 2021-10-10
  • 录用日期: 2022-04-06
基金项目:  安徽省重点研发与开发项目(202004a06020012)塔里木大学研究生科研创新项目(TDGRI202002)

摘要: 以桑葚、紫苏叶、葡萄皮和玫瑰花为原料,依次采用超声辅助醇提法、流延干燥法提取植物色素并制备pH敏感型智能包装薄膜,对其理化特性、抗氧化活性及羊肉新鲜度智能指示效果进行研究。结果表明:负载不同色素的薄膜,其理化性质及抗氧化活性均有显著差异,其中,负载桑葚色素的薄膜(PVA-CS-MMP)和负载葡萄皮色素的薄膜(PVA-CS-GPP)适用性更强、结构稳定性较高;负载紫苏色素的薄膜(PVA-CS-PLP)拉伸强度为21.18 MPa,PVA-CS-MMP的断裂伸长率为243.83%,二者机械性能较好;PVA-CS-PLP具有较低的含水率和水溶性,分别为19.30%和20.10%;PVA-CS-GPP和PVA-CS-PLP对pH敏感性较强;PVA-CS-GPP和负载玫瑰花色素的薄膜(PVA-CS-RFP)抗氧化能力较强,其DPPH自由基清除率分别为89.67%和89.02%;PVA-CS-GPP对羊肉新鲜度的智能指示效果最佳,具有较好的应用前景。

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