CN107857919B - 一种具有缓释性能的食品抗菌保鲜包装材料及其制备方法 - Google Patents
一种具有缓释性能的食品抗菌保鲜包装材料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有缓释性能的食品抗菌保鲜包装材料及其制备方法，属于食品包装材料领域。由下列重量百分比的材料制备而成：纳米母粒，7.5％；分子筛母粒7.5％；热塑性树脂，85％。本发明由于采用双螺杆挤出系统将抗菌复合物、热塑性树脂材料和增塑剂共挤出造粒后用吹膜机吹膜，所以抗菌物质在抗菌材料中分布均匀；且制备方法模仿工业化的生产工艺，方法简单成熟，材料的机械性能稳定。本发明形成均匀分散的纳米复合塑料。使塑料也具有所添加的纳米材料的特性。本发明利用包装材料对于1‑甲基环丙烯(1‑MCP)的吸附作用，可以实现其缓慢释放，形成长效保鲜效果，能够发挥优良长效的保鲜作用。
Description
技术领域
本发明涉及一种具有缓释性能的食品抗菌保鲜包装材料及其制备方法，属于食品包装材料领域。
背景技术
目前我国果蔬生产由于采收不当、采后商品化处理技术落后、贮运条件不妥及贮藏加工能力不足等原因,造成的腐烂损失达总产量的20％左右,使其货架供应期大大缩短,减少了农民收益,挫伤了其生产积极性。因此,采取一切可能的手段和措施,抑制果蔬的生命活动,降低其新陈代谢水平,减少损失,延长其贮藏时间,以保持良好的商品质量,就显得十分重要了。
1-甲基环丙烯(1-methylcyclopropene,1-MCP)为新型乙烯作用抑制剂，有无毒、高效、低量等优点，通过阻碍乙烯受体传导，抑制乙烯诱导的一系列生化反应，降低果实呼吸强度，减少采后腐烂、衰老及病害，延长果实贮藏期[2]。目前，1-MCP在园艺产品上应用越来越广泛，在水果方面效果尤为显著。1-MCP处理能改善桃、李、葡萄、苹果的抗氧化能力，延迟果实呼吸高峰的出现，减缓果实硬度下降，提高果实抗逆性等贮藏品质。
目前市场上的保鲜包装袋，带有功能性的比较少见，我们在超市常见的普通聚乙烯保鲜袋，仅仅通过简单的覆盖隔离起到保湿、隔离微生物以及隔绝氧气降低果蔬呼吸消耗糖分的作用，并不能阻碍果蔬腐烂变质。
发明内容
本发明提出了一种具有缓释性能的食品抗菌保鲜包装材料及其制备方法。
本发明采用的技术方案:
一种具有缓释性能的食品抗菌保鲜包装材料，由下列重量百分比的材料制备而成：
纳米母粒，7.5％；
分子筛母粒7.5％；
热塑性树脂，85％。
所述的热塑性树脂材料为聚乙烯，含有低密度聚乙烯(LDPE)和高密度聚乙烯(LLDPE)。
所述的纳米母粒，按照下述步骤进行
抗菌母粒的制备：以所制备的抗菌母粒的总重为基准，质量配比为:纳米复合粉体15.55％，热塑性树脂72.45％，分散剂9％，润滑剂1％，偶联剂2％；
将上述纳米复合粉体、热塑性树脂、分散剂、润滑剂和偶联剂混匀后，由双螺杆挤压机混炼造粒，调节挤压条件，螺杆转速60-150r/min，挤压机各段温度分别设定为110-130℃，120-150℃，130-170℃，120-150℃，120-150℃和130-170℃；
其中所述的纳米复合粉体有下列质量百分比的原料混合而成：
其中所述的热塑性树脂含有49.01％的低密度聚乙烯(LDPE)和23.44％高密度聚乙烯(LLDPE)。
所述增塑剂：邻苯二甲酯
所述润滑剂：甲基丙烯酰氧(KH-570)
所述分散剂：硬脂酸单甘油酯(GMS)
所述偶联剂：乙撑双硬酸酰胺(EBS)
其中所述的分子筛母粒的制备方法，按照下述步骤进行:
以所制备的分子筛母粒的总重为基准，质量配比为:分子筛20％，热塑性树脂68％，分散剂9％，润滑剂1％，偶联剂2％；将该分子筛、热塑性树脂、分散剂、润滑剂和偶联剂混匀后，由双螺杆挤压机混炼造粒，调节挤压条件，螺杆转速60-150r/min，挤压机各段温度分别设定为挤压机各段温度分别设定为110-130℃,120-150℃,130-170℃,120-150℃,120-150℃和130-170℃；
其中所述的热塑性树脂含有46％的LDPE和22％的LLDPE。
所述分子筛为4-哌啶基哌啶二盐酸盐(ZSM-5)
所述润滑剂：甲基丙烯酰氧(KH-570)
所述分散剂：硬脂酸单甘油酯(GMS)
所述偶联剂：乙撑双硬酸酰胺(EBS)
所述的具有缓释性能的食品抗菌保鲜包装材料的制备方法，按照下述步骤进行：
(1)食品抗菌包装材料的制备:按照比例将抗菌母粒(7.5％)、分子筛母粒(7.5％)和热塑性树脂(42.5％LDPE和42.5％LLDPE)三者混匀后，由双螺杆挤压机混炼造粒，调节挤压条件，螺杆转速60-150r/min，挤压机各段温度分别设定为110-130℃，120-150℃，130-170℃，120-150℃，120-150℃和130-170℃；造粒后经吹膜机吹膜，吹膜温度为130-180℃，即制得产品具有缓释性能的食品抗菌包装材料；
(2)食品抗菌保鲜包装材料的制备：食品抗菌保鲜包装材料的制备：取步骤(1)制得的包装材料裁成一定体积的长方形包装材料，用封口机封住一端的开口，通过鼓风吹气的方式将浓度为2ppm的保鲜剂气体吹入到包装材料内并迅速用封口机封住另一端的开口，并在37℃下的烘箱吸附24h，吸附结束后将离心管取出后并排除袋内的气体，即制得产品具有缓释性能的食品抗菌保鲜包装材料。
所述保鲜剂为1-甲基环丙烯(1-MCP)。
综上所述，本发明具有以下优点：
(1)由于采用双螺杆挤出系统将抗菌复合物、热塑性树脂材料和增塑剂共挤出造粒后用吹膜机吹膜，所以抗菌物质在抗菌材料中分布均匀；且制备方法模仿工业化的生产工艺，方法简单成熟，材料的机械性能稳定。
(2)形成均匀分散的纳米复合塑料。使塑料也具有所添加的纳米材料的特性。
(3)利用包装材料对于1-mcp的吸附作用，可以实现其缓慢释放，形成长效保鲜效果，能够发挥优良长效的保鲜作用。
附图说明
图1为抗菌保鲜包装包装袋(a)和普通PE包装袋(b)对猕猴桃防霉保鲜的效果图。
具体实施方式
下面结合实施例对本发明做进一步说明。
所有实施例中提到的份数均为重量份数。
所有实施例中所用原料除特殊说明外均为市购。
实施例1
一种抗菌型果蔬保鲜包装袋用母料，制备方法包括以下步骤:
(1)抗菌母粒的制备：以所述食品抗菌保鲜包装材料的总重为基准，质量配比为:纳米复合粉体15.55％(155.5g)，热塑性树脂(LDPE 49.01％和LLDPE 23.44％)，72.45％(724.5g)，分散剂(硬脂酸单甘油酯GMS)9％(90g)，润滑剂(甲基丙烯酰氧(KH-570)1％(10g)，偶联剂(乙撑双硬酸酰胺(EBS)2％(20g)；纳米复合粉体包括纳米银30％(46.65g)，纳米TiO2 35％(54.425g)，纳米凹凸棒土25％(38.875g)，纳米SiO2 10％(15.55g)；将该抗菌复合物、热塑性树脂和增塑剂三者混匀后，由双螺杆挤压机混炼造粒，调节挤压条件，螺杆转速60-150r/min，挤压机各段温度分别设定为120℃,135℃,135℃,120℃,135℃和135℃。
(2)分子筛母粒的制备：以所述食品抗菌保鲜包装材料的总重为基准，质量配比为:分子筛20％(400g)，热塑性树脂68％(920g LDPE和440g LLDPE)，分散剂(硬脂酸单甘油酯GMS)9％(180g)，润滑剂(甲基丙烯酰氧(KH-570)1％(20g)，偶联剂(乙撑双硬酸酰胺(EBS)2％(40g)；将该分子筛、热塑性树脂和增塑剂三者混匀后，由双螺杆挤压机混炼造粒，调节挤压条件，螺杆转速60-150r/min，挤压机各段温度分别设定为挤压机各段温度分别设定为120℃，135℃，135℃，120℃，135℃和135℃；
所述的抗菌型果蔬保鲜包装袋用母料制备的包装袋，包装袋的制备方法包括以下步骤:
(3)食品抗菌包装材料的制备：将步骤(1)和步骤(2)中的抗菌母粒(75g)、分子筛母粒(75g)和热塑性树脂(425g LDPE和425g LLDPE)三者混匀后，由双螺杆挤压机混炼造粒，调节挤压条件，螺杆转速60-150r/min，挤压机各段温度分别设定为120℃，135℃，135℃，120℃，135℃和135℃；造粒后经吹膜机吹膜，吹膜温度为135℃，即制得产品具有缓释性能的食品抗菌包装材料。
(4)食品抗菌保鲜包装材料的制备：食品抗菌保鲜包装材料的制备：取步骤一制得的包装材料裁成体积为500ml的长方形包装材料，用封口机封住一端的开口，通过鼓风吹气的方式将浓度为2ppm的1-mcp气体吹入到包装材料内并迅速用封口机封住另一端的开口，在37℃下的烘箱吸附24h，吸附结束后将离心管取出后并排除袋内的气体，即制得产品具有缓释性能的食品抗菌保鲜包装材料。
实验例2
将新鲜的猕猴桃放置于实施例1制备得到的抗菌保鲜包装包装袋和普通PE(普通聚乙烯材料)包装袋中进行测试：利用上述包装袋包装猕猴桃，检查猕猴桃的失重率，检查结果如下：
表1包装材料对猕猴桃失重率的影响
结论：本发明的抗菌保鲜包装袋具有很强的保鲜作用，可以有效的抑制猕猴桃的呼吸，减缓猕猴桃自身呼吸代谢造成营养物质的损失，抑制果蔬失重率的提高。
实验例3
将新鲜的猕猴桃放置于实施例1制备得到的抗菌保鲜包装包装袋(a)和普通PE包装袋(b)中进行测试:利用上述包装袋包装猕猴桃，检查猕猴桃的霉变情况，检查结果如图1所示。
结论：本发明的本发明的抗菌保鲜包装袋具有很强的抑菌作用，可以有效的抑制猕猴桃额霉变发生，通过抗菌剂的缓释作用和1-mcp的释放抑制腐败菌的滋生，保持猕猴桃的储藏品质。
实验例4
将新鲜的猕猴桃放置于实施例1制备得到的抗菌保鲜包装包装袋和普通PE包装袋中进行测试:利用上述包装袋包装猕猴桃，检查包装材料内的气体组分，检查结果如下：
表2包装材料内乙烯的浓度
表3包装材料内1-mcp的浓度
结论：本发明的抗菌保鲜材料可以自发地调节包装材料内的气体组分，由表3可以看出抗菌保鲜包装材料对1-mcp具有缓释作用，可以保持在储藏周期内相对稳定的1-mcp浓度，通过1-mcp对乙烯受体的竞争性结合，可以控制猕猴桃中乙烯的产量，抑制乙烯的后熟现象，延长猕猴桃的保质期。
Claims (1)
1.一种具有缓释性能的食品抗菌保鲜包装材料，其特征在于由下列重量百分比的材料制备而成：
纳米母粒，7.5％；
分子筛母粒，7.5％；
热塑性树脂，85％；
所述的热塑性树脂材料为聚乙烯，含有低密度聚乙烯(LDPE)和LLDPE；
所述的纳米母粒，按照下述步骤进行
纳米母粒的制备：以所制备的纳米母粒的总重为基准，质量配比为:纳米复合粉体15.55％，热塑性树脂72.45％，分散剂9％，润滑剂1％，偶联剂2％；
将上述纳米复合粉体、热塑性树脂、分散剂、润滑剂和偶联剂混匀后，由双螺杆挤压机混炼造粒，调节挤压条件，螺杆转速60-150r/min，挤压机各段温度分别设定为110-130℃，120-150℃，130-170℃，120-150℃，120-150℃和130-170℃；
其中所述的纳米母粒中的纳米复合粉体由下列质量百分比的原料混合而成：
其中所述的纳米母粒中的热塑性树脂含有49.01％的低密度聚乙烯(LDPE)和23.44％LLDPE；
所述纳米母粒中的润滑剂：KH-570；
所述纳米母粒中的分散剂：硬脂酸单甘油酯(GMS)；
所述纳米母粒中的偶联剂：乙撑双硬酸酰胺(EBS)；
其中所述的分子筛母粒的制备方法，按照下述步骤进行:
以所制备的分子筛母粒的总重为基准，质量配比为:分子筛20％，热塑性树脂68％，分散剂9％，润滑剂1％，偶联剂2％；将该分子筛、热塑性树脂、分散剂、润滑剂和偶联剂混匀后，由双螺杆挤压机混炼造粒，调节挤压条件，螺杆转速60-150r/min，挤压机各段温度分别设定为110-130℃，120-150℃，130-170℃，120-150℃，120-150℃和130-170℃；
其中所述分子筛母粒中的热塑性树脂含有46％的LDPE和22％的LLDPE；
所述分子筛母粒中的分子筛为ZSM-5；
所述分子筛母粒中的润滑剂：KH-570；
所述分子筛母粒中的分散剂：硬脂酸单甘油酯(GMS)；
所述分子筛母粒中的偶联剂：乙撑双硬酸酰胺(EBS)；
按照下述步骤进行：
(1)食品抗菌包装材料的制备:按照比例将纳米母粒7.5％、分子筛母粒7.5％和热塑性树脂42.5％LDPE和42.5％LLDPE四者混匀后，由双螺杆挤压机混炼造粒，调节挤压条件，螺杆转速60-150r/min，挤压机各段温度分别设定为110-130℃，120-150℃，130-170℃，120-150℃，120-150℃和130-170℃；造粒后经吹膜机吹膜，吹膜温度为130-180℃，即制得产品具有缓释性能的食品抗菌包装材料；
(2)食品抗菌保鲜包装材料的制备：食品抗菌保鲜包装材料的制备：取步骤(1)制得的包装材料裁成一定体积的长方形包装材料，用封口机封住一端的开口，通过鼓风吹气的方式将浓度为2ppm的保鲜剂气体吹入到包装材料内并迅速用封口机封住另一端的开口，并在37℃下的烘箱吸附24h，吸附结束后将离心管取出后并排除袋内的气体，即制得产品具有缓释性能的食品抗菌保鲜包装材料；
所述保鲜剂为1-甲基环丙烯(1-MCP)。
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