丁香精油食品抗菌包装材料的制备及性能研究

目的以壳聚糖为基材与丁香精油相结合制备可食性抗菌包装。方法先制备膜,再根据检测膜的厚度、力学性能、抑菌性能来确定各成分的添加量,确保膜各方面的性能处于最优状态。结果当甘油的质量分数为1.0%,壳聚糖的质量浓度为20 mg/m L,丁香精油的质量分数为1.0%时,丁香精油壳聚糖抗菌包装膜具有最好的力学性能和抑菌性能。结论丁香精油食品抗菌包装材料的制备需要结合膜的性能来确定最终成分的含量,以达到最优的设计。

Preparation and Performance Studies of Clove Essential Oil Antimicrobial Packaging Materials

The aim of this study was to prepare edible antimicrobial packaging using chitosan and clove essential oil as film-forming materials. The film was first prepared and then the percentages of different components were determined according to the test of thickness, mechanical property and antibacterial property of the film formed, to ensure the final film would have the optimal properties. When 1.0% mass fraction of glycerol, 20 mg/mL mass fraction of chitosan and 1.0% mass fraction of clove essential oil were added, the clove essential oil chitosan antimicrobial packaging film had the best mechanical property and antibacterial property. Therefore, the optimal design of preparing clove essential oil antimicrobial food packaging material could be achieved by determination of the contents of final components through testing of film properties.