丁香精油等改性PE膜及其对抑菌保鲜性能的影响

目的研究经丁香精油等抗菌、抗氧化剂改性的聚乙烯(PE)薄膜的物理性能和保鲜性能。方法利用丁香精油、乙二胺四乙酸二钠(EDTA-2Na)和维生素E改性PE树脂,并对成形后的改性PE膜进行相应性能的测试和分析。结果丁香精油具有较好的抑菌效果,最佳质量分数为5%;以维生素E复合EDTA-2Na为抗氧化剂,维生素E质量分数为2%,EDTA-2Na质量分数为1%时,取得了良好的抗氧化结果。精油和抗氧化剂的添加提高了PE膜的刚性与阻隔性。结论经丁香精油、维生素E和EDTA-2Na改性的PE薄膜具备一定的抑菌性、抗氧化性,且其水蒸气和氧气的阻隔性能也得到了改善。经丁香精油、维生素E、EDTA-2Na(质量分数分别为5%,2%,1%)改性的PE薄膜能有效延长草莓的货架期。

PE Film Modified by Clove Essential Oil and Its Effects on Antibacterial and Preservation Performances

The work aims to study the physical and fresh-keeping performances of polyethylene (PE) films modified by clove essential oil and other antibacterial and antioxidant agents. PE resin was modified by clove essential oil, ethylene diamine tetraacetic acid (EDTA-2Na) and vitamin E. The corresponding performances of the formed modified PE films were tested and analyzed. The clove essential oil had better antibacterial effect, with the best mass fraction of 5%. With vitamin E and compound EDTA-2Na as antioxidant agents, when the mass fractions of vitamin E and EDTA-2Na were respectively 2% and 1%, good oxidation resistance results were obtained. The addition of essential oil and antioxidant agent improved the rigidity and barrier property of PE film. The PE films modified by clove essential oil, vitamin E and EDTA-2Na have certain antibacterial activity and inoxidizability, and their barrier property of vapor and oxygen is also improved. The PE films modified by clove essential oil, vitamin E and EDTA-2Na (with respective mass fractions of 5%, 2% and 1%) can effectively prolong the shelf life of strawberries.