芒果核淀粉基膜的性能分析

目的 制备以芒果核淀粉为基质的淀粉膜，分析淀粉膜性能，为生物可降解包装材料的应用提供一定的理论指导和数据参考。方法 制备不同甘油、羧甲基纤维素和没食子酸浓度的淀粉膜，利用现代分析仪器分析膜的力学性能、水蒸气透过系数、抗氧化活性及热稳定性，并探究膜的最佳性能参数。结果 当甘油质量分数为30%、羧甲基纤维素质量分数为45%、没食子酸质量分数为4%时，膜的抗拉伸强度为25.28MPa，断裂伸长率为11.66%，水蒸气透过系数为0.14g·mm/(m2·h·kPa)，抗氧化活性为75.93%。结论 芒果核淀粉能与添加的助剂形成有效交联，一定程度上增强了淀粉膜的力学性能和抗氧化活性，降低了水蒸气透过系数，并提高了膜的热稳定性。

Performance Analysis of the Base Film of Mango Kernel Starch Film

The work aims to prepare starch film based on mango kernel starch, analyze the film property and provide theoretical guidance and data reference for the application of biodegradable packaging materials. Starch films were prepared with different concentrations of glycerol, carboxymethyl cellulose and gallic acid. The mechanical properties, water vapor transmission coefficient, antioxidant activity and thermal stability of the films were analyzed by modern analytical instruments, and the optimal performance parameters of the films were explored. When the mass fraction of glycerol was 30%, carboxymethyl cellulose was 45% and gallic acid was 4%, the tensile strength, elongation at break, water vapor transmission coefficient and antioxidant activity of the film were 25.28 MPa, 11.66%, 0.14 g.mm/(m2.h.kPa) and 75.93%, respectively. Mango kernel starch can form effective cross-link with additives, which can improve the mechanical property and antioxidant activity of the starch films, reduce the water vapor transmittance coefficient and improve the thermostability of the films.