食品包装和接触竹材的壳聚糖防腐研究

竹材常被用于食品包装或食品接触材料,然而其总会出现发霉情况。为研究壳聚糖对竹材的防腐效果,从发霉的竹材中分离真菌。采用不同质量浓度壳聚糖对竹材进行常温、沸水、超声浸泡处理,接种真菌,测定其菌落总数。测定不同温度下,壳聚糖的黏度变化和对真菌的抑制作用。结果表明:壳聚糖浸泡处理可增加竹材的防腐性,结合热浸泡处理可极大地提高壳聚糖对竹材的防腐性,当采用5 mg/mL壳聚糖,60℃浸泡24 h处理竹材时,可以获得很好的抑菌效果。

Antifungal Effects of Chitosan on Bamboo Used for Food Packaging and Food Contact Materials

Some bamboo products are often used for food packaging or food contact materials.In order to study the antiseptic effect of chitosan on bamboo.The experiment of chitosan(food additive)inhibiting the growth of fungi,which caused bamboo products to go moldy was carried out.Fungi was separated and purified from moldy bamboo product.Different concentrations of chitosan treated bamboo product at ambient temperature,or 100℃,or with ultrasound assisted soak.After treatment they were inoculated with fungi,and the total number of colonies was determined.Viscosity changes and fungal inhibition of chitosan treated by different high temperatures were determined.Chitosan soaking treatment can increase the anti-corrosion of bamboo.Combining with heating soak,the antifungal effect will be greatly improved.Ability of bamboo materials absorbing chitosan will fine when it was soaked at less than 60℃.The optimum treatment was bamboo product soaked with 5 mg/mL chitosanat 60℃for 24 h.