桔子精油优化鱼鳞明胶膜性能的作用研究

为改善鱼鳞明胶膜的性能,测定添加明胶质量的0%、25%、50%、75%、100%桔子精油的可食膜的厚度、机械性能、水溶性、水蒸汽透过率、色泽、透明度和透光率、热性能、红外光谱和抑菌活性。结果表明:随着精油浓度的增加,鱼鳞明胶膜的厚度、断裂伸长率增加,拉伸强度、透光率、水溶性降低,水蒸汽透过率呈现先增加后降低的趋势;差示扫描量热法(DSC)和傅里叶变换红外光谱(FTIR)分析结果表明,鱼鳞明胶分子与桔子精油的部分成分发生相互作用,在一定程度上改善了明胶膜的热稳定性;桔子精油的添加还赋予了鱼鳞明胶膜抑菌作用。综合评价得出75%质量浓度的桔子精油添加量对鱼鳞明胶膜各项性能优化效果最好,本实验结果可为生产高性能的鱼鳞明胶膜提供理论基础。

Study on the function of orange essential oil in optimizing fish scale gelatin films

In order to improve the performance of the fish scale gelatin film, the edible films were added with 0%, 25%, 50%, 75% and 100% orange essential oil (OEO) of gelatin quality. The thickness, mechanical properties, water solubility, water vapor permeability (WVP), color, transparency, light transmittance, thermal properties, infrared spectra and antibacterial activity of the composite films were investigated. With the increasing of OEO, the thickness, elongation at break (EAB) of the gelatin films increased and tensile strength (TS), light transmittance, water solubility decreased, while WVP increased first and then decreased. Differential Scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) analysis showed that fish scale gelatin molecules interacted with and some components of OEO and the thermal stability of the gelatin films was improved to some extent. The films exhibited strong antibacterial activity due to the corporation of OEO. In conclusion, edible films incorporated 75% OEO optimized all the best properties of the fish scale gelatin films. The experimental results could provide a theoretical basis for the production of superior fish scale gelatin films.