海藻酸钠纳米微球抗菌膜的制备及抑菌作用研究

摘要

The antibacterial microspheres of tea polyphenols were added into the solution composed of sodium al-ginate,carboxymethyl cellulose and glycerol to study the effects on mechanical properties and vapor transmis-sion rate,and to investigate its preservation effect on cherry tomatoes.The effects of various factors on the me-chanical properties of the membrane were investigated by single factor test and orthogonal test.The decay rate and weight loss rate of the cherry tomatoes were also determined.The best optimization conditions of preparing anti-microbial film were as follows:the concentration of sodium alginate 1.5%,the ratio of carboxymethyl cel-lulose to sodium alginate 100 mL:30 mL,the concentration of glycerol 1.5%,and the concentration of antibac-terial microspheres 1 5 mg/mL.Besides,the anti-bacterial coating and anti-bacterial film had the fresh effect on the cherry tomatoes.Both the coating and the membrane could enhance the sensory quality,acid content,and soluble solids of the cherry tomatoes,and also extended their shelf life,which was a promising fresh fruit pack-aging material.%将在茶多酚的抗菌纳米微球加入由海藻酸钠、羧甲基纤维素、甘油组成的膜液中,研究成膜的机械性能、水蒸气透过率等的影响,并研究其对圣女果的保鲜效果;方法采用单因素试验、正交试验考察各因素对膜机械性能等的影响,测定保鲜过程中圣女果的腐烂率、失重率等;结果表明,抗菌膜最优化的制备条件为海藻酸钠质量浓度1.5%,V(羧甲基纤维素):V(海藻酸钠)=100:30,甘油添加量为1.5%,抗菌微球的浓度为15 mg/mL.抗菌涂层以及抗菌膜对圣女果的保鲜效果;无论是涂层还是抗菌膜,均能对圣女果的感官品质、酸含量、可溶性固形物等有一定的提升,可以有效地延长圣女果的保质期,是一种有发展前景的果实包装保鲜材料.