采用涂布的方法,研发了一种以香樟果为原料的抗菌纸包装材料,并对其抗菌效果及涂布后的纸张性能进行了研究.影响抗菌纸性能的主要因素包括原料(香樟果)的质量、有机溶剂(体积分数分别为75%,95%的酒精)、浸泡时间和涂布次数.研究结果表明:用香樟果制备的纸材料具有较好的抗菌效果,并且浸泡在酒精中的原料越多、浸泡时间越长、涂布次数越多、所得纸张的抗菌效果越好;经涂布后的抗菌纸,其质量增加,动、静摩擦系数增大,光洁度降低,抗戳穿强度降低.%An antibacterial paper packaging material with camphor fruit was developed through the method of coating. The antibacterial effects and the properties after coating were studied. The main factors that affected the performance of the antibacterial paper include the mass of material (camphor fruit), organic solvent (the volume fraction of 75%, 95% alcohol), soak time and the coating time. The results showed that the paper prepared with camphor fruit had good antibacterial performance, and the more material soaked in alcohol, the longer soaking time, the longer coating time, the better antibacte-rial effect of the antibacterial paper. After coating, the mass increased, dynamic and static friction coefficients were in-creased too, but the smoothness and anti-puncture were decreased.
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