食品科学 ›› 2019, Vol. 40 ›› Issue (8): 235-241.doi: 10.7506/spkx1002-6630-20180425-336

• 工艺技术 • 上一篇    下一篇

壳聚糖-六氢-β-酸可食性抑菌膜的制备及抑菌剂的释放

李 帅,钟耕辉,陈 婷,刘玉梅   

  1. 新疆大学化学化工学院,煤炭清洁转化与化工过程自治区重点实验室,新疆 乌鲁木齐 830046
  • 出版日期:2019-04-25 发布日期:2019-05-05
  • 基金资助:
    国家自然科学基金地区科学基金项目(31660490)

Preparation of Chitosan-Hexahydro-β-Acids Edible Antibacterial Films and Release Behavior of Antibacterial Agent

LI Shuai, ZHONG Genghui, CHEN Ting, LIU Yumei   

  1. Key Laboratory of Coal Cleaning Conversion and Chemical Engineering Process, Xinjiang Uyghur Autonomous Region, School of Chemistry and Chemical Engineering, Xinjiang University, ürümqi 830046, China
  • Online:2019-04-25 Published:2019-05-05

摘要: 以膜的机械性能(抗拉强度和断裂伸长率)为指标,采用单因素和正交试验优化壳聚糖-六氢-β-酸可食性抑菌膜的制备工艺,进而考察抑菌剂六氢-β-酸在95%、75%和55%乙醇溶液中的释放规律。结果表明,壳聚糖质量浓度对膜的机械性能影响最大,壳聚糖质量浓度和甘油体积分数的交互作用次之,干燥温度的影响最小。在壳聚糖质量浓度1.75 g/100 mL、干燥温度40 ℃、甘油体积分数1.4%优化条件下,制备的壳聚糖-六氢-β-酸可食性抑菌膜的机械性能最好,其抗拉强度为29.26 MPa,断裂伸长率为81.29%。释放实验表明,六氢-β-酸的释放随着时间的延长和温度的升高而逐渐增大,直至达到平衡。根据Peppas和Peleg方程得出六氢-β-酸在95%乙醇溶液中的释放过程为Fick扩散,而75%和55%乙醇溶液中符合Peleg方程。扩散系数随着温度的升高而逐渐增大,且在55%乙醇溶液中最为明显,说明释放溶剂中含水量和温度是影响六氢-β-酸扩散的重要因素。

关键词: 壳聚糖, 六氢-β-酸, 可食性抑菌膜, 机械性能, 释放

Abstract: Based on mechanical properties of films including tensile strength and elongation at break, the preparation of chitosan-hexahydro-β-acids edible antibacterial films was optimize using one-factor-at-a-time method and orthogonal array design. The release behavior of hexahydro-β-acids from films was also investigated in ethanol aqueous solutions at concentrations of 95%, 75%, and 55% (V/V), respectively. Results showed that chitosan concentration exhibited the greatest effect on the mechanical properties of films, followed by interaction between chitosan and glycerol concentration. Drying temperature had the weakest effect. The optimized conditions were determined as follows: chitosan concentration 1.75 g/100 mL, drying temperature 40 ℃, and glycerol concentration 1.4%. The chitosan-hexahydro hexahydro-β-acids edible bacterial films prepared under these conditions showed the best mechanical properties with tensile strength and elongation at break of up to 29.26 MPa and 81.29%, respectively. The release of hexahydro-β-acids was gradually increased with increasing time and temperature, and stopped when the equilibrium was reached. According to the Peppas and Peleg equations, the release of hexahydro-β-acids in 95% ethanol followed Fick’s low of diffusion, but in 75% and 55% ethanol accorded with Peleg’s equation. The diffusion coefficient increased with rising temperature, and the most obvious release was found in 55% ethanol, which indicated that the water content and temperature in the release solvent were the key factors affecting the diffusion of the active ingredients.

Key words: chitosan, hexahydro-β-acids, edible antibacterial film, mechanical properties, release

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