食品科学 ›› 2020, Vol. 41 ›› Issue (3): 151-158.doi: 10.7506/spkx1002-6630-20190213-057

• 包装贮运 • 上一篇    下一篇

明胶-壳聚糖抗菌膜中啤酒花提取物的释放行为

陈婷,赵九阳,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:2020-02-15 发布日期:2020-02-26
  • 基金资助:
    国家自然科学基金地区科学基金项目(31660490);高等学校学科创新引智计划(111计划)项目(D18022)

Release Behavior of Incorporated Hop Extract from Gelatin-Chitosan Antibacterial Film

CHEN Ting, ZHAO Jiuyang, LIU Yumei   

  1. (Key Laboratory of Coal Cleaning Conversion and Chemical Engineering Process, School of Chemistry and Chemical Engineering, Xinjiang University, ürümqi 830046, China)
  • Online:2020-02-15 Published:2020-02-26

摘要: 制备以啤酒花提取物为抗菌剂的明胶-壳聚糖抗菌膜,研究抗菌剂在食品模拟液中的释放行为。分别探讨了不同释放环境温度对啤酒花浸膏、α-酸和β-酸在体积分数10%、50%和95%乙醇溶液中释放行为的影响。结果表明:抗菌剂的释放量随着时间的延长和温度的升高而逐渐增大,直至达到平衡。在不同食品模拟液中,食品模拟液的水分体积分数越高,抗菌剂的释放量越小。在相同条件下,啤酒花浸膏的释放最为缓慢,且达到平衡时的释放量最小。拟合Peleg模型,所得方程相关系数R2均大于0.98,说明拟合具有一定的可靠性,Peleg模型可以预测啤酒花浸膏、α-酸和β-酸在食品模拟液中的释放行为。

关键词: 壳聚糖, 明胶, 啤酒花, 抗菌, 释放

Abstract: The release behavior of hop extract in a food stimulant from gelatin-chitosan film, in which hop extract was incorporated as an antibacterial agent was investigated. The effects of different ambient temperatures on the release behavior of hop extract, α-acid and β-acid into 10%, 50% and 95% ethanol solutions were evaluated. The results showed that the release of the antibacterial agent gradually increased with time and temperature, until equilibrium was reached. In different food simulants, the higher the water content, the smaller the release amount of the antibacterial agent. Under the same conditions, the release rate of hop extract was the slowest, and the equilibrium release amount was minimal. The release data were fitted with the Peleg model with correlation coefficient (R2) higher than 0.98, indicating that the model was reliable in predicting the release behavior of hop extract, α-acid and β-acid.

Key words: chitosan, gelatin, hops, antimicrobial, release

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