天然染色可食胶原膜的制备及表征

doi:10.7506/spkx1002-6630-201602002

食品科学

天然染色可食胶原膜的制备及表征

滕文卓1，张敏2，李国英1,2,*

1.四川大学皮革化学与工程教育部重点实验室，四川成都 610065；
2.四川大学制革清洁技术国家工程实验室，四川成都 610065

出版日期:2016-01-25 发布日期:2016-01-15
通讯作者: 李国英
基金资助:
国家自然科学基金面上项目（21276167；21476147）

Preparation and Characterization of Edible Collagen Film Dyed By Natural Colorants

TENG Wenzhuo1, ZHANG Min2, LI Guoying1,2,*

1. Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China;
2. National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, Chengdu 610065, China

Online:2016-01-25 Published:2016-01-15
Contact: LI Guoying

摘要/Abstract

摘要：

为改善胶原膜的使用性能，采用胭脂虫红和高粱红色素复配着色剂对其染色，考察染料质量分数、温度、pH值以及时间等染色条件，确定最佳染色工艺。结果表明：在质量分数3%、温度40 ℃、pH 5的染液中上染8 min染色效果最佳。对染色后胶原膜的天然结构、耐热性能和机械强度进行分析，接触角和吸水率测定显示，染色后胶原膜的亲水性增加；红外光谱分析表明，染料分子与胶原纤维产生了结合；差示扫描量热分析和热重分析表明，染色后胶原膜的热变性温度提高了20 ℃左右，起始分解温度升高了约100 ℃，耐热性得到了较大的改善。拉力测试结果显示，染色后胶原膜的机械强度提高。

关键词: 可食胶原膜, 复配染料, 胭脂虫红色素, 高粱红色素, 染色性能

Abstract:

In order to improve the performance of collagen film, a colorant consisting of cochineal carmine and sorghum
red pigment was used to dye the collagen film. The optimum dyeing process was determined with respect to different
dyeing conditions such as colorant concentration, temperature, pH value and time. The results showed that the best dyeing
efficiency could be obtained by using 3% colorant at 40 ℃ and pH 5.0 for 8 min. The measurement of contact angle
and water absorption ratio indicated that the surface hydrophilicity of the dyed collagen film was improved obviously.
The Fourier transform infrared spectrum showed that the dyed molecules reacted with collagen film. The differential
scanning calorimetry (DSC) and thermogr avimetric (TG) analysis suggested that the denaturation temperature and initial
decomposition temperature of the dyed collagen film were increased by 20 ℃ and 100 ℃ or so, respectively. Mechanical
tests confirmed that the tensile strength of the dyed collagen film was higher than that of native collagen film.

Key words: edible collagen film, composite colorants, cochineal carmine, sorghum red pigment, dyeing properties

中图分类号:

TS59

滕文卓，张敏，李国英. 天然染色可食胶原膜的制备及表征[J]. 食品科学, doi: 10.7506/spkx1002-6630-201602002.

TENG Wenzhuo, ZHANG Min, LI Guoying.

Preparation and Characterization of Edible Collagen Film Dyed By Natural Colorants[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201602002.

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[2]	张弘1，卢艳民1,2，郑华1，周梅村2，冯颖1，陈晓鸣1,*，张忠和1. 水溶法提取胭脂虫红色素的工艺条件及其优化[J]. 食品科学, 2009, 30(16 ): 115-118.
[3]	卢艳民1,2，郑华1，张弘1,*，周梅村2，甘瑾1，马李一1，张忠和1. 超声波法提取胭脂虫红色素的研究[J]. 食品科学, 2009, 30(16 ): 142-145.
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[6]	张海容, 狄文婷, 赵新瑞. 高粱红色素萃取方法的研究[J]. 食品科学, 2006, 27(3): 124-129.
[7]	郑秉恒, 王志铭, 王少群, 林宏伟. 玫瑰茄红色素的研制及其染色性能[J]. 食品科学, 1983, 4(5): 23-28.

天然染色可食胶原膜的制备及表征

Preparation and Characterization of Edible Collagen Film Dyed By Natural Colorants

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