基于β-环糊精/壳聚糖/聚乙烯醇负载牛至油缓释膜的制备及其性能评价

摘要/Abstract

摘要： 为研发出一种性能优良的缓释薄膜，本研究以聚乙烯醇(polyvinyl alcohol，PVA)和壳聚糖(chitosan，CS)作为成膜基质，以β-环糊精(β-cyclodextrin，β-CD)作为缓释剂，以牛至油(oregano oil，OEO)作为抗菌抗氧化剂，制备出不同OEO添加量的β-CD/CS/PVA膜。探讨不同OEO添加量对复合膜的基本特性、理化结构、抗菌抗氧化以及缓释性能的影响。结果表明：FTIR显示各组分均未引起膜结构的改变；随着OEO添加量的增加，力学性能、热稳定性、疏水性能和光阻隔性能均得到了提升，抗菌和抗氧化能力显著增强(P<0.05)，其中CP-O2%对S.aureus和E.coli的抑菌圈分别为10.00 mm和10.86 mm，对DPPH自由基清除率高达80.84%；同时复合膜在95%乙醇中具有良好的缓释性能，其中CP-O0.5%和CP-O1.5%可在该介质中持续释放540 min。研究认为当OEO添加量为2%时，复合膜的综合性能较好，更具备研发潜力。

关键词: 聚乙烯醇, 壳聚糖, 牛至油, β-环糊精, 缓释

Abstract: In order to develop a slow-release film with excellent performance, this study used polyvinyl alcohol (PVA) and chitosan (CS) as the film-forming matrix, β-cyclodextrin (β-CD) as the slow-release agent, and oregano oil (OEO) as the antibacterial and antioxidant. OEO was used as an antibacterial and antioxidant agent to prepare β-CD/CS/PVA films with different OEO additions. The effects of different OEO additions on the basic properties, physicochemical structure, antibacterial and antioxidant properties and slow-release performance of the composite films were investigated. The results showed that FTIR showed that none of the components caused changes in membrane structure; with the increase of OEO addition, the mechanical properties, thermal stability, hydrophobic properties and photo-blocking properties were improved, and the antibacterial and antioxidant abilities were significantly enhanced (P<0.05), among which the inhibition circles of CP-O2% were 10.00 mm and 10.86 mm for S. aureus and E. coli, respectively, and the scavenging rate of DPPH radicals was as high as 80.84%. The composite membranes also had good slow release performance in 95% ethanol, in which CP-O0.5% and CP-O1.5% could be continuously released in this medium for 540 min. It was concluded that when OEO was added at 2%, the composite membranes had better overall performance and more potential for research and development.

Key words: polyvinyl alcohol, chitosan, oregano oil, β-cyclodextrin, sustained release

中图分类号:

TS206.4

马源唐善虎李思宁郝刚. 基于β-环糊精/壳聚糖/聚乙烯醇负载牛至油缓释膜的制备及其性能评价[J]. 食品科学, 0, (): 0-0.

Yuan MA 唐善虎 TANG Shan-Hu. Preparation and Performance Evaluation of oregano oil Sustained-release Film Based on β-cyclodextrin/chitosan/polyvinyl alcohol[J]. FOOD SCIENCE, 0, (): 0-0.

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