全降解纤维素食品包装的制备及保鲜性能研究OA北大核心CSTPCD
Preparation of cellulose-based food packaging and research on its preservation property
为探究纤维素在食品保鲜中的应用,通过[Emim]EDP离子液体实现纤维素均相改性,制备得到不同季铵化程度的纤维素膜,考察其抗菌、耐水、阻气、力学性能以及对草莓的保鲜效果.结果表明,当季铵化程度为0.8时,得到的纤维素膜具有优异的广谱抗菌、耐水和阻气性能,以及最佳的力学性能,抗拉强度和拉伸率分别为6.99 MPa和122％.QCL0.8膜包装的草莓分别比无包装、PE包装的草莓延长3,6 d货架期,可以在土壤中经23 d完全降解.研究为替代不可降解的…查看全部>>
In order to investigate the application of cellulose-based materials in food preservation,cellulose films with different degrees of quaternarization were prepared first by homogeneous modification of cellulose achieved via[Emim]EDP ionic liquid.The antibacterial properties,water resistance,gas barrier properties,mechanical properties,and preservation effects on strawberries were investigated for the cellulose films.The results show that when the degree of qu…查看全部>>
毕士程;林宝凤
广西大学化学化工学院,南宁 530004广西大学化学化工学院,南宁 530004
轻工业
离子液体纤维素季铵化食品包装水果保鲜
ionic liquidcellulosequaternary ammoniumfood packagingfruit preservation
《包装与食品机械》 2024 (4)
14-21,8
国家自然科学基金项目(22175045)广西自然科学基金重大项目(2021GXNSFDA220005)
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