中国造纸学报2025，Vol.40Issue(1)：59-67,9.DOI:10.11981/j.issn.1000-6842.2025.01.59
氨基酸离子液体改性细菌纤维素膜的制备及在水果保鲜的应用
Preparation of Amino Acid Ionic Liquid-modified Bacterial Cellulose Film and Its Application in Fruit Preservation
摘要
Abstract
In this study,a novel functionalized ionic liquid([vaim][Phe])was designed and synthesized using L-phenylalanine as the anion and 1-vinyl-3-aminopropyl imidazole as the cation.A bacterial cellulose-based functional membrane material(BC-CTA@PIL)was then pre-pared via graft polymerization.The results showed that when the addition amount of[vaim][Phe]reached 300 mg,the maximum stress of prepared BC-CTA@PIL3 reached 5.97 MPa,with antibacterial rates of 99.00％and 96.70％against E.coli and S.aureus,respectively,and a hydroxyl radical scavenging rate of up to 63.78％.The results of the strawberry preservation experiments showed that BC-CTA@PIL3 as packag-ing materials could significantly prolong the shelflife of freshness.关键词
细菌纤维素/离子液体/抗菌/抗氧化Key words
bacterial cellulose/ionic liquid/antibacterial/antioxidant分类
轻工业引用本文复制引用
刘景涛,钱立伟,杨苗秀,刘振华,王欣,张煜昊,张丽静,李喜宽,杨梦浩,张景雯..氨基酸离子液体改性细菌纤维素膜的制备及在水果保鲜的应用[J].中国造纸学报,2025,40(1):59-67,9.基金项目
国家自然科学基金(22308283). （22308283）
