| 引用本文: | 项昭保1,2,刘 岩1,张琳婧1.芦丁-壳聚糖抗氧化食品保鲜膜的制备与表征(J/M/D/N,J:杂志，M：书，D：论文，N：报纸).期刊名称,2025，42（5）：1-10 |
| CHEN X. Adap tive slidingmode contr ol for discrete2ti me multi2inputmulti2 out put systems[ J ]. Aut omatica, 2006, 42(6): 4272-435 |
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| 摘要: |
| 目的 研发质量可控、功能明确、安全性高的食品保鲜膜。 方法 以壳聚糖为成膜基质,抗氧化活性单体芦丁
为功效物质,在 20 mg / mL 壳聚糖醋酸(2%)溶液中加入不同质量浓度(0%,0. 05%, 0. 1%, 0. 2% 和 0. 4%)芦丁,
制备复合膜,研究不同浓度的芦丁对复合膜的理化性质、机械性能和抗氧化活性的影响,通过紫外扫描、傅里叶红
外光谱、X-射线衍射、扫描电镜对复合膜进行结构表征,并采用烘箱加速氧化法测试复合膜对植物油的保鲜效果。
结果 芦丁的加入使膜色泽加深,膜的厚度、拉伸强度、含水量和水蒸气透过系数下降,断裂伸长率、不透明度和水
溶解度增加;使壳聚糖结晶形态发生变化,但对壳聚糖薄膜的平整度影响不大;能有效地清除 DPPH 和 ABTS 自由
基,并能有效延缓植物油的氧化酸败。 结论 采用芦丁和壳聚糖可以制备具有良好抗氧化活性且绿色安全的食品保
鲜膜,芦丁质量浓度为 0. 2%的 VP-3 复合膜综合质量最佳,有望开发成抗氧化活性和机械性能良好、质量可控且
绿色安全的食品保鲜膜。 |
| 关键词: 芦丁 壳聚糖 抗氧化 保鲜膜 |
| DOI： |
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| Preparation and Characterization of Antioxidant Rutin / Chitosan Food Preservation Film |
|
XIANG Zhaobao
1 2
LIU Yan
1
ZHANG Linjing
1
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1. School of Environment and Resources Chongqing Technology and Business University Chongqing 400067 China
2. Key Laboratory of Natural Medicine Research of Chongqing Education Commission Chongqing Technology and Business
University Chongqing 400067 China
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| Abstract: |
| Objective This study aims to prepare food preservation films with controllable quality clear functions and
high safety. Methods Chitosan was used as the film-forming matrix and rutin an antioxidant monomer was used as the
active substance. Chitosan CS -based films were prepared by adding different mass concentrations 0% 0. 05% 0. 1%
0. 2% and 0. 4% w / v of rutin in 20 mg / mL chitosan acetate 2% solution. The effects of different concentrations of
rutin on the physicochemical properties mechanical properties and antioxidant activity of composite films were studied.
The structure of the composite film was characterized by UV scanning Fourier transform infrared spectroscopy X-ray
diffraction and scanning electron microscopy. The preservation effect of the composite film on sesame oil was tested using
oven accelerated oxidation method. Results The addition of rutin deepened the color of the film decreased the thickness
tensile strength water content and water vapor permeability of the film and increased the elongation at break opacity
and water solubility. The addition of rutin caused changes in the crystalline morphology of chitosan but had little effect on
the flatness of the CS film. The addition of rutin can effectively eliminate DPPH and ABTS free radicals and can
effectively delay the oxidation and rancidity of sesame oils. Conclusion CS-based films incorporated with rutin can be used
as a good food preservation film with high antioxidant activity and green safety. The VP-3 composite film with a rutin
concentration of 0. 2% has the best overall quality and is expected to be developed into a food preservation film with good
antioxidant activity and mechanical properties controllable quality and green safety. |
| Key words: rutin chitosan antioxidation food preservation film |
