聚乙烯醇基涂膜保鲜包装材料制备及对成膜效能特性的影响.pdf

※工艺技术 食品科学 2010, Vol. 31, No. 08 77 聚乙烯醇基涂膜保鲜包装材料制备及 对成膜效能特性的影响 梁花兰，章建浩* (南京农业大学农业部农畜产品加工与质量控制重点开放实验室，江苏南京 2 10095) 摘 要：为研究开发传统蛋制品新型保鲜包装材料，用聚乙烯醇(P VA ) 、硬脂酸等通过化学交联制备复合涂膜保 鲜包装材料，研究其制备工艺条件对成膜效能特性的影响。结果表明：以体积分数为0 .4 % ( 相对于溶解P V A 的 100mL 水为基质来计算) 的戊二醛作交联剂制成的PVA - 硬脂酸复合涂膜保鲜材料成膜后的透水率(WVTR)为22 .3g/ (m2 ·24 h ) ，比PV A - 硬脂酸二元共混膜阻水性提高2 .5 倍左右；交联时间越长、成膜干燥温度越低，其阻水性和 耐水性提高越明显(P ＜0.05) ，成膜的抗菌性随戊二醛体积分数的增加而显著增强(P ＜0.05) 。聚乙烯醇基涂膜保鲜 材料制备及成膜优化工艺条件为：聚乙烯醇质量浓度5g/ 100mL ，硬脂酸质量浓度5g/ 100mL(95% 乙醇)( 以上两种溶 液体积比为10 :4) ，戊二醛体积分数0 .4 % ，交联反应时间4 5min ，p H 6.2 ，成膜干燥温度55 ℃，成膜干燥时间6h 。 关键词：复合涂膜保鲜包装材料；聚乙烯醇；硬脂酸；交联反应；透水率；抗菌性 Preparation and Film-forming Properties of a Polyvinyl Alcohol-based Coating Material for Food Fresh-keeping LIANG Hua-lan ，ZHANG Jian-hao* (Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanj ing Agricultural University, Nanj ing 2 10095, China) Abstract ：To develop a new packaging material for fresh-keeping of salted egg products, polyvinyl alcohol (PVA) was chemically cross-linked with stearic acid. Effects of maj or cross-linking reaction conditions on film-forming properties of the resulting coating material were examined. Results showed that the film formed from the PVA/stearic acid compound coating material obtained using glutaraldehyde added at 0.4% level (calculated on the basis of the volume of water used to dissolve PVA) as cross-linking agent exhibited a water vapor transmission rate (WVTR) of 22.3 g/(m2 ·24 h), with an approximate 2 .5-fold enhancement of water barrier performance when compared with the film formed without the addition of glu