天津大学学报
天津大學學報
천진대학학보
JOURNAL OF TIANJIN UNIVERSITY SCIENCE AND TECHNOLOGY
2013年
7期
653-658
,共6页
海藻酸钠%力学性能%杀菌性能%肉桂油%丁香油
海藻痠鈉%力學性能%殺菌性能%肉桂油%丁香油
해조산납%역학성능%살균성능%육계유%정향유
sodium alginate%mechanical property%bactericidal property%cinnamon oil%clove oil
为了抑制食品表面微生物的生长，以海藻酸钠为基材、吐温-80为乳化剂、甘油为增塑剂、CaCl2为交联剂、丁香油及肉桂油作为杀菌剂，制备具有杀菌性能的海藻酸钠膜．其中丁香油和肉桂油采用分级抑菌浓度指数(FIC)测定方法确定其最佳剂量配比为8∶1．通过扫描电子显微镜对海藻酸钠膜的结构进行表征，以及对膜的力学性能、厚度、吸水率和杀菌性能的研究，得到了抗菌性海藻酸钠膜的最佳制备配方为海藻酸钠3.0%、CaCl25.0%、吐温-80为2.0%、甘油为1.0%、丁香油和肉桂油为2.0%(均为质量分数)．
為瞭抑製食品錶麵微生物的生長，以海藻痠鈉為基材、吐溫-80為乳化劑、甘油為增塑劑、CaCl2為交聯劑、丁香油及肉桂油作為殺菌劑，製備具有殺菌性能的海藻痠鈉膜．其中丁香油和肉桂油採用分級抑菌濃度指數(FIC)測定方法確定其最佳劑量配比為8∶1．通過掃描電子顯微鏡對海藻痠鈉膜的結構進行錶徵，以及對膜的力學性能、厚度、吸水率和殺菌性能的研究，得到瞭抗菌性海藻痠鈉膜的最佳製備配方為海藻痠鈉3.0%、CaCl25.0%、吐溫-80為2.0%、甘油為1.0%、丁香油和肉桂油為2.0%(均為質量分數)．
위료억제식품표면미생물적생장，이해조산납위기재、토온-80위유화제、감유위증소제、CaCl2위교련제、정향유급육계유작위살균제，제비구유살균성능적해조산납막．기중정향유화육계유채용분급억균농도지수(FIC)측정방법학정기최가제량배비위8∶1．통과소묘전자현미경대해조산납막적결구진행표정，이급대막적역학성능、후도、흡수솔화살균성능적연구，득도료항균성해조산납막적최가제비배방위해조산납3.0%、CaCl25.0%、토온-80위2.0%、감유위1.0%、정향유화육계유위2.0%(균위질량분수)．
In order to inhibit the growth of microbes on the surface of foods, edible antimicrobial films were synthe-sized by using sodium alginate as matrix, Tween-80 as emulsifier, CaCl2 as cross-linking agent, and glycerin as plasti-cizer, and clove oil and cinnamon oil as bactericide, with their optimum ratio determined to be 8∶1 by fractional in-hibitory concentration (FIC) test. The structure of sodium alginate films was characterized by scanning electron micro-scope and their bactericidal capacity, water absorption and mechanical property were also examined. As a result, the best formula of antimicrobial films based on sodium alginate was that the concentrations of sodium alginate, Tween-80, glycerol, CaCl2 and clove/cinnamon oil were 3.0%, 2.0%, 1.0%, 5.0%and 2.0%, respectively.
