摘要
对以50 nm ZnO和壳聚糖为原料制备的复合抗菌膜性能进行了研究。通过红外光谱仪(FTIR)、X-晶体衍射(XRD)、扫描电镜(SEM)、X射线分析显微镜(XGT)分析纳米颗粒分布和膜形态,抑菌圈和抑菌率分析膜对大肠杆菌和金黄色葡萄球菌的抑菌效果,同时研究复合膜作为包装衬垫在鲜猪肉冷藏保鲜中的效果。结果表明纳米ZnO能很好地融入壳聚糖基体中,能改善壳聚糖膜内部结晶,并能提高复合膜的抑菌圈效果,且低浓度复合膜抑菌圈效果更明显;添加浓度为10%的复合膜比空白壳聚糖膜抑菌率提高10%,达到93%;复合膜在冷藏条件下能较好控制鲜猪鲜肉的挥发性盐基氮和微生物总数,作为内包装衬垫在鲜肉鲜度的控制上有明显效果。
Nano zinc oxide （50 nm） at different concentration 10% and 3% （w/w, ZnO/Chitosan）were mixed with chitosan to prepare the composite film by solution casting method. The functional groups, the crystallinity and morphology were tested using FTIR, XRD and SEM, XGT. The inhibition zone and antibacterial rate method were used to testing the antibacterial activity. At last, the composite films were applied as the pad in fresh pork packaging at 4 ~C. The results showed that Nano zinc oxide improved the crystallinity of composite film dramatically, and Nano zinc oxide could well dissolve in chitosan matrix. The inhibition zone test showed that chitosan film had antibacterial against E. coli and S. aureus, and Nano zinc oxide could increase the inhibition zone, especially at lower concentra- tion. The antibacterial rate for composite film was 93% , 10% increase than the control film. The composite film con- trolled TVB-N and CFU number in fresh pork＇ s very well.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第4期251-256,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31571762)
关键词
壳聚糖
纳米ZNO
复合抗菌膜
鲜肉保鲜
chitosan
Nano zinc oxide
composite antibacterial film
pork preservation
