甜玉米芯多糖纳米银薄膜制备及草莓保鲜应用

Preparation of sweet corncob polysaccharide nano-silver film and its application in strawberry preservation

摘要:

以聚乙烯醇（PVA）、可溶性淀粉为成膜基质，甘油为增塑剂，添加以甜玉米芯多糖（Sweet corncob polysaccharide,SCP）为原料制备的纳米银（AgNPs）增强综合包装性能，制备复合薄膜材料。以抗拉伸强度为指标，进行单因素和响应面实验优化，并使用SEM、傅里叶变换红外光谱等方法对薄膜材料进行表征。结果表明：PVA-AgNPs薄膜抗拉伸强度为(14.08±0.58) MPa，且具备可降解能力。与PVA薄膜相比，PVA-AgNPs薄膜的耐水性、阻隔能力均有所增强。此外，使用PVA-AgNPs薄膜作为包装材料于4 ℃储存条件下，降低了草莓的失重率、腐败率、可溶性固形物与VC含量损失，能有效减缓草莓的软化与腐坏，且贮藏期完毕果实中银迁移量为0.00188 mg/kg，远低于国家标准

Abstract:

Using polyvinyl alcohol ( PVA ) and soluble starch as film-forming matrix, glycerol as plasticizer, and sweet corncob polysaccharide ( SCP ) as raw material, silver nanoparticles ( AgNPs ) were added to enhance the comprehensive packaging performance and prepare composite film materials. The tensile strength was used as an index to optimize the single factor and response surface experiments, and the film materials were characterized by SEM and Fourier transform infrared spectroscopy. The results showed that the tensile strength of PVA-AgNPs film was ( 14.08 ± 0.58 ) MPa, and it had degradable ability. Compared with PVA film, the water resistance and barrier ability of PVA-AgNPs film were enhanced. In addition, the use of PVA-AgNPs film as a packaging material at 4 °C storage conditions reduced the weight loss rate, spoilage rate, soluble solids and VC content loss of strawberries, and effectively slowed down the softening and decay of strawberries. The amount of silver migration in the fruit after storage was 0.00188 mg / kg, which was much lower than the national standard.