姜黄素/纳米ZnO/聚乙烯醇缩丁醛杂化薄膜的制备及抑菌、抗紫外性能

Preparation of curcumin/ZnO/polyvinyl butyral nanohybrid films and antibacterial and anti-UV properties

摘要:

以聚乙烯醇（PVA）、正丁醛为原料，通过缩醛反应合成了聚乙烯醇缩丁醛（PVB），再以无水乙醇为溶剂，将姜黄素（Cur）和氧化锌纳米粒子（ZnO）加入PVB中，采用溶液共混法制备了Cur/ZnO/PVB杂化薄膜（PCZ薄膜）。采用FTIR、UV-Vis、光学接触角测量仪、TGA对PCZ薄膜的结构组成、UV-Vis光谱、水接触角和热性能进行表征和测试，基于拉伸测试和抑菌实验、蓝莓保鲜应用测试，对比PVB薄膜，探究通过Cur、ZnO纳米粒子的添加对PCZ薄膜性能的影响。结果表明，Cur与PVB相容性良好，ZnO纳米粒子也分散均匀。PCZ薄膜具备亲水性和良好的力学性能，水接触角稳定（20 s后）时为65.3°±0.5°，较PVB薄膜（72.8°±0.8°）降低了约7.5°；拉伸强度为10.47 MPa，较PVB薄膜（8.13 MPa）提高了2.34 MPa；断裂伸长率为451%，较PVB薄膜（367%）同比提高了84%。PCZ薄膜的起始失重温度（370 ℃）和最大分解温度（430 ℃）较PVB薄膜的281和397 ℃均提高，耐热性能明显增强。在200 nm至500 nm波长范围内紫外透射率为0%；掺杂Cur和ZnO的PCZ薄膜发挥一外（细胞膜）一内（DNA）等协同抗菌作用，对金黄色葡萄球菌（S.aureus）与大肠杆菌（E.coli）均表现出99.7%以上的抗菌活性。在蓝莓保鲜应用中，PCZ薄膜能有效保持蓝莓的新鲜度，同时展现了良好的抗紫外和抗菌性能。

Abstract:

Polyvinyl butyral (PVB) was synthesized from polyvinyl alcohol (PVA) and n-butyraldehyde by acetal reaction, and then Curcumin (Cur) and zinc oxide nanoparticles (ZnO) were added into PVB using anhydrous ethanol as a solvent to prepare Cur/ZnO/PVB hybrid films (PCZ films) by solution blending method. The structural composition, UV-Vis spectra, water contact angle and thermal properties of the PCZ films were characterized and tested using FTIR, UV-Vis, optical contact angle meter and TGA, based on tensile testing and bacterial inhibition experiments, blueberry preservation application testing, comparing with the PVB films, to investigate the effect of the properties of the PCZ films through the addition of Cur and ZnO nanoparticles. The results showed that Cur was well compatible with PVB and the ZnO nanoparticles were uniformly dispersed, and the PCZ films possessed hydrophilicity and good mechanical properties, with a stable water contact angle (after 20 s) of 65.3°±0.5°, which was about 7.5° lower than that of the PVB film (72.8°±0.8°), and a tensile strength of 10.47 MPa, which was 2.34 MPa higher than that of the PVB film (8.13 MPa The tensile strength was 10.47 MPa, an increase of 2.34 MPa over PVB film (8.13 MPa); the elongation at break was 451%, an increase of 84% compared to PVB film (367%); and the onset weight loss temperature (370 ℃) and the maximum decomposition temperature (430 ℃) of the PCZ film were higher than those of the PVB film at 281 and 397 ℃, which significantly enhanced the heat-resistant properties. In the wavelength range of 200 nm to 500 nm UV transmittance is 0% in the wavelength range of 200 nm to 500 nm; Cur-doped and ZnO-doped PCZ films play a synergistic antimicrobial effect such as outside (cell membrane) and inside (DNA), and show more than 99.7% antimicrobial activity against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli). In blueberry preservation applications, PCZ film can effectively maintain the freshness of blueberries, while showing good anti-UV and antibacterial properties.