复合型壳聚糖可食性膜保鲜果蔬的研究

摘  要

本论文以壳聚糖为基材来研究复合型壳聚糖可食性膜，通过添加木薯淀粉与明胶，并以甘油作为增塑剂采用共混的方法来研究干燥温度对复合型壳聚糖可食性膜性能的影响。利用响应面实验方法分析成膜各成分及其交互作用对膜性能的影响。结果表明，60℃为复合膜的最佳干燥温度，60℃时制成的复合膜具有最低的透光率，为26.1%；拥有最大的抗拉强度和断裂伸长率，分别为32.7MPa和103.7%，还有最低的气体透过系数。木薯淀粉、明胶、甘油的交互作用对复合膜的抗拉强度、断裂伸长率、透湿系数及透气系数影响显著。通过研究分析，得出制备复合型壳聚糖可食性膜较好的方案是利用60mL2%壳聚糖、60mL2%木薯淀粉、3mL10%明胶、0.50-0.75g甘油作为原料，采用共混的方法制成。通过复合型壳聚糖可食性膜与LDPE膜保鲜效果的对比实验，证明该复合膜具有良好的成膜性，机械性能、阻水性能和阻气性能，能有效抑制番石榴的呼吸强度，控制果蔬的失重率，延长保鲜天数，使番石榴保持新鲜的状态，维持良好的贮藏质量。

关键词：果蔬，保鲜，薄膜，壳聚糖，低密度聚乙烯
ABSTRACT

An edible complex film, which is based on chitosan, is research in this paper. It is discuss that drying temperature influences the properties of edible chitosan complex film after adding tapioca , glutin and glycerol as plasticizer, and also it is analyze that film ingredients and factors interaction affect film properties. The experiment result show that self-made complex film is of the lowest light transmittance 26.1%, the biggest tensile strength 32.7MPa, the biggest percentage of breaking-elongation 103.7% and the lowest air transmission coefficient at 60℃(drying temperature). In the meantime, interaction of tapioca, glutin and glycerol remarkably affect film properties, for example tensile strength, percentage of breaking-elongation, coefficient of moisture permeability and air transmission coefficient. All data show optimum component conditions as follows: chitosan 60mL2%, tapioca 60mL2%，glutin 3mL10% and glycerol 0.50-0.75g, The preparation method is blending. The edible chitosan complex film and LDPE film contrast experiment show that the self-made complex film have good property of film build, mechanical property, water resistance and gas barrier property, it can availably restrain respiration intensity of guava, control weight-loss ratio of guava, prolong the days of fresh-keeping, keep fresh condition of guava, maintain good storage quality.
 
Keywords:fruits and vegetables, fresh-keeping, film, chitosan, LDPE

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