纳米ZnO/PE保鲜膜的研制及其在平菇保鲜中的应用

摘  要

本文研究了纳米ZnO对常见菌的抑制效果；并以LDPE为基材制成保鲜膜，分析不同添加量的纳米ZnO对薄膜基本性能的影响。并利用所制保鲜膜对平菇进行自发气调实验，通过测定平菇的失重率和感官评分，研究不同添加量的纳米ZnO抗菌膜对平菇保鲜效果的影响。
结果表明：由于纳米ZnO能在薄膜内部充当交联点的作用，随着纳米ZnO添加量的增加，薄膜的机械性能逐渐升高；光学性能提高；添加了纳米ZnO的薄膜与空白膜相比，阻隔性能变强，透氧率和透湿量都变低。通过抑菌实验，表明纳米ZnO对常见细菌、霉菌及酵母菌均有较好的抑菌性能。通过对保鲜实验的平菇进行呼吸强度、失重率、感官评分测定，纳米ZnO薄膜对平菇的保鲜效果优于空白膜和未包装的对照组。其中，以纳米ZnO添加量为1.5%的薄膜包装的平菇的保鲜效果最好，其包装的平菇的呼吸高峰出现最晚且呼吸峰值最低(344.5ml/kg•h)，其包装的平菇常温下可保鲜7天，比未包装的对照组延长了4天。

关键词：保鲜膜，抑菌，纳米ZnO，平菇

 
ABSTRACT

This paper shows the research of the nano-ZnO effect on the inhibitory of common bacteria; Firstly we use the LDPE as the raw materials to made film, then analyze the impact on the basic properties of film with different nano-ZnO. Secondly use oyster mushroom for examining fresh-keeping performance. Through test the respiration rate, percentage of weightlessness, and good germ rate of the oyster mushroom, to investigate the effect of the film.
The results revealed that because of nano-ZnO as an intersect, with nano-ZnO increase the films have increased gradually; the optical properties is improved compared with the blank film; barrier properties is stronger, oxygen permeability and permeability rate of change are low. The inhibition experiments showed that nano-ZnO of common bacteria, fungi and yeast have better antibacterial properties. By testing the respiration rate, percentage of losing-weight, organoleptic test of the oyster mushroom, it was indicated that the films with nano-ZnO were better to preservation of oyster mushroom than the film with nothing and the group without packing. The respiration peak of oyster mushroom which packed with filled film being added 1.5%, appeared latest the peak value was lowest at 344.5 ml/kg•h, the oyster mushroom under the normal temperature can protect for fresh 7 days, which was 4 days longer than the group without packing.

Keywords: film preservation, antibacterial, nano-ZnO, oyster mushroom

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