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投稿时间：2022-04-13
投稿时间：2022-04-13
中文摘要: 以玉米秸秆为原料，采用溶媒法制备羧甲基纤维素（carboxymethyl cellulose，CMC），并制备羧甲基纤维素保鲜膜。研究甘油与CMC 添加量对膜的保鲜效果的影响。考察CMC 膜的晶体结构、表面形貌、红外光谱、热稳定性、透光率、水蒸气透过率及对蓝莓的保鲜效果。结果表明：当甘油添加量为0.7 mL、CMC 添加量为0.5 g 时，膜在蓝莓保鲜方面性能较好，10 d 时蓝莓失重率仅为6.0%，相比未涂敷膜液的蓝莓失重率降低了30.9%；扫描电镜及X 射线谱图均显示膜的质地均匀，成分融合良好，水蒸气透过率为6.570 4×10-12 g/（m·Pa·s）。透光率为92%，符合水果保鲜要求。
Abstract:Carboxymethyl cellulose（CMC）was prepared by solvent method with corn straw as the raw material，and CMC preservative film was prepared.The effects of glycerol dosage and CMC additive amount on the freshkeeping effect of the film were studied.The crystal structure，surface morphology，infrared spectrum，thermal stability，light transmittance，water vapor transmittance，and preservation effect on blueberries of CMC preservative film were investigated.The experimental results showed that the film had better performance in the preservation of blueberries when the addition of glycerol was 0.7 mL and CMC was 0.5 g.The weight loss rate of blueberries was only 6.0% at 10 d，which was 30.9% lower than that of blueberries without film solution. Scanning electron microscope and X-ray spectrum showed that the film had uniform texture and good composition fusion，and the water vapor transmission coefficient was 6.570 4×10-12 g/（m·Pa·s）. The light transmittance was 92%，and the film met the needs of fruit preservation.
文章编号：202312017 中图分类号： 文献标志码：
基金项目:黑龙江省自然科学基金项目（LH2021E090）；哈尔滨商业大学青年项目（18XN045）
| Author Name | Affiliation |
| GU Fang，MA Jia-xin，CHE Chun-bo，XU Zhong，MU De-ying | School of Food Engineering，Harbin University of Commerce，Harbin 150028，Heilongjiang，China |
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