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投稿时间：2024-06-14
投稿时间：2024-06-14
中文摘要: 为开发新型的水凝胶材料应用于监测猪肉的新鲜度，该文以N-异丙基丙烯酰胺（N-isopropylacrylamide，NIPAm）和海藻酸钠（sodium alginate，SA）为原料制备pH响应性互穿网络水凝胶。合成的水凝胶具有良好的温敏性和溶胀性能，负载混合指示剂后，在pH3～9内具有明显的颜色变化。将该水凝胶应用于猪肉新鲜度指示试验，结果表明，猪肉在20 ℃下贮藏16 h后，水凝胶由黄绿色变为橙色，猪肉新鲜度开始变差。该水凝胶在肉类食品新鲜度指示中具有较好的应用前景。
Abstract:A novel pH-responsive interpenetration network hydrogel was developed with N-isopropylacrylamide and sodium alginate as the raw materials to monitor pork freshness. The synthesized hydrogel showed good thermosensitivity and swelling properties. The color of the hydrogel changed apparently within the range of pH3-9 when the mixed indicator was loaded in the hydrogel. The application results showed that when the pork was stored at 20 ℃ for 16 h， the yellowish green hydrogel turned orange， and the pork began to deteriorate. Therefore， the hydrogel demonstrated a promising application prospect in the indication of pork freshness.
文章编号：202521015 中图分类号： 文献标志码：
基金项目:南昌师范学院2023 年学生科研创新项目（23XSKY99）；2025 年大学生创新训练计划资助项目（S202514437016、S202514437008）
| Author Name | Affiliation |
| ZUO Haigen | School of Chemistry and Food Science, Nanchang Normal University, Nanchang 330032, Jiangxi, China |
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