食品研究与开发:2026,47(2):189-197
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羧甲基壳聚糖在预制菜包装中的应用研究及展望
曾嘉乐,陈洁瑶,农智才,王梓祈,黄卫娟 *
(华南农业大学 食品学院,广东 广州 510642)
Research Progress and Prospect of Carboxymethyl Chitosan in the Packaging for Prepared Dishes
ZENG Jiale,CHEN Jieyao,NONG Zhicai,WANG Ziqi,HUANG Weijuan *
(College of Food Science,South China Agricultural University,Guangzhou 510642,Guangdong,China)
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投稿时间:2025-08-19    
中文摘要: 传统包装材料污染环境且有微塑料、增塑剂转移等安全隐患,无法满足预制菜产业发展要求。羧甲基壳聚糖(carboxymethyl chitosan,CMCS)因其可再生、无毒性、性质优良,是理想的包装材料。该文综述CMCS合成方法,分析其性质及影响因素,重点阐述其在水产品、畜禽产品预制菜包装中的应用情况,旨在为CMCS在预制菜包装中的潜在应用提供更系统的理论支撑。
中文关键词: 羧甲基壳聚糖  包装  预制菜  成膜性  合成
Abstract:Traditional packaging materials pose environmental pollution risks and potential safety hazards,such as microplastic contamination and plasticizer migration,rendering them unsuitable for the expanding prepared dishes industry.Carboxymethyl chitosan (CMCS),recognized for its renewability,non-toxicity,and excellent functional properties,has emerged as a promising packaging material.This review outlined the synthesis methods of CMCS and examined its properties along with influencing factors.Special emphasis was placed on its application in packaging for prepared aquatic and livestock dishes,aiming to provide a systematic theoretical foundation for the potential use of CMCS in prepared dishes packaging.
文章编号:202602024     中图分类号:    文献标志码:
基金项目:华南农业大学大学生创新创业训练计划项目(2024105641123)
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