摘要
本文采用脲、硫脲分别对TiO2进行N、S掺杂改性,通过X-射线衍射和傅里叶红外光谱对改性后复合材料的晶形结构和化学键进行表征分析。研究了N、S改性TiO2复合材料及其淀粉复合膜在可见光下的抑菌性能;通过测定贮藏期内圣女果腐烂率、失重率及营养物质含量的变化评价复合淀粉膜的保鲜效果。结果表明:N、S改性后的TiO2复合材料对大肠杆菌的抑菌率分别达到89%和95%,相较于TiO2分别提高了24%和30%。改性后的TiO2复合材料能均匀分散在玉米淀粉膜中。将复合膜用于圣女果保鲜,与无膜组相比,经N-TiO2淀粉复合膜处理的圣女果贮藏8 d后其腐烂率和失重率分别降低了3.33%和10.66%,VC含量、总酸含量和总糖含量分别是无膜组的1.08、1.06、1.03倍;经S-TiO2淀粉复合膜处理的圣女果在贮藏8 d后,其腐烂率和失重率分别降低了6.25%和10.90%,VC含量、总酸含量和总糖含量分别是无膜组的1.11、1.12、1.08倍。综合分析,N-TiO2、S-TiO2淀粉复合膜均可有效抑制圣女果贮藏期间的腐烂率、失重率及营养物质的散失,维持其采后新鲜度,延长保鲜期。
In this paper,urea and thiourea were used to modify the TiO2 by N and S. The crystal structure and chemical composition of the modified composites were characterized by XRD and FTIR.The antibacterial and fresh-keeping effects of N and S modified TiO2 and their starch composite films under visible light were studied.The preservation effect of composite starch membranes was evaluated by measuring the decay rate,weight loss rate and nutrient contents of the saint fruit during storage.The results indicated that the antibacterial rate of N,S modified TiO2 composite film on E.coli reached 89% and 95%,respectively,which was 24% and 30% higher than that of pure TiO2.The modified TiO2 material could be uniformly dispersed in the corn starch composite film.The composite film was applied to the preservation of cherry tomato.Compared with uncoated group,the rot rate and weight loss rate decreased by 3.33% and 10.66% after storage for 8 days by the N-TiO2 starch composite film.VCcontents,total acid contents and total sugar contents were 1.08,1.06,and 1.03 times of uncoated group,respectively.The rot rate and weight loss rate of S-TiO2 starch composite film group decreased by 6.25% and 10.90%,respectively.VCcontents,total acid contents and total sugar contents were 1.11,1.12,and 1.08 times of uncoated group,respectively.N-TiO2 and S-TiO2 starch films could effectively inhibit the nutrient and water dispersion of cherry tomato,maintain its postharvest freshness and extend its storage life.
作者
黄卓林
张静
宋贤良
HUANG Zhuo-lin;ZHANG Jing;SONG Xian-liang(College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《食品工业科技》
CAS
北大核心
2020年第4期252-258,265,共8页
Science and Technology of Food Industry
基金
广东省自然科学基金(2019A1515011977)
国家自然科学基金(31371855)
关键词
TiO2改性
淀粉膜
抑菌
保鲜
圣女果
TiO2modification
starch films
antibacterial
fresh-keeping
cherry tomato
