摘要
为研究以蒙脱土负载肉桂精油为抑菌基质,聚乙烯醇为涂层基材的几种常用抑菌包装纸。采用抑菌圈法测试不同抑菌剂浓度包装纸对大肠杆菌和金黄色葡萄球菌的抑菌性;研究抑菌基质对包装纸的抗拉强度、撕裂度、挺度和分子结构的影响;考察抑菌包装纸对冷鲜肉的保鲜应用。试验结果显示抑菌包装纸的抑菌效果随抑菌剂浓度的增加而提高,浓度为15%时包装纸的抑菌效果最佳;相较于原纸,涂布后的牛皮纸的抗拉强度提高34.32%,瓦楞纸板的抗撕裂强度提高38.35%,白卡纸的挺度提升39.45%;抑菌纸可以使冷鲜肉的货架期延长1~2天。研究为抑菌纸的应用提供技术参考。
To study several commonly used antibacterial wrapping papers with montmorillonite loaded cinnamon essential oil as the antibacterial substrate and polyvinyl alcohol as the coating substrate,the inhibition circle method was used to test the inhibition of wrapping paper with different inhibition concentration to Escherichia coli and Staphylococcus aureus;the effects of the antibacterial substrate on the tensile strength,tear strength,stiffness and molecular structure of the wrapping paper were studied;The application of antibacterial wrapping paper to the preservation of chilled meat was investigated.The test results show that the inhibition effect of the antibacterial wrapping paper increases with the increase of the concentration of the antibacterial agent,and the inhibition effect of the wrapping paper is best when the concentration of the antibacterial agent is 15%;compared with the original paper,the tensile strength of the coated kraft paper increased by 34.32%,the tear strength of corrugated board increased by 38.35%,and the stiffness of white cardboard increased by 39.45%;the antibacterial paper can extend the shelf life of chilled meat by 1~2 d.The study provides technical references for the application of antibacterial paper.
作者
吴杨林
李春伟
李烽韬
孙理
WU Yanglin;LI Chunwei;LI Fengtao;SUN Li(College of Engineering and Technology,Northeast Forestry University,Harbin 150040,China)
出处
《包装与食品机械》
CAS
北大核心
2022年第4期32-38,共7页
Packaging and Food Machinery
基金
黑龙江省自然科学基金资助项目(LH2019E001)
中央高校基本科研业务费专项资金资助项目(2572018BL09)。
关键词
肉桂精油
抑菌纸
蒙脱土
涂布法
肉类保鲜
cinnamon essential oil
antibacterial paper
montmorillonite
coating method
meat preservation
