【摘要】 为探究乳液静电纺丝膜的缓释效果及对水果的保鲜效果,采用静电纺丝法制备了乳液纳米纤维膜。以车厘子为供试水果,在低温(7°C)环境下,采用气相色谱定量、失重率、腐烂率、可溶性固形物含量等指标分析乳液静电纺丝纤维膜缓释效果及对车厘子的保鲜效果。实验中,以羧甲基壳聚糖和聚氧化乙烯为水相、丁香罗勒精油为油相和吐温80为乳化剂,在纺丝电压为20kV、纺丝距离为11cm、流量为0.5ml/h的条件下,成功制备了纳米纤维较为均匀分布的乳液静电纺丝膜,经气相色谱质谱测试其缓释效果延长,并且将其应用于车厘子的包装,具有失重率小、可溶性固形物含量减小缓慢、腐烂率小、感官评价高的优势,表明乳液静电纺丝膜对车厘子有较好的保鲜作用。更多还原

【Abstract】 In order to explore the slow release and the preservation effect of the emulsion electrospinning film, the emulsion nanofiber membrane was prepared by electrostatic method. At low temperature(7°C), GC quantitative, weight loss rate, decay rate and soluble solid content were used to analyze the slow-release effect of electrospinning film and the freshkeeping effect for cherries. In the experiment, the emulsion was prepared by using carboxymethyl chitosan as water phase,oil of eugenol and basil as oil phase and Twain 80 as emulsifier. When the spinning voltage was 20 kV, the spinning distance was 11 cm and the flow rate was 0.5 ml/h, the emulsion electrospinning film with uniform distribution of nanofibers was prepared. Its sustained-release effect was prolonged after GC test. The use of emulsion electrospinning has advantages of less weightlessness, slower soluble solid content, less decay rate and high sensory evaluation in the cherries packaging. It showed that the emulsion electrospinning films has good preservation effect on cherries.更多还原