【摘要】 本研究利用柠檬酸改性玉米淀粉制备涂布液，进一步制备阻油食品包装纸，研究了柠檬酸添加量对玉米淀粉/柠檬酸膜性能的影响，以确定涂布液的最佳配比，同时研究了涂布量对涂布纸的性能影响。结果表明，添加7%柠檬酸玉米淀粉/柠檬酸膜的水蒸气和氧气透过系数分别降至最低值8.76×10^-11 g/（s·m·Pa）和2.38×102 cm³·mm/（m²·d·atm），水接触角为99.5°。在此涂布液配比下，随着涂布量增加，涂布纸的水蒸气和氧气透过系数均降低，耐油性得到提升，涂布量为（3.11±0.11） g/m²的涂布纸的防油等级可达7级。将涂布纸埋入湿润的土壤中，10天内可完全降解，降解速率远高于现有商业包装纸。将其用于包装面包时，能有效延缓面包油脂氧化。更多还原

【Abstract】 In this study, the corn starch-citric acid film was prepared using citric acid-modified corn starch, which was then used to produce the oil-barrier food packaging paper. The effect of citric acid content on coating performance was investigated to determine the optimum for??mulation of the coating, and the impact of coating amount on the properties of the coated paper was also examined. The results showed that the water vapor and oxygen transmission coefficient of the corn starch-citric acid film containing 7% citric acid decreased to minimum values of 8.76×10~-(11) g/(s·m·Pa) and 2.38×102 cm~3·mm/(m~2·d·atm), respectively, with a water contact angle of 99.5°. Under this coating formula??tion, as the coating amount increased, both the water vapor and oxygen transmission coefficient of the coated paper decreased, while its oil re??sistance improved with the oil resistance rating of 7 when the coating amount was(3.11±0.11) g/m~2. When buried in moist soil, the coated pa??per completely degraded within 10 days, with a degradation rate far exceeding that of existing commercial packaging papers. When used for bread packaging, it effectively delayed the oxidation of fats in the bread.更多还原