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Moisture-preserving and antibacterial preservative film and preparation method thereof

An antibacterial and moisturizing technology, applied in the field of moisturizing, antibacterial fresh-keeping film and its preparation, can solve the problems of decay and deterioration, dehydration and wilting, and achieve the effect of prolonging the fresh-keeping storage period.

Inactive Publication Date: 2011-08-24
武汉共达材料科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of fruits and vegetables is highly seasonal and regional, and they tend to lose water, wilt, rot and deteriorate during storage, transportation and sales.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0015] 1. Specifically, weigh and prepare according to the following formula:

[0016] Polyethylene 80kg

[0017] Chitosan 20kg

[0018] Copper sulfate 0.5 kg

[0019] Silane coupling agent 0.1 kg

[0020] 2. First, mix copper sulfate with silane coupling agent, dry at 120°C for surface treatment, and then mix with polyethylene and chitosan to prepare a moisturizing and antibacterial fresh-keeping film by a one-time blown film method.

example 2

[0022] 1. Specifically, weigh and prepare according to the following formula:

[0023] Polyvinylidene Chloride 85kg

[0024] Chitosan 15kg

[0025] Copper oxide 0.5 kg

[0026] Silane coupling agent 0.1 kg

[0027] 2. Firstly, copper oxide is mixed with silane coupling agent, dried at 120°C for surface modification treatment, and then mixed with polyvinylidene chloride and chitosan and prepared by a one-time blown film method to obtain moisture-retaining, Antibacterial plastic wrap.

example 3

[0029] 1. Specifically, weigh and prepare according to the following formula:

[0030] Polyvinylidene 90 kg

[0031] Chitosan 10kg

[0032] 1:1 mixture of copper oxide and zinc oxide by weight 2 kg

[0033] Silane coupling agent 0.15 kg

[0034] 2. First, mix copper oxide and zinc oxide with silane coupling agent, dry at 120°C for surface modification treatment, and then mix with polyethylene and chitosan to prepare by one-time blown film method to obtain moisture-retaining, Antibacterial plastic wrap.

[0035] Moisture retention, antibacterial experimental data of the preservative film prepared by example 1-3

[0036] experiment number

[0037] 3

[0038] The comparison sample is a commercially available plastic wrap, the storage variety is grape, the storage time is 100 days, and the bacterial species used in the antibacterial experiment is Staphylococcus aureus.

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PUM

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Abstract

The invention relates to a moisture-preserving and antibacterial preservative film and a preparation method thereof. The moisture-preserving and antibacterial preservative film comprises the following components by weight percent: 70-90 percent of polyethylene or polyvinylidene chloride, 10-30 percent of chitosan, copper compound which accounts for 0.5-5 percent of the total mass of the polyethylene or the polyvinylidene chloride and the chitosan, and surface modifier which accounts for 0.1-0.5 percent of the total mass of the polyethylene or the polyvinylidene chloride and the chitosan. The preparation method comprises the following steps of: mixing the copper compound and the surface modifier according to the proportion, drying, carrying out surface treatment, adding the polyethylene orthe polyvinylidene chloride and the chitosan, according to the proportion, mixing, and preparing the moisture-preserving and antibacterial preservative film by adopting a one-step film-blowing method. The preservative film prepared by the invention has good moisture-preserving property and antibacterial function, and is beneficial to prolong the preservative storage life of fruits, vegetables andthe like.

Description

technical field [0001] The invention relates to a moisturizing and antibacterial fresh-keeping film and a preparation method thereof. It is suitable for the preservation of fruits, vegetables and food. Background technique [0002] Fruits and vegetables are important foods that provide vitamins, minerals and organic acids to the human body to ensure people's health. However, the production of fruits and vegetables is highly seasonal and regional, and they tend to lose water, wilt, rot and deteriorate during storage, transportation and sales. Therefore, for the storage and preservation of fruits and vegetables, it is very important to ensure that they will not rot in peak seasons and continue in off-seasons. [0003] At present, the research on fruit and vegetable preservation technology mainly focuses on two aspects: one is to use various means to inhibit the metabolic activities of fruits and vegetables, slow down various physiological and biochemical processes inside, an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L23/06C08L27/08C08L5/08C08K9/06C08K3/30C08K3/22A23B7/00
Inventor 冯晋阳李云芬申毅峰马春来杨振宇庄瑛
Owner 武汉共达材料科技有限公司
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