Electrospun polyvinyl alcohol-based tannic acid anti-oxidation nanofiber membrane

Abstract

The invention relates to an electrospun polyvinyl alcohol-based tannic acid anti-oxidation nanofiber membrane. A prepration method includes the steps of tannic acid-metal ion self-assembly complex solution preparation, polyvinyl alcohol fiber-forming matrix preparation, polyvinyl alcohol-based tannic acid-metal ion complex electrospinning solution preparation and anti-oxidation nanofiber membrane preparation through electrospinning. By the utilization of the dual effects of polyphenol efficient anti-oxidation activity of tannic acid molecular structures and self-assembly chelation crosslinking between the tannic acid molecular structures and metal ions, with polyvinyl alcohol being a membrane-forming matrix, a chelated net structure of tannic acid and the metal ions is constructed by the utilization of the electrospinning technology to enhance fiber mechanical properties, a nanfiber porous microstructure is used for efficiently exerting anti-oxidation activity of tannic acid, a high mechanical property and anti-oxidation function integrated forming technology for preparing the nanofiber membrane in a one-step mode is created, and the polymer nanofiber membrane is endowed with the dual functional characteristics of anti-oxidation and mechanical property enhancement.

Description

technical field [0001] The invention relates to a method for preparing a hydrophilic anti-oxidation nanofiber film by electrospinning, which can be used as an oil anti-oxidation material in oil processing and oil preservation. Background technique [0002] Oil oxidation leads to oil rancidity, odor and other quality deterioration, and even produces toxic and harmful substances such as acrolein or 4-hydroxynonenal. Natural antioxidants have the characteristics of high efficiency, safety, non-toxicity or low toxicity, and are one of the important directions of antioxidant research and development. However, the solubility of natural antioxidants is poor, and most natural antioxidants such as tea polyphenols are mostly color and taste substances, and too much addition will affect the sensory properties of food such as original flavor and taste. At present, the research on antioxidants only stops at the screening of natural antioxidants and the evaluation of antioxidant function...

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Problems solved by technology

However, most operations require time-consuming and complicated post-processing of fibers. In addition, the use of toxic chemical organic solvents in the preparation process limits the development of the food field with strict safety control. Although the solvent evaporates, the problem of solvent residue cannot be ignored. , so the preparation of electrospun nanofiber materials in food applications is rarely reported

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