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Preparation process for sustained-release chlorine dioxide antibacterial film

A chlorine dioxide antibacterial film and preparation process technology, applied to the types of packaging items, chemical instruments and methods, lamination, etc., to achieve the effect of extending the shelf life

Active Publication Date: 2017-03-08
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sodium chlorite, sodium hypochlorite or sodium chlorate used in it is thermally unstable, and it is potentially dangerous if the temperature is not properly controlled during the granulation and film blowing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Preparation of film A: Weigh 8.0129g of PVA and dissolve it in 40ml of stable chlorine dioxide aqueous solution with a concentration of 36779.3ppm, use an electric mixer to swell while stirring, and add 60ml of stable chlorine dioxide solution with a concentration of 36779.3ppm until there are no white lumps. Chlorine oxide aqueous solution, then add 2.0121g glycerin and 2.0074g sodium carboxymethyl cellulose in turn, and stir with an electric mixer while pouring to prepare a certain concentration of PVA gel aqueous solution, after stirring evenly, it will be automatically coated by AFA-II Machine cast film, placed in 40 ℃, RH45% environment 24h drying to make A film. The chlorine dioxide retention of the film is 124.0359mg / g, the thickness is 0.662mm, and the tensile strength is 1.86MPa.

[0027] Preparation of film B: Weigh 10.009g PLA and dissolve it in 100ml of dichloromethane, then add 2.0104g citric acid, 0.5106g tributyl citrate and 0.0105g butyl hydroxyanisole i...

Embodiment 2

[0030] A film: Weigh 4.0086g of polyvinyl alcohol and dissolve it in 40ml of stable chlorine dioxide aqueous solution with a concentration of 4082.1ppm, use an electric mixer to swell while stirring, and then add 60ml of chlorine dioxide with a concentration of 4082.1ppm when there are no white lumps Stable chlorine dioxide aqueous solution, then add 0.0804g glycerin and 0.5024g carboxymethyl cellulose in turn, also use an electric mixer while pouring and stirring, and prepare a certain concentration of polyvinyl alcohol gel aqueous solution, after stirring evenly, pass AFA- II automatic film coating machine casting film, placed in 40 ℃, RH45% environment for 24h drying. The chlorine dioxide retention of the film is 54.9743mg / g, the thickness is 0.259mm, and the tensile strength is 7.09MPa.

[0031] B film: Weigh 7.0109g of polylactic acid and dissolve it in 100ml of methylene chloride, then add 0.7014g of citric acid, 1.0006g of triphenyl phosphite and 0.03506g of tert-butyl ...

Embodiment 3

[0034]A film: Weigh 2.0031g of polyvinyl alcohol and dissolve it in 40ml of stable chlorine dioxide aqueous solution with a concentration of 45.4767ppm, use an electric mixer to swell while stirring, and then add 60ml of chlorine dioxide with a concentration of 45.4767ppm when there are no white lumps Stable chlorine dioxide aqueous solution, then add 1.0334g glycerin and 0.1039g sodium carboxymethyl cellulose in turn, also use an electric mixer while pouring and stirring to prepare a certain concentration of PVA gel aqueous solution, stir well and then pass through AFA-II The automatic film coating machine casts the film, and puts it in the environment of 40 ℃ and RH45% to dry for 24 hours. The chlorine dioxide retention of the film is 49.4174ppm / g, the thickness is 0.242mm, and the tensile strength is 8.23MPa.

[0035] Film B: Weigh 4.0235g of polylactic acid and dissolve it in 100ml of dichloromethane, then add 0.1014g of tartaric acid, 1.0106g of tributyl citrate and 0.040...

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Abstract

The invention discloses a preparation process for a sustained-release chlorine dioxide antibacterial film. The preparation process prepares a reaction type chlorine dioxide antibacterial film by using polyvinyl alcohol and polylactic acid as main base materials and compounding a film A and a film B through a wet process, wherein the film A is prepared through the following steps: selecting polyvinyl alcohol as a film-forming base material, preparing a polyvinyl alcohol gel aqueous solution by using a stable chlorine dioxide aqueous solution, then carrying out drying through a casting process so as to form a film, and with glycerol as a plasticizer, adding carboxymethyl cellulose so as to increase hygroscopicity of the film and promote the release of chlorine dioxide; and the film B is prepared through the following steps: selecting the polylactic acid as a film-forming base material, dissolving the polylactic acid with dichloromethane, adding one selected from the group consisting of an activator citric acid or tartaric acid into the obtained solution, adding a plasticizer and an antioxidant, and carrying out casting so as to form a film. The chlorine dioxide antibacterial film prepared by using the preparation process provided by the invention needs water to activate, thereby being able to be used as a packaging material of fruits and vegetables with high water content, wherein the water released by the respiratory action of the fruits and the vegetables activates a chlorine dioxide antibacterial agent, so the water in the package is reduced; meanwhile, the growth of microorganisms is inhibited; and the shelf life of the fruits and the vegetables is prolonged.

Description

technical field [0001] The invention relates to a preparation process of a packaging material, in particular to a preparation process of a slow-release chlorine dioxide antibacterial film. [0002] technical background [0003] Fresh food mainly refers to fruits and vegetables, aquatic products and fresh meat. Since fresh food has the characteristics of seasonality, regionality and intolerance to storage, it is in contradiction with consumers' demand for rich and diverse food and high-quality products. In order to meet the needs of consumers, we must vigorously develop fresh-keeping technology. According to the metabolism of fresh food itself and the influence of environmental factors such as temperature, humidity, PH and microorganisms, fresh food preservation technologies can be roughly divided into physical preservation, chemical preservation and biological preservation. Physical fresh-keeping technologies generally include low-temperature refrigeration, freezing, instant...

Claims

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Application Information

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IPC IPC(8): B32B27/08B32B27/20B32B27/30B32B27/36B32B7/12B32B37/12C08L29/04C08L1/28C08K3/16C08K5/053C08L67/04C08K5/092C08K5/098C08K5/13
CPCB32B7/12B32B27/08B32B27/20B32B27/306B32B27/36B32B37/12B32B2250/02B32B2250/24B32B2255/10B32B2255/26B32B2307/7145B32B2307/748B32B2439/70C08J5/18C08J2329/04C08J2367/04C08J2401/28C08K5/092C08K5/098C08K5/13C08L29/04C08L2203/16C08L1/286C08K3/16C08K5/053C08L67/04
Inventor 黄崇杏李志嘉李翠翠张保东
Owner GUANGXI UNIV
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