Method for preparing antibacterial and mouldproof ethylene-removing fresh-keeping film for fruits and vegetables

An antibacterial, mildew-proof and fresh-keeping technology for fruits and vegetables, which is applied in the field of fresh-keeping material preparation, can solve the problems of stimulating the physiological activity of fruits and vegetables, spoilage of fruits and vegetables, shortening storage time, etc. Effect

Inactive Publication Date: 2017-07-28
戴琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problems mainly solved by the present invention are as follows: the existing plastic wrap has poor regulation of the respiration of fruits and vegetables, and ethylene accumulation is easy to occur in the film, which stimulates the physiological activity of fruits and vegetables, accelerates the respiration rate, causes

Method used

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  • Method for preparing antibacterial and mouldproof ethylene-removing fresh-keeping film for fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1

[0021] Take 1.2g cobalt nitrate hexahydrate, 0.9g cerium nitrate hexahydrate, 1.4g tetrabutyl titanate into 50mL deionized water, stir at 300r / min for 20min, then add 2g polyethyleneimine, 2g ethylenediaminetetraacetic acid, Stir continuously for 30 minutes, then transfer to a rotary evaporator, and rotate to dryness at 70°C to obtain a polymer precursor. The polymer precursor is put into a muffle furnace and heated to 350°C at a heating rate of 2°C / min , Calcining at the temperature for 1 hour, then heating to 450°C at a heating rate of 1°C / min, and calcination at the holding temperature for 1 hour, after natural cooling to room temperature, the calcined product is transferred to a ball mill, ball milled at 300r / min for 1 hour, and passed through a 300 mesh sieve to obtain Compound metal oxide, weigh 2g of chitosan, add 80mL of 2% acetic acid solution, stir at 300r / min until the chitosan is completely dissolved, then add 3g of naringin and 0.04g of horseradish...

Example Embodiment

[0022] Example 2

[0023] Take 1.5g cobalt nitrate hexahydrate, 1.1g cerium nitrate hexahydrate, 1.7g tetrabutyl titanate into 55mL deionized water, stir at 350r / min for 25min, then add 2g polyethyleneimine, 2g ethylenediaminetetraacetic acid, Stir continuously for 40 minutes, then transfer to a rotary evaporator, and rotate to dryness at 75°C to obtain a polymer precursor. The polymer precursor is put into a muffle furnace and heated to 375°C at a heating rate of 2°C / min , Calcining at the temperature for 1 hour, heating to 475°C at a heating rate of 1°C / min, and calcination at the holding temperature for 1 hour. After natural cooling to room temperature, the calcined product is transferred to a ball mill, ball milled at 350r / min for 1 hour and passed through a 300-mesh sieve. Compound metal oxide, weigh 2g chitosan, add 90mL 2% acetic acid solution, stir at 350r / min until chitosan is completely dissolved, then add 3g naringin and 0.05g horseradish peroxidase , Continue to stir...

Example Embodiment

[0024] Example 3

[0025] Take 1.8g cobalt nitrate hexahydrate, 1.3g cerium nitrate hexahydrate, 2.0g tetrabutyl titanate into 60mL deionized water, stir at 400r / min for 30min, then add 3g polyethyleneimine, 3g ethylenediaminetetraacetic acid, Stir continuously for 50 minutes, then transfer to a rotary evaporator, and rotate to dryness at 80°C to obtain a polymer precursor. The polymer precursor is put into a muffle furnace and heated to 400°C at a heating rate of 3°C / min , Calcining at a temperature of 2 ℃ / min, then heating to 500 ℃ at a heating rate of 2 ℃ / min, calcination at a temperature of 2 hrs, after natural cooling to room temperature, the calcined product is transferred to a ball mill, ball milled at 400 r / min for 2 h, and then passed through a 300 mesh sieve. Composite metal oxide, weigh 3g chitosan, add 100mL 2% acetic acid solution, stir at 400r / min until chitosan is completely dissolved, then add 4g naringin and 0.06g horseradish peroxidase , Continue to stir for 30...

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Abstract

The invention discloses a method for preparing an antibacterial and mouldproof ethylene-removing fresh-keeping film for fruits and vegetables, and belongs to the technical field of preparation of fresh-keeping materials. The method comprises the following steps: taking cobalt nitrate hexahydrate and cerium nitrate hexahydrate as raw materials, chelating cations through ethylenediaminetetraacetic acid and uniformly dispersing in a polyethyleneimine solution, calcining in a muffle furnace, utilizing the characteristic of heated foaming of polyethylene imine to promote metal ions to form a composite metal oxide having a 3D space net structure capable of efficiently and catalytically removing ethylene, and then grafting naringin onto chitosan under the action of horseradish peroxidase to obtain naringin grafted chitosan; mixing the naringin grafted chitosan with polylactic acid resin and a composite metal oxide and performing extrusion granulation, and finally casting into a film, namely, obtaining the antibacterial and mouldproof ethylene-removing fresh-keeping film for fruits and vegetables. The fresh-keeping film prepared by the invention has the characteristics of broad antibacterial spectrum and good anti-aging performance, and better air permeability and moisture permeability, and is wrapped on the surfaces of fruits and vegetables to play better preservative and fresh-keeping effects.

Description

technical field [0001] The invention discloses a preparation method of an ethylene-removable antibacterial and anti-mold fruit and vegetable fresh-keeping film, which belongs to the technical field of fresh-keeping material preparation. Background technique [0002] The harvested fruits and vegetables are still alive. Due to the interruption of the supply of water and nutrients from the root system, their respiration and transpiration will be consumed, and the nutrients and water content of the fruits and vegetables will be reduced, causing the fruits and vegetables to wilt. As long as the water content of most fruits and vegetables drops by 5.0%, the overall value will decrease. The consumption of water and nutrients is directly proportional to the intensity of respiration of fruits and vegetables, and water loss is equivalent to loss of freshness and weight, so reducing water loss and inhibiting respiration is a very critical part of the fruit and vegetable storage process...

Claims

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Application Information

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IPC IPC(8): C08L67/04C08L5/08C08K3/22C08J5/18
CPCC08L67/04C08J5/18C08J2367/04C08J2405/08C08L2201/08C08L2203/16C08L5/08C08K2003/2289C08K2003/2241C08K2003/2213
Inventor 戴琪杨阳孙冬
Owner 戴琪
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