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Preparation method of carbon dioxide indicating label material for food packaging

A carbon dioxide and label material technology, which is applied in the field of label materials used for food packaging and monitoring of food quality, and the preparation of carbon dioxide indicator label materials for food packaging, achieving the effects of easy control, excellent performance and no explosion hazard.

Active Publication Date: 2019-04-23
BEIFANG UNIV OF NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the application of food intelligent labels in my country is still in the research stage, and there is basically no food circulation with intelligent label packaging in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Dissolve 1.83g (25.8mmol) of acrylamide (AAm), 0.25g (4.7mmol) of acrylonitrile (AN), 0.18g (1.3mmol) of diethylaminoethyl methacrylate (DEAEMA) in 8ml of dimethylmethylene sulfone, mixed evenly in the reactor, after the process of freezing-vacuum-thawing, the reactor was sealed, placed in an oil bath at 60°C, and the RAFT polymerization reaction was carried out. The reaction time was 10 hours. After the treatment, it was washed with a solvent, and finally Dialyzed, freeze-dried.

[0037] In this embodiment, the monomer conversion rate is 85%. At 25° C., when the carbon dioxide concentration reaches 1.7 mmol / L, the label indicator material can undergo a significant change from opaque to transparent.

Embodiment 2

[0039] Dissolve 1.83g of acrylamide (AAm), 0.25g of acrylonitrile (AN), 0.30g of diethylaminoethyl methacrylate (DEAEMA) in 8ml of dimethyl sulfoxide, mix well in the reactor, and freeze - Vacuum-thawing process, the reactor is sealed, placed in an oil bath at 80°C, and RAFT polymerization is carried out for 10 hours. After the treatment, it is washed with a solvent, finally dialyzed and freeze-dried.

[0040] In this embodiment, the monomer conversion rate is 82%. At 25° C., when the carbon dioxide concentration reaches 1.2 mmol / L, the label indication material can undergo a significant change from opaque to transparent.

Embodiment 3

[0042] Dissolve 1.83g of acrylamide (AAm), 0.25g of acrylonitrile (AN), and 0.42g of diethylaminoethyl methacrylate (DEAEMA) in 8ml of dimethyl sulfoxide, mix well in the reactor, and freeze - Vacuum-thawing process, the reactor is sealed, placed in an oil bath at 60°C, and the RAFT polymerization reaction is carried out for 10 hours. After the treatment, it is washed with a solvent, finally dialyzed and freeze-dried.

[0043] In this embodiment, the monomer conversion rate is 75%. At 25° C., when the carbon dioxide concentration reaches 0.5 mmol / L, the label indication material can undergo a significant change from opaque to transparent.

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Abstract

The present invention provides a preparation method of a carbon dioxide indicating label material for food packaging, wherein a UCST or LCST polymer having carbon dioxide responsivity is prepared in one step by carrying out RAFT (reversible addition-fragmentation chain transfer polymerization), ATRP or NMRP and other active polymerization on a UCST or LCST polymer monomer, a carbon dioxide responsive monomer and an optionally added initiator. According to the present invention, the prepared carbon dioxide indicating label material is highly sensitive to carbon dioxide generated by corruption in food, and can respond to carbon dioxide with a concentration of 0-3.0 mmol / L, wherein the transparency of the label material is changed along with the carbon dioxide emission, such that the freshness of food can be recognized by the human eye, and the method is simple and convenient.

Description

technical field [0001] The invention relates to the field of food packaging, in particular to a method for preparing a carbon dioxide indicator label material for food packaging, and the use of the label material for food packaging and monitoring food quality. Background technique [0002] The freshness of food is one of the most important factors affecting food quality, safety, price, etc. It determines the safety factor of food, consumers' willingness to purchase, and the profits of producers and sellers. In recent years, with the increasing demand of consumers for food quality and freshness information, the rapid development of food quality and safety monitoring technology has also been promoted. In particular, how to quickly identify the freshness of food has gradually become a research hotspot in the food field. [0003] Traditional food quality determination methods mainly use physical and chemical analysis methods, such as wet digestion method, dry ashing method, gas ...

Claims

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Application Information

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IPC IPC(8): C08F220/56C08F220/44C08F220/34C08F265/04C08F220/54C08L33/26
CPCC08F220/56C08F265/04C08F2438/03C08L33/26C08L2205/025C08F220/44C08F220/34C08F220/54
Inventor 郭生伟赵越
Owner BEIFANG UNIV OF NATITIES
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