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Preparation method of -gelatin-chitosan edible bacteriostatic membrane taking beta-acid in lupulus as bacteriostatic agent

A technology of chitosan film and hops, applied in flexible coverings, packaging, wrapping paper, etc., can solve the problems of high dosage, unclear mechanism of antibacterial effect, etc., to prolong the fresh-keeping period and facilitate storage and transportation , The effect that the production process is easy to control

Inactive Publication Date: 2019-04-26
XINJIANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method overcomes the defects that most of the natural antibacterial agents used in the existing methods are mixed extracts, the mechanism of antibacterial effect is not clear, and the addition amount is relatively high, and provides a natural source compound with strong antibacterial activity as antibacterial agent, the prepared film has better biocompatibility and antibacterial activity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028]Take 220 mL of water in a 500 mL beaker, add 10 g of gelatin, stir at 60 °C until dissolved, cool to room temperature, add 1.75 g of glycerin, and stir at 30 °C for 1 h until the solution is clear and transparent; take another 220 mL of water in a 500 mL Add 4.5 mL of 36% acetic acid to the beaker, mix well, then add 4 g of chitosan, stir at 70 °C until completely dissolved, cool to room temperature, add 4.5 g of glycerin, and stir at 30 °C for 1 h. Mix the gelatin film solution prepared above with the chitosan film solution, stir at 30 °C for 1.5 h, then add 9.5 mL of ethanol solution with a pre-configured mass concentration of 100 mg / mL hop β-acid under continuous stirring, to make The concentration of hop β-acid in the film solution was 2 mg / mL, and the hop β-acid-gelatin-chitosan antibacterial film was prepared by stirring for 1 h at 30 °C, standing for 24 h, and ultrasonically degassing for 2 h. membrane fluid. Spread the film solution on a glass plate by casting m...

Embodiment 2

[0030] Take 220 mL of water in a 500 mL beaker, add 10 g of gelatin, stir at 60 °C until dissolved, cool to room temperature, add 1.75 g of glycerin, and stir at 30 °C for 1 h until the solution is clear and transparent; take another 220 mL of water in a 500 mL Add 4.5 mL of 36% acetic acid to the beaker, mix well, then add 4 g of chitosan, stir at 70 °C until completely dissolved, cool to room temperature, add 4.5 g of glycerin, and stir at 30 °C for 1 h. Mix the gelatin film solution prepared above with the chitosan film solution, stir at 30 °C for 1.5 h, then add 9.5 mL of ethanol solution with a pre-configured mass concentration of 100 mg / mL hop β-acid under continuous stirring, to make The concentration of hop β-acid in the film solution was 2 mg / mL, and the hop β-acid-gelatin-chitosan antibacterial film was prepared by stirring for 1 h at 30 °C, standing for 24 h, and ultrasonically degassing for 2 h. membrane fluid. Immerse the fresh strawberries in the above film solu...

Embodiment 3

[0032] Take 140 mL of water in a 500 mL beaker, add 5 g of gelatin, stir at 60 °C until dissolved, cool to room temperature, add 1.2 g of glycerin, stir at 30 °C for 1 h until the solution is clear and transparent; take another 140 mL of water in a 500 mL In the beaker, add 2 mL of 36% acetic acid, mix well, then add 3.8 g of chitosan, stir at 70 °C until completely dissolved, cool to room temperature, add 2.5 g of glycerin, and stir at 30 °C for 1 h. Mix the gelatin film solution prepared above with the chitosan film solution, stir at 30 °C for 2 h, then add 6 mL of ethanol solution with a mass concentration of 50 mg / mL hop β-acid that has been pre-configured under continuous stirring, to make the film The concentration of hop β-acid in the solution was 1.0 mg / mL, and the stirring was continued for 1 h at 30 °C, and then left to stand for 24 h, and then ultrasonically degassed for 2 h to obtain the prepared hop β-acid-gelatin-chitosan antibacterial film. Membrane fluid. The ...

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Abstract

The invention provides a method for preparing an edible lupulus beta-acid-gelatin-chitosan bacteriostatic membrane from pure natural raw materials by taking lupulus beta-acid as a bacteriostatic agent, gelatin and chitosan as a composite base material and glycerinum as a plasticizer. The method is simple in process, the raw materials are natural and non-toxic, and the process is green and environmentally-friendly. The membrane liquid of the prepared lupulus beta-acid-gelatin-chitosan bacteriostatic membrane can be directly applied to direct dipping and coating on picked fruits to prolong the quality guarantee period, and also can be prepared into a membrane applied to packaging of various kinds of food such as various fruits, vegetables, fresh food, bread, cakes and the like.

Description

technical field [0001] The invention relates to a preparation method of a hop beta-acid-gelatin-chitosan antibacterial film, belonging to the field of novel functional packaging materials. More specifically, the present invention provides an edible hop β-acid-gelatin prepared from pure natural raw materials using hop β-acid as a bacteriostatic agent, gelatin and chitosan as a composite substrate, glycerin as a plasticizer -The preparation method and application of chitosan antibacterial film. Background technique [0002] The deterioration of the environment is the most severe challenge faced by human beings, and environmental protection has become one of the world's most important issues. While the development of the food packaging industry has made great contributions to economic construction, it has also brought serious environmental pollution to humans. This kind of pollution is second only to air pollution, water pollution, and ocean and lake pollution, which is the "...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08L5/08C08K5/053C08J5/18B65D65/46
CPCB65D65/463C08J5/18C08J2389/00C08J2405/08C08K5/053
Inventor 刘玉梅陈婷
Owner XINJIANG UNIVERSITY
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