Preparation method of PVA-based food packaging film with anti-oxidation and anti-ultraviolet functions
A technology of food packaging film and functional food, which is applied in the field of preparation of PVA-based food packaging film, can solve the problems of not having anti-oxidation and anti-ultraviolet properties, and achieve enhanced anti-ultraviolet properties, good biocompatibility and degradability, Effect of UV resistance improvement
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[0014] Specific implementation mode 3: Grape seeds with 80 meshes are extracted with 70% ethanol solution with a material-to-liquid ratio of 1:10, ultrasonicated in an ultrasonic cleaner at room temperature for 30 minutes, and then extracted for 2.5 hours in a constant temperature system at 55°C. The precipitate was removed by filtration, and the extract was concentrated by rotary evaporation. Weigh 1 g of PVA into 50 mL of distilled water, heat and stir until the PVA is completely dissolved, and obtain a 2% PVA solution. The grape seed polyphenol concentrate and the PVA solution are evenly mixed according to the solid content ratio of 5%, then poured into a glass tank, and naturally dried at room temperature to obtain a PVA-based food packaging film with anti-oxidation and anti-ultraviolet functions.
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