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Chitosan/kojic acid/chlorokojic acid composite antibacterial fresh-keeping film and preparation method thereof

A technology of chlorokojic acid and chitosan, which is applied in the preservation of food, other household utensils, and food ingredients as antimicrobials, etc., can solve the problems of poor barrier properties and mechanical strength of chitosan films, and achieve low water content. Vapor Transmission Coefficient, Simple Preparation Method, Effect of Improving Mechanical Properties and Water Vapor Barrier Properties

Active Publication Date: 2020-02-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved in the present invention is to provide a kind of chitosan / kojic acid / chlorokojic acid composite antibacterial preservative film and its preparation method, which overcomes the water vapor barrier performance and mechanical properties of chitosan film itself in the prior art. Defects of poor strength

Method used

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  • Chitosan/kojic acid/chlorokojic acid composite antibacterial fresh-keeping film and preparation method thereof
  • Chitosan/kojic acid/chlorokojic acid composite antibacterial fresh-keeping film and preparation method thereof
  • Chitosan/kojic acid/chlorokojic acid composite antibacterial fresh-keeping film and preparation method thereof

Examples

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Embodiment 1

[0033] The present embodiment provides a kind of chitosan / kojic acid / kojic acid chlorinated compound antibacterial preservative film, and its preparation method comprises the following steps:

[0034] 1. Preparation of chitosan 1 solution

[0035] Dissolve 0.5 g of chitosan with a number-average molecular weight of 157 KDa and a degree of deacetylation of 90% in 1% acetic acid solution, stir at 1000 r / min for 1 h, and then ultrasonicate for 1 h at an ultrasonic frequency of 35 KHz until completely dissolved. Add 0.5 g glycerin, stirred for 30min at a stirring speed of 500r / min, and set aside.

[0036] 2. Preparation of chitosan 2 solution

[0037] Dissolve 0.5 g of chitosan with a number average molecular weight of 495 KDa and a degree of deacetylation of 85% in 1% acetic acid solution, stir at 1500 r / min for 1.5 h, and ultrasonically for 1.5 h at an ultrasonic frequency of 40 KHz until completely dissolved, add 0.5g of glycerin, stirred at a stirring speed of 800r / min for 1...

Embodiment 2

[0045] The present embodiment provides a kind of chitosan / kojic acid / kojic acid chlorinated compound antibacterial preservative film, and its preparation method comprises the following steps:

[0046] 1. Preparation of chitosan 1 solution

[0047] Dissolve 0.8g of chitosan with a number average molecular weight of 198KDa and a deacetylation degree of 92% in 1% acetic acid solution, stir at 1000r / min for 1h, and ultrasonically for 1h at an ultrasonic frequency of 35KHz until completely dissolved, then add 0.6g Glycerin, stirred at a stirring speed of 500r / min for 30min, set aside.

[0048] 2. Preparation of chitosan 2 solution

[0049] Dissolve 0.8 g of chitosan with a number average molecular weight of 525 KDa and a degree of deacetylation of 90% in 1% acetic acid solution, stir for 1.5 h at 1500 r / min, and ultrasonically for 1.5 h at an ultrasonic frequency of 40 KHz until completely dissolved, adding 0.6g of glycerin, stirred at a stirring speed of 800r / min for 1h, set asi...

Embodiment 3

[0057] The present embodiment provides a kind of chitosan / kojic acid / kojic acid chlorinated compound antibacterial preservative film, and its preparation method comprises the following steps:

[0058] 1. Preparation of chitosan 1 solution

[0059] Dissolve 1.0 g of chitosan with a number average molecular weight of 288 KDa and a degree of deacetylation of 95% in 1% acetic acid solution, stir for 1 h at 1000 r / min, and ultrasonically for 1 h at an ultrasonic frequency of 35 KHz until completely dissolved, then add 0.8 g Glycerin, stirred at a stirring speed of 500r / min for 30min, set aside.

[0060] 2. Preparation of chitosan 2 solution

[0061] Dissolve 1.0 g of chitosan with a number average molecular weight of 789 KDa and a degree of deacetylation of 95% in 1% acetic acid solution, stir at 1500 r / min for 1.5 h, and ultrasonically for 1.5 h at an ultrasonic frequency of 40 KHz until completely dissolved, add 0.8g of glycerin, stirred at a stirring speed of 800r / min for 1h, ...

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Abstract

The invention discloses a chitosan / kojic acid / chlorokojic acid composite antibacterial fresh-keeping film, which at least comprises a first composite film and a second composite film, the first composite film and the second composite film are laminated, the first composite film is a chitosan and kojic acid composite film, the number-average molecular weight of the chitosan is 150-300 KDa, the deacetylation degree is greater than or equal to 90%, the second composite film is a chitosan and chlorokojic acid composite film, the number-average molecular weight of the chitosan is 400-800 KDa, and the deacetylation degree is greater than or equal to 85%. The invention further discloses a preparation method of the composite antibacterial fresh-keeping film. According to the invention, the chitosan / kojic acid / chlorokojic acid composite antibacterial fresh-keeping film has characteristics of good film-forming property, good mechanical property, low water vapor transmission coefficient and goodantibacterial activity, and can avoid loss of a large amount of food moisture and achieve good fresh-keeping effect.

Description

technical field [0001] The invention relates to the technical field of food packaging materials, in particular to a chitosan / kojic acid / kojic acid chlorinated composite antibacterial fresh-keeping film and a preparation method thereof. Background technique [0002] In daily life, plastic wrap is often used to keep food fresh. At present, the most commonly used plastic wrap is polyethylene, but because it is difficult to degrade, it will cause serious plastic waste pollution, and it will decompose after heating. Harmful substances etc. When the food is frozen and kept fresh, the plastic wrap will freeze and stick to the food and cannot be removed. If you are not careful, you will accidentally eat it, which will seriously damage the health of the eater. Therefore, there is an urgent need to use other environmentally friendly and safe and harmless materials to replace harmful plastic wrap materials. [0003] Natural polysaccharides have attracted extensive attention of resear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/08C08K5/1545C08J5/18C08J7/04C08J7/048A23L3/3544B32B9/00B32B9/04
CPCC08J5/18A23L3/3544B32B9/00B32B9/04A23V2002/00C08J2305/08C08K5/1545C08J2405/08B32B2307/7145B32B2307/7246B32B2553/00A23V2200/10A23V2250/511Y02A40/90
Inventor 刘晓丽夏文水于沛沛姜启兴许艳顺
Owner JIANGNAN UNIV