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Antibacterial moisturizing degradable porous gel preservative film and preparation method thereof

A fresh-keeping film and gel technology, applied in the field of antibacterial, moisturizing and degradable porous gel fresh-keeping film and its preparation, can solve the problems of narrow bacteriostatic range, poor mechanical strength and the like

Inactive Publication Date: 2021-05-18
侯龙辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent (CN 109825017 A) discloses a bacteriostatic plastic wrap for bulk cooked food and a preparation method thereof, mainly using chitosan as the base material, supplemented by starch-based polyvinyl alcohol, glutinous rice flour, and Prussian blue polysaccharide Glue and other ingredients are used to prepare antibacterial plastic wrap; although the plastic wrap has certain antibacterial and fresh-keeping effects, it still cannot avoid the inherent poor mechanical strength and narrow antibacterial range of chitosan itself.

Method used

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  • Antibacterial moisturizing degradable porous gel preservative film and preparation method thereof
  • Antibacterial moisturizing degradable porous gel preservative film and preparation method thereof
  • Antibacterial moisturizing degradable porous gel preservative film and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0033] (1) Preparation of component A solution: Weigh 60 parts of methacrylic acid monomer and put it in 100 parts of deionized water, stir and dissolve, add 30 parts of double-long-chain methyl tertiary amine and 1 part of cuprous bromide in sequence, and store at 22 °C Under the condition of stirring and reacting for 20min, A component solution was obtained;

[0034] (2) Preparation of component B solution: Weigh 20 parts of ferulic acid, put it in 60 parts of ethanol solution, stir and disperse, add 15 parts of 3,4-ethylenedioxythiophene, and stir and react at 22°C for 60 minutes to obtain B component solution;

[0035](3) Synthetic fresh-keeping slurry: 40 parts of chitosan are placed in 50 parts of acetic acid solution and stirred and dissolved, while stirring, 45 parts of component A solution and 25 parts of component B solution are added to the chitosan solution, adding After finishing, add 10 parts of chloroethanol with the addition rate of V1, obtain the preservative...

Embodiment 2

[0043] (1) Preparation of component A solution: Weigh 75 parts of methacrylic acid monomer and put it in 110 parts of deionized water, stir and dissolve, add 34 parts of double-long-chain methyl tertiary amine and 2 parts of cuprous bromide in sequence, and store at 24 °C Under the condition of stirring and reacting for 23min, the solution of component A was obtained;

[0044] (2) Preparation of component B solution: Weigh 25 parts of ferulic acid and place it in 65 parts of ethanol solution to stir and disperse, add 18 parts of 3,4-ethylenedioxythiophene, and stir and react at 25°C for 65 minutes to obtain B component solution;

[0045] (3) Synthesis of fresh-keeping slurry: 43 parts of chitosan are placed in 53 parts of acetic acid solution and stirred and dissolved, while stirring, 48 parts of component A solution and 28 parts of component B solution are added to the chitosan solution, adding After finishing, add 11 parts of chloroethanol with the addition rate of V1, obta...

Embodiment 3

[0053] (1) Preparation of component A solution: Weigh 90 parts of methacrylic acid monomer and put it in 110 parts of deionized water, stir and dissolve, add 36 parts of double long-chain methyl tertiary amine and 2 parts of cuprous bromide in sequence, Under the condition of stirring and reacting for 26 minutes, the solution of component A was obtained;

[0054] (2) Preparation of component B solution: Weigh 30 parts of ferulic acid, put it in 72 parts of ethanol solution, stir and disperse, add 23 parts of 3,4-ethylenedioxythiophene, and stir and react at 25°C for 72 minutes to obtain B component solution;

[0055] (3) Synthesis of fresh-keeping slurry: 46 parts of chitosan are placed in 56 parts of acetic acid solution and stirred and dissolved, while stirring, 52 parts of component A solution and 32 parts of component B solution are added to the chitosan solution, adding After finishing, add 13 parts of chloroethanol with the addition speed of V1, obtain the preservative ...

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Abstract

The invention discloses an antibacterial moisturizing degradable porous gel preservative film and a preparation method thereof. The preparation method comprises the following steps: (1) putting a methacrylic acid monomer into deionized water, and adding double-long-chain methyl tertiary amine and cuprous bromide to obtain a component A solution; (2) dispersing ferulic acid in an ethanol solution, and adding 3, 4-vinyl dioxythiophene to obtain a component B solution; (3) dissolving chitosan in an acetic acid solution, and adding the component A solution, the component B solution and chloroethanol to obtain preservative film slurry; (4) heating the preservative film slurry, and adding L-cysteine to obtain porous gel preservative film slurry; and (5) preparing the porous gel preservative film. The porous gel preservative film prepared by the method is simple in principle, safe in components and good in antibacterial effect, solves the problem of poor mechanical property of a preservative film which takes Kottaki as a main material, is high in degradation rate, safe and environment-friendly, can realize industrial production, and has relatively high market popularization value.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to an antibacterial, moisturizing and degradable porous gel preservation film and a preparation method thereof. Background technique [0002] On the contrary, with the improvement of living standards, people pay more and more attention to the fresh-keeping safety of food. In order to keep the freshness of food as much as possible and avoid food corruption and mildew problems, people often use plastic wrap to keep food fresh. But the vast majority of traditional plastic wraps are made of materials such as polyvinyl chloride (PVC), polypropylene (PP), polyethylene (PE) and polyester. These materials are low in cost, easy to process, and have good fresh-keeping effects, and are very popular among people. However, traditional plastic cling film often contains chemical substances such as phthalates and bis(2-ethyl)hexyl adipate. These substances have certain carcinogenic risk...

Claims

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Application Information

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IPC IPC(8): C08L33/24C08L5/08C08K5/37C08J5/18C08J9/00B65D65/46
CPCC08J5/18C08J9/0061B65D65/466C08J2333/24C08J2405/08C08K5/37
Inventor 侯龙辉
Owner 侯龙辉
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