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Time and temperature indicator based on polydiacetylene liposome and preparation method of time and temperature indicator

A technology of time temperature and acetylene ester, which is applied in the field of time temperature indicator based on polydiacetylene liposome and its preparation, can solve the problems of long-term storage and high application temperature without consideration, and achieve extended storage time, low detection temperature, Indicates the effect of high accuracy

Active Publication Date: 2021-10-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few researches on the application of polydiacetylene in the direction of time and temperature indicator, and the existing research shows that most of its application temperature is high, and the direct use of polydiacetylene liposome solution does not consider the long-term storage in practical applications. question

Method used

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  • Time and temperature indicator based on polydiacetylene liposome and preparation method of time and temperature indicator
  • Time and temperature indicator based on polydiacetylene liposome and preparation method of time and temperature indicator
  • Time and temperature indicator based on polydiacetylene liposome and preparation method of time and temperature indicator

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1 prepares the time temperature indicator based on polydiacetylene liposome

[0042] (1) Preparation of liposome / calcium alginate gel microspheres:

[0043] 10,12-Triscosadiynoic acid was removed with chloroform, then added deionized water to a concentration of 2 mM, dispersed by ultrasonic waves at 70°C for 10 minutes, and stored in a dark environment at 4°C for 24 hours. Obtain unpolymerized diacetylene liposome solution.

[0044] Stir and mix 15ml of unpolymerized liposome solution (concentration: 2mM) with 15ml of sodium alginate aqueous solution (mass fraction: 5%) and 140.5mg of calcium carbonate powder as the water phase; add 1.5 to 100mL of liquid paraffin g Span 80, stir evenly as the oil phase.

[0045] Under the condition of a stirring speed of 475r / min, the water phase was added dropwise into the oil phase and stirred for 30 min, and then 295 mg of glacial acetic acid was added to continue stirring for 30 min. After standing still, the microspher...

Embodiment 2

[0050] Embodiment 2 prepares the time temperature indicator based on polydiacetylene liposome

[0051] (1) Preparation of liposome / calcium alginate gel microspheres:

[0052] 10,12-Tracosadiynoic acid was removed by chloroform, then added to deionized water at a concentration of 2mM, dispersed by ultrasonic waves at 80°C for 10min, and stored in a dark environment at 4°C for 24h to obtain Unpolymerized diacetylenic liposome solution.

[0053] Stir and mix 15ml of unpolymerized liposome solution (concentration: 2mM) with 15ml of sodium alginate aqueous solution (mass fraction: 5%) and 140.5mg of calcium carbonate powder as the water phase; add 1.5 to 100mL of liquid paraffin g Span 80, stir evenly as the oil phase.

[0054] Under the condition of a stirring speed of 475r / min, the water phase was added dropwise into the oil phase and stirred for 30 min, and then 295 mg of glacial acetic acid was added to continue stirring for 30 min. After standing still, the microspheres in ...

Embodiment 3

[0057] The kinetic model of embodiment 3 time temperature indicator:

[0058] The TTI prepared in Example 1-2 was placed at 4°C, 10°C, and 15°C, and the color difference value was measured, and the color difference value of TTI was recorded by a color difference meter, which was studied as a kinetic parameter of TTI.

[0059] The calculation formula of the color difference value is shown in formula (1):

[0060]

[0061] Where: △L*=L*-L 0 *、△a*=a*-a 0 *、△b*=b*-b 0 *; L*, a*, b* are the lightness value, red-green value, yellow-blue value after TTI reaction; L 0 *、a 0 *,b 0 * is the initial value of lightness, red-green degree, yellow-blue degree; ΔE is the color difference value of TTI.

[0062] The kinetic parameters of TTI have a significant exponential relationship with time, as shown in formula (2):

[0063] F(X)=a-b×exp(-kt) (2)

[0064] In the formula: F(X) is the TTI color difference value; a, k and b are fitting function parameters respectively, and k is the ...

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Abstract

The invention discloses a time and temperature indicator based on polydiacetylene liposome and a preparation method of the time and temperature indicator, and belongs to the technical field of intelligent food packaging. Sodium alginate, insoluble calcium salt and a diacetylene liposome solution are uniformly mixed to serve as a water phase, the water phase is dispersed in an oil phase composed of liquid paraffin and Span 80 to form emulsion, then glacial acetic acid is added to obtain liposome / calcium alginate gel microspheres, and then the liposome / calcium alginate gel microspheres are mixed with a Tween 20 water solution to obtain the time and temperature indicator. The liposome in the time and temperature indicator does not agglomerate, compared with a solution, the time and temperature indicator is longer in preservation time and more stable in characteristic, the microspheres only need to be preserved in a low-temperature light-shielding environment, the prepared TTI can obviously change from blue to red along with time change at 4 DEG C, and meanwhile the time and temperature indicator has the characteristic of high indication accuracy.

Description

technical field [0001] The invention relates to the technical field of food intelligent packaging, in particular to a polydiacetylene liposome-based time-temperature indicator and a preparation method thereof. Background technique [0002] With the improvement of the quality of life of the people, the types of food consumed are more diverse, and there are higher requirements for the quality of food. Among them, temperature has a greater impact on food quality. At present, cold chain logistics technology can slow down the loss of food quality and maintain freshness by keeping food at low temperature. However, studies have shown that food circulation, processing, and sales often deviate from the ideal temperature conditions, causing the actual food to deteriorate before the shelf life specified on the packaging and cannot be eaten. Therefore, temperature monitoring and control is very important. [0003] Time Temperature Indicator (TTI for short) indicates the cumulative infl...

Claims

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Application Information

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IPC IPC(8): G01K11/12G01K11/16G01K11/14G01N21/78
CPCG01K11/12G01K11/16G01K11/14G01N21/78
Inventor 钱静邱灵敏殷诚
Owner JIANGNAN UNIV
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