低成本羧甲基纤维素保鲜膜的制备及性能

GU Fang, MA Jia-xin, CHE Chun-bo, XU Zhong,MU De-ying

Food Research and Development（2023）

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Abstract

以玉米秸秆为原料,采用溶媒法制备羧甲基纤维素(carboxymethyl cellulose,CMC),并制备羧甲基纤维素保鲜膜.研究甘油与CMC添加量对膜的保鲜效果的影响.考察CMC膜的晶体结构、表面形貌、红外光谱、热稳定性、透光率、水蒸气透过率及对蓝莓的保鲜效果.结果表明:当甘油添加量为0.7mL、CMC添加量为0.5 g时,膜在蓝莓保鲜方面性能较好,10d时蓝莓失重率仅为6.0％,相比未涂敷膜液的蓝莓失重率降低了 30.9％;扫描电镜及X射线谱图均显示膜的质地均匀,成分融合良好,水蒸气透过率为6.5704×10-12g/(m·Pa·s).透光率为92％,符合水果保鲜要求.

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