抗茵性海藻酸钠膜的制备及性能分析

为了抑制食品表面微生物的生长，以海藻酸钠为基材、吐温．80为乳化剂、甘油为增塑剂、CaCl2为交联剂、丁香油及肉桂油作为杀菌剂，制备具有杀菌性能的海藻酸钠膜．其中丁香油和肉桂油采用分级抑菌浓度指数（FIC）测定方法确定其最佳剂量配比为8：1．通过扫描电子显微镜对海藻酸钠膜的结构进行表征，以及对膜的力学性能、厚度、吸水率和杀茵性能的研究，得到了抗茵性海藻酸钠膜的最佳制备配方为海藻酸钠3．O％、CaCl25．O％、吐温一80为2．0％、甘油为1．0％、丁香油和肉桂油为2．0％（均为质量分数）．

Preparation and Performance Analysis of Edible Antimicrobial Films Based on Sodium Alginate

In order to inhibit the growth of microbes on the surface of foods, edible antimicrobial films were synthe- sized by using sodium alginate as matrix, Tween-80 as emulsifier, CaCI as cross-linking agent, and glycerin as plasti- cizer, and clove oil and cinnamon oil as bactericide, with their optimum ratio determined to be 8 ： 1 by fractional in- hibitory concentration （FIC） test. The structure of sodium alginate films was characterized by scanning electron micro- scope and their bactericidal capacity, water absorption and mechanical property were also examined, As a result, the best formula of antimicrobial films based on sodium alginate was that the concentrations of sodium alginate, Tween- 80, glycerol, CaC12 and clove/cinnamon oil were 3.0%, 2.0%, 1.0%, 5.0% and 2.0%, respectively.