文献类型：期刊文献

中文题名：可食性紫胶包装膜成膜特性及应用研究

英文题名：STUDY ON FORMING PROPERTY OF EDIBLE LAC FILM AND APPLICATIONS THEREOF

作者：唐莉英[1] 刘跃明[2] 赵虹[1] 陈军[1] 蔡静[1]

第一作者：唐莉英

机构：[1]中国林业科学研究院资源昆虫研究所;[2]昆明理工大学现代农业工程学院

年份：2003

卷号：23

期号：2

起止页码：60-64

中文期刊名：林产化学与工业

外文期刊名：Chemistry & Industry of Forest Products

收录：CSTPCD;;Scopus;CSCD:【CSCD_E2011_2012】；

基金：云南省自然科学基金资助项目(1999C0026Q)

语种：中文

中文关键词：可食性紫胶包装膜;成膜特性;应用;淀粉;紫胶碱溶液;改性;天然树脂;食品;包装材料

外文关键词：starch; lac; edible film

分类号：TQ321;TS206.4

摘要：　研究了淀粉加紫胶碱溶液改性后制作可食性包装膜的成膜特性及应用。结果表明,中国紫胶和4号紫胶掺合比例不同对膜的耐折度、溶胀倍数、水蒸气透过系数、拉伸强度、伸长率影响不大;随着紫胶用量的增加,膜的溶胀倍数、水蒸气透过系数先降低后变化不大,而拉伸强度上升;随着丙三醇用量的增加,膜的溶胀倍数、拉伸强度下降而伸长率上升;环氧氯丙烷用量对膜性质有一定的影响;干燥温度为65℃膜的性能最好:该膜与未改性的淀粉膜相比,膜的强度和抗水性显著提高;对芒果进行涂膜处理可以有效地防止褐变、降低呼吸作用,使涂膜的芒果在贮藏过程中VC、总酸、质量损失速度明显低于其它对照组。
Forming property of edible lac film which was made from lac and starch in soda solution was studied.Results showed that film obtained by different proportions of Chinese lac and No.4 lac has little effect on foldresistance,solvent swell,water vapor permeability,tensile strength and elongation.With the increase of lac dosage,solvent swell and water vapor permeability decreased first followed by insignificant change,while tensile strength increased.With the increase of glycerin dosage,solvent swell and tensile strength decreased,but elongation increased.Dosage of epoxy chloreopropane could contribute to the properties of the film a certain effect.Edible film which was obtained by drying at 65 ℃ pocessed the best properties.Compared with the films that did not contain lac,tensile strength and water resistance were increased remarkably.The treatment of mango coated by this film could lower browning rate obviously and restrain the respiration of mango.During storage,the loss rates of VC,total acid and water of coated mango were lower than the control samples.