房霞,郎济凤,宋海燕,王立军,边继庆.抗菌聚丙烯板的制备与性能[J].包装工程,2021,42(13):157-164.
FANG Xia,LANG Ji-feng,SONG Hai-yan,WANG Li-jun,BIAN Ji-qing.Preparation and Properties of Antibacterial Polypropylene Plates[J].Packaging Engineering,2021,42(13):157-164. |
| 抗菌聚丙烯板的制备与性能 |
| Preparation and Properties of Antibacterial Polypropylene Plates |
| 投稿时间：2020-11-16 |
| DOI：10.19554/j.cnki.1001-3563.2021.13.021 |
| 中文关键词: Cu/ZnO 聚丙烯 抗菌塑料 |
| 英文关键词: Cu/ZnO polypropylene antibacterial plastic |
| 基金项目:天津市自然科学基金(17JCTPJC55800) |
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| 中文摘要: |
| 目的 制备一种具有抗菌性能的聚丙烯塑料板。方法 以乙酸铜(Cu(CH3COO)2.H2O)和乙酸锌(Zn(CH3COO)2.2H2O)为原料，通过固相反应，生成铜(Cu)接枝在纳米氧化锌(ZnO)上制成Cu/ZnO 无机抗菌材料。将抗菌材料与聚丙烯粒料共混、造粒和模压成型制得抗菌聚丙烯板。对Cu/ZnO 无机抗菌材料和抗菌聚丙烯板进行扫描电子显微镜(SEM)、傅里叶红外光谱仪(FT-IR)、差示扫描量热仪(DSC)、X射线衍射仪(XRD)、电感耦合等离子体质谱(ICP)、抗菌实验和拉伸、弯曲强度测试，对材料的化学组成、结晶性、抗菌性、力学性能和安全性能进行表征分析。结果 采用抗菌母粒法制备的抗菌聚丙烯板，将抗菌剂分散均匀，抗菌剂的加入没有改变聚丙烯的化学结构。由于界面作用的存在，聚丙烯结晶温度升高，对熔融温度影响不大。力学性能测试表明，抗菌剂的加入使得聚丙烯板拉伸强度略有下降，弯曲强度呈现先上升后下降趋势;当抗菌剂质量分数为4%时，抗菌聚丙烯板具有最佳力学强度，且在此浓度下，抗菌聚丙烯对大肠杆菌和金黄色葡萄球菌的杀菌率均达到99.99%。金属离子在发挥抗菌作用时，迁移量远远低于欧盟规定允许的最大迁移量。结论 将通过固相反应制备的无机抗菌剂添加至聚丙烯粒料中制成抗菌聚丙烯板，将其进一步加工制成的果蔬周转箱可以有效减少箱体在运输中受到污染，如自身发霉长菌等现象，证明该材料具备食品包装的安全性。 |
| 英文摘要: |
| This paper aims to prepare a polypropylene plastic board with antibacterial properties. Taking copper acetate (Cu(CH3COO)2.H2O) and zinc acetate (Zn(CH3COO)2.2H2O) as raw materials, the Cu/ZnO inorganic antibacterial material with copper (Cu) grafted on nano-zinc oxide (ZnO) was synthesized by solid-phase reaction. Antibacterial material was blended with polypropylene pellets, granulated, and molded to obtain an antibacterial polypropylene board with excellent antibacterial and mechanical properties. Scanning electron microscope (SEM), Fourier infrared spectrometer (FT-IR), differential scanning calorimeter (DSC), X-ray diffractometer (XRD), and inductively coupled plasma were performed on Cu/ZnO inorganic antibacterial materials and antibacterial polypropylene plates Mass spectrometry (ICP), antibacterial experiment and tensile and bending strength testing. The chemical composition, crystallinity, antibacterial property, mechanical properties and safety properties of the materials were characterized and analyzed. The antibacterial polypropylene board prepared by the antibacterial masterbatch method had evenly dispersed antibacterial agents, and the addition of antibacterial agents did not change the chemical structure of polypropylene. Due to the existence of the interface effect, the crystallization temperature of polypropylene increased, which had little effect on the melting temperature. The mechanical performance test showed that the tensile strength of polypropylene board decreased slightly with the addition of antibacterial agent, and the bending strength increased first and then decreased. When the mass fraction of antibacterial agent was 4%, the antibacterial polypropylene plate had the best mechanical strength. And at this concentration, the antibacterial polypropylene had a sterilization rate of 99.99% for Escherichia Coli and Staphylococcus aureus. Metal ions migrate far below the maximum allowed under EU regulations for their antimicrobial role. Inorganic antibacterial agent was prepared by solid phase reaction and added to polypropylene pellets to prepare antibacterial polypropylene board, which was further processed to produce a fruit and vegetable turnover box. The fruit and vegetable turnover box made by further processing can effectively reduce the contamination of the box body during transportation, such as its own mildew and fungus, which proves that the material has the safety of food packaging. |
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