邱灵敏,钱静,殷献华.基于聚联乙炔的时间温度指示剂显色动力学研究[J].包装工程,2021,42(17):105-111.
QIU Ling-min,QIAN Jing,YIN Xian-hua.Chromogenic Kinetics of Time Temperature Indicator Based on Polydiacetylene[J].Packaging Engineering,2021,42(17):105-111. |
| 基于聚联乙炔的时间温度指示剂显色动力学研究 |
| Chromogenic Kinetics of Time Temperature Indicator Based on Polydiacetylene |
| 投稿时间：2020-11-14 |
| DOI：10.19554/j.cnki.1001-3563.2021.17.013 |
| 中文关键词: 聚联乙炔脂质体 刺激响应 时间温度指示剂 动力学参数 凝胶微球 |
| 英文关键词: polydiacetylene liposome stimulus-response time-temperature indicator kinetic parameters gel microspheres |
| 基金项目:国家重点研发计划(2018YFC1603300);江苏省苏北专项(SZ-SQ2017049) |
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| 中文摘要: |
| 目的 利用聚联乙炔的刺激响应性原理，制备一种新型时间温度指示剂。方法 将聚联乙炔脂质体溶液置于不同的水浴温度下，探究其热致变色特性;采用内源乳化法将联乙炔单体形成的脂质体包裹在海藻酸钙凝胶微球中。时间温度指示剂由0.25 g脂质体凝胶微球和0.5 g的不同质量分数(20%，30%，40%，50%)吐温20溶液组成，以b*值为颜色变化参数研究其显色动力学特性。结果 聚联乙炔脂质体溶液颜色转变温度为65 ℃;时间温度指示剂颜色变化参数与时间呈指数关系，吐温20溶液浓度越高，温度越高，其变色速率越快，并且变色终点与温度、吐温20溶液浓度有关。结论 该款新型时间温度指示剂有较高的温度敏感性，有应用于指示食品流通过程中温度历史的潜能。 |
| 英文摘要: |
| A new time-temperature indicator (TTI) was prepared based on the stimulus-response principle of polydiacetylene liposomes. The polydiacetylene liposome solution was placed in water of different temperatures to explore its thermochromic properties. The liposomes formed by diacetylene monomers were encapsulated in calcium alginate gel microspheres by internal emulsification. The time-temperature indicator was composed of 0.25 g liposome gel microspheres and 0.5 g Tween-20 solution with different mass fractions (20%, 30%, 40% and 50%). The kinetic characteristics of TTI were studied by taking b as the color change parameter. The color transition temperature of polydiacetylene was 65 ℃. There was an exponential relationship between the variable parameters of TTI and time. The higher concentration and temperature the Tween-20 solution has, the faster the discoloration rate is, and the endpoint of discoloration is related to the temperature and the concentration of Tween-20 solution. The new time-temperature indicator with high temperature sensitivity has potential to be used to indicate the temperature history in food circulation. |
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