王博宇,朱祝毓,王亚东,马淑芳,成培芳.PLLA/PBAT共混包装膜对红树莓保鲜效果的影响[J].包装工程,2024,45(23):180-188.
WANG Boyu,ZHU Zhuyu,WANG Yadong,MA Shufang,CHENG Peifang.Preservation Effect of PLLA/PBAT Blending Packaging Film on Red Raspberry[J].Packaging Engineering,2024,45(23):180-188. |
| PLLA/PBAT共混包装膜对红树莓保鲜效果的影响 |
| Preservation Effect of PLLA/PBAT Blending Packaging Film on Red Raspberry |
| 投稿时间：2024-07-29 |
| DOI：10.19554/j.cnki.1001-3563.2024.23.019 |
| 中文关键词: 红树莓 保鲜 聚乳酸/聚己二酸-共对苯二甲酸丁二醇酯(PLLA/PBAT)共混膜 贮藏品质 |
| 英文关键词: red raspberry preservation PLLA/PBAT blending packaging film storage quality |
| 基金项目:内蒙古农业大学高层次人才引进科研启动项目(NDYB2019-38);内蒙古农业大学大学生创新创业训练项目(202210129053) |
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| 中文摘要: |
| 目的 开发一种兼具优异力学性能和良好气体透过性，并适用于红树莓保鲜的自发气调包装膜。方法 以聚(L-乳酸)为基膜材料，通过添加不同比例的具有良好柔韧性的聚己二酸-共对苯二甲酸丁二醇酯(PBAT)，采用熔融共混法制备聚乳酸/聚己二酸-共对苯二甲酸丁二醇酯共混膜(PLLA/PBAT)。测定共混膜的力学性能、气体透过性和水蒸气透过性，并研究在4 ℃ 贮藏条件下共混膜对红树莓的保鲜效果。结果 当PBAT的添加比例(质量分数)为10%、30%时，PLLA的断裂伸长率分别提高了87倍和77倍，氧气透过率分别降低了19%、7%。采用不同包装膜的红树莓在冷藏条件下贮藏7 d， PLLA/PBAT(10%)共混膜能够保持红树莓包装袋内O2的体积分数为5%、CO2的体积分数为12%的气体环境，呼吸强度比PE、CK组分别降低了27.1%、18.6%，质量损失率相较于CK组降低了65.8%，红树莓保持了良好的外观，延长了保鲜期。结论 PLLA/PBAT共混膜形成的气体环境，有利于红树莓低温贮藏保鲜，包装内部的5% O2和12% CO2的气氛环境能够降低红树莓的质量损失，同时还可延缓红树莓的衰老速度，将红树莓的低温保鲜期延长至7 d。 |
| 英文摘要: |
| The work aims to develop a new type of self-regulating packaging film with both excellent mechanical properties and air permeability for the preservation of red raspberries. With Poly(L-lactic acid) as the substrate, PLLA/PBAT blending packaging film was prepared by melt blending method by adding different proportions of good-flexibility copolymer of butylene adipate and butylene terephthalate (PBAT). Meanwhile, the mechanical properties, air permeability and water vapor permeability of the film were measured, and the preservation effect on red raspberries under 4 ℃ storage conditions was evaluated. When the addition ratio of PBAT was 10% and 30%, the elongation at break of PLLA increased by 87 times and 77 times, respectively and the oxygen transmittance decreased by 19% and 7%, respectively. After the red raspberries packed in different packaging films were stored in cold storage for 7 days, the PLLA/PBAT(10%) blending packaging film could maintain the environment of 5% O2 and 12% CO2 in the packaging bag of red raspberries. On the 7th day of storage, the respiratory intensity was reduced by 27.1% and 18.6% compared with that of PE and CK groups, and the mass loss rate was reduced by 65.8% compared with that of CK group. Thus, the shelf life of red raspberries was extended. The atmospheric environment formed by PLLA/PBAT blending packaging film is conducive to low-temperature storage and preservation of red raspberries. The atmospheric environment of 5% O2 and 12% CO2 inside the packaging can reduce the quality loss of red raspberries. Meanwhile, it can delay the rotting speed of red raspberries and extend the low-temperature preservation period of red raspberries to 7 days. |
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