摘要
目的为了满足食品包装对油墨安全性的要求,研制一种具有缓释抗菌特性的水性油墨。方法以β-环糊精为包埋材料,采用超声波法制备肉桂精油微胶囊,设计L_9(3~4)正交实验方案,研究芯材(肉桂精油)与壁材(β-环糊精)的质量比,壁材与水的质量比,反应转速,反应时间等对包埋率的影响。以制备的肉桂精油微胶囊为抗菌剂,辅以水性丙烯酸酯树脂、颜料、填料、水及各类助剂制备抗菌水性油墨,选用大肠杆菌和青霉菌检测油墨的抗菌性。结果确定了超声波法制备肉桂精油微胶囊的最佳工艺条件,芯壁质量比为1∶5,壁材与水的质量比为1∶8,反应转速为2000 r/min,时间为6 min,此条件下可制备包埋率为33.88%的肉桂精油微胶囊。抗菌性检测结果表明,肉桂精油微胶囊抗菌水性油墨对大肠杆菌和青霉菌均有显著的抑制作用,当肉桂精油微胶囊质量分数为7%时,对大肠杆菌和青霉菌的抑菌圈直径分别为24 mm和17 mm。结论通过添加肉桂精油微胶囊,可制备具有显著抗菌性的水性油墨,提升了水性油墨在食品包装方面的应用价值。
The work aims to prepare a water-based ink with sustained-release antimicrobial properties, in order to meet the safety requirements of ink for food package. With β-Cyclodextrin（β-CD） used as packaging material, the cinnamon essential oil microcapsules were prepared by ultrasonic method. The influences of the mass ratio of core（cinnamon essential oil） to wall（β-CD）, the mass ratio of wall to water, reaction speed and reaction time on the embedding rate were studied through L_9（3~4） orthogonal test. Antibacterial water-based inks were prepared by using the prepared cinnamon essential oil microcapsules as antibacterial agent, and adding water-based acrylic resin, pigments, fillers, water and various additives as the ingredients. Escherichia coli and penicillin were selected to test the antibacterial properties of the inks. The optimum technological conditions for the preparation of cinnamon essential oil microcapsules by ultrasonic method were as follows： the mass ratio of core to wall was 1∶5, the mass ratio of wall to water was 1∶8, the reaction speed was 2,000 r/min and the reaction time was 6 min. Under these conditions, the cinnamon essential oil microcapsules with the embedding rate of 33.88% could be prepared. The antimicrobial test showed that the antibacterial water-based ink of cinnamon essential oil microcapsule had obvious inhibition effect on Escherichia coli and penicillin. When the mass fraction of cinnamon essential oil microcapsule was 7%, the inhibition zone diameters of Escherichia coli and penicillin were respectively 24 mm and 17 mm. Water-based inks with significant antibacterial properties can be prepared by adding cinnamon essential oil microcapsules, which will improve the application value of water-based inks in food package.
出处
《包装工程》
CAS
北大核心
2017年第15期67-71,共5页
Packaging Engineering
基金
中山市社会公益重大专项(2017B1022)
关键词
肉桂精油
水性油墨
超声波法
抗菌
cinnamon essential oil
water-based ink
ultrasonic method
antibacterial
