摘要
采用乳液静电纺丝法制备基于美藤果油/聚乙烯醇(polyvinyl alcohol,PVA)乳液的具有核壳结构的纳米纤维及纤维膜,为促进美藤果油在食品领域的进一步应用提供基础,并促进美藤果油作为新资源食品的高值化利用。通过电导率仪和黏度计测定乳液的电导率和黏度,利用扫描电子显微镜和透射电子显微镜观察纳米纤维膜形貌,并对乳液组分比例、纺丝参数进行调整优化;通过热特性和傅里叶变换红外光谱表征分析纳米纤维膜的各组分及作用;利用接触角测量仪测试纳米纤维膜表面的亲水性能;使用抗拉强度测量仪测定纳米纤维膜的机械性能。结果表明:制备美藤果油/PVA纤纳米纤维膜的乳液最佳配比为PVA质量分数14%,美藤果油、PVA、吐温-80的最佳质量比为5∶14∶1;最佳纺丝条件为电压25 kV、接收距离18 cm、供液速率1.0 mL/h。在最佳条件下纺丝,可得到平均直径为570 nm且形貌良好、分布均匀的纳米纤维。傅里叶变换红外光谱和热特性分析结果表明所制得的纳米纤维成功地封装了美藤果油,并在低于330℃的温度条件下表现出良好的热稳定性。接触角测量结果表明纳米纤维膜表面具有良好的亲水性能。机械性能分析结果表明美藤果油的添加可以提高纳米纤维膜的拉伸性能。
Nanofibers with core-shell structure and fiber membrane based on sacha inchi oil/polyvinyl alcohol(PVA)emulsion were prepared by emulsion electrospinning.The conductivity and viscosity of the emulsion were measured by conductivity meter and viscometer and the morphology and structure of the nanofiber membrane were observed by scanning electron microscopy(SEM)and transmittance electron microscopy(TEM).The emulsion composition and electrospinning parameters were optimized.Thermal analysis and Fourier transform infrared spectroscopy(FTIR)were used to explore the interactions between the components of the fiber membrane.The surface hydrophilicity of the fiber membrane was determined by contact angle measurement and the mechanical strength was measured with a tensile strength tester.The results showed that the optimal emulsion composition was determined as follows:PVA concentration,14%(m/m);and mass ratio of sacha inchi oil to PVA to Tween-80,5:14:1,and the optimal spinning conditions were spinning voltage 25 kV,receiving distance 18 cm,and feeding rate 1.0 mL/h.Under these conditions,nanofibers with average diameter of 570 nm were obtained exhibiting good morphology and uniform distribution.The results of FTIR and thermal analysis showed that the fiber film successfully encapsulated sacha inchi oil and showed good thermal stability at temperatures below 330℃.The fiber film had good hydrophilicity.The results of mechanical properties showed that the addition of the oil could improve the tensile properties of the nanofiber films.
作者
刘媛
张群华
袁文波
范小平
杜冰
黎攀
谢蓝华
LIU Yuan;ZHANG Qunhua;YUAN Wenbo;FAN Xiaoping;DU Bing;LI Pan;XIE Lanhua(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Dubing Expert Workstation,Pu’er 665000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第17期233-240,共8页
Food Science
基金
华南农业大学高水平大学建设专项“冲一流”项目
云南省院士(专家)工作站项目科技人才与平台计划项目(201905F150011)。
关键词
美藤果油
静电纺丝
聚乙烯醇
纳米纤维
核壳结构
sacha inchi oil
electrospinning
polyvinyl alcohol
nanofiber
core-shell structure
