Properties of Chitosan-type SO2 Sustained-release Materials with Different Molecular Weights
-
摘要: 目的:探讨了壳聚糖分子量对壳聚糖型SO2缓释材料释放SO2性能的影响。方法:以壳聚糖为主要原料,采用金属离子配位反应、硫化反应及包埋技术制备壳聚糖型SO2缓释材料。通过场发射环境扫描电子显微镜、傅里叶红外光谱仪等手段对壳聚糖型SO2缓释材料进行表征,碘量法测定SO2释放量。结果:由单一分子量制备的缓释材料,受温湿度的影响较大,释放量不稳定。由分子量为50 kDa的含硫壳聚糖骨架分子的产物和分子量150 kDa的亚硫酸盐壳聚糖包埋产物混合而成的缓释材料受温湿度影响最小,在前4 d,释放SO2的量显著(P<0.05)升高,4~30 d释放量维持在50 mg·g-1以上,30 d之后释放量逐渐减小。结论:分子量为50 kDa的含硫壳聚糖骨架分子的产物和分子量150 kDa的亚硫酸盐壳聚糖包埋产物混合的壳聚糖型SO2缓释材料较优,产物呈粉末状、墨绿色;电镜下为絮云状,其主要元素和原子含量为21.23% C、36.00% O、10.70% S、32.08% Cu;从红外光谱分析出产物中存在-OH、-NH、C-H以及酰胺键。Abstract: Objective:The effect of molecular weight of chitosan on the release properties of SO2 from SO2 sustained-release materials of chitosan was investigated. Methods:Chitosan-type SO2 sustained-release material was prepared by metal ion coordination reaction,vulcanization reaction and embedding technology with chitosan as the main raw material. The sustained-release material of chitosan-type SO2 was characterized by field emission environmental scanning electron microscopy(FESEM)and fourier infrared spectroscopy(FTIR),and SO2 release amount was determined by iodometry. Results:The release amount of sustained-release materials prepared by a single molecular weight was greatly affected by temperature and humidity,and the release amount was unstable. The sustained-release materials made by mixing the products of sulfur-containing chitosan skeleton molecules with the molecular weight of 50 kDa and sulfite chitosan embedding products with the molecular weight of 150 kDa were the least affected by temperature and humidity. In the first 4 d,the release amount of SO2 was significantly increased(P<0.05),and the released amount above 50 mg·g-1 at 4~30 d. After 30 d,the released amount gradually decreased. Conclusion:The sustained-release material of chitosan-type SO2,which was composed of the products of sulfur-containing chitosan skeleton molecules with the molecular weight of 50 kDa and the sulfite chitosan embedding products with the molecular weight of 150 kDa,was superior. The product was powdery and dark green. The main elements and atomic contents were 21.23% C,36.00% O,10.70% S and 32.08% Cu. There were -OH,-NH,C-H and amide bonds in the products analyzed by infrared spectroscopy.
-
Keywords:
- chitosan /
- sultur dioxide /
- molecular weight /
- sustained-release material
-
期刊类型引用(14)
1. 刘非凡，温纪平，展小彬，石松业，李柯新，唐浩洁. 冷等离子体处理在食品中的应用研究进展. 食品研究与开发. 2024(12): 181-188 . 
百度学术
2. 闵照永. 等离子体活化水及微波协同处理对鲜湿面片特性的影响. 食品科技. 2024(06): 180-186 . 百度学术
3. 高婷，尹凯静，邵栋梁，赵丹丹，戴文娜. 低温等离子体技术杀灭食源性致病菌的研究进展. 农产品加工. 2024(14): 100-103 . 百度学术
4. 方镇洲，杨体园，赵玲艳，邓洁红. 低温等离子体处理对华容大叶芥菜贮藏品质的影响. 食品安全质量检测学报. 2024(20): 257-262 . 百度学术
5. 张腾，江昊. 超声渗透等离子活化水对香蕉切片鲜切品质的影响. 包装工程. 2023(05): 65-74 . 百度学术
6. 萧文宇，吴迅，黄显斌，李玲，何志平，郭俭. 低温等离子体活化水对蓝莓表面微生物抑制作用及其贮藏品质的影响. 食品工业科技. 2023(08): 359-365 . 本站查看
7. 颜心怡，李锦晶，李赤翎，吴金鸿，俞健，王发祥，刘永乐，李向红. 冷等离子体技术对食品组分的影响及其作用机制. 食品工业科技. 2023(12): 445-454 . 本站查看
8. 李芮，宋雅琪，周丹丹，屠康. 等离子体活化水对鲜切莲藕杀菌及保鲜的影响. 食品与生物技术学报. 2023(10): 30-40 . 百度学术
9. 田方，徐咏菁，孙志栋，周琦，王志远，华镇南，蔡路昀. 低温等离子体处理对鲜切猕猴桃片微观结构及理化特性的影响. 食品与发酵工业. 2023(21): 167-174 . 百度学术
10. 赵莹，严龙飞，严文静，章建浩. 低温等离子体活化水与介质阻挡放电联合处理对草莓冷杀菌效果及品质的影响. 食品科学. 2022(17): 105-116 . 百度学术
11. 韩扬，朱成志，李沁雨，李立，马新新，赵志军，包怡红. ε-聚赖氨酸复合保鲜剂对鸡毛菜品质及微生物的影响. 食品与发酵工业. 2022(18): 205-212 . 百度学术
12. 白亚龙，廖小艳，崔妍. 消除鲜食生菜中细菌污染的研究进展. 食品科学. 2022(19): 367-374 . 百度学术
13. 相启森，张嵘，杜桂红，王利敏，蒋爱民. 等离子体活化水对沙门氏菌的灭活作用及机制研究. 食品工业科技. 2021(08): 138-143 . 本站查看
14. 翟娅菲，田佳丽，相启森，禹晓，申瑞玲，王章存. 非热加工技术在果蔬保鲜中的应用. 食品工业. 2021(05): 327-332 . 百度学术
其他类型引用(9)
计量
- 文章访问数: 276
- HTML全文浏览量: 32
- PDF下载量: 14
- 被引次数: 23
下载:
