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中国精品科技期刊2020
张雪松,刘丽,唐玉娟,等. 基于主成分分析的聚乙烯醇-金针菇水提取物复合膜制备、表征与保鲜应用[J]. 食品工业科技,2024,45(9):1−13. doi: 10.13386/j.issn1002-0306.2023060164.
引用本文: 张雪松,刘丽,唐玉娟,等. 基于主成分分析的聚乙烯醇-金针菇水提取物复合膜制备、表征与保鲜应用[J]. 食品工业科技,2024,45(9):1−13. doi: 10.13386/j.issn1002-0306.2023060164.
ZHANG Xuesong, LIU Li, TANG Yujuan, et al. Preparation, Characterization and Preservation of Composite Membranes of Polyvinyl Alcohol-Enoki Mushroom Aqueous Extract Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2024, 45(9): 1−13. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060164.
Citation: ZHANG Xuesong, LIU Li, TANG Yujuan, et al. Preparation, Characterization and Preservation of Composite Membranes of Polyvinyl Alcohol-Enoki Mushroom Aqueous Extract Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2024, 45(9): 1−13. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060164.

基于主成分分析的聚乙烯醇-金针菇水提取物复合膜制备、表征与保鲜应用

Preparation, Characterization and Preservation of Composite Membranes of Polyvinyl Alcohol-Enoki Mushroom Aqueous Extract Based on Principal Component Analysis

  • 摘要: 为开发新型食品包装膜,提高金针菇资源化利用水平,以可降解的聚乙烯醇(PVA)和金针菇水提取物共混制备PVA-金针菇水提取物复合膜。以拉伸强度、断裂延伸率、耐水性系数、厚度、不透明度及水蒸气透过系数等复合膜物理性能参数,研究PVA添加量、2-乙酰柠檬酸三乙酯(ATEC)添加量、金针菇水提物添加量、干燥时间和干燥温度对复合膜物理性能的影响;采用主成分分析法对复合膜性能进行综合评价;并结合响应面分析法,建立了PVA-金针菇水提取物复合膜制备的多元二次回归方程模型,优化了复合膜制备条件,并研究了复合膜在20 ℃条件下对草莓贮藏期间(6 d)褐变度、失重率、维生素C、丙二醛等保鲜指标的影响。研究结果表明,PVA添加量4.0 g、ATEC添加量4.0 g、金针菇水提物添加量3.9 g、干燥温度62 ℃,干燥时间3.5 h为最佳制备条件,所得复合膜拉伸强度为 31.76±0.50 N/cm2、断裂延伸率为97.99%±0.25%、水蒸气透过系数为1.44×10−9±1.53×10−11 g·mm/m2·h·kPa、耐水性系数为549.14±0.94 s/mm、膜厚度为0.062±0.002 mm、不透明度为20.97±0.39,物理性能综合得分为102.25±0.16,与模型预测结果的相对误差为0.57%。红外光谱、扫描电子显微镜、X射线衍射分析表明复合膜结构完整,金针菇水提取物与基质相容性较好,并以氢键结合。通过草莓贮藏期间褐变度、失重率、维生素C以及丙二醛的测定,制备的复合膜显示出较好的保鲜效果。

     

    Abstract: To develop a new type of food packaging film and improve the level of resource utilization of enoki mushroom, polyvinyl alcohol (PVA) was used as the film-forming substrate, and the composite film of PVA-enoki mushroom aqueous extract was prepared by blending with enoki mushroom aqueous extract. The physical properties of the composite film, such as tensile strength, elongation at break, water resistance, thickness, opacity and water vapor transmission rate were taken as parameters to study the effects of PVA addition, 2-acetyltriethyl citrate (ATEC) addition, enoki mushroom aqueous extract addition, drying time and drying temperature on the physical properties of the composite film. Principal component analysis was used to comprehensive evaluation of composite film performance. The multiple regression equation model was established for the preparation of PVA-enoki mushroom aqueous extract composite film by response surface analysis, and the conditions for the preparation of the composite film were optimized. The effects of composite film on freshness indexes such as browning degree, weight loss, vitamin C and malondialdehyde of strawberries during storage (6 d) at 20 ℃ were also investigated. The results showed that 4.0 g of PVA, 4.0 g of ATEC, 3.9 g of aqueous extract of enoki mushroom, 62 ℃ drying temperature and 3.5 h drying time were the optimal conditions for composite film preparation. The tensile strength of the composite film was 31.76±0.50 N/cm2, elongation at break was 97.99%±0.25%, water vapor transmission rate was 1.44×10−9±1.53×10−11 g·mm/m2·h·kPa, water resistance was 549.14±0.94 s/mm, film thickness was 0.062±0.002 mm, opacity was 20.97±0.39, and a combined physical property score of 102.25±0.16, with a relative error of 0.57% from the model prediction. Infrared spectroscopy, scanning electron microscopy and X-ray diffraction analyses showed that the composite film was structurally intact, and the aqueous extract of enoki mushroom was compatible with the matrix and bound by hydrogen bonding. According to the indicators including the browning degree, weight loss, vitamin C, and malondialdehyde, the prepared composite film showed a better preservation effect during strawberry storage.

     

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