CN107604752B - Preparation method of chromogenic antibacterial sucrose packaging paper - Google Patents
Preparation method of chromogenic antibacterial sucrose packaging paper Download PDFInfo
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Abstract
The invention discloses a preparation method of chromogenic antibacterial sucrose packaging paper. According to the invention, through preparing the micronomicin sulfate nano-microcapsule, a large amount of micronomicin sulfate can be released when the pH is less than or equal to 5, then loading the micronomicin sulfate nano-microcapsule and congo red in pore channels of porous silica particles, and finally uniformly distributing the micronomicin sulfate nano-microcapsule/congo red/porous silica particles, glucose oxidase and tea polyphenol in bacterial cellulose and sodium alginate to prepare gel liquid which is coated on base paper to obtain the chromogenic antibacterial sucrose packing paper. The packaging paper prepared by the method can prompt an eater through visual display of color change of the packaging paper at different stages of the sucrose preservation process, has antibacterial and antioxidant effects, effectively prevents the sucrose from being rotten, prolongs the storage life, and enables the sucrose to still maintain the original color and nutrition level for a long time.
Description
Technical Field
The invention belongs to the technical field of preparation methods of food packaging paper, and particularly relates to a preparation method of chromogenic antibacterial sucrose packaging paper.
Background
China is a large country for producing cane sugar and a large country for consuming sugar. Sucrose is prepared by condensing and dehydrating a molecule of hemiacetal hydroxyl group of glucose and a molecule of hemiacetal hydroxyl group of fructose. During the storage process of the sucrose, the sucrose is hydrolyzed into glucose due to the pollution of microorganisms, and then the microorganisms perform anaerobic respiratory metabolism to generate acid, so that the sucrose is deteriorated.
In daily life, sucrose is essential for preservation, but sucrose is easy to deteriorate due to long-term preservation or improper storage. Typically, consumers judge whether sucrose is spoiled by the "shelf life" on the sucrose packaging, but if not properly stored, it is possible that the spoilage will occur before the shelf life. Before eating, a user can judge whether the food is deteriorated or not by smelling the smell or observing the color change, but the subjective factors are heavy, different people have different sensitivity degrees to the smell, the color change is not easy to be perceived, and the user easily eats the rotten and deteriorated cane sugar by mistake, so that the user feels uncomfortable, and even can be poisoned seriously. At present, no better method is available for identifying the decayed sucrose in daily life for the eaters.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides the preparation method of the color-developing antibacterial sucrose wrapping paper, the wrapping paper prepared by the method can prompt an eater through visual display of color change of the wrapping paper at different stages of the deterioration in the sucrose storage process, and meanwhile, the color-developing antibacterial sucrose wrapping paper has antibacterial and antioxidant effects, effectively prevents the deterioration of the sucrose, prolongs the storage life, and enables the sucrose to still keep the original color and nutrition level for a long time.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of color-developing antibacterial sucrose packaging paper comprises the following steps:
(1) mixing micronomicin sulfate, styrene, hexadecane, N-octane, sodium dodecyl sulfate and 15-20% of sodium dihydrogen phosphate buffer solution by mass fraction, uniformly stirring, emulsifying for 15-20 min, ultrasonically dispersing for 20-30 min in ice bath to obtain a monomer fine emulsion, and introducing N into the monomer fine emulsion2Heating to 75-80 ℃, adding potassium persulfate to react for 2-3 h, adding acrylamide to continue to react for 1.5-2 h, demulsifying by using a saturated NaCl solution, centrifuging, and drying to obtain the micronomicin sulfate nano-microcapsule with the particle size of 20-40 nm; the mass ratio of the micronomicin sulfate, the styrene, the hexadecane, the n-octane, the sodium dodecyl sulfate, the sodium dihydrogen phosphate buffer solution, the potassium persulfate and the acrylamide is 1: 50-60: 8-10: 5-6: 4-5: 1000: 5-6: 0.6-0.8. The micronomicin sulfate nano microcapsule prepared by the step can release a large amount of micronomicin sulfate when the pH is less than or equal to 5, and can control the particle size of the micronomicin sulfate nano microcapsuleIn the range of 20-40 nm. Because the micronomicin sulfate nano-microcapsules are loaded in the pore channels of the porous silica particles, the particle size of the micronomicin sulfate nano-microcapsules needs to be strictly controlled to be matched with the pore diameter of the pore channels of the porous silica particles, so that the loading capacity of the micronomicin sulfate nano-microcapsules in the pore channels is ensured.
(2) Adding the porous silica particles and the micronomicin sulfate nano-microcapsule prepared in the step (1) into a Congo red solution with the mass fraction of 2.0-3.0%, stirring for 6-12 h at 40-50 ℃, cleaning, and drying to obtain micronomicin sulfate nano-microcapsule/Congo red/porous silica particles; the pore diameter of the porous silicon dioxide particles is 80-100 nm; the mass ratio of the porous silica particles, the micronomicin sulfate nano-microcapsules and the Congo red in the step (2) is 10: 10-20: 1-2. The step enables the micronomicin sulfate nano microcapsule and the congo red to be adsorbed into the pore channels of the porous silica particles, enables the loading capacity of the micronomicin sulfate nano microcapsule and the congo red in the pore channels of the porous silica particles to reach the maximum, provides a place for the reaction of the micronomicin sulfate and the congo red, and remains in the pore channels after the reaction to avoid direct contact with the packaged sucrose.
(3) And (3) dissolving bacterial cellulose in an isopropanol solution to prepare a bacterial cellulose solution, adding the micronomicin sulfate nano microcapsule/congo red/porous silica particles prepared in the step (2), and uniformly stirring to obtain a mixed solution A. The bacterial cellulose has a nano-scale porous structure, and the micronomicin sulfate nano microcapsule/Congo red/porous silica particles can be uniformly distributed in the bacterial cellulose.
(4) Adding sodium alginate, glucose oxidase and tea polyphenol into distilled water, and stirring uniformly to obtain a mixed solution B.
(5) And (4) adding the mixed solution A prepared in the step (3) into the mixed solution B prepared in the step (4), adding gelatin, and stirring at the temperature of 60-70 ℃ for 0.5-1 h to obtain a gel solution.
(6) And (5) coating the gel liquid prepared in the step (5) on base paper, and drying to form a chromogenic antibacterial layer on the base paper, so as to obtain the chromogenic antibacterial sucrose packaging paper.
Further, the mass ratio of the bacterial cellulose to the micronomicin sulfate nano microcapsule/congo red/porous silica particles in the step (3) is 5: 1-2, the mass fraction of the isopropanol solution is 60-80%, and the mass fraction of the bacterial cellulose solution is 20-25%.
Further, the mixed solution B prepared in the step (4) comprises the following components in parts by weight: 10-20 parts of sodium alginate, 0.5-1.0 part of glucose oxidase, 0.05-0.2 part of tea polyphenol and 40-50 parts of distilled water.
Further, the mass ratio of the gelatin in the step (5) to the sodium alginate in the step (4) is 1: 5-10.
Further, the volume ratio of the mixed liquor A to the mixed liquor B in the step (5) is 2: 1.
Preferably, the coating weight in the step (6) is 1-10 g/m2。
The color development principle of the color development antibacterial sucrose packaging paper prepared by the invention is as follows: during the storage process of sucrose, the sucrose is hydrolyzed into glucose due to the pollution of microorganisms, and then the microorganisms generate acid through anaerobic respiratory metabolism, so that the sucrose is putrefy and deteriorated, and the pH is changed into acidity. When the pH is less than or equal to 5, the sucrose is polluted by microorganisms, mainly non-spore bacteria, and the sucrose can be continuously eaten but is not suitable for continuous storage through high-temperature disinfection; when the pH value is less than or equal to 3, the sucrose is polluted by various microorganisms, is seriously rotten and deteriorated and cannot be eaten. Congo red changes from red to bluish-purple at a pH of 5.0 to 3.0. The initial color of the packaging paper is red, when the PH is less than or equal to 5, the micronomicin sulfate nano-microcapsules release a large amount of micronomicin sulfate, the release amount of the micronomicin sulfate reaches over 90% between 5 and 4, and the micronomicin sulfate and Congo red undergo a fading reaction to lighten the red color of the packaging paper, so that a user is prompted to sterilize the sucrose at high temperature to eat the sucrose and is not suitable to continue to store the sucrose; when the PH value is less than or equal to 3, the Congo red is changed into bluish purple, so that the color of the packaging paper is changed into bluish purple, which indicates that the cane sugar is seriously rotten and inedible and cannot be eaten by a user, and the cane sugar is removed and discarded as soon as possible.
The antibacterial principle of the color-developing antibacterial sucrose packaging paper prepared by the invention is as follows: during the storage of sucrose, the sucrose is hydrolyzed into glucose due to the contamination of microorganisms, and then the microorganisms produce acid through anaerobic respiratory metabolism, so that the sucrose is deteriorated. The glucose oxidase can catalyze glucose to generate hydrogen peroxide under the aerobic condition, and oxygen in the package is removed, so that aerobic microorganisms are inhibited; because glucose is consumed in the reaction, the subsequent anaerobic respiration acid production can be inhibited; the hydrogen peroxide generated by the reaction has the sterilization effect and can effectively prevent the sucrose from being rotten and deteriorated. The tea polyphenols have strong antioxidation, so that the sucrose can maintain the original color and nutrition level for a long time, the sucrose can be effectively prevented from going bad, and the peculiar smell can be eliminated.
The invention has the following beneficial effects:
1. the color-developing antibacterial sucrose packaging paper prepared by the invention can realize that the color change of the packaging paper is visually displayed to prompt an eater at different stages of the deterioration in the sucrose storage process.
2. The color-developing antibacterial sucrose packaging paper prepared by the invention has antibacterial and antioxidant effects, effectively prevents the sucrose from going bad, prolongs the storage life of the sucrose, and enables the sucrose to still keep the original color and nutrition level for a long time.
3. According to the invention, the micronomicin sulfate nano microcapsule and the Congo red are loaded in the pore channel of the porous silica particle, so that a place is provided for the reaction of micronomicin sulfate and Congo red, and the micronomicin sulfate and the Congo red are still left in the pore channel after the reaction, so that the micronomicin sulfate nano microcapsule and the Congo red are prevented from directly contacting with packaged sucrose and transferring into the sucrose.
4. The invention adopts the bacterial cellulose with a porous structure, so that the micronomicin sulfate nano-microcapsule/Congo red/porous silicon dioxide particles can be uniformly distributed in the bacterial cellulose, thereby ensuring the uniform distribution of the micronomicin sulfate nano-microcapsule/Congo red/porous silicon dioxide particles in the packaging paper.
5. The bacterial cellulose and the sodium alginate can form a three-dimensional interpenetrating network structure, colloidal particles formed by the gelatin penetrate through the three-dimensional network structure formed by the bacterial cellulose and the sodium alginate, and meanwhile, -COO-of the sodium alginate and-NH of the gelatin3 +Forming an electrostatic effect, optionallyThe micronomicin sulfate nano microcapsule/congo red/porous silica particles, the glucose oxidase and the tea polyphenol are uniformly embedded in a three-dimensional network structure, and the glucose oxidase and the tea polyphenol are slowly released.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The technical solution of the present invention is further described below with reference to examples.
Example 1
A preparation method of color-developing antibacterial sucrose packaging paper comprises the following specific steps:
(1) mixing 1g of micronomicin sulfate, 50g of styrene, 8g of hexadecane, 5g of N-octane, 4g of sodium dodecyl sulfate, 1000g of sodium dihydrogen phosphate buffer solution with the weight percent of 15%, uniformly stirring, emulsifying for 15min, ultrasonically dispersing for 20min in an ice bath to obtain a monomer fine emulsion, and introducing N into the monomer fine emulsion2Heating to 75 ℃, adding 5g of potassium persulfate to react for 2h, adding 0.6g of acrylamide to continue to react for 1.5h, demulsifying by using a saturated NaCl solution, centrifuging, and drying to obtain the micronomicin sulfate nano-microcapsule with the particle size of 20-40 nm;
(2) adding 10g of porous silica particles and 10g of the micronomicin sulfate nano-microcapsule prepared in the step (1) into 50g of Congo red solution with the concentration of 2.0 wt%, stirring for 6h at 40 ℃, cleaning and drying to obtain micronomicin sulfate nano-microcapsule/Congo red/porous silica particles; selecting porous silica particles with the aperture of 80-100 nm;
(3) dissolving 50g of bacterial cellulose in 150g of 60 wt% isopropanol solution to obtain a bacterial cellulose solution, then adding 10g of the micronomicin sulfate nano microcapsule/congo red/porous silica particles prepared in the step (2), and uniformly stirring to obtain a mixed solution A;
(4) adding 10g of sodium alginate, 0.5g of glucose oxidase and 0.05g of tea polyphenol into 40mL of distilled water, and uniformly stirring to obtain a mixed solution B;
(5) adding the mixed solution A prepared in the step (3) into the whole mixed solution B prepared in the step (4), wherein the volume ratio of the mixed solution A to the mixed solution B is 2:1, then adding 2g of gelatin, and stirring at 60 ℃ for 0.5h to obtain a gel solution;
(6) the gel liquid prepared in the step (5) is coated according to the coating weight of 1g/m2And coating the film on base paper, and drying to form a color development antibacterial layer on the base paper to obtain the color development antibacterial sucrose packaging paper.
Example 2
A preparation method of color-developing antibacterial sucrose packaging paper comprises the following specific steps:
(1) mixing 1g micronomicin sulfate, 55g styrene, 9g hexadecane, 5.5g N-octane, 4.5g sodium dodecyl sulfate, 1000g and 18 wt% sodium dihydrogen phosphate buffer solution, stirring uniformly, emulsifying for 18min, ultrasonically dispersing for 25min in ice bath to obtain monomer fine emulsion, introducing N into the monomer fine emulsion2Heating to 78 ℃, adding 5.5g of potassium persulfate to react for 2.5h, adding 0.7g of acrylamide to continue to react for 1.8h, demulsifying by using a saturated NaCl solution, centrifuging, and drying to obtain the micronomicin sulfate nano-microcapsule with the particle size of 20-40 nm;
(2) adding 10g of porous silica particles and 15g of the micronomicin sulfate nano-microcapsule prepared in the step (1) into 50g of Congo red solution with the concentration of 3.0 wt%, stirring for 10h at 45 ℃, cleaning and drying to obtain micronomicin sulfate nano-microcapsule/Congo red/porous silica particles; selecting porous silica particles with the aperture of 80-100 nm;
(3) dissolving 50g of bacterial cellulose in 200g of 60 wt% isopropanol solution to prepare a bacterial cellulose solution, then adding 15g of the micronomicin sulfate nano microcapsule/congo red/porous silica particles prepared in the step (2), and uniformly stirring to obtain a mixed solution A;
(4) adding 15g of sodium alginate, 0.8g of glucose oxidase and 0.1g of tea polyphenol into 45mL of distilled water, and uniformly stirring to obtain a mixed solution B;
(5) adding the mixed solution A prepared in the step (3) into the whole mixed solution B prepared in the step (4), wherein the volume ratio of the mixed solution A to the mixed solution B is 2:1, then adding 3g of gelatin, and stirring at 65 ℃ for 0.8h to obtain a gel solution;
(6) the gel liquid prepared in the step (5) is coated by 5g/m2Is applied to a substrateAnd (4) forming a color development antibacterial layer on the base paper after drying on the layer paper to obtain the color development antibacterial sucrose packaging paper.
Example 3
A preparation method of color-developing antibacterial sucrose packaging paper comprises the following specific steps:
(1) mixing 1g of micronomicin sulfate, 60g of styrene, 10g of hexadecane, 6g of N-octane, 5g of sodium dodecyl sulfate, 1000g of sodium dihydrogen phosphate buffer solution with the weight percent of 20 percent, uniformly stirring, emulsifying for 20min, ultrasonically dispersing for 30min in ice bath to obtain fine monomer emulsion, and introducing N into the fine monomer emulsion2Heating to 80 ℃, adding 6g of potassium persulfate to react for 3 hours, adding 0.8g of acrylamide to continue to react for 2 hours, demulsifying by using a saturated NaCl solution, centrifuging, and drying to obtain the micronomicin sulfate nano-microcapsule with the particle size of 20-40 nm;
(2) adding 10g of porous silica particles and 20g of the micronomicin sulfate nano-microcapsule prepared in the step (1) into 80g of Congo red solution with the concentration of 2.5 wt%, stirring for 12h at 50 ℃, cleaning and drying to obtain micronomicin sulfate nano-microcapsule/Congo red/porous silica particles; selecting porous silica particles with the aperture of 80-100 nm;
(3) dissolving 50g of bacterial cellulose in 150g of 80 wt% isopropanol solution to prepare a bacterial cellulose solution, then adding 20g of the micronomicin sulfate nano microcapsule/congo red/porous silica particles prepared in the step (2), and uniformly stirring to obtain a mixed solution A;
(4) adding 20g of sodium alginate, 1.0g of glucose oxidase and 0.2g of tea polyphenol into 50mL of distilled water, and uniformly stirring to obtain a mixed solution B;
(5) adding the mixed solution A prepared in the step (3) into the whole mixed solution B prepared in the step (4), wherein the volume ratio of the mixed solution A to the mixed solution B is 2:1, then adding 2g of gelatin, and rapidly stirring for 1h at 70 ℃ to obtain a gel solution;
(6) the gel liquid prepared in the step (5) is coated by 10g/m2And coating the film on base paper, and drying to form a color development antibacterial layer on the base paper to obtain the color development antibacterial sucrose packaging paper.
Example 4
The results of the PH coloration tests on the coloration antibacterial sucrose packaging paper and the base paper (control) obtained in examples 1 to 3 are shown in table 1.
TABLE 1 PH color development test condition table
| Item | PH﹥5 | PH＝5 | PH＝4 | PH＝3 |
| Example 1 | Red colour | Light red | More pale red | Bluish violet |
| Example 2 | Red colour | Light red | More pale red | Bluish violet |
| Example 3 | Red colour | Light red | More pale red | Bluish violet |
| Control group | White colour | White colour | White colour | White colour |
Therefore, the packaging paper prepared by the invention can play a role in identifying and indicating the spoilage of the cane sugar.
Example 5
Sucrose was packaged and stored in colored antibacterial sucrose packaging paper and base paper (control) prepared in examples 1 to 3, and the storage effect was observed in comparison, and the results are shown in tables 2 and 3.
TABLE 2 bacterial contamination of sucrose after 1-6 months storage
TABLE 3 color and smell of sucrose after 1-6 months storage
Therefore, the packaging paper prepared by the invention has antibacterial and antioxidant effects, effectively prevents the sucrose from going bad, prolongs the storage life, and enables the sucrose to still keep the original color and nutrition level for a long time.
Claims (4)
1. A preparation method of color-developing antibacterial sucrose packaging paper comprises the following steps:
(1) mixing micronomicin sulfate, styrene, hexadecane, N-octane, sodium dodecyl sulfate and 15-20% of sodium dihydrogen phosphate buffer solution by mass fraction, uniformly stirring, emulsifying for 15-20 min, ultrasonically dispersing for 20-30 min in ice bath to obtain a monomer fine emulsion, and introducing N into the monomer fine emulsion2Heating to 75-80 ℃, and adding persulfuric acidReacting potassium for 2-3 h, adding acrylamide, continuing to react for 1.5-2 h, demulsifying by using a saturated NaCl solution, centrifuging, and drying to obtain the micronomicin sulfate nano-microcapsule with the particle size of 20-40 nm; the mass ratio of the micronomicin sulfate, the styrene, the hexadecane, the n-octane, the sodium dodecyl sulfate, the sodium dihydrogen phosphate buffer solution, the potassium persulfate and the acrylamide is 1: 50-60: 8-10: 5-6: 4-5: 1000: 5-6: 0.6-0.8;
(2) adding the porous silica particles and the micronomicin sulfate nano-microcapsule prepared in the step (1) into a Congo red solution with the mass fraction of 2.0-3.0%, stirring for 6-12 h at 40-50 ℃, cleaning, and drying to obtain micronomicin sulfate nano-microcapsule/Congo red/porous silica particles; the pore diameter of the porous silicon dioxide particles is 80-100 nm; the mass ratio of the porous silica particles to the micronomicin sulfate nano-microcapsules to the Congo red is 10: 10-20: 1-2;
(3) dissolving bacterial cellulose in an isopropanol solution to prepare a bacterial cellulose solution, adding the micronomicin sulfate nano microcapsule/congo red/porous silica particles prepared in the step (2), and uniformly stirring to obtain a mixed solution A;
(4) adding sodium alginate, glucose oxidase and tea polyphenol into distilled water, and uniformly stirring to obtain a mixed solution B; the mixed solution B comprises the following components in parts by weight: 10-20 parts of sodium alginate, 0.5-1.0 part of glucose oxidase, 0.05-0.2 part of tea polyphenol and 40-50 parts of distilled water;
(5) adding the mixed solution A prepared in the step (3) into the mixed solution B prepared in the step (4), then adding gelatin, and stirring for 0.5-1 h at the temperature of 60-70 ℃ to obtain a gel solution;
the mass ratio of the gelatin in the step (5) to the sodium alginate in the step (4) is 1: 5-10;
(6) and (5) coating the gel liquid prepared in the step (5) on base paper, and drying to form a chromogenic antibacterial layer on the base paper, so as to obtain the chromogenic antibacterial sucrose packaging paper.
2. The preparation method of the chromogenic antibacterial sucrose packaging paper according to claim 1, wherein the mass ratio of the bacterial cellulose to the micronomicin sulfate nano-microcapsule/congo red/porous silica particles in the step (3) is 5: 1-2, the mass fraction of the isopropanol solution is 60-80%, and the mass fraction of the bacterial cellulose solution is 20-25%.
3. The method for preparing the chromogenic antibacterial sucrose packaging paper according to claim 1, wherein the volume ratio of the mixed solution A to the mixed solution B in the step (5) is 2: 1.
4. The preparation method of the chromogenic antibacterial sucrose packaging paper according to claim 1, wherein the coating amount in the step (6) is 1-10 g/m2。
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