氨基酸离子液体改性细菌纤维素膜的制备及在水果保鲜的应用

Preparation of Amino Acid Ionic Liquid-modified Bacterial Cellulose Film and Its Application in Fruit Preservation

中文关键词:  细菌纤维素  离子液体  抗菌  抗氧化

Key Words:bacterial cellulose  ionic liquid  antibacterial  antioxidant

中文摘要:

      本研究以L-苯丙氨酸为阴离子、1-乙烯基-3-氨丙基咪唑为阳离子，设计并合成了一种新型功能化离子液体（［vaim［Phe］），并通过接枝聚合方法，制备了细菌纤维素基功能薄膜材料（BC-CTA@PIL）。结果表明，当［vaim［Phe］添加量达300 mg时，制备的BC-CTA@PIL3的最大应力为5.97 MPa，对大肠埃希氏杆菌和金黄色葡萄球菌的抗菌率分别达96.70%和99.00%，对羟基自由基的清除率最高可达63.78%；草莓保鲜实验结果显示，BC-CTA@PIL3作为包装材料可以显著延长果鲜的保质期。

Abstract:

      In this study， a novel functionalized ionic liquid （［vaim［Phe］） was designed and synthesized using L-phenylalanine as the anion and 1-vinyl-3-aminopropyl imidazole as the cation. A bacterial cellulose-based functional membrane material （BC-CTA@PIL） was then prepared via graft polymerization. The results showed that when the addition amount of ［vaim［Phe］ reached 300 mg， the maximum stress of prepared BC-CTA@PIL3 reached 5.97 MPa， with antibacterial rates of 99.00% and 96.70% against E.coli and S.aureus， respectively， and a hydroxyl radical scavenging rate of up to 63.78%. The results of the strawberry preservation experiments showed that BC-CTA@PIL3 as packaging materials could significantly prolong the shelf life of freshness.