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| 硅藻土-沸石-高锰酸钾复合填料及果蔬保鲜包装纸的制备 |
| Preparation of Diatomaceous Earth-Zeolite-Potassium Permanganate Composite Filler for Fruit and Vegetable Preservation Wrapping Paper |
| 收稿日期：2023-06-13 |
| DOI：10.11980/j.issn.0254-508X.2023.12.001 |
| 关键词: 硅藻土 沸石 硅藻土-沸石-高锰酸钾复合填料 果蔬保鲜 包装纸 |
| Key Words:diatomaceous earth zeolite diatomaceous earth-zeolite-potassium permanganate composite filler fruit and vegetable preservation wrapper |
| 基金项目: |
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| 摘要:本研究将硅藻土和沸石混合均匀，在600 ℃下烧结4 h，再经高锰酸钾饱和溶液浸渍后，经过滤、干燥及研磨，制得具有保鲜功能的硅藻土-沸石-高锰酸钾复合填料（DZP），并抄造DZP果蔬保鲜包装纸。结果表明，硅藻土和沸石经高温烧结后，表面杂质脱除，出现更多微孔，比表面积有一定提高，孔径增大；沸石分散在硅藻土表面，与高锰酸钾共同建立DZP乙烯吸附-氧化系统，可提高果蔬保鲜能力。与未加填纸相比，DZP果蔬保鲜包装纸包装菠菜的质量损失率由6.42%降至2.92%，降低了54.5%；VC含量由1.67 mg/100 g提升至3.56 mg/100 g，提高了113.2%；丙二醛含量由3.92 μmol/kg降低至3.20 μmol/kg，降低了18.4%；叶绿素含量由6.24 mg/100 g提升至13.43 mg/100 g，提高了115.2%。由此可见，制备的DZP果蔬保鲜包装纸对菠菜保鲜效果明显，可以减缓果蔬受损程度，延长货架期。DZP果蔬保鲜包装纸的抗张指数为42.7 N·m/g，耐破指数为2.88 kPa·m2/g，具有良好的强度性能。 |
| Abstract:In this study， diatomaceous earth and zeolite were mixed and sintered at 600 ℃ for 4 h. After impregnation with saturated potassium permanganate solution， and further filted， dried and grinded， diatomaceous earth-zeolite-potassium permanganate composite filler（DZP） with fresh-keeping function was obtained， which was used as filler to make fruit and vegetable preservation wrapping paper. The results showed that the sintering of diatomaceous earth and zeolite at high temperatures resulted in the removal of surface impurities， the appearance of more micropores， the increase to a certain extent of specific surface area， the increase in the pore size. The zeolite dispersed on the surface of diatomaceous earth to establish a DZP adsorption-oxidation system with potassium permanganate， thus enhanced efficiency in the fruit and vegetable preservation properties. Compared with the original paper， the weight loss rate of spinach using DZP fruit and vegetable preservation wrapping paper was reduced from 6.42% to 2.92% with a reduction of 54.5%； the VC content was increased from 1.67 mg/100 g to 3.56 mg/100 g with an increase of 113.2%； malondialdehyde content decreased from 3.92 μmol/kg to 3.20 μmol/kg with a reduction of 18.4%； the chlorophyll content increased from 6.24 mg/100 g to 13.43 mg/100 g with an increase of 115.2%. The prepared DZP fruit and vegetable preservation wrapping paper had an obvious effect on fruit and vegetable preservation， which could alleviate the damage to spinach and extending the shelf life. The tensile index of DZP fruit and vegetable preservation wrapping paper was 42.7 N·m/g and the bursting index was 2.88 kPa·m2/g， which had good strength performance. |
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