纺织学报 ›› 2024, Vol. 45 ›› Issue (08): 72-80.doi: 10.13475/j.fzxb.20230402801

• 纤维材料 • 上一篇    下一篇

丁香酚/桑皮微纳米纤维膜的制备及其性能

杨培芹1,2, 潘志娟1,2()   

  1. 1.苏州大学 纺织与服装工程学院, 江苏 苏州 215021
    2.现代丝绸国家工程实验室(苏州), 江苏 苏州 215123
  • 收稿日期:2023-04-07 修回日期:2024-05-11 出版日期:2024-08-15 发布日期:2024-08-21
  • 通讯作者: 潘志娟(1967—),女,教授,博士。主要研究方向为新型纤维材料及产品开发和纳米纤维材料研发。E-mail:zhjpan@suda.edu.cn
  • 作者简介:杨培芹(1998—),女,硕士生。主要研究方向为新型纤维的开发。

Preparation of eugenol/mulberry micro-nanofibers membrane and its performance

YANG Peiqin1,2, PAN Zhijuan1,2()   

  1. 1. College of Textile and Clothing Engineering, Soochow University, Suzhou, Jiangsu 215021, China
    2. National Engineering Laboratory for Modern Silk(Suzhou), Suzhou, Jiangsu 215123, China
  • Received:2023-04-07 Revised:2024-05-11 Published:2024-08-15 Online:2024-08-21

摘要:

为进一步将废弃的桑树枝回收利用,开发功能性桑皮纤维,实现蚕桑产业副产物的高值化利用,通过微生物-酶-超声波联合脱胶法,辅以破壁工艺提取桑皮微纳米纤维,制备了丁香酚/桑皮微纳米纤维膜,研究了丁香酚质量浓度对纤维膜抗菌性、透湿性和力学性能的影响,并以巨峰葡萄为对象分析了常温(25 ℃)下纤维膜的水果保鲜效果,测定了贮藏过程中葡萄的外观、质量损失率、腐烂率和维生素C含量等指标的变化。结果表明:丁香酚/桑皮微纳米纤维膜具有良好的透湿性和力学性能;丁香酚质量浓度为0.4 mg/mL的丁香酚/桑皮微米纤维膜对金黄色葡萄球菌、大肠杆菌的抑菌率接近80%,丁香酚质量浓度为0.3 mg/mL的丁香酚/桑皮纳米纤维膜的抑菌率可达90%左右,且在常温下能有效保持葡萄的新鲜度,减缓水分的散失、腐烂并抑制维生素C的流失。

关键词: 桑皮纤维, 微生物-酶脱胶, 微纳米纤维膜, 丁香酚, 水果保鲜

Abstract:

Objective The annual waste of mulberry branches is high. In order to recycle and utilize the discarded mulberry branches and achieve high-value utilization of by-products from the sericulture industry, this research aimed to develop functional mulberry fibers from mulberry and silkworm resources and its products for preservation applications following the concept of sustainability.

Method The research used microbial-enzyme-ultrasonic extraction method and a wall-breaking technology to extract mulberry micro-nanofibers and prepare eugenol/mulberry micro-nanofiber membrane. The influences of eugenol content on antibacterial, moisture permeability, and mechanical properties of the membrane were studied and analyzed. Packaged kyoho grapes were used as example for preservation evaluation by using the membrane when the grapes were stored at 25 ℃. Grape appearance, weight loss ratio, decay rate and vitamin C(VC) content were used to evaluate the quality of kyoho grapes.

Results The physical properties of eugenol/mulberry microfiber membranes and nanofiber membrane were measured and analyzed. It was found that eugenol/mulberry microfiber membranes and nanofiber membranes showed good moisture permeability, with moisture permeability rates ranging from 1 000.58 to 1 048.83 g/(m2·d) and 1 918.68 to 1 996.19 g/(m2·d), respectively. Eugenol was proved to improve the antibacterial properties of the mulberry micro-nanofiber membrane, and the antibacterial rate of eugenol/mulberry skin microfiber membrane with eugenol content of 0.4 mg/mL(E/U0.4) and eugenol/mulberry skin nanofiber membrane with 0.3 mg/mL content of syringol(E/N0.3) against Staphylococcus aureus and Escherichia coli were close to 80% and 90% respectively. As the content of eugenol was increased, the breaking strength of the eugenol/mulberry micro-nanofibers membranes was decreased, and the breaking elongation was increased and then the followed by a decrease, reaching its maximum values of (6.14 ± 1.53)% and (7.51 ± 1.29)%, respectively. Subsequently, physical and chemical indicators such as appearance, weight loss rate, decay rate, and VC content of grapes were analyzed with the extension of storage time. The results demonstrated that grapes exhibited some degree of dehydration, softening, and skin wrinkling after storage. However, on the 8th day, the kyoho grapes wrapped in eugenol/mulberry skin microfiber membrane with eugenol content of 0.4 mg/mL (E/U0.4) and eugenol/mulberry skin nanofiber membrane with 0.3 mg/mL content of eugenol (E/N0.3) only show slight shrinkage and darkening of luster, and their overall sensory scores are higher than those of the other groups; The weight loss of grapes increases with the extension of storage time. After 4 days of storage, E/U0.4 and E/N0.3 can significantly inhibit the increase of grape quality loss rate; On the 8th day, the quality loss rate of kyoho grapes wrapped in ordinary plastic wrap is 24.20%, which is about 34% higher than that of E/U0.4 and E/N0.3; Grapes wrapped in E/U0.4 and E/N0.3 begin to rot on the 6th day, which is relatively late; On the 8th day, the grape decay rates of the E/U0.4 and E/N0.3 groups are 29.94% and 60.73% lower than those of the ordinary plastic wrap, respectively; The VC content of grapes shows a decreasing trend with increasing storage time. On the 8th day, the VC content of grapes in the E/U0.4 and E/N0.3 groups are 50.84% and 51.52% higher than that of ordinary plastic wrap, respectively.

Conclusion The results of above characterizations indicate that eugenol/mulberry microfiber membranes and nanofiber membranes have good moisture permeability and mechanical properties. Among them, E/U0.4 have an antibacterial rate of nearly 80% against Staphylococcus aureus and Escherichia coli, while E/N0.3 have an antibacterial rate of about 90%. Both have good moisture permeability and mechanical properties, and can effectively maintain the freshness of grapes at room temperature, slow down water loss, decay, and inhibit the loss of VC. Further research is needed on the preservation effect of mulberry micro-nanofiber membrane on different fruits and under different environmental conditions.

Key words: mulberry fiber, microbial-enzyme degumming, micro-nanofiber membrane, eugenol, fruit preservation

中图分类号: 

  • TS102.2

图1

桑皮微纳米纤维制备流程图"

表1

巨峰葡萄感官指标评分标准"

感官评分/分 感官评价标准
90~100 果实饱满、有光泽、质地较硬、蒂头无皱缩、无霉点
80~89 果实颜色暗淡、质地稍软、蒂头有少许皱缩、无病斑
70~79 果实颜色暗淡、质地较软、有零星几颗出现病斑
60~69 果实无光泽、质地软、有少部分腐烂、发出乙烯气味
<60 果实暗淡无光、表面皱缩严重、腐烂严重、有霉酸味

图2

丁香酚/桑皮微纳米纤维膜的透湿率"

图3

丁香酚/桑皮微米纤维膜的抗菌效果"

图4

丁香酚/桑皮纳米纤维膜的抗菌效果"

图5

丁香酚/桑皮微纳米纤维膜的力学性能"

图6

丁香酚/桑皮微纳米纤维膜的断口形貌"

图7

巨峰葡萄贮藏的实物图"

图8

巨峰葡萄贮藏过程中的感官评分"

图9

巨峰葡萄贮藏过程中的质量损失率"

图10

巨峰葡萄贮藏过程中的腐烂率"

图11

巨峰葡萄贮藏过程中的VC含量"

[1] 杨虎, 沈浩. 中国传统桑树资源利用变迁及其当代生态价值探微[J]. 蚕业科学, 2021, 47(4): 374-379.
YANG Hu, SHEN Hao. Changes of traditional mulberry Resource utilization in China and its contemporary ecological value[J] Acta Sericologica Sinic, 47(4): 374-379.
[2] 程醉. 桑皮纤维: 蚕桑产业链上的又一株新枝[J]. 中国纤检, 2017(2): 118-121.
CHENG Zui. Mulberry fibre: another new chain for the silkworm industry[J] China Fiber Inspection, 2017(2): 118-121.
[3] 李桂付, 瞿才新, 周彬, 等. 生物质桑皮纤维的绿色高效产业化开发途径[J]. 纺织导报, 2015(7): 100-102.
LI Guifu, QU Caixin, ZHOU Bin, et al. Industrialized development of biomass mulberry fiber in a high-efficient and green way[J]. China Textile Leader, 2015(7): 100-102.
[4] 杨草. 桑皮生产人造棉工艺[J]. 农村经济与科技, 1995(9): 27.
YANG Cao. Production process of artificial cotton from mulberry[J]. Rural Economy and Science-Technology, 1995(9): 27.
[5] 马倩, 王可, 王曙东, 等. 长绒棉桑皮纤维混纺段染色织面料的开发[J]. 棉纺织技术, 2021, 49(1): 64-68.
MA Qian, WANG Ke, WANG Shudong, et al. Development of long-staple cotton mulberry Fiber blended segement dyed woven fabric[J]. Cotton Textile Technology, 2021, 49(1): 64-68.
[6] 杨定勇, 乔冠娣, 殷翔芝, 等. 多组分混纺桑皮纤维纱小提花织物的设计[J]. 山东纺织科技, 2019, 60(5): 12-15.
YANG Dingyong, QIAO Guandi, YIN Xiangzhi, et al. Design of multi-component mulberry fiber yarn jacquard fabric[J]. Shandong Textile Science & Technology, 2019, 60(5): 12-15.
[7] ZHAO H, FENG X, GAO H. Ultrasonic technique for extracting nanofibers from nature materials[J]. Applied Physics Letters, 2007.DOI:10.1063/1.2450666.
[8] 那广宁, 纪海鹏, 李航, 等. 菠萝叶纤维素膜对青枣和鲜切菠萝的保鲜效果研究[J]. 食品研究与开发, 2019, 40(17): 6-11.
NA Guangning, JI Haipeng, LI Hang, et al. Study on the fresh-keeping effect of pineapple leaf cellulose membrane on green jujube and fresh-cut pineapple[J]. Food Research and Development, 2019, 40(17): 6-11.
[9] 肖九梅. 解读食品抗菌剂包装材料的性能特点及其应用机理[J]. 塑料包装, 2017, 27(6): 22-28.
XIAO Jiumei. Reading performance characteristics and the application mechanism of food antimicrobial packaging materials[J]. Plastics Packaging, 2017, 27(6): 22-28.
[10] 刘永, 颜冬梅, 李志伟. 丁香酚/大豆蛋白膜对圣女果保鲜效果的研究[J]. 中国食品添加剂, 2017(4): 83-87.
LIU Yong, YAN Dongmei, LI Zhiwei. Effect of eugenol/soy protein film on preservation of cherry tomatoes[J]. China Food Additives, 2017(4): 83-87.
[11] 杨培芹, 潘志娟. 微生物-酶-超声波联合提取桑皮纤维及其微观结构分析[J]. 现代丝绸科学与技术, 2022, 37(3): 1-5.
YANG Peiqin, PAN Zhijuan. Microbial-enzyme-ultrasonic extraction of mulberry fiber and its microstructure analysis[J]. Modern Silk Science & Technology, 2022, 37(3): 1-5.
[12] 李群, 周文琴. 一种抗菌型纳米纤维基保鲜膜及制备方法[J]. 天津造纸, 2018, 40(4): 19-21,26.
LI Qun, ZHOU Wenqin. An antibacterial nanofiber based preservation film and its preparation method[J]. Tianjin Paper Making, 2018, 40(4): 19-21,26.
[13] 马艳玲, 李海贤, 曾荣. 丁香酚对金黄色葡菌球菌抗菌作用的探究[J]. 中国酿造, 2017, 36(8): 130-133.
doi: 10.11882/j.issn.0254-5071.2017.08.028
MA Yanling, LI Haixian, ZENG Rong. Investigation of antibacterial effect of eugenol on Staphylococcus aureus[J]. China Brewing, 2017, 36(8): 130-133.
doi: 10.11882/j.issn.0254-5071.2017.08.028
[1] 陈顺, 钱坤, 梁付巍, 郭文文. 丁香酚基复合涂层阻燃疏水棉织物的制备及其性能[J]. 纺织学报, 2023, 44(12): 115-122.
[2] 徐兆宝, 何翠, 赵瑾朝, 黄乐平. 同轴静电纺多级微纳米纤维膜的制备及其相变调温性能[J]. 纺织学报, 2022, 43(02): 69-73.
[3] 金鹏辉;封勤华;蒋耀兴. 生物酶脱胶工艺在制备桑皮纤维中的应用[J]. 纺织学报, 2011, 32(1): 55-58.
[4] 朱平;原新;张林;张建波. β-环糊精接枝棉织物包合药物的研究[J]. 纺织学报, 2010, 31(7): 64-68.
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
No Suggested Reading articles found!