首页|CuO/CaMoO4复合抗菌剂的制备、表征及其在黄瓜贮藏中的应用

CuO/CaMoO4复合抗菌剂的制备、表征及其在黄瓜贮藏中的应用

Preparation,Characterization and Application of Compound CuO/CaMoO4 Antibacterial Agent in Cucumber Storage

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该文以钼酸铵、鸡蛋壳、十六烷基三甲基溴化铵为原材料,通过改变煅烧温度制备了性能更为优良的CaMoO4,并以钼酸钙、硫酸铜、硼氢化钠为原料,制备了CuO/CaMoO4 复合抗菌剂,同时研究了CuO/CaMoO4 复合抗菌剂的用量、培养时间、铜含量对抗菌活性的影响,以及CuO/CaMoO4 复合抗菌剂在光反应和暗反应条件下对大肠杆菌(Escherichia coli,E.coli)的抑菌效果.实验结果表明,在 650℃煅烧下得到的CuO/CaMoO4 复合抗菌剂的抗菌性能最好,铜含量为 1.20%时,光照条件下和黑暗条件下的抑菌率均能达到 100%.含有CuO/CaMoO4 复合抗菌剂的保鲜膜抑菌试验表明,CuO/CaMoO4 复合抗菌剂可以有效抑制食品表面的大肠杆菌,食品经贮藏 4 d后,抑菌率仍为100%.CuO/CaMoO4 复合抗菌剂生物相容性好.CuO/CaMoO4 复合抗菌剂能快速高效抑制大肠杆菌,保障食品安全,为食品贮存行业提供了新的思路.
In this paper,ammonium molybdate,eggshell and cetyltrimethyl ammonium bromide were used as raw materials to prepare CaMoO4 with improved performance by adjusting the calcination temperature.Additionally,a CuO/CaMoO4 composite antibacterial agent was synthesized using calcium molybdate,copper sulfate,and sodium borohydride as raw materials.The effects of CuO/CaMoO4 antibacterial dosage,culture time,and copper content on antibacterial activity and the antibacterial effect of CuO/CaMoO4 on Escherichia coli(E.coli)were studied under light and dark reaction conditions.The CuO/CaMoO4 composite antibacterial agent synthesized at 650℃exhibited the best antibacterial efficacy.Moreover,when the copper content was 1.20%,the antibacterial rate could reach 100%under light and dark conditions.Bacteriostatic testing of plastic wrapping material containing CuO/CaMoO4 compound antibacterial agent showed that the agent could effectively inhibit E.coli on food surfaces,and the antibacterial rate remained at 100%even after four days of storage.Furthermore,the CuO/CaMoO4 antibacterial compound displayed excellent biocompatibility.Overall,the compound CuO/CaMoO4 antibacterial agent demonstrated rapid and efficient inhibition of E.coli,thereby ensuring food safety and offering novel insights for food storage practices.

CuO/CaMoO4food storageantibacterial properties

张慧敏

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威海海洋职业学院食品与药品系,山东威海 264300

CuO/CaMoO4 食品贮藏 抗菌性能

中央引导地方科技发展专项山东省高等学校青创人才引育计划食品加工技术技能创新团队建设项目

YDZX20211272019.133

2024

现代食品科技
华南理工大学

现代食品科技

CSTPCD北大核心
影响因子:1.07
ISSN:1673-9078
年,卷(期):2024.40(5)