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核桃青皮提取物纳米银的绿色制备工艺及其保鲜性能研究

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为研究核桃青皮提取物纳米银的制备工艺条件,测定纳米银复合涂膜对樱桃的保鲜性能,以核桃青皮的水提物作为还原剂和稳定剂,通过单因素试验来优化纳米银的制备条件,采用紫外可见分光光度(UV-Vis)法对所制备的纳米银进行表征。同时,将樱桃作为待保鲜材料,测定樱桃失重率、pH、可滴定酸的变化,表征纳米银复合涂膜的保鲜性能。结果表明,纳米银复合涂膜可以延长樱桃的贮藏期。核桃青皮提取物纳米银的制备工艺条件:硝酸银浓度为 0。012 mol·L-1,核桃青皮提取液质量浓度为0。006 g·mL-1,反应时长为 3h。综上,本研究可为核桃青皮的高值化利用、纳米银的绿色制备提供理论依据。
An Axamination of the Environmental Friendliness and Freshness Preservation Capabilities of Nano-Silver Derived from Walnut Green Peel Extract
The preparation conditions of nano silver extracted from walnut green peelis were studied,and the preservation performance of nano silver composite coating on cherry was determined.The aqueous extract of walnut shell was employed as a reducing and stabi-lizing agent in the synthesis of silver nanoparticles.The process conditions for the production of silver nanoparticles were refined through a series of single-variable experiments.The resulting nanoparticles were subsequently analyzed using UV-visible spec-troscopy.Cherry was chosen as the preservative material,and the preservative efficacy of the nano-silver composite film was evaluated by assessing the weight loss rate,pH,and titratable acidity of the cherry.The results showed that nano silver composite coating could prolong the storage life of cherry.The preparation conditions of nano silver from walnut green peel extract were as follows:the concen-tration of silver nitrate was 0.012 mol·L-1,the concentration of walnut green peel extract was 0.006 g·mL-1,and the reaction time was 3 h.This study can provide a theoretical basis for the high-value utilization of walnut green peel and the green preparation of nano silver.

walnut green peelsilver nanoparticlesgreen preparation processpreservation performance

王映、杨怡、彭淑敏、杨申明、王振吉

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楚雄师范学院 资源环境与化学学院,云南 楚雄 675000

核桃青皮 银纳米粒子 绿色制备工艺 保鲜性能

2024

天津农业科学
天津农业科学院信息研究所

天津农业科学

影响因子:0.705
ISSN:1006-6500
年,卷(期):2024.30(9)