Active intelligent food preservative film and preparation method thereof
A food preservation and intelligent technology, applied in the field of polymer packaging materials, can solve the problems of easy decomposition and easy oxidation of natural anthocyanins, and achieve the effects of enhancing freshness preservation ability, prolonging effective use time and enhancing stability
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[0049] The invention also provides a preparation method of the active intelligent food preservation film, which includes the following steps.
[0050] 1) Add 8-16 parts of thionyl chloride and 8-16 parts of cinnamic acid to 200 parts of dioxane solution, stir and reflux in a water bath at 70-90 °C for 2-4 h, after the reaction, 40- The excess thionyl chloride was removed by rotary evaporation at 60 °C for 0.5-1 h, and the remaining solution was collected.
[0051] 2) Add 8-16 parts of natural anthocyanins and 0.5-2 parts of pyridine to the remaining solution in step 1), stir and reflux in a water bath at 70-90 ° C for 2-4 h, after the reaction, 60-80 ° C Rotary evaporation was repeated until the crystals were precipitated, and the precipitated crystalline material was collected.
[0052] 3) Add the precipitated substance obtained in step 2) to 100 parts of 90 ℃ acetone solution, stir to dissolve it, then cool the acetone solution to 0 ℃, let it stand for 1-3 h, wait for the c...
Embodiment 1
[0058] An active intelligent food preservation film, which is prepared from the following raw materials in parts by weight:
[0059] Cinnamic Acylated Anthocyanins 15 parts
[0060] Low methoxyl pectin 20 parts
[0061] Chitosan 20 parts
[0062] Glycerin 10 parts
[0063] 4 parts acetic acid
[0064] Wherein, the cinnamic acid-modified anthocyanins are prepared from the following raw materials in parts by weight:
[0065] Grape seed anthocyanins 12 parts
[0066] 12 parts cinnamic acid
[0067] Thionyl chloride 12 parts
[0068] 1 part pyridine
[0069] The invention also provides a preparation method of the active intelligent food preservation film, which includes the following steps.
[0070] 1) Add 12 parts of thionyl chloride and 12 parts of cinnamic acid to 200 parts of dioxane solution, stir and reflux in a water bath at 80 °C for 3 h, after the reaction is completed, remove excess by rotary evaporation at 50 °C for 1 h Thionyl chloride, and collect the remaining...
Embodiment 2
[0078] An active intelligent food preservation film, which is prepared from the following raw materials in parts by weight:
[0079] Cinnamic Acylated Anthocyanins 10 parts
[0080] Low methoxyl pectin 20 parts
[0081] Chitosan 20 parts
[0082] Glycerin 10 parts
[0083] 4 parts acetic acid
[0084] Wherein, the cinnamic acid-modified anthocyanins are prepared from the following raw materials in parts by weight:
[0085] Grape seed anthocyanins 8 parts
[0086] 8 parts cinnamic acid
[0087] Thionyl chloride 8 parts
[0088] Pyridine 0.7 parts
[0089] Preparation scheme is the same as embodiment 1
[0090] In this embodiment, the amount of cinnamic acid acylated anthocyanins is relatively low, and the corresponding color indicates that the plastic wrap is mainly for foods that generate less alkaline gas during the spoilage process, such as dried meat, dried meat, and dried meat.
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