乙纤维素油墨标签的时间温度指示器用于评估猪肉的新鲜度
Anning Song1, Yanglin Wu1, Chunwei Li1
1College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China.
一种新型的改变颜色的墨水,使用烯紫色 (BCP) 和N-hydroxyphthalimide (NHPI),帮助消费者评估猪肉的新鲜度. 乙烯纤维素 (HEC) 提高了油墨性能,可用于可靠的食品质量监测.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 分析化学 分析化学
背景情况:
- 消费者依靠感官评估来判断猪肉的新鲜度.
- 目前用于评估猪肉新鲜度的方法可能耗时.
- 快速开发可访问的新鲜度指标对于食品安全至关重要.
研究的目的:
- 开发和优化用于猪肉新鲜度检测的变色墨水.
- 研究基乙烯纤维素 (HEC) 在油墨配方和印刷中的作用.
- 评估用于监测猪肉储存质量的开发墨水的性能和可靠性.
主要方法:
- 在A4纸上用含有紫色烯醇 (BCP) 和N-基胺 (NHPI) 的油墨进行丝网印刷.
- 使用不同度的基乙烯纤维素 (HEC) 的配方调整.
- 使用扫描电子显微镜 (SEM),富里埃变换红外光谱 (FT-IR) 和稳定性测试进行表征.
- 在不同的储存温度下分析颜色变化速率,并应用阿雷尼乌斯方程.
主要成果:
- 1%的HEC质量分数显著改善了油墨厚度和分布.
- 印标签呈现出明显的颜色变化,与猪肉的新鲜度和储存温度相关.
- BCP和NHPI之间的协同效应提高了墨水的灵敏度和精度.
- FT-IR,实验室和稳定性测试证实了墨水可靠的变色特性和可打印性.
结论:
- 开发的BCP/NHPI墨水与HEC进行了优化,为评估猪肉新鲜度提供了实用和有效的方法.
- 改变颜色的墨水标签为消费者提供了猪肉储存质量的快速和视觉指标.
- 这项技术展示了通过更好的质量监测提高食品安全和减少食品浪费的潜力.
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