氮掺杂碳量子点-壳聚糖复合膜的制备及对草莓的保鲜效果

doi:10.3969/j.issn.1004-1524.20221163

浙江农业学报 ›› 2023, Vol. 35 ›› Issue (12): 2935-2943.DOI: 10.3969/j.issn.1004-1524.20221163

氮掺杂碳量子点-壳聚糖复合膜的制备及对草莓的保鲜效果

张馨月(), 杨禹诚, 段皓月, 周杨洁, 黄嘉杨, 陈梓月, 蒋洁, 陈姝娟()

四川农业大学食品学院,四川雅安 625014

收稿日期:2022-08-09 出版日期:2023-12-25 发布日期:2023-12-27
作者简介:张馨月(2001—),女,辽宁大连人,本科生,研究方向为食品科学与工程。E-mail:xinyuezhang214@163.com
通讯作者: *陈姝娟,E-mail: chenshujuan1@163.com
基金资助:
四川省大学生创新创业训练计划(20211062611);成都市科技局技术研发项目(2022-YF05-00487-SN)

Preparation of nitrogen-doped carbon quantum dots-chitosan composite film and its preservation effect on strawberry

ZHANG Xinyue(), YANG Yucheng, DUAN Haoyue, ZHOU Yangjie, HUANG Jiayang, CHEN Ziyue, JIANG Jie, CHEN Shujuan()

College of Food Science, Sichuan Agricultural University, Ya’an 625014, Sichuan, China

Received:2022-08-09 Online:2023-12-25 Published:2023-12-27

摘要/Abstract

摘要：

为探究适用于草莓保鲜的安全高效的复合保鲜膜,延长草莓的货架期,以苦笋壳为原料,通过水热法制备氮掺杂碳量子点,将其作为抑菌剂,以壳聚糖为成膜材料,制备复合膜,探究复合膜中氮掺杂碳量子点质量分数对大肠埃希菌、金黄色葡萄球菌的抑菌性能和对草莓贮藏期间各项品质指标的影响。结果表明,制备的氮掺杂碳量子点具有光催化抑菌效果。随着复合膜中氮掺杂碳量子点质量分数的增大,其对大肠埃希菌和金黄色葡萄球菌的抑制作用也逐渐增强。氮掺杂碳量子点-壳聚糖复合膜对草莓展现出良好的保鲜效果,能够降低草莓的失重率和腐烂速度,延缓果实可溶性固形物和抗坏血酸等营养物质的消耗和转化,当复合膜中氮掺杂碳量子点的质量分数为5%时,其对草莓的综合保鲜效果最佳。

关键词: 碳量子点, 壳聚糖, 草莓, 复合膜, 保鲜

Abstract:

In order to invent a safe and efficient composite film for the preservation of strawberry, which could extend the shelf life, nitrogen-doped carbon quantum dots were prepared by hydrothermal method using bitter bamboo shoots hull as raw material. The prepared nitrogen-doped carbon quantum dots were used as bacterial inhibitor, to produce a composite film with chitosan as the film-forming material. The inhibition effects of the mass fraction of nitrogen-doped carbon quantum dots in the composite film against Escherichia coli and Staphylococcus aureus were investigated as well as the effect on quality indexes during the storage of strawberry. It was shown that the prepared nitrogen-doped carbon quantum dots had photocatalytic inhibition effect, and the inhibition effect against E. coli and S. aureus increased with the increase of mass fraction of nitrogen-doped carbon quantum dots in the composite film. The nitrogen-doped carbon quantum dots-chitosan composite film showed good preservation effects on strawberry, as it could reduce the weight loss and decay rate of strawberry, and delay the consumption and transformation of nutrients such as soluble solids and ascorbic acid in fruits. When the mass fraction of nitrogen-doped carbon quantum dots in the composite film was 5%, its preservation effect was the best under the experiment conditions.

Key words: carbon quantum dots, chitosan, strawberry, composite film, preservation

中图分类号:

TS255.36

张馨月, 杨禹诚, 段皓月, 周杨洁, 黄嘉杨, 陈梓月, 蒋洁, 陈姝娟. 氮掺杂碳量子点-壳聚糖复合膜的制备及对草莓的保鲜效果[J]. 浙江农业学报, 2023, 35(12): 2935-2943.

ZHANG Xinyue, YANG Yucheng, DUAN Haoyue, ZHOU Yangjie, HUANG Jiayang, CHEN Ziyue, JIANG Jie, CHEN Shujuan. Preparation of nitrogen-doped carbon quantum dots-chitosan composite film and its preservation effect on strawberry[J]. Acta Agriculturae Zhejiangensis, 2023, 35(12): 2935-2943.

图/表 10

图1 氮掺杂碳量子点的透射电镜图谱

Fig.1 Transmission electron microscopy image of nitrogen-doped carbon quantum dots

图2 氮掺杂碳量子点的荧光发射图谱

Fig.2 Fluorescence emission spectra of nitrogen-doped carbon quantum dots

图3 氮掺杂碳量子点的傅里叶变换红外光谱

Fig.3 Fourier transform infrared spectroscopy of nitrogen-doped carbon quantum dots

图4 复合膜的光敏抑菌效果 a,大肠埃希菌,黑暗处理;b,大肠埃希菌,光照处理;c, 金黄色葡萄球菌,黑暗处理;d,金黄色葡萄球菌,光照处理。

Fig.4 Photosensitive antibacterial effect of composite film a, Escherichia coli, under dark environment; b, Escherichia coli, under light environment; c, Staphylococcus aureus, under dark environment; d, Staphylococcus aureus, under light environment.

图5 添加不同质量分数氮掺杂碳量子点的复合膜对大肠埃希菌(上排)和金黄色葡萄球菌(下排)的抑菌效果

Fig.5 Antibacterial effect of composite film with varied mass fractions of nitrogen-doped carbon quantum dots on Escherichia coli(the upper row) and Staphylococcus aureus (the lower row)

图6 复合膜的力学性能

Fig.6 Mechanical properties of composite film

图7 不同处理下草莓贮藏5 d后的图像 CK,不覆膜的对照;T1,覆盖不加氮掺杂碳量子点(N-CQDs)的壳聚糖膜;T2~T4分别覆盖添加质量分数为3%、5%、10% N-CQDs的复合膜。下同。

Fig.7 Image of strawberry after 5 days of storage under treatments CK, Control without application of film; T1, Application of chitosan film without nitrogen-doped carbon quantum dots (N-CQDs); T2-T4; Application of composite film with 3% (mass fraction, the same as below), 5%, 10% N-CQDs, respectively. The same as below.

图8 不同处理下草莓贮藏期间的失重率

Fig.8 Weight loss rate of strawberry during storage under treatments

图9 不同处理下草莓贮藏期间的可溶性固形物含量

Fig.9 Soluble solids content of strawberry during storage under treatments

图10 不同处理下草莓贮藏期间的抗坏血酸含量

Fig.10 Ascorbic acid content of strawberry during storage under treatments

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氮掺杂碳量子点-壳聚糖复合膜的制备及对草莓的保鲜效果

Preparation of nitrogen-doped carbon quantum dots-chitosan composite film and its preservation effect on strawberry

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