徐金,钱学仁,王立娟.柠檬酸改性玉米淀粉涂布液用于增强食品包装纸阻隔性能的研究[J].中国造纸,2026,45(4):12-21 本文二维码信息
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柠檬酸改性玉米淀粉涂布液用于增强食品包装纸阻隔性能的研究
Study on Citric Acid-modified Corn Starch Coating Solution for Enhancing the Barrier Properties of Food Packaging Paper
收稿日期：2025-09-23  修订日期：2025-11-05
DOI：10.11980/j.issn.0254-508X.2026.04.002
关键词:  玉米淀粉  涂布纸  阻油  可生物降解  阻隔性能
Key Words:corn starch  coated paper  oil resistance  biodegradation  barrier properties
基金项目:黑龙江省自然科学基金（LH2024C043）。
作者单位邮编
徐金* 东北林业大学生物质材料科学与技术教育部重点实验室,黑龙江哈尔滨,150040 150040
钱学仁 东北林业大学生物质材料科学与技术教育部重点实验室,黑龙江哈尔滨,150040 150040
王立娟* 东北林业大学生物质材料科学与技术教育部重点实验室,黑龙江哈尔滨,150040 150040
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摘要:本研究利用柠檬酸改性玉米淀粉制备涂布液，进一步制备阻油食品包装纸，研究了柠檬酸添加量对玉米淀粉/柠檬酸膜性能的影响，以确定涂布液的最佳配比，同时研究了涂布量对涂布纸的性能影响。结果表明，添加7%柠檬酸玉米淀粉/柠檬酸膜的水蒸气和氧气透过系数分别降至最低值8.76×10-¹¹ g/(s·m·Pa)和2.38×10² cm³·mm/(m²·d·atm)，水接触角为99.5°。在此涂布液配比下，随着涂布量增加，涂布纸的水蒸气和氧气透过系数均降低，耐油性得到提升，涂布量为(3.11±0.11) g/m2的涂布纸的防油等级可达7级。将涂布纸埋入湿润的土壤中，10天内可完全降解，降解速率远高于现有商业包装纸。将其用于包装面包时，能有效延缓面包油脂氧化。
Abstract:In this study, the corn starch-citric acid film was prepared using citric acid-modified corn starch, which was then used to produce the oil-barrier food packaging paper. The effect of citric acid content on coating performance was investigated to determine the optimum formulation of the coating, and the impact of coating amount on the properties of the coated paper was also examined. The results showed that the water vapor and oxygen transmission coefficient of the corn starch-citric acid film containing 7% citric acid decreased to minimum values of 8.76×10-¹¹ g/(s·m·Pa) and 2.38×10² cm³·mm/(m²·d·atm), respectively, with a water contact angle of 99.5°. Under this coating formulation, as the coating amount increased, both the water vapor and oxygen transmission coefficient of the coated paper decreased, while its oil resistance improved with the oil resistance rating of 7 when the coating amount was (3.11±0.11) g/m2. When buried in moist soil, the coated paper completely degraded within 10 days, with a degradation rate far exceeding that of existing commercial packaging papers. When used for bread packaging, it effectively delayed the oxidation of fats in the bread.
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