| 鲁瑶,李凯.氧化细菌纤维素/壳聚糖作为黏附层对PHA/纸基复合材料性能的影响研究[J].中国造纸,2026,45(10):99-113 |
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| 氧化细菌纤维素/壳聚糖作为黏附层对PHA/纸基复合材料性能的影响研究 |
| Effect of Oxidized Bacterial Cellulose/Chitosan as an Adhesive Layer on the Properties of PHA/Paper-based Composite Materials |
| 收稿日期：2026-04-10 修订日期：2026-05-12 |
| DOI：10.11980/j.issn.0254-508X.2026.10.012 |
| 关键词: 细菌纤维素 纸基材料 界面黏附层 气体阻隔 聚酯膜 |
| Key Words:bacterial cellulose paper-based materials interfacial adhesion layer gas barrier polyester film |
| 基金项目:国家自然科学基金 52263012 52563011昆明理工大学测量基金 2025T20190082国家自然科学基金（52263012，52563011）；昆明理工大学测量基金（2025T20190082）。 |
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| 摘要:本研究以聚羟基脂肪酸酯（PHA）膜为防水层，纸基材料为支撑骨架，采用TEMPO氧化细菌纤维素与壳聚糖作为界面黏附层及气体阻隔层，制备PHA/纸基复合包装材料。TEMPO氧化可在细菌纤维素表面引入大量羧基，提升其亲水性与界面黏附性能，并通过静电作用、氢键等与壳聚糖形成具有致密“夹层”结构的界面黏附层，以增强纸基材料与PHA膜的层间结合强度，同时阻隔氧气与水蒸气渗透。结果表明，当TEMPO氧化细菌纤维素氧化36 h、制得涂布液（质量分数1.5%）pH值为6.8时，PHA/纸基复合包装材料的性能最佳，氧气透过系数降至0.49 cm³·cm/(cm²·d·0.1 MPa)，水蒸气透过系数降至0.13 g·mm/(m²·d·0.1 MPa)；在夏威夷果和苹果汁的保鲜包装测试中，PHA/纸基复合包装材料能有效减缓夏威夷果的脂质氧化和酸败，减轻苹果汁的褐变并保持其风味与营养稳定性。 |
| Abstract:In this study， polyhydroxyalkanoate (PHA) film was used as the waterproof layer, paper-based material was used as the supporting skeleton, and 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-oxidized bacterial cellulose (BC) and chitosan were used as the interfacial adhesion layer and the gas-barrier layer to prepare the PHA/paper-based composite packaging material. Abundant carboxyl groups were introduced onto the surface of BC by TEMPO oxidation, and the hydrophilicity and interfacial adhesion performance of BC were improved. An interfacial adhesion layer with a dense sandwich structure was formed with chitosan through electrostatic interaction and hydrogen bonding, thereby enhancing the interlayer bonding strength between the paper-based material and the PHA film, and blocking the permeation of oxygen and water vapor. The results showed that the optimal performance was obtained for the PHA/paper-based composite packaging material prepared with TEMPO-oxidized BC after 36 h of oxidation and further obtained coating (mass fraction of 1.5%) pH value of 6.8, the oxygen permeability coefficient was reduced to 0.49 cm³·cm/(cm²·d·0.1 MPa), and the water vapor permeability coefficient was reduced to 0.13 g·mm/(m²·d·0.1 MPa). In the fresh-keeping packaging tests of macadamia nuts and apple juice， the lipid oxidation and rancidity of macadamia nuts were effectively slowed down， the browning of apple juice was alleviated， and the flavor and nutritional stability of apple juice were maintained by the PHA/paper-based composite packaging material. |
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