Preparation and Application of the Functional Films Made With Biomass Unused Resources

壳聚糖-竹醋固定化膜：以三种壳聚糖和一种竹醋液为原料，采用自然干燥法制备壳聚糖-竹醋固定化膜。随着壳聚糖分子量（100<500<1000）的增加，制备的膜厚度（0.03 ~ 0.05 mm）和强度（35 ~ 80 N）均增加，且膜不溶于水，去除竹醋后可在土壤中降解。紫苏叶新鲜度降低，表现为紫苏叶在薄膜上的颜色变化，这是由于高浓度的竹醋造成的。研究了该膜对一种空中落菌的抗菌性能。用氧化钛光催化剂涂膜是可行的，但膜强度低，导致膜变软，特别是与水接触后。在膜中加入环糊精聚合物，具有较强的结合亲合力，降低了竹醋液源的异味。海藻酸固定化竹醋膜：同样，海藻酸和竹醋液也可以制成膜。这种薄膜可溶于水。将膜的再溶解液涂抹在西兰花、韭菜和萝卜叶片的背表面上，表现出杀虫效果，尤其是对萝卜。研究了紫苏膜再溶液对紫苏叶保鲜的影响，结果表明，紫苏膜再溶液对紫苏叶保鲜的时间比水对紫苏叶保鲜的时间长20天。用复溶（竹醋液100倍稀释当量）液培养1个月左右，植物活性得到确认。因此，褐藻酸固定竹醋膜的再溶液可以再现竹醋液的性质。

A chitosan-bamboo-vinegar immobilization film : The aim of the study was to produce films by the natural drying method employing three chitosans and a bamboo-vinegar liquid. The thickness and strength of the films produced (0.03-0.05 mm and 35-80 N) increased with an increase in the molecular weight of chitosan (100<500<1000), with films found to be suitable for use as immobilization media In addition, films were insoluble in water, but could be degraded in soil after removal of the bamboo vinegar. Reduced leaf freshness of perilla leaves was indicated by a color change of the leaf on a film due to the high concentration of bamboo- vinegar. The antibacterial property of the film was clarified against an aerial fall bacteria. Coating the film with a titanium oxide photo-catalyst was possible, but film strength was low and resulted in the film becoming soft especially after contact with water. When a cyclodextrin polymer was added to the films, strong binding affinity was observed and the offensive odor of bamboo-vinegar liquid origin was reduced.An alginic-acid immobilization bamboo-vinegar film : Similarly, films could be produced from alginic acid and a bamboo-vinegar liquid. The film was soluble in water. Spreading the re-dissolution liquid of the film on the dorsal surface of broccoli, leek and Japanese radish leaves exhibited an insecticide effect, particularly in the case of Japanese radish. The potential for maintaining the freshness of perilla leaves was investigated by washing with re-dissolution liquid from films and freshness was maintained for 20 days longer than when leaves were washed with water. Plant activity was recognized for about 1 month when the plant Sakaki cultivated with re-dissolution (bamboo vinegar liquid 100 times dilution equivalency) liquid of a film. Thus, the re-dissolution liquid of an alginic acid immobilization bamboo-vinegar film can reproduce the property of bamboo-vinegar liquid.