时间温度指示剂研究进展.pdf

化工进展
2013年第32卷第4期 CHEMICAL INDUSTRY AND ENGINEERING PROGRESS
enc ererocrtece
进展与述评
时间温度指示剂研究进展
成欢,朱光明,宋蕊
(西北工业大学理学院,陕西西安710129
摘要:时间温度指示剂(TT1)是一种用于实时监测食品、药物等产品安全性的新型指示剂,它通过发生物理
或化学变化来产生时间温度累积效应从而用来记录产品的温度变化历程并指示产品剩余货架信息,解决了传统
标定保质期的做法所带来的不能实时监测产品质量的问题。本文从分析时间温度指示剂在实际生活中的重要意
义出发,阑述了时间温度指示剂的分类,从指示原理上主要分为扩散型、聚合反应型和酶反应型;不同类型指
示剂的工作原理分别为:扩散型指示剂主要是通过嫁融物质的流动来进行实时指示,聚合反应型是通过碳碳三
键的聚合反应和分子构象转变引起的颜色变化来起到时间温度的指示作用,酶反应型指示剂是通过淀粉与晦的
显色反应来进行时间温度指示;制备方法主要分为物理法、化学法以及物理化学法;还介绍了时问温度指示剂
在应用中的选择
关键词:时间温度指示剂;类型;制备方法;选择
中图分类号:TP212.2
文献标志码:A
文章编号:1000-6613(2013)04-0885-06
DOI:10.3969/jssn.1000-6613.2013.04.028
Progress of time-temperature indicators
CHENG Huan, ZHU Guangming, SONG Ri
College of Science, Northwestern Polytechnical University, Xi' an 710129, Shaanxi, China)
Abstract: Time-temperature indicator(TTI)is a novel means to monitor the security of some host
products such as food and vaccines, which can record the course and reflect the remaining shelf life of
these host products by time-temperature accumulative effects of physical and chemical change, thus
solving the problem of shelf life is not a real-time monitoring indicator of host product quality. The
latest advances in TTIS were reviewed their kinds, working principles, preparations and applications
were expounded. Kinds of TTLS were divided into diffuse type, polymerization reaction type and
enzyme reaction type by their indicating principle. The diffusion-type indicator is carried by the flow of
molten material directions, polymerization type is for the carbon-carbon triple bond polymerization
reaction and the molecular conformation change induced color change to play the time-temperature
indicator effects, enzyme reaction type indicator is through the starch with enzyme color reaction to
time temperature indicator. Preparation methods are divided into physical, chemical and physica
chemical method Applications choice is also discussed
Key words: time-temperature indicator; types; preparation; selection
在商品流通过程中,温度、空气相对湿度、气食品、疫苗等产品的安全,传统的做法是标定出保
体以及光线辐射等因素都会影响产品的变质速率
而在这些因素中,温度是最难调控的一项。产品腐收稿日期:2012-1060修改稿日期:20121-1
烂变质的主要原因是微生物作用和酶的催化作用
第一作者:成欢(1988-),女,硕七研究生。联系人:朱光明,教授
博士生导师,研究方向为形状记忆聚合物。E- mail guzhu(@nwpu
而作用的强弱与所存放的温度密切相关。为保证 edu.cn