为满足印刷工人和产品使用者的安全，采用天然可食性材质大豆油、壳聚糖、栀子黄、黄原胶、葡萄糖等为原料，保持水油质量比为2∶1，分别将水基、油基、壳聚糖稀酸溶液混合搅拌制得可食性抗菌油墨。在不同质量分数的黄原胶、壳聚糖、栀子黄条件下对油墨进行测定与分析。结果表明，黄原胶与壳聚糖共同影响着油墨的黏度，而黄原胶对油墨黏度影响更为显著；黄原胶对油墨初干性及界面张力起决定性作用，而壳聚糖对其影响则较小；同时，随着壳聚糖用量增加，抗菌效果也不断增强，当壳聚糖的质量分数为0.4%时，对大肠杆菌和金黄色葡萄球菌的抗菌率达91%；当栀子黄色素的质量分数为0.4%时，印品色差相对于标准黄墨最小。因此，该油墨适合食品、药品等纸质包装印刷，具有很好的应用前景。

In order to ensure safety of the printing workers and ink users,the edible antibacterial ink is prepared by stirring the mixtures of water-based materials,oil-based materials and dilute acid solution of chitosan,in which the mass ratio of water to oil is 2∶1 and soybean oil,chitosan,gardenia yellow,xanthan gum and glucose are used as raw materials.The effects of different mass contents of xanthan gum,chitosan and gardenia yellow on the properties of the prepared ink are detected and analyzed.The result shows that xanthan gum and chitosan together affect the viscosity of the ink,but xanthan gum affects heavily.Xanthan gum plays a decisive role in the initial dryness and surface tension of ink,while the chitosan has little effect on these properties.As the dosage amount of chitosan increases,the antibacterial effect of ink goes up.The antibacterial rate of ink against Escherichia coli and Staphylococcus aureus can reach 91% when the mass content of chitosan is 0.4%.The print's chromatic aberration is most alike compared to the standard yellow ink when the pigment content is 0.4%.The prepared ink is suitable for printing on paper-based packages for food and medicine,representing a great application prospect.

邹倩(1997-),女,本科生,研究方向为抗菌材料的制备,1350338392@qq.com