<?xml version="1.1" encoding="utf-8"?>
<article xsi:noNamespaceSchemaLocation="http://jats.nlm.nih.gov/publishing/1.1/xsd/JATS-journalpublishing1-mathml3.xsd" dtd-version="1.1" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance"><front><journal-meta><journal-id journal-id-type="publisher-id">RTED</journal-id><journal-title-group><journal-title>Research on Teacher Education and Development</journal-title></journal-title-group><issn>3066-8999</issn><eissn>3066-9006</eissn><publisher><publisher-name>Art and Technology</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="doi">10.61369/RTED.2026050025</article-id><article-categories><subj-group subj-group-type="heading"><subject>Article</subject></subj-group></article-categories><title>静电纺丝技术制备蝶豆花花青素纤维膜及其应用</title><url>https://artdesignp.com/journal/RTED/2/5/10.61369/RTED.2026050025</url><author>陈星睿,刘琪,王艺霖,马雯雯,孔莲</author><pub-date pub-type="publication-year"><year>2026</year></pub-date><volume>2</volume><issue>5</issue><history><date date-type="pub"><published-time>2026-01-30</published-time></date></history><abstract>为开发高灵敏度的食品新鲜度简易监测材料，拓展蝶豆花天然色素的应用范围，本研究以蝶豆花为原料提取花青素，以聚丙烯腈（PAN）为成膜材料，通过静电纺丝的方法制备蝶豆花花青素纤维膜。探究其 pH 响应变色特性，同时将该纤维膜应用于虾类新鲜度的可视化监测。结果表明，蝶豆花花青素在 pH 从 1 到 14 范围内呈现出红、紫、蓝至黄绿色的连续颜色变化，具备优异的 pH 响应特性。对冷藏放置不同天数的虾，纤维膜的色度差均大于 4.0，处于人眼可清晰识别的范围，能直观、快速地指示虾类新鲜度变化。</abstract><keywords>蝶豆花花青素,纤维膜,静电纺丝,新鲜度</keywords></article-meta></front><body/><back><ref-list><ref id="B1" content-type="article"><label>1</label><element-citation publication-type="journal"><p>[1]Bridle P, Timberlake C F. Anthocyanins as natural food colours-selected aspects[J]. Food chemistry, 1997, 58(1-2): 103-109.[2]Sharma S, Pandita G, Bhosale Y K. Anthocyanin: Potential tool for diabetes management and different delivery aspects[J]. Trends in Food Science &amp;amp; Technology, 2023,140: 104170.[3]Kanlayavattanakul M, Lourith N, Chaikul P. Biological activity and phytochemical profiles of Dendrobium: A new source for specialty cosmetic materials[J]. Industrial Crops and Products, 2018, 120: 61-70.[4]Roy S, Rhim J W. Anthocyanin food colorant and its application in pH-responsive color change indicator films[J]. Critical reviews in food science and nutrition, 2021, 61(14): 2297-2325.[5]Sun L, Huo J, Liu J, et al. Anthocyanins distribution, transcriptional regulation, epigenetic and post- translational modification in fruits[J]. Food Chemistry, 2023, 411: 135540.[6]Houghton A, Appelhagen I, Martin C. Natural blues: Structure meets function in anthocyanins[J]. Plants, 2021, 10(4): 726.[7]Suwa Y, Yanase E. Structure determination and formation mechanism of procyanidin B2 oxidation products[J]. Tetrahedron, 2022, 117: 132838.[8]Vidana Gamage G C, Lim YY, Choo W S. Anthocyanins from Clitoria ternatea flower: Biosynthesis, extraction, stability, antioxidant activity, and applications[J]. Frontiers in Plant Science, 2021, 12: 792303.[9] 王红雨, 陈世广, 鄢云华, 等. 淀粉/ 聚乙烯醇/ 花青素复合膜的制备及其对牛奶新鲜度的指示[J]. 食品与发酵工业,2025,51(07):228-235.[10] 赵娅敏, 张敏, 张沛春, 等. 基于不同提取物中的花青素智能 pH 复合膜的研究进展[J]. 食品与发酵工业,2025,51(01):373-380.[11] 李梦鸽, 程萌, 王相友, 等. 可降解pH 响应型颜色指示包装膜的制备与性能 [J] . 精细化工,2025,42(04):886-894+902.[12] 李中珍, 周丽娇, 王蕾, 等. 多酚基复合膜的制备及食品保鲜应用进展[J]. 食品科学,2025,46(16):398-410.[13] 童馨苇, 韩辉, 王丽, 等. 花青素类物质对 pH 响应的紫外光谱学和理论研究[J]. 化学研究与应用,2017,29(03):401-406.[14] 邹小波, 张俊俊, 石吉勇, 等. 基于玫瑰茄花青素的猪肉新鲜度智能指示膜研究[J]. 食品科学,2017,38(23):243-248.[15] 贾代涛, 卢立新, 潘嘹, 等. 改性花青素涂覆聚丙烯新鲜度指示膜的制备与研究[J]. 功能材料,2019,50(06):6211-6215.[16]He H, Wang L, Huang H, et al. A novel gallic acid-based anthocyanin electrospun sensor for monitoring shrimp freshness[J]. Food Analytical Methods, 2024, 17(5): 689-700.</p><pub-id pub-id-type="doi"/></element-citation></ref></ref-list></back></article>
