A green and effective method was proposed for producing amino cellulose nanofibers (ε-PL-TOCNs) with a yield of > 60%, which was obtained via ε-poly-L-lysine-grafting of 2, 2, 6, 6-tetramethylpiperidine-N-oxyl (TEMPO)-oxidized cellulose (TOC). The different carboxyl group content of TOC, EDC/NHS molar ratio and their adding ways, ε-poly-L-lysine concentration on the yield, amino content and physicochemical properties of ε-PL-TOCNs were systematically investigated and optimized. The ε-PL-TOCNs with the characteristics of enhanced thermal stability, improved mechanical strength, and fluorescence properties was successfully produced. Moreover, the ε-PL-TOCNs was zwitterionic with both anionic and cationic charges due to the co-existence of carboxyl and amino groups, thus showed excellent dispersion stability in a wide pH range except for the isoelectric point around pH 9. Notably, the ε-PL-TOCNs possessed an excellent anti-microbial effect (>99%) against Escherichia coli and Saccharomyces cerevisiae at 200 μg/mL loading dosage because of the positive role of amino groups, which made it applicable to extend the freshness of fruits. This preparation approach of amino cellulose nanofibers was advantageous over traditional methods owing to green and efficient methods, which expanded the application of cellulose nanofibers in anti-microbial agent and food preservation.

提出了一种绿色有效的制备氨基纤维素纳米纤维（ε-PL-TOCNs）的方法，产率 > 60%，该纤维是通过2, 2, 6, 6-四甲基哌啶的ε-聚-L-赖氨酸接枝得到的-N-氧基 (TEMPO)-氧化纤维素 (TOC)。不同羧基含量的TOC、EDC/NHS摩尔比及其添加方式、ε-poly- L-赖氨酸浓度对ε-PL-TOCNs产率、氨基含量和理化性质的影响进行了系统研究和优化。成功制备了具有增强的热稳定性、提高的机械强度和荧光性能的ε-PL-TOCNs。此外，由于羧基和氨基的共存，ε-PL-TOCNs 具有阴离子和阳离子电荷的两性离子，因此在宽 pH 范围内表现出优异的分散稳定性，除了 pH 9 附近的等电点。值得注意的是， ε-PL-TOCNs 对大肠杆菌和酿酒酵母具有出色的抗菌作用 (>99%)在200 μg/mL的加载剂量下，由于氨基的积极作用，使其适用于延长水果的新鲜度。这种氨基纤维素纳米纤维的制备方法与传统方法相比具有绿色高效的优点，拓展了纤维素纳米纤维在抗菌剂和食品保鲜方面的应用。