摘要
为解决氯代肉桂醛(α-chlorocinnamaldehyde,CA-Cl)在应用过程中易挥发、难溶于水、利用率低等缺点,采用低能乳化法将氯代肉桂醛纳米微乳化(Nano-α-chlorocinnamaldehyde,Nano-CA-Cl),对其质量及稳定性进行了评价,并对比了纳米化和非纳米化氯代肉桂醛的抑菌活性与生物安全性。结果表明:制备氯代肉桂醛纳米乳的最佳配方为氯代肉桂醛2.81%,橄榄油1.02%(油相),吐温-80 25%(表面活性剂),乙醇和1,2-丙二醇6.25%(v∶v=13∶12,混合助表面活性剂)。以此制备的纳米乳外观澄清透明,热力学稳定,能被水无限稀释。纳米乳的粒径分布在10～50 nm,平均粒径为15.88 nm,多分散系数(polydispersity index,PDI)为0.16。与非纳米化的氯代肉桂醛相比,氯代肉桂醛纳米乳的抑菌活性增加了50%～200%,且高浓度的纳米乳能清除细菌生物膜。溶血实验结果显示,氯代肉桂醛的纳米化能显著提高其生物安全性。可见,纳米化能极大提升氯代肉桂醛在食品和药品领域的应用范围。
To solve the problem of low efficacy due to volatility and water- insolubility of α- chlorocinnamaldehyde, its nanoemulsion was prepared by low energy emulsification in this study, followed by multiple evaluations on its quality, stability, antibacterial activity and biological safety. The results showed that the best formulations of α- chlorocinnamaldehyde nanoemulsion were ehloroeinnamaldehyde 2.81%, olive oil 1.02% （oil phase）, Tween-80 25% （surfactaut）, ethanol and 1,2-propylene glycol mixture 6.25 % （v： v = 13： 12, mixed cosuffactant）.Using this formulation, the prepared nanoemulsion was clear,transparent, and thermodynamically stable, and it could be diluted by water indefinitely. The particle size of this nanoemulsion was distributed ranging from 10 to 50 nm with an average particle size of 15.88 nm（ polydispersity index = 0.16）. In comparison with chlorinated cinnamaldehyde, the antibacterial activity of α-chlorocinnamaldehyde nanoemulsion increased by 50%-200% and especially high concentration of nanoemulsion could eradicate bacterial biofilm.Through hemolysis test, it was showed that the biological safety of α-chlorocinnamaldehyde was improved significantly when it was nanoscaled. Taken together, it was concluded that nanoemulsification of α- chlorocinnamaldehyde could extend the application of chloroeinnamaldehyde in the field of food and medicine greatly.
作者
王婧
周威
胡梁斌
钟敏
张浩
WANG Jing, ZHOU Wei, HU Liang-bin, ZHONG Min, ZHANG Hao(College of Food Science, Henan Institute of Science and Technology,Xinxiang 453003, Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第15期37-42,共6页
Science and Technology of Food Industry
基金
河南省科技攻关项目(172102110029
162102110065)
关键词
氯代肉桂醛
纳米乳
抗菌活性
溶血性
α- chlorocinnamaldehyde
nanoemulsion
antibacterial activity
hemolysis
