摘要
桉叶精油具有广泛的生物活性,但其易挥发、运输与贮存不方便且高浓度的纯精油具有腐蚀性,使其应用受到了限制。为扩大桉叶精油的应用范围,研究用鱼明胶凝胶包埋桉叶精油,并对包埋后的凝胶性质进行评价。以鱼明胶凝胶的含水率、复水率、包埋率和抑菌效果为指标,探究桉叶精油浓度因素的影响;以释放率为指标,探究pH因素的影响。结果表明:(1)鱼明胶凝胶包埋100μL桉叶精油时包埋率最高,为96%,随着包埋的桉叶精油的浓度的增加,包埋率降低;(2)鱼明胶凝胶的含水率与复水率均随着包埋桉叶精油浓度的不同而出现显著变化;(3)鱼明胶凝胶包埋桉叶精油后的释放率随pH的变化而变化明显,在pH为1.2时,释放率最高;(4)桉叶精油被鱼明胶凝胶包埋后仍有抑菌效果,并随包埋桉叶精油的浓度升高而升高。本试验为桉叶精油的稳定性的提高、控制释放、不良气味的掩盖及其在食品抑菌方面的应用奠定了基础。
Eucalyptus essential oil has a wide range of biological activities,but it is easily volatilized,which causes inconvenience in transportation and storage,and high concentration of pure essential oil is corrosive,these have limited its application.In order to expand the application range of eucalyptus essential oil,in this study,fish gelatin gel was used to embed eucalyptus essential oil and evaluated the gel properties after embedding.Meanwhile,the effects of eucalyptus essential oil concentration was explored on some factors,including water content,rehydration rate,encapsulation efficiency and antibacterial effect of fish gelatin gel.The release rate was used as an indicator to explore the influence of pH on the release of eucalyptus essential oil.The results showed that fish gelatin gel had the highest encapsulation efficiency when embedding 100μL of eucalyptus essential oil.And as the concentration of the embedded eucalyptus essential oil increased,the encapsulation efficiency decreased.The water retention rate,water content and rehydration rate of fish gelatin gel showed obvious changes with the concentration of embedded eucalyptus essential oil.The release rate of fish gelatin gel embedded eucalyptus essential oil changes significantly with the change of pH,and the release rate was the highest at pH 1.2.Eucalyptus essential oil was still bacteriostatic after being embedded in fish gelatin gel,and increased with the concentration of the embedded eucalyptus essential oil.This experiment laid a foundation for the improvement of stability,controlled release,coverage of bad smell and application of eucalyptus essential oil in food bacteriostasis.
作者
续庭玮
周丽萍
闫吉成
李鑫
谢俞晴
陈浩
XU Ting-wei;ZHOU Li-ping;YAN Ji-cheng;LI Xin;XIE Yu-qing;CHEN Hao(College of Marine,Shandong University (Weihai),Weihai 264200,China)
出处
《中国食物与营养》
2020年第5期39-43,共5页
Food and Nutrition in China
基金
中国博士后科学基金(项目编号:2018T110693)
山东省自然科学基金(项目编号:ZR2019BC053)。
关键词
桉叶精油
明胶
凝胶
包埋
稳定性
eucalyptus essential oil
fish gelatin
gel
embedding
stability
