摘要
为了有效的保护植物精油且控制其缓慢释放,本文以可可精油为原料,运用顶空固相微萃取质谱(HS-SPME-GC-MS)联用技术进行成分分析,通过剪切超声方法制备以OSA淀粉为固体颗粒稳定剂的可可精油Pickering乳液,并测定其抗氧化性及抑菌性。结果表明,精油中萜烯类占23.81%、酯类占20.41%,同时得到相对含量较高的组分为乙酸6.64%、2,3-丁二醇5.27%和乙酸乙酯4.64%。质量分数5%精油下乳液粒径为0.47μm,Pickering乳液可以有效延缓精油的香气释放速率。可可精油经OSA淀粉包裹制备Pickering乳液后的抗氧化活性有所提高,乳液在24h后的DPPH·清除能力明显高于30min时,ABTS+·清除能力在12h达到最大值,显著高于精油。此外,可可精油及Pickering乳液对两种食源性致病菌均具有较强抑菌作用。将可可精油制备Pickering乳液后可以有效降低精油在加工过程中香气的释放,提高其贮藏稳定性、抗氧化活性及抑菌活性,这为可可精油的进一步扩大应用范围提供理论依据。
To protect plant essential oil aroma and control its release,cocoa essential oil was used as the raw material,and its components were analyzed using headspace solid-phase microextraction-mass spectrometry(HS-SPME-GC-MS).Next,a Pickering emulsion of cocoa essential oil was prepared using OSA starch following the ultrasonic shearing method,and its antioxidant and bacteriostatic properties were examined.Terpenes and esters accounted for 23.81%and 20.41%of all components of the essential oil,respectively.Other components with high relative content were acetic acid(6.64%),2,3-butanediol(5.27%),and ethyl acetate(4.64%).Particle size of the Pickering emulsion was 0.47μm at an essential oil concentration of 5%,indicating that the preparation of a Pickering emulsion could effectively slow down the aroma release of essential oils.The antioxidant activity of the Pickering emulsion of cocoa essential oil encapsulated in OSA starch was improved.The DPPH scavenging ability of the Pickering emulsion at 24 h was significantly higher than that at 30 min.The ABTS^(+) scavenging ability of the Pickering emulsion peaked at 12 h and was significantly higher than that of the essential oil.In addition,Cocoa essential oil and Pickering emulsion exhibited potent bacteriostatic effects on food-borne pathogens.Therefore,preparation of a Pickering emulsion of cocoa essential oil is a reliable method to reduce the aroma release of essential oil during processing as well as to improve its storage stability,antioxidant activity,and antibacterial activity.The present study provides a theoretical basis for further expanding the application scope of cocoa essential oil.
作者
王艺潼
王萍
徐飞
张彦军
WANG Yitong;WANG Ping;XU Fei;ZHANG Yanjun(Forestry College,Northeast Forestry University,Harbin 150040,China;Spice and Beverage Research Institute,CATAS/National Center of Important Tropical Crops Engineering and Technology Research/Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province/Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops,Wanning 571533,China)
出处
《现代食品科技》
CAS
北大核心
2022年第12期16-25,共10页
Modern Food Science and Technology
基金
国家重点研发计划项目(2020YFD1001204)
中央高校基本科研业务费(1630142022007,1630142022008)。
