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食品与发酵工业  2020, Vol. 46 Issue (23): 86-91    DOI: 10.13995/j.cnki.11-1802/ts.024948
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
艾叶精油微乳的表征及稳定性研究
墙梦捷, 鲁晓翔*
(天津商业大学 生物技术与食品科学学院,天津市食品生物技术重点实验室,天津,300134)
Study on the characterization and stability of Argyi leaf essential oil microemulsion
QIANG Mengjie, LU Xiaoxiang*
(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134 China)
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摘要 艾叶精油具有抗菌消炎、抗氧化等功效,但溶解度差、易分解和气味刺鼻等缺点限制了其在食品领域的应用。该研究通过相转化滴定法构建艾叶精油微乳体系,研究艾叶精油微乳的相行为、微观结构及自由基清除率。结果表明:吐温-80/无水乙醇/艾叶精油/去离子水构成的拟三元体系的乳化面积达到53.87%,流变仪测定微乳黏度的变化可将微乳分为油包水型、双连续相、水包油型微乳。含水量为90%(质量分数,下同)艾叶精油微乳zeta电位为(-2.18±0.77)mV、粒径(39.91±1.55) nm、多分散指数(0.28±0.068),在20、30 ℃条件下微乳表面张力的范围在20~30、35~50 mN/m。透射电子显微镜拍摄90%含水量的微乳体系分布均匀,颗粒表面呈凹凸的球状或类球状分布。常温储存、低速离心不破坏微乳的稳定性。微乳液对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率随着水分含量增加而提高。
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墙梦捷
鲁晓翔
关键词:  艾叶精油  拟三相图  粒径  结构表征  相行为:自由基清除率    
Abstract: The essential oil of argyi leaves has antibacterial,anti-inflammatory and antioxidant effects,but its disadvantages such as poor solubility,easy decomposition and pungent smell limit its application in the field of food.In this study,the phase behavior,microstructure and free radical scavenging rate of the essential oil of argyi leaves microemulsion were studied by phase transformation titration.The emulsification area of the quasi-ternary system composed of Tween 80/anhydrous ethanol/Argyi leaves essential oil/deionized water reached 53.87%.The viscosity change of the microemulsion measured by rheometer could be divided into oil-in-water (W/O) type,bi-continuous phase (B.C) and oil-in-water type microemulsion (O/W).The water content was 90% of,Zeta (-2.18±0.77) mV,particle size (39.91±1.55) nm and PDI (0.28±0.068).The surface tension of the emulsion ranged from 20-30 mN/m and 35-50 mN/m at 20 ℃ and 30 ℃.The microemulsion system with 90% water content was photographed by transmission electron microscopy,and the surface of the particles showed concave-convex spherical or quasi-spherical distribution.At normal temperature and low speed,centrifugation is more beneficial to the storage of microemulsion.The free radical scavenging rate of 1,1-diphenyl2-nitrophenylhydrazine was increased with the increase of water content.
Key words:  argyi leaf essential oil    quasi-three-phase diagram    particle size    structural characterization    phahse behavior    free radical scavenging capacity
收稿日期:  2020-07-07      修回日期:  2020-08-11           出版日期:  2020-12-15      发布日期:  2020-12-30      期的出版日期:  2020-12-15
基金资助: 天津市农业科技成果转化与推广项目(201901090)
作者简介:  硕士研究生(鲁晓翔教授为通讯作者,E-mail:lxxiang@tjcu.edu.cn)
引用本文:    
墙梦捷,鲁晓翔. 艾叶精油微乳的表征及稳定性研究[J]. 食品与发酵工业, 2020, 46(23): 86-91.
QIANG Mengjie,LU Xiaoxiang. Study on the characterization and stability of Argyi leaf essential oil microemulsion[J]. Food and Fermentation Industries, 2020, 46(23): 86-91.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024948  或          http://sf1970.cnif.cn/CN/Y2020/V46/I23/86
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