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食品与发酵工业  2021, Vol. 47 Issue (21): 191-196    DOI: 10.13995/j.cnki.11-1802/ts.028191
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丁香精油微胶囊的制备及其对草莓保鲜效果的研究
黎汉清1, 罗文翰1*, 肖更生1*, 张雪琴1, 施璇云1, 蓝碧锋2, 肖乃玉1
1(仲恺农业工程学院,包装工程系,广东 广州,510225)
2(广州辐锐高能技术有限公司,广东 广州,511458)
Preparation of microcapsule of clove essential oil and preservation effect on strawberry
LI Hanqing1, LUO Wenhan1*, XIAO Gengsheng1*, ZHANG Xueqin1, SHI Xuanyun1, LAN Bifeng2, XIAO Naiyu1
1(Packaging Engineering Department, Zhongkai University of Agricultural and Engineering, Guangzhou 510225, China)
2(Guangzhou Furui High Energy Technology Co.Ltd., Guangzhou 511458, China)
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摘要 以丁香精油为研究对象,采用气体熏蒸方式进行抑菌保鲜,通过模仿袋装干燥剂,制备无接触式保鲜剂。选择β-环糊精作为壁材,对丁香精油进行微胶囊化,研究其对草莓的常温保鲜效果。结果表明,丁香精油的包埋率为60.5%;电镜扫描结果显示,β-环糊精因包埋丁香精油而变得蓬松,菱形晶形消失;红外光谱显示,包合物中丁香精油的特征吸收峰减弱;通过缓释实验表明,微胶囊10 d缓释了25%。进一步研究了28 ℃条件下,在体积为500 cm3袋中贮藏8 d,不同量微胶囊粉末对草莓的保鲜效果。结果显示,空白组、丁2、丁4、丁6的腐烂率分别为65%、37%、31%、41%;失重率分别为22.3%、15.8%、14.93%、20.09%;硬度空白组下降最多,从2.26下降到0.45 kg/cm2,丁4组下降最少,从2.3下降到1.4 kg/cm2;可溶性固形物空白组下降了6.8%;核磁结果显示随保鲜时间的增加,空白组与实验组自由水逐渐增加,丁4实验组保鲜效果优于空白组,能有效延长货架期2 d。
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黎汉清
罗文翰
肖更生
张雪琴
施璇云
蓝碧锋
肖乃玉
关键词:  丁香精油  微胶囊  抑菌  草莓保鲜    
Abstract: Clove essential oil was selected as the research object, gas fumigation was used for bacteriostasis and preservation, and the non-contact antistaling agent was prepared by imitating bagged desiccant. β-cyclodextrin was selected as wall material to microencapsulate clove essential oil, and the fresh-keeping effect of strawberry at room temperature was studied. The results showed that the embedding yield of clove essential oil was 60.5%. Infrared spectrum showed that there was a characteristic absorption peak of clove essential oil in the inclusion complex, and electron microscope scanning showed that β-cyclodextrin became fluffy due to embedding clove essential oil. In addition, the prismatic crystal disappeared and the sustained release effect of microcapsules was 25% after 10 d by thermogravimetric analysis and sustained release experiments. The fresh-keeping effects of different amounts of microencapsulated powder on strawberries stored in 500 cm3 bags at 28 ℃ for 8 d were also studied. The results showed that the decay rates of the blank group, Ding 2, Ding 4 and Ding 6 were 65%, 37%, 31% and 41%, and the weight-loss rates were 22.3%, 15.8%, 14.93% and 20.09%, respectively. The hardness of the blank group decreased from 2.26 to 0.45 kg/cm2, and the soluble solid blank group decreased by 6.8%. The NMR results showed that with the increase of the days of fresh-keeping, the free water of the blank group and the experimental group gradually increased. Compared with the blank group, the fresh-keeping effect of the Ding 4 experimental group was better than that of the blank group and could prolong the shelf life for 2 d.
Key words:  clove essential oil    microcapsules    antibacterial    strawberry preservation
收稿日期:  2021-05-28      修回日期:  2021-07-29           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 民生科技项目(202002020080)
作者简介:  硕士研究生(罗文翰特聘副教授和肖更生教授为共同通讯作者,E-mail:luowhan@qq.com;Gshxiao@aliyun.com)
引用本文:    
黎汉清,罗文翰,肖更生,等. 丁香精油微胶囊的制备及其对草莓保鲜效果的研究[J]. 食品与发酵工业, 2021, 47(21): 191-196.
LI Hanqing,LUO Wenhan,XIAO Gengsheng,et al. Preparation of microcapsule of clove essential oil and preservation effect on strawberry[J]. Food and Fermentation Industries, 2021, 47(21): 191-196.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.028191  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/191
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