为开展稳定有效、环境友好的柑橘植物源保鲜剂配方研究,该文对肉桂醛水乳剂的制备及其对柑橘青霉抑菌效果进行了研究。固定体系总量及油相(质量分数为10%的肉桂醛)用量,改变复合乳化剂的用量(质量分数分别为4%、6%和8%),采用低能量输入,乳化剂在水中法制备水乳剂。综合分析水乳剂稳定性、分散性及贮藏性能指标,用量为6%得到的水乳剂的性能最好。优选出8个不同的肉桂醛水乳剂抑制柑橘青霉的效果无显著差异,最小抑菌浓度均为250 μg/g,均显著优于同浓度的肉桂醛抑菌效果。以低能量输入法,可以获得稳定有效肉桂醛水乳剂的初级配方。
To develop a stable, effective and eco-friendly preservative for citrus, a set of cinnamaldehyde aqueous emulsions were prepared and their antifungal effects against Penicillium digitatum were investigated. With 6% complex emulsifier and 10% (w/w) cinnamaldehyde, the aqueous emulsion prepared by low-energy input exhibited the best performances on stability, dispersity, and storability. Total eight cinnamaldehyde aqueous emulsions were prepared and no obvious difference in anti-P. digitatum activity was found with the average minimum inhibitory concentration (MIC) of 250 μg/g, which was significantly better than that of cinnamaldehyde at the same concentration. In conclusion, this primary formulation of stable and effective cinnamaldehyde aqueous emulsion can be obtained by low-energy input.
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