食品与发酵工业 >

2021 , Vol. 47 >Issue 13: 167 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025909

生产与科研应用·

柑橘精油微乳体系构建配方及其理化性质研究

  • 汤友军 ,
  • 鲁晓翔 ,
  • 石俊杰 ,
  • 崔钰涵 ,
  • 李明
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  • (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)
硕士研究生(鲁晓翔教授为通信作者,E-mail:lxxiang@tjcu.edu.cn)

收稿日期: 2020-10-17

  修回日期: 2021-01-04

  网络出版日期: 2021-08-02

基金资助

天津市农业科技成果转化与推广项目(201901090)

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Preparation and optimization of citrus essential oil microemulsions and the study on its physicochemical properties

  • TANG Youjun ,
  • LU Xiaoxiang ,
  • SHI Junjie ,
  • CUI Yuhan ,
  • LI Ming
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  • (College of Food Science and Biotechnology,Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China)

Received date: 2020-10-17

  Revised date: 2021-01-04

  Online published: 2021-08-02

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摘要

通过构建微乳液体系以改善柑橘精油的稳定性。采用滴加水法制备柑橘精油微乳液,通过绘制伪三元图,考察不同表面活性剂、助表面活性剂等因素对柑橘精油微乳体系相行为的影响。通过流变仪、离心、温度、pH值以及自由基清除率等试验测定了微乳液的理化指标。结果表明,微乳液体系的最优配方为:柑橘精油为油相,吐温80与吐温40的混合物为表面活性剂,正丁醇为助表面活性剂,去离子水为水相。其理化性质为:pH 6.54、黏度(17.6±1.32) mPa·s、密度(0.958±0.03)g/mL、平均粒径(28.83±0.95)nm、多分散性指数(0.06±0.05)。此外,不同离心率和温度下的加速稳定性实验表明,微乳液体系具有良好的均匀性和储存稳定性。DPPH,ABTS法测定结果显示,微乳液能够有效地提高柑橘精油在水相环境中的抗氧化活性。研究结果将为改善植物精油稳定性以及拓宽植物精油的商业化应用提供技术借鉴。

关键词： 柑橘精油; 微乳液; 配方优化; 伪三元图; 稳定性

本文引用格式

汤友军 , 鲁晓翔 , 石俊杰 , 崔钰涵 , 李明 . 柑橘精油微乳体系构建配方及其理化性质研究[J]. 食品与发酵工业, 2021 , 47(13) : 167 -173 . DOI: 10.13995/j.cnki.11-1802/ts.025909

Abstract

The purpose of this study is to construct a microemulsions system that could improve the stability of the citrus essential oil (CEO). The citrus essential oil microemulsions were prepared by water titration manner, and the effects of different surfactants, co-surfactants on the phase behavior of citrus essential oil microemulsion system were investigated by drawing a pseudo-ternary diagram. The physicochemical parameters of the microemulsions were determined by rheometry, centrifugation, temperature, pH value and radical scavenging rate. The results indicated that the optimal formula of the microemulsions system was as follows: CEO as oil phase, the mixture of tween 80 and tween 40 as surfactant, n-butanol as cosurfactant and deionized water as water phase. The results of physicochemical properties analyzed as follows: mean particle size and polydispersity index (PDI) were (28.83±0.95) nm and (0.06±0.05) respectively. Meanwhile, pH value was 6.54 with the viscosity (17.6±1.32) mPa·s and density (0.958±0.03) g/mL.In addition, accelerated stability at different centrifugation rates and temperatures showed that the ME systems exhibited excellent homogeneity and storage stability. Finally, DPPH, ABTS assays revealed that microemulsions could effectively enhance the antioxidant activity of citrus essential oil in an aqueous phase environment. The results will provide technical references for improving the stability of essential oils and broadening the commercial application of essential oils.

Key words： citrus essential oil; microemulsions; formulation optimization; pseudo-ternary phase diagram; stability

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