食品与发酵工业 >

2023 , Vol. 49 >Issue 11: 199 - 206

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031820

研究报告

茴香精油微乳的制备、表征及抗氧化性研究

  • 张天琪 ,
  • 韩冰 ,
  • 郑野 ,
  • 韩雪 ,
  • 姜晓涵 ,
  • 韩春然 ,
  • 张根生
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  • (哈尔滨商业大学 食品工程学院,黑龙江省食品科学与工程重点实验室,黑龙江 哈尔滨,150028)
硕士研究生(韩冰教授为通信作者,E-mail:hb790118@163.com)

收稿日期: 2022-04-04

  修回日期: 2022-05-30

  网络出版日期: 2023-06-30

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Construction and properties of fennel essential oil microemulsion system

  • ZHANG Tianqi ,
  • HAN Bing ,
  • ZHENG Ye ,
  • HAN Xue ,
  • JIANG Xiaohan ,
  • HAN Chunran ,
  • ZHANG Gensheng
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  • (Heilongjiang Provincial Key Laboratory of Food Science and Engineering, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China)

Received date: 2022-04-04

  Revised date: 2022-05-30

  Online published: 2023-06-30

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摘要

茴香是一种药食同源的芳香类植物,其精油具有抑菌和抗氧化等功效,但其水溶性和稳定性差,限制了其在食品行业中的应用。研究以茴香精油微乳稳定性为考察指标,首先确定茴香精油微乳的最优配方,再对微乳的构型、粒径、分布形式、稳定性及抗氧化性进行了深入研究。结果表明,当吐温-80+吐温-40∶丙三醇∶茴香精油=4∶2∶1.5和6∶3∶1时,可形成2种不同无限稀释型微乳,茴香精油呈类球状分布在微乳体系中,其粒径为28.39～30.92 nm,当水分含量>60%时,为稳定的O/W型微乳。通过比较茴香精油对DPPH自由基、·OH、·O2-的清除能力及总还原力,发现微乳体系构建显著提高了茴香精油的抗氧化性。说明茴香精油的微乳化不仅解决了其溶解度低、稳定性差的问题,还有效提高了茴香精油的生物活性。

关键词： 茴香精油; 微乳; 稳定性; 抗氧化性

本文引用格式

张天琪 , 韩冰 , 郑野 , 韩雪 , 姜晓涵 , 韩春然 , 张根生 . 茴香精油微乳的制备、表征及抗氧化性研究[J]. 食品与发酵工业, 2023 , 49(11) : 199 -206 . DOI: 10.13995/j.cnki.11-1802/ts.031820

Abstract

Fennel is a kind of aromatic plant with the homology of medicine and food. Its essential oil has antibacterial and antioxidant effects, but its water solubility and stability are poor, which limits its application in the food industry. Taking the stability of the microemulsion of fennel essential oil as the investigation index, the optimal formula of the microemulsion of fennel essential oil was determined first, and then the configuration, particle size, distribution, stability, and antioxidant activity of the microemulsion were studied in depth. Results showed that when Tween 80+Tween 40∶glycerol∶fennel essential oil=4∶2∶1.5 and 6∶3∶1, two different infinite dilution microarrays could be formed. The essential oil of fennel and fennel was distributed in the microemulsion system in a spherical shape, and its particle size was 28.39-30.92 nm. When the moisture content was greater than 60%, it was a stable O/W type microemulsion. By comparing the scavenging ability and total reducing power of fennel essential oil on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals, hydroxyl radicals, and superoxide anion free radicals, it was found that the construction of the microemulsion system significantly improved the antioxidant properties of fennel essential oil. It shows that the micro-emulsification of fennel essential oil not only solves the problems of low solubility and poor stability but also effectively improves the biological activity of fennel essential oil.

Key words： fennel essential oil; microemulsion; stability; antioxidant properties

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