食品与发酵工业 >

2024 , Vol. 50 >Issue 6: 201 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034730

研究报告

香芹酚乳液的稳定性和抑菌性研究

  • 吴晨光 ,
  • 李兆丰 ,
  • 顾正彪 ,
  • 班宵逢 ,
  • 洪雁 ,
  • 程力 ,
  • 李才明
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  • 1(江南大学 食品学院,江苏 无锡,214122)
    2(江南大学,食品科学与技术国家重点实验室,江苏 无锡,214122)
    3(江南大学,江苏省食品安全与质量控制协同创新中心,江苏 无锡,214122)
    4(江南大学,白马未来食品研究院,江苏 无锡,214122)
第一作者:硕士研究生(李才明副教授为通信作者,E-mail:caimingli@jiangnan.edu.cn)

收稿日期: 2022-12-27

  修回日期: 2023-02-21

  网络出版日期: 2024-04-17

基金资助

未来食品技术创新中心建设项目资金(BM2020023)

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Study on stability and antibacterial activity of carvacrol emulsions

  • WU Chenguang ,
  • LI Zhaofeng ,
  • GU Zhengbiao ,
  • BAN Xiaofeng ,
  • HONG Yan ,
  • CHENG Li ,
  • LI Caiming
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    3(Jiangsu Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China)
    4(Future Food (Bai Ma) Research Institue, Jiangnan University, Wuxi 214122, China)

Received date: 2022-12-27

  Revised date: 2023-02-21

  Online published: 2024-04-17

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摘要

为了改善精油乳液的稳定性和抑菌性,使用吐温80、十二烷基硫酸钠(sodium dodecyl sulfate, SDS)作为乳化剂制备不同的香芹酚乳液,探究不同乳液的粒径、多分散指数(polydispersity index, PDI)、Zeta电位、抑菌性和贮藏稳定性的变化,并研究了香芹酚(carvacrol, CA)与香芹酚乳液的最小抑菌浓度(minimum inhibitory concentration, MIC)和抗氧化活性差异。结果表明,与只使用吐温80制备的香芹酚乳液相比,SDS的加入可以显著降低香芹酚乳液的粒径和PDI值,增强乳液的Zeta电位值,并将香芹酚乙醇混合液[carvacrol-ethanol solution,CES,m(香芹酚)∶m(无水乙醇)=3∶1]含量由200 g/L提高到了400 g/L,同时抑菌性也有了明显的增强,并且以吐温80和SDS作为复合乳化剂制备的香芹酚乳液分别在4 ℃和25 ℃下贮藏45 d粒径均无明显变化。香芹酚对金黄色葡萄球菌、大肠杆菌、沙门氏菌和枯草芽孢杆菌的MIC分别为0.312 5、0.625 0、1.250 0、0.625 0 mg/mL,而香芹酚乳液对金黄色葡萄球菌、大肠杆菌、沙门氏菌和枯草芽孢杆菌的MIC均为0.312 5 mg/mL。当香芹酚含量为5 mg/mL时,香芹酚和香芹酚乳液的DPPH自由基清除率分别为76.50%、82.54%,乳化体系增强了香芹酚的抗氧化活性。该研究为精油的广泛应用提供参考依据。

关键词： 香芹酚; 乳液; 吐温80; 十二烷基硫酸钠; 稳定性; 抑菌性

本文引用格式

吴晨光 , 李兆丰 , 顾正彪 , 班宵逢 , 洪雁 , 程力 , 李才明 . 香芹酚乳液的稳定性和抑菌性研究[J]. 食品与发酵工业, 2024 , 50(6) : 201 -207 . DOI: 10.13995/j.cnki.11-1802/ts.034730

Abstract

In this study, Tween 80 and sodium dodecyl sulfate (SDS) were used as the emulsifiers to prepare carvacrol emulsions for improving stability and antibacterial activity of essential oil emulsions.The particle size, polydispersity index (PDI), Zeta potential, antibacterial effect, and storage stability of different emulsions were investigated, and the minimum inhibitory concentration (MIC) and antioxidant activity between carvacrol and carvacrol emulsions were explored.Results showed that adding SDS in the carvacrol emulsion prepared with Tween 80 could significantly reduce the particle size and PDI value, enhance the zeta potential value, increase the content of carvacrol-ethanol solution[CES, m(carvacrol)∶m(ethanol)=3∶1] from 200 to 400 g/L, and enhance the bacterial inhibition.Additionally, the particle size of the carvacrol emulsions by preparation of Tween 80 and SDS was not changed significantly when carvacrol emulsions were stored at 4 ℃ and 25 ℃ for 45 days, respectively.The MIC values of carvacrol against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and Bacillus subtilis were 0.312 5, 0.625 0, 1.250 0, 0.625 0 mg/mL, respectively, while all of the MIC for carvacrol emulsion against these pathogenic bacteria was 0.312 5 mg/mL.When the concentration of carvacrol reached 5 mg/mL, the DPPH free radical scavenging rates of carvacrol and carvacrol emulsion were 76.50% and 82.54%, respectively, which indicated that the carvacrol emulsion system enhanced the antioxidant activity.This study could provide a theoretical basis for the application of essential oils.

Key words： carvacrol; emulsion; Tween 80; sodium dodecyl sulfate; stability; antibacterial activity

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