肉桂醛与β-环糊精包合前后对抗氧化性及抑菌的影响  

Effect of antioxidant and antibacterial activities on inclusion of cinnamaldehyde and β-cyclodextrins before and after

作　　者：彭雪萍[1] 王花俊[1] 赵欢[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品工业科技》2012年第1期138-140,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20876152)

摘　　要：采用饱和水溶液法制备肉桂醛-β-环糊精包合物,研究了包合前后对其抗氧化及抑菌效果的影响。结果表明:制备包合物时,稀释肉桂醛的乙醇浓度越大,所得样品的包合率和收率也越大;不同抗氧化剂的抗氧化强弱顺序依次为:BHT>VC>包合物>肉桂醛,证明了包合后抗氧化性有所增强;包合物和肉桂醛对不同微生物均有抑制作用,对酵母菌的抑菌效果大于黑曲霉,浓度越大,抑菌能力越强,抑菌强弱顺序为:包合物>肉桂醛>山梨酸钾,对黑曲霉来说,包合物的抑菌强度分别是肉桂醛的1.1倍,山梨酸钾的1.36倍,对酵母菌而言,分别是1.15和1.24倍,说明了包合后比包合前的抑菌效果有所提高,且明显好于山梨酸钾。The inclusion compound of cinnamaldehyde with β-cyclodextrin was prepared by using the method of saturation water solution,and the influence of inclusion on the antioxidant and antibacterial activity of cinnamaldehyde was studied.The results showed that the inclusion ratio and yield were improved with the increased concentration of ethanol which used for the dilution of cinnamaldehyde.The sequence of antioxidant activity was BHTVCinclusion compoundcinnamaldehyde,which indicated that the antioxidantic activity of cinnamaldehyde was improved after being inclused by β-cyclodextrin.Both of cinnamaldehyde and its inclusion compound showed inhibiting abilities on many kinds of microbials and the abilities were strenghened with the increased concentration,in which the antimicrobial effect on beer yeast was greater than that of Aspergillus niger.The sequence of antimicrobic activity was inclusion compoundcinnamaldehydepotassium sorbate.For Aspergillus niger,the antimicrobic strength of incluse compound was 1.1 and 1.36 times higher than that of cinnamaldehyde and Potassium sorbate,respectively.For beer yeast,they were 1.15 and 1.24 times,respectively.These data indicated that improved antimicrobic activity of cinnamaldehyde after being inclused by β-cyclodextrin was obviously stronger than that of potassium sorbate.

关 键 词：肉桂醛 Β-环糊精 包合 抗氧化 抑菌 

分 类 号：TS201.2[轻工技术与工程—食品科学]