癸酸聚甘油酯的制备及性能研究  

Preparetion and Properties of Polyglycerol Caprate

作　　者：曾哲灵[1,2] 周星[1,3] 邹强[1,3] 王慧林[1,3] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学环境与化学工程学院,江西南昌330031 [3]南昌大学生命科学与食品工程学院,江西南昌330031

出　　处：《食品与发酵工业》2011年第11期46-50,共5页Food and Fermentation Industries

基　　金：江西省对外科技合作项目(基金项目编号:2010EHB02500)。

摘　　要：采用静置稳定性、离心稳定性、耐热稳定性等乳化性能指标评价油水比为1:1时癸酸聚甘油酯的乳化性能,并测定其各项指标处于最佳时的最小添加量;采用琼脂扩散法测定指示菌对癸酸聚甘油酯的敏感性;二倍试管稀释法测定其对指示菌的最小抑菌浓度(MIC)。结果表明:癸酸聚甘油酯乳液的类型为水包油(O/W)型,癸酸聚甘油酯添加量为4%时,乳液各项乳化性能指标达到最佳;癸酸聚甘油酯对指示菌均有良好的抑制作用;对黑曲霉、酿酒酵母、金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌的MIC值分别为0.16mg/mL、0.16mg/mL、0.32mg/mL、2.5mg/mL和2.5mg/mL。Standing stability,centrifugal stability and thermal stability were tested to evaluate emulsifying property of Polyglycerol Caprate when the oil/water ratio was 1：1.The antimicrobial activity of Polyglycerol Caprate against food spoilage and foodborne pathogens were tested by the agar diffusion method and tube double dilution method.The results showed that;the type of emulsion is Oil in Water（O/W） and the emulsion has the best indexes of emulsifying property when the amount of Polyglycerol Caprate was 4%.Antibacterial experiment indicated that Polyglycerol Caprate presented significant antimicrobial activity against the indicator fungi and bacteria.The minimum inhibition concentration （MIC） of Polyglycerol Caprate against fungi and bacteria are as follow;A.niger 0.16 mg/mL,S.cerevisae 0.16 mg/ mL,S.aureus 0.32 mg/mL,E.coil 2.5mg/mL and B.subtilis 2.5 mg/mL.

关 键 词：癸酸聚甘油酯 乳化性 抑菌性 

分 类 号：TS202.3[轻工技术与工程—食品科学]