肉桂精油壳聚糖纳米粒在冷却肉保藏中的应用  

Application of cinnamon essential oil loaded chitosan nanoparticles in chilled meat preservation

作　　者：刘占东[1] 李璐[1] 全国芬 丁武[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2016年第5期193-199,共7页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省自然科学基金项目(K33202096)

摘　　要：【目的】制备肉桂精油壳聚糖纳米粒,以扩大肉桂精油(CEO)在冷却肉保鲜中的应用范围,克服其易挥发的缺陷。【方法】采用离子凝胶法制备肉桂精油壳聚糖纳米粒。通过透射电镜(TEM)、扫描电镜(SEM)对肉桂精油壳聚糖纳米粒的形态进行表征,测定其包封率。分别配制质量分数为3%和6%的肉桂精油壳聚糖纳米粒保鲜剂(CEO质量分数分别为0.2%和1.0%),用其处理冷却猪肉,检测其对肉样色泽(L值、a*值、b*值)、TBARS值、pH和菌落总数的影响。【结果】制备的肉桂精油壳聚糖纳米粒颗粒大小均匀、形态饱满、呈规则球形,冻干后形态仍较为均匀,包封率为(37.5±2.1)%。通过对冷却肉色泽、TBARS值、pH及菌落总数的分析得知,包埋质量分数1.0%肉桂精油的肉桂精油壳聚糖纳米粒试验组的冷却肉在(4±0.5)℃时储藏期可达到6d。【结论】制备的肉桂精油壳聚糖纳米粒表征良好,可在一定程度上延长冷却肉的贮藏期。【Objective】This study used cinnamon essential oil（CEO）loaded chitosan nanoparticles to expand its application in preservation of chilled meat by overcoming its volatility.【Method】The CEO loaded chitosan nanoparticles were prepared using ionic gelation process.Then they were characterized by TEM and SEM and encapsulation efficiency was measure.Preservatives of CEO loaded chitosan nanoparticles with mass fractions of 3% and 6%（CEO mass fractions were 0.2% and 1.0%）were prepared.Chilled pork was then processed with preservatives,and color（Lvalue,a＊value,b＊value）,TBARS value,pH and total number of colonies were detected.【Result】CEO loaded chitosan nanoparticles had a spherical and plump shape with uniform particle size after freeze-drying.The encapsulation efficiency（EE）was（37.5±2.1）%.Based on the analysis of color,TBARS,pH and total number of colonies of chilled meat,preservation of chilled meat by 1% CEO loaded chitosan nanoparticles reached 6days at（4±0.5）℃.【Conclusion】The CEO loaded chitosan nanoparticles had good characterization and can extend the preservation of chilled meat.

关 键 词：肉桂精油 壳聚糖 纳米粒 冷却肉 

分 类 号：TS205.7[轻工技术与工程—食品科学]