姜油纳米乳液特性与贮藏稳定性研究  

Property and Storage Stability of Ginger Oil Nano-emulsions

作　　者：陈冬[1] 张晓阳[1] 刘尧政 于国泳[1] 梁莉[1] 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]伊利诺伊大学香槟校区食品科学与人类营养系,厄巴纳il61801

出　　处：《农业机械学报》2016年第8期233-240,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划项目(2011BAD23B01)

摘　　要：研究了以辛烯基琥珀酸酯化淀粉为乳化剂、由超声波技术制备的姜油纳米乳液的微观结构、流变性、抑菌特性及贮藏稳定性。透射电子显微镜图像显示,姜油纳米乳液的制备改善了姜油乳液的微观结构。稳态扫描结果表明,姜油纳米乳液呈典型的剪切变稀流变行为,具有牛顿流体特征,频率扫描结果表明其具有粘弹性。纳米包埋体系对姜油的抗菌能力没有显著影响,PG Purity Gum 2000(PG)和Hi-Cap 100(HC)姜油纳米乳液均有较好的抑菌能力。在4、25、55℃贮藏28 d后,姜油纳米乳液物理稳定性良好,姜辣素的保留率在80%以上,5种主要挥发性风味物质中的α-姜黄烯和α-姜烯变化不显著。PG姜油纳米乳液贮藏稳定性优于HC姜油纳米乳液。Ginger oil nano-emulsions was prepared by using the method of ultrasonic emulsification with OSA starch PG Purity Gum 2000（ PG） and Hi-Cap 100（ HC） as emulsifier. The microstructure,rheological characteristic,antimicrobial ability and storage stability of the ginger oil nano-emulsions were studied. The TEM micrographs of emulsions showed that the microstructure was improved by preparing nanoemulsions with ultrasonic emulsification and PG or HC. Steady-shear scanning results showed that ginger oil nanoemulsions were a kind of typical shear thinned rheological fluid and had Newtonian fluid characteristics. Frequency scanning results showed that ginger oil nanoemulsion had viscoelasticity.Nanoembedding systems had no significant influence on the antibacterial ability. PG ginger oil nanoemulsion and HC ginger oil nanoemulsion both had good antimicrobial ability,but the antimicrobial ability of PG ginger oil nanoemulsion was better than that of HC ginger oil nanoemulsion. During the storage of 28 d at 4℃,25℃,55℃,PG and HC ginger oil nanoemulsions both showed good physical stability on average particle size and Zeta potential. Both the PG and HC ginger oil nano-emulsions had over 80% retention of the gingerol,which was the main pungent compound of ginger oil. Among the five main volatile compounds,α-curcumene and α-zingiberene had no significant change（ p 0. 05） during the storage. β-bisabolene and β-sesquiphellandrene had no significant change during storage at 4℃（ p 0. 05）. PG ginger oil nano-emulsion had better storage stability than HC ginger oil nano-emulsion.Storage at 4℃ was more suitable for PG and HC ginger oil nano-emulsions than storage at 25℃ and55℃. This study would provide technical support for the application of ginger oil nano-emulsions in food industry.

关 键 词：姜油纳米乳液 微观结构 流变性 抑菌性 贮藏稳定性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]