丁香精油纳米脂质体的制备及其在不同豆制品中的应用  

The preparation of nanoliposome-encapsulated clove oil and its application in different soybean products

作　　者：林琳[1] 代娅婕 周昌倩 陶贵泽 黎雅婷[1] 崔海英[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《中国食品添加剂》2016年第9期135-138,共4页China Food Additives

基　　金：国家自然科学基金项目(31301573);江苏省自然科学基金项目(BK20130493);江苏省普通高校专业学位研究生实践创新计划项目(SJLX16_0444);第十五批大学生科研立项(15A185);江苏大学大学生实践创新训练项目(201610299273W;201610299276W)

摘　　要：丁香精油是一种天然、安全、无毒副作用的广谱抗菌剂,在天然食品添加剂的开发中拥有较好的应用前景。但因强烈的气味、挥发性和水不溶性限制了其在食品中的应用。纳米脂质体是一种人工细胞膜,将精油包裹在纳米脂质体里面,能显著提高精油的稳定性和水溶性,及在食品应用中的控释保鲜效果。本文通过薄膜-超声分散法制得丁香精油纳米脂质体,当丁香精油浓度为0.5%时,纳米脂质体的稳定性最佳,平均粒径为149.2 nm,PDI为0.196,Zeta电位为-24.5 mV,包封率为20.4%。利用FIM观测到丁香精油纳米脂质体呈光滑囊泡状、颗粒分散均匀、无明显聚集现象。丁香精油纳米脂质体在不同豆制品中对金黄色葡萄球菌显示了长效抗菌保鲜效果。作用5d后,其在豆干、豆腐、百叶和素鸡中的杀菌率分别已达到99.995%,99.994%,99.996%和99.996%。Clove oil is a kind of natural,safe,nontoxic and broad spectrum antibacterial agents. It has great potential in the development of natural food additives. But the strong smell,volatile and water insolubility limit its application in food industry. Nanoliposome is the artifi cial cell membrane,and it can improve the stability and the water solubility of essential oil significantly. Thus,the preparation of nanoliposome-encapsulated clove oil can improve the antibacterial effect of essential oil in the application of food industry. This study employed the thin fi lm dispersion-ultrasonic method to produce nanoliposome encapsulated clove oil. The optimal particle size（149.2nm）,PDI（0.196）,Zeta potential（-24.5m V）and entrapment effi ciency（20.4%）of nanoliposome were obtained at the concentration of clove oil to 0.5%. The FIM images revealed that the nanoliposome was smooth vesicle-like structures and uniformly distribution,without obvious aggregation. Nanoliposome-encapsulated clove oil had a long-term antibacterial activity. Around 99.995%,99.994%,99.996% and 99.996% reduction in population were observed in dried tofu,tofu,bean curd blade and soy chicken,respectively,after 5 d of nanoliposome-encapsulated clove oil treatment.

关 键 词：丁香精油 纳米脂质体 金黄色葡萄球菌 豆制品 

分 类 号：Q946.85[生物学—植物学] TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]