豆蔻精油纳米脂质体的制备及在不同肉制品中的应用  

Preparation of nutmeg oil encapsulated in liposome and its application in meat products

作　　者：崔海英[1] 袁璐[1] 黎雅婷[1] 陶贵泽 周昌倩 林琳[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10期107-111,共5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);江苏大学大学生实践创新训练项目(201610299273W;201610299276W);2016年度江苏省普通高校专业学位研究生实践创新计划项目(SJLX16_0443)

摘　　要：以研究豆蔻精油纳米脂质体的制备及其在不同肉制品中的应用为目的,试验中将精油包裹在纳米脂质体里面,可以显著提高精油的稳定性与在肉制品中的抗菌保鲜效果。通过薄膜-超声分散法制备得到的豆蔻精油纳米脂质体,当豆蔻精油浓度为4 mg/m L时,纳米脂质体的稳定性最佳,具有良好的分散性及包裹率,平均粒径为145.6 nm,PDI为0.198,Zeta电位为-49.2 m V,包封率为28.5%。此外,通过平板菌落计数法分别测定了豆蔻精油和豆蔻精油纳米脂质体在猪肉、鸡肉、牛肉、羊肉中对大肠杆菌及单核细胞增生李斯特菌的生长抑制作用,最终发现豆蔻精油易挥发,抑菌效果短暂,第5d后,细菌数又重新达到8.3 Log CFU/m L,而豆蔻精油纳米脂质体对细菌具有长效抑菌效果,到第7d仍然维持在5.0 Log CFU/m L左右,杀菌率可达99.9%。The purpose of this study is to investigate the preparation of liposome containing nutmeg oil and its application in different meat products. In this experiment, liposome containing nutmeg oil can improve the stability and the antibacterial effect of essential oils in fresh meat products. Through the thin film dispersion-ultrasonic method, liposome encapsulated nutmeg oil was prepared. When the nutmeg oil concentration was 4 mg/mL, the stability of the liposome encapsulated nutmeg oil was best, and the dispersity and package rate is also good. In detail, the average particle size was 145.6 nm, PDI was 0,198, Zeta potential was 49.2 mV, and the encapsulation rate was 28.5%. In addition, by plate colony counting method, the inhibition effects of the nutmeg oil and liposome encapsulated nutmeg oil in pork, chicken, beef, mutton on Escherichia coli and Listeria monocytogenes were determined respectively. Eventually it was found nutmeg oil was volatile and its antibacterial effect was short-term. After 5 d, the number of bacteria had reached 8.3 Log CFU/mL again, while liposome encapsulated nutmeg oil had long-acting antibacterial effect against bacteria, after 7 d, the number of bacteria still remained at around 5.0 Log CFU/mL, sterilization rate can reach 99.9%.

关 键 词：肉豆蔻精油纳米脂质体 抗菌活性 肉制品 大肠杆菌 单核细胞增生李斯特菌 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] TS251.5[轻工技术与工程—食品科学与工程]