ASLT法研究复合精油微胶囊对大米保鲜效果  

Effect of Compound Essential Oil Microcapsule on the Preservation of Rice by Accelerated Shelf Life Testing

作　　者：邓靖[1,2] 李文[1,2] 林亲录[1] 张静[2] 熊婷[2] 刘美军 DENG Jing LI Wen LIN Qin-lu ZHANG Jing XIONG Ting LIU Mei-jun(National Engineering Laboratory for Rice and By-product Deep Processing, Center South University of Forestry ＆ Technology, Changsha 410004, China College of Packaging and Materials Engineering, Hunan University of Technology, Zhuzhou 412007, China)

机构地区：[1]稻谷及副产物深加工国家工程实验室,中南林业科技大学,湖南长沙410004 [2]湖南工业大学包装与材料工程学院,湖南株洲412007

出　　处：《现代食品科技》2017年第3期196-202,共7页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(31501538);中国博士后科学基金面上资助(2015M580707,2016M592456);中国博士后科学基金特别资助(2016T90769);湖南省优秀博士后项目(2015RS4047);湖南省教育厅优秀青年项目(14B050)

摘　　要：采用共沉淀法制备壁材为β-环糊精,芯材为对大米病原菌黄曲霉有高抑菌性的大蒜精油与肉桂精油复合精油的微胶囊保鲜剂;将微胶囊用无纺布包装成小袋置于大米PE包装袋中,采用加速货架期试验,根据大米脂肪酸值的变化评价其保鲜效果,并预测大米货架寿命;同时分析大米感官评分与脂肪酸值的相关性,为快速判断大米质量提供参考。结果表明:大蒜精油和肉桂精油对黄曲霉抑制效果显著,复合精油以大蒜精油:肉桂精油为1:3组成;SEM表征分析微胶囊呈不规则形状,复合精油微胶囊处理的大米脂肪酸值的变化速度明显低于对照组,预测复合精油微胶囊处理的大米在室温(25℃)的货架寿命为415 d,而对照组大米货架寿命仅为122 d;大米感官评分与脂肪酸值变化具有一定的相关性。The microcapsule preservative was prepared using the co-precipitation method with fl-cyclodextrin as the wall material mad the compound essential oil （garlic oil/cinnamon oil）, which inhibits rice pathogen Aspergillus flavus, as the filling material. The microcapsule preservative was packed in small non-woven hags and put into polyethylene （PE） bags containing rice. The fresh-keeping effect of microcapsules on rice was evaluated through the change in the fatty acid value of rice by accelerated shelf life testing （ASLT）, and the shelf life of rice was predicted. Additionally, the correlation between sensory evaluation and the fatty acid value of rice was analyzed, providing a reference for a rapid determination of rice quality. The results showed that garlic oil and cinnamon oil have a strong antifungal effect on Aspergillus flavus, and the highest antifungal effect of the compound essential oil was achieved at a garlic oil to cinnamon oil ratio of 1：3. Scanning electron microscopy （SEM） characterization analysis showed that the microcapsules were irregularly shaped, and the rate of change in the fatty acid value of rice with the compound essential oil microcapsule was slower than that of the control group. The predicted shelf life of rice with the compound essential oil microeapsule was 415 d at 25 ℃, and that of the control group was only 122 d. There was a correlation between sensory evaluation and the fatty acid value office.

关 键 词：大米 复合精油微胶囊 加速货架期试验 脂肪酸值 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]