肉桂精油乳液的制备及抑菌性  

Preparation and Antibacterial Activity of Cinnamon Essential Oil Emulsion

作　　者：汪师帅[1] 朱蝶 WANG Shishuai;ZHU Die(College of Food Science and Technology,Wuhan Business University,Wuhan 430056,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430056

出　　处：《食品与生物技术学报》2020年第9期84-88,共5页Journal of Food Science and Biotechnology

基　　金：武汉商学院博士科研基金项目(2016KB002)。

摘　　要：肉桂精油具有抑菌杀菌、抗氧化等功效,但因其水溶性差、易挥发、稳定性差,限制了应用。将肉桂精油溶解于中链脂肪酸,以司班20与吐温80为乳化剂,制备水包油型乳液。通过改变肉桂精油的质量分数(0%~2.5%),可得粒径分布在50~280 nm乳液。离心实验发现,该乳液稳定性好,且适宜于在温度低于40℃条件下使用。在25℃下储藏10 d,乳液的粒径和分散系数几乎不变。此外,利用比浊法测定不同粒径的乳液抑菌效果发现,粒径为150 nm的肉桂精油乳液对大肠杆菌和金黄色葡萄球菌的抑制效果最好。Cinnamon essential oil has antibacterial and antibacterial functions,but its application is limited due to its poor water solubility,volatilization and poor stability.The oil-in-water emulsion was prepared by dissolving cinnamon essential oil in the medium chain fatty acid and using emulsifiers of Span 20 and Tween 80.By changing the mass fraction(0%~2.5%)of cinnamon oil,an emulsion with particle size distribution of 50~280 nm could be obtained.Centrifugation experiments showed that the emulsion was stable and suitable for utilization at temperatures below 40℃.After storage at 25℃for 10 d,the particle size and dispersion coefficient of the emulsion were almost unchanged.In addition,the bacteriostatic effect of emulsions with different particle sizes was determined by turbidimetry.It was found that the cinnamon oil emulsion with a particle size of 150 nm had the best inhibitory effect on Escherichia coli and Staphylococcus aureus.

关 键 词：肉桂精油 乳化 大肠杆菌 金黄色葡萄球菌 抑菌 

分 类 号：TS202[轻工技术与工程—食品科学]