胡椒叶精油微乳液的构建及其抗氧化活性分析  

Preparation of microemulsion of pepper leaves essential oil and analysis of antioxidant activity

作　　者：丁皓迪 蒋志国[1] DING Hao-di;JIANG Zhi-guo(College of Food Science and Engineering,Hainan Univeristy,Haikou 570100)

机构地区：[1]海南大学食品科学与工程学院,海口570100

出　　处：《中国食品添加剂》2021年第2期6-13,共8页China Food Additives

基　　金：海南省重点研发项目(ZDYF2019058)。

摘　　要：本研究的目的是构建一种改善胡椒叶精油在水相环境中应用的微乳体系。以胡椒叶为原料,采用水蒸汽蒸馏法提取胡椒叶精油,通过绘制伪三元相图选择合适的微乳液组分制备胡椒叶精油微乳液,考察不同表面活性剂、助表面活性剂和Km值等因素对微乳区域面积的影响。最终制备以Tween 80为表面活性剂,无水乙醇为助表面活性剂,去离子水为水相的O/W型胡椒叶精油微乳液,平均粒径为138.95±1.52nm。最后,通过用DPPH和ABTS方法测定及比较胡椒叶精油与胡椒叶精油微乳液的抗氧化活性。结果表明,胡椒叶精油微乳液在水相环境中的抗氧化活性显著优于胡椒叶精油的效果。The purpose of this study is to construct a microemulsion system to improve the application of pepper leaves essential oil in aqueous environment.Using pepper leaves as raw materials,the essential oil of pepper leaves was extracted by steam distillation.The microemulsion of pepper leaves essential oil was prepared by drawing pseudo-ternary phase diagram and selecting suitable microemulsion components.The effects of different surfactants,cosurfactants and Km values on the area of microemulsion were investigated.Finally,the O/W type pepper leaves essential oil microemulsion was prepared with Tween 80 as surfactant,anhydrous ethanol as cosurfactant and deionized water as water phase.Average particle size of microemulsion was 138.95±1.52nm.Finally,the antioxidant activities of pepper leaves essential oil and pepper leaves essential oil microemulsion were determined and compared by DPPH and ABTS methods.The results showed that the antioxidant activity of pepper leaves essential oil microemulsion in aqueous environment was significantly better than that of pepper leaves essential oil.

关 键 词：胡椒叶精油 微乳液 伪三元相图 抗氧化活性 

分 类 号：Q946.851[生物学—植物学]