薄荷油纳米乳液的制备及抗菌特性研究  

Fabrication and antibacterial properties of peppermint oil nanoemulsion

作　　者：陈莹莹 白礼涛 刘抗 李强明 罗建平 查学强 CHEN Yingying;BAI Litao;LIU Kang;LI Qiangming;LUO Jianping;ZHA Xueqiang(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601

出　　处：《合肥工业大学学报（自然科学版）》2022年第11期1569-1574,共6页Journal of Hefei University of Technology：Natural Science

基　　金：国家自然科学基金资助项目(32072176)。

摘　　要：文章以乳清分离蛋白(whey protein isolate,WPI)和莲藕支链淀粉(lotus root amylopectin,LRA)的复合物为乳化剂,测定纳米乳液的抑菌特性,分析不同油相比、芯壁比对乳液粒径、储存稳定性的影响。研究结果表明,大豆油(soybean oil,SO)和薄荷油(peppermint oil,PO)混合油相的使用能够预防乳液奥氏熟化现象的发生。抗菌实验表明,虽然PO纳米乳液、PO对金黄色葡萄球菌(Staphylococcus aureus)和阪崎肠杆菌(Enterobacter sakazakii)的最低抑菌浓度(minimum inhibitory concentration,MIC)一致,均为0.50%,但微生物75 h生长曲线表明PO纳米乳液抑制微生物的生长时效明显比PO更长。In this paper,the complex of whey protein isolate(WPI)and lotus root amylopectin(LRA)was used as emulsifier to determinate the antibacterial properties of nanoemulsion and analyze the influence of different oil phase ratio and core-wall ratio on the particle size and storage stability of emulsion.It is found that the use of mixed oil of soybean oil(SO)and peppermint oil(PO)can prevent the occurrence of Ostwald ripening in emulsion.The antibacterial experiments showed that the minimum inhibitory concentrtion(MIC)of PO nanoemulsion and PO to Staphylococcus aureus and Enterobacter sakazakii was 0.50%.However,the growth curve of 75 h of microorganism showed that PO nanoemulsion inhibited microbial growth significantly longer than PO.

关 键 词：薄荷油(PO) 乳清分离蛋白(WPI) 莲藕支链淀粉(LRA) 抗菌特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]