羧甲基纤维素/β-环糊精皮克林乳液荷载肉桂精油的稳定性及抗菌性分析  

Analysis of stability and antibacterial activity of carboxymethyl cellulose/β-cyclodextrin Pickeringemulsion loaded with cinnamon essential oil

作　　者：柴向华[1] 王文莉 吴克刚[1] 段雪娟[1] 何东 张志豪 CHAI Xiang-hua;WANG Wen-li;WU Ke-gang;DUAN Xue-Juan;HE Dong;ZHANG Zhi-hao(Department of Food Science and Engineering,Faculty of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006,Guangdong,China)

机构地区：[1]广东工业大学轻工化工学院食品科学与工程系,广东广州510006

出　　处：《粮食与油脂》2023年第6期48-52,共5页Cereals & Oils

基　　金：广东省林业科技创新重点项目(2020KJCX010);广东省农村科技特派员重点项目(19ZK0364);广州市科技计划项目(202103000078、202206010181);大学生创新创业训练计划项目(xj202011845131)。

摘　　要：以羧甲基纤维素(CMC)和β-环糊精(β-CD)为乳化稳定剂,山茶油和肉桂精油为油相,采用高速剪切法制得皮克林乳液。通过微观结构观察和粒径测试研究CMC质量浓度对乳液稳定性的影响,并分析不同体积比肉桂精油与山茶油对乳液稳定性和抗菌性的影响。结果表明:较高CMC质量浓度(>35g/L),所制备的山茶油皮克林乳液具有较好的稳定性,其微米级液滴可均匀分布于水相中;肉桂精油与山茶油体积比为3:1、1:3和1:5的皮克林乳液具有较好的储存稳定性;荷载肉桂精油的皮克林乳液能够抑制大肠杆菌生长,当山茶油占比较高时,抑菌能力在前期衰退较慢。Using carboxymethyl cellulose(CMC)andβ-cyclodextrin(β-CD)as emulsion stabilizer,camellia oil and cinnamon essential oil as oil phase,and Pickering emulsion was obtained by high-speed shear emulsification.The effect of CMC concentration on the stability of emulsion was studied by microstructure observation and particle size test,and the effect of cinnamon essential oil and camellia oil with different volume ratio on the stability and antibacterial activity of emulsion were analyzed.The results showed that the camellia oil Pickering emulsion prepared with higher CMC concentration(above 35 g/L)had better stability,and its micron sized droplets were evenly distributed in the water phase.Pickering emulsion with the volume ratio of cinnamon essential oil to camellia oil of 3:1,1:3 and 1:5 had good storage stability.Pickering emulsion loaded with cinnamon essential oil inhibited the growth of Escherichia coli.When the proportion of camellia oil was higher,the antibacterial ability declined slowly in the early stage.

关 键 词：羧甲基纤维素 Β-环糊精 皮克林乳液 肉桂精油 稳定性 抗菌性 

分 类 号：TS201.1[轻工技术与工程—食品科学]