植物精油纳米乳液对魔芋毛肚保鲜研究  

Research Progress of Konjac Polysaccharide Modification

作　　者：杜丹丹 苏馨莲 王兆明 周辉 DU Dandan;SU Xinlian;WANG Zhaoming;ZHOU Hui(Mengcheng Green Food Industry Research Institute,Mengcheng 233500,China;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]蒙城绿色食品产业研究院,安徽蒙城233500 [2]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《现代食品》2023年第20期214-219,共6页Modern Food

基　　金：安徽省重大科技专项(202003b06020022)。

摘　　要：本文选用了3种植物精油(大蒜精油、丁香精油、肉桂精油)制成纳米乳液,探究了3种精油纳米乳液对魔芋素毛肚的保鲜效果,确定了最适植物精油纳米乳液的精油浓度,并分析了植物精油的理化特性,旨在为魔芋凝胶制品保鲜提供理论依据。In this paper,three kinds of plant essential oils(garlic essential oil,clove essential oil and cinnamon essential oil)were selected to make nanoemulsion.The konjac glucomannan belly without plant essential oil nanoemulsion was used as the control group to explore the preservation effect of three kinds of essential oil nanoemulsion on konjac glucomannan belly.The essential oil concentration of the optimal plant essential oil nanoemulsion was determined,and the physical and chemical properties of plant essential oil were compared and analyzed,aiming to provide a theoretical basis for the preservation of konjac gel products.

关 键 词：植物精油 保鲜 乳液 魔芋凝胶 

分 类 号：S609.3[农业科学—园艺学]