柳叶蜡梅精油纳米乳液的制备及其性质研究  

Study on preparation and properties of Chimonanthus salicifolius essential oil nano-emulsion

作　　者：杨菲 邱珊莲 刘伟 YANG Fei;QIU Shan-lian;LIU Wei(College of Food Science,Fujian Agricultural and Forestry University,Fuzhou 350000,Fujian,China;College of Life Science,Ningde Normal University,Ningde 352100,Fujian,China;Industry University Research Cooperation Demonstration Base,Fujian Provincial Department of Science and Technology Ningde 352100,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350000 [2]宁德师范学院生命科学学院,福建宁德352100 [3]福建省科技厅产学研合作示范基地,福建宁德352100

出　　处：《粮食与油脂》2024年第7期24-29,共6页Cereals & Oils

基　　金：宁德师范学院创新团队项目(2023T02,2022T01)。

摘　　要：采用超声乳化法制备柳叶蜡梅精油纳米乳液。通过单因素试验确定柳叶蜡梅精油纳米乳液的最佳制备工艺条件,并进行稳定性、抑菌性和抗氧化活性分析。结果表明:最佳工艺条件为以纳米乳液质量为基准,柳叶蜡梅精油添加量5%、表面活性剂(Span20)添加量4%、助表面活性剂(无水乙醇)添加量1%、超纯水添加量90%。在此条件下制备得到的柳叶蜡梅精油纳米乳液的平均粒径为(117.80±0.16)nm,分散指数(PDI)为0.17±0.01,Zeta电位为(-45.03±0.46)mV。制备的柳叶蜡梅精油纳米乳液具有良好的稳定性、抑菌性和抗氧化活性。Chimonanthus salicifolius essential oil nano-emulsion was prepared by ultrasonic emulsification.The optimum preparation conditions of Chimonanthus salicifolius essential oil nano-emulsion were determined by single factor experiments,and the stability,antibacterial and antioxidant activity were analyzed.The results showed that the optimum process conditions were based on the mass of nano-emulsion,Chimonanthus salicifolius essential oil addition amount 5%,surfactant(Span20)addition amount 4%,cosurfactant(anhydrous ethanol)addition amount 1%,and ultra-pure water addition amount 90%.Under these conditions,the average particle size of Chimonanthus salicifolius essential oil nano-emulsion was(117.80±0.16)nm,the dispersion index(PDI)was 0.17±0.01,and the Zeta potential was(-45.03±0.46)mV.The prepared Chimonanthus salicifolius essential oil nano-emulsion had good stability,antibacterial and antioxidant activity.

关 键 词：柳叶蜡梅精油 纳米乳液 稳定性 抑菌性 抗氧化活性 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]