肉桂精油纳米乳的制备及其对鲜切紫薯保鲜效果研究  

Preparation of cinnamon essential oil nanoemulsion and its effect on fresh-cut purple sweet potato

作　　者：刘绪 刁英 李双 文瑞悦 张华玲 LIU Xu;DIAO Ying;LI Shuang;WEN Ruiyue;ZHANG Hualing(College of Chemistry and Life Science,Chengdu Normal University,Chengdu 611100,China;Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources,Chengdu 611100,China)

机构地区：[1]成都师范学院化学与生命科学学院,四川成都611100 [2]特色园艺生物资源开发与利用四川省高校重点实验室,四川成都611100

出　　处：《食品与发酵工业》2025年第5期233-240,共8页Food and Fermentation Industries

基　　金：四川省科技厅重点项目(2022YFN0059);国家创新创业训练计划项目(202314389057,S202414389096)。

摘　　要：通过从百里香精油、牛至精油、肉桂精油、丁香精油、山苍子精油中筛选出一种对哥氏枝孢霉、Penicillium christenseniae、热带青霉、黄曲霉这4种紫薯优势腐败菌抑制效果最强的植物精油,采用相转变法,以Tween 80为表面活性剂,无水乙醇为助表面活性剂,通过观察液体分层体积,确定表面活性剂与助表面活性剂的比值,用加水法制得澄清透明的肉桂精油纳米乳,并研究其抑菌机制及对鲜切紫薯的保鲜效果。结果表明5种精油对紫薯优势腐败菌抑菌能力最强的为肉桂精油,并制得的肉桂精油纳米乳能降低细胞膜表面疏水性,增大细胞膜通透性,有效失活紫薯优势腐败菌,鲜切紫薯经肉桂精油纳米乳处理,腐败率显著降低,水分有效保持,贮藏期可延长6 d;贮藏12 d后,失重率降低7.08%、褐变度降低37.19%、多酚氧化物酶活性降低83.85%、过氧化物酶活性降低84.96%,延缓了切面褐变与组织衰老进程,达到对鲜切紫薯保鲜的作用。From thyme essential oil,oregano essential oil,cinnamon essential oil,clove essential oil and Litsea cubeba essential oil,a plant essential oil with the strongest inhibition effect on Cladosporium coriolis,Penicillium christenseniae,Penicillium tropical penicillium and Aspergillus flavus was selected,and phase transition method was adopted.Using Tween 80 as surfactant and anhydrous ethanol as cosurfactant,a clear and transparent nano-emulsion of cinnamon essential oil was prepared by means of adding water by observing the stratified volume of liquid and determining the surfactant and cosurfactant ratio value,and its antibacterial mechanism and fresh-keeping effect on fresh-cut purple potato were studied.Results showed that cinnamon essential oil had the strongest inhibitory ability against the dominant putrefaction of purple potato.The cinnamon essential oil nanoemulsion could reduce the surface hydrophobicity of the cell membrane,increase the permeability of cell membrane,and effectively inactivate the dominant putrefaction of purple potato.The fresh cut purple potato was treated with cinnamon essential oil nanoemulsion,the putrefaction rate was significantly reduced,water retention was effective,and the storage period could be extended for 6 days.After 12 days of storage,weight loss decreased by 7.08%,browning degree decreased by 37.19%,polyphenol oxidase activity decreased by 83.85%and peroxidase activity decreased by 84.96%,which delayed the browning of cut surface and tissue aging process,and achieved the role of fresh-cut purple potato preservation.

关 键 词：肉桂精油纳米乳 紫薯优势腐败菌 抑菌机理 鲜切紫薯保鲜 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]