PVA丁香精油微球的制备及蓝莓保鲜应用  

Preparation and blueberry preservation application of PVA clove essential oil mcrospheres

作　　者：李洋[1] 张可欣 边博雅 唐蓉蓉 谢可欣 LI Yang;ZHANG Kexin;BIAN Boya;TANG Rongrong;XIE Kexin(College of Civil Engineering and Transportation,Northeastern Forestry University,Harbin 150040,Heilongjiang,China)

机构地区：[1]东北林业大学土木与交通学院,黑龙江哈尔滨150040

出　　处：《精细化工》2025年第3期558-569,共12页Fine Chemicals

基　　金：黑龙江省自然科学基金项目(LH2021C016)。

摘　　要：通过二倍稀释法测试了丁香精油、冬青精油、柠檬精油和薄荷精油对大肠杆菌、金黄色葡萄球菌和青霉菌的抑制效果,其中,丁香精油对3种菌株的抑菌效果更好。采用乳化交联法制备了聚乙烯醇(PVA)丁香精油微球,以丁香精油的包埋率为指标,通过单因素实验和响应面优化确定了最佳制备条件。采用SEM、FTIR和TGA对PVA丁香精油微球进行了表征,并将其应用于蓝莓保鲜中。结果表明,在PVA质量分数为4%、Span 80为2.0 g、乳化温度48℃的条件下,PVA丁香精油微球的包埋率最高,达到72.69%。微球形态规则,表面光滑,平均粒径约40μm,热力学性质稳定,具有较好的丁香精油缓释性能,pH=3时,25 d内丁香精油的累积释放量可达81.20%。在蓝莓的贮藏期间(0~18 d),PVA丁香精油微球降低了蓝莓的失重率、腐败率及多酚氧化酶活性,从而降低了蓝莓硬度和可滴定酸的损失。The inhibitory effects of clove essential oil,wintergreen essential oil,lemon essential oil and peppermint essential oil on Escherichia coli,Staphylococcus aureus and Penicillium chrysogenum were evaluated by double dilution method,with clove essential oil showing better inhibition on all 3 bacteria strains.The polyvinyl alcohol(PVA)clove essential oil microspheres were then prepared by emulsion crosslinking method,and the optimum preparation conditions were determined by single factor experiments and response surface optimization with encapsulation rate of clove essential oil as index.The microspheres obtained were further characterized by SEM,FTIR and TGA,and applied in the preservation of blueberry.The results showed that under the conditions of PVA mass fraction 4%,Span 802.0 g and emulsification temperatur 48℃,the PVA clove essential oil microspheres exhibited the highest embedding rate of 72.69%.The microspheres displayed regular morphology,smooth surface,an average particle size of about 40μm,stable thermodynamic properties,and good clove essential oil slow-release performance,with a cumulative release of clove essential oil reaching 81.20%in 25 d at pH=3.During the storage period(0~18 d)of blueberries,PVA clove essential oil microspheres reduced the weight loss rate,spoilage rate,and polyphenol oxidase activity of blueberries,which decreased the loss of hardness and titratable acid of blueberries.

关 键 词：丁香精油 聚乙烯醇 缓释微球 抑菌性 制备 功能材料 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]