生姜精油微胶囊制备及其对冷鲜猪肉品质的影响  

Preparation of Ginger Essential Oil Microcapsule and Its Effect on the Quality of Chilled Pork

作　　者：郭家刚 杨松[1,2] 伍玉菡 朱倩[1,2] 杜京京 江舰 GUO Jiagang;YANG Song;WU Yuhan;ZHU Qian;DU Jingjing;JIANG Jian(Institute of Agro-products Processing Research,Anhui Academy of Agricultural Sciences,Hefei 230031;Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application,Hefei 230031)

机构地区：[1]安徽省农业科学院农产品加工研究所,合肥230031 [2]安徽省食品微生物发酵与功能应用工程实验室,合肥230031

出　　处：《中国食品学报》2025年第2期342-352,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：安徽省重点研发计划项目(202004a06020011)。

摘　　要：为研究生姜精油对冷鲜猪肉品质的影响,以生姜精油、水解大豆蛋白和阿拉伯胶为复合材料,采用复凝聚技术制备生姜精油微胶囊,通过粒径分析、扫描电子显微镜、傅里叶变换红外光谱和热重分析表征生姜精油微胶囊性能,分析生姜精油微胶囊的抗氧化能力,并评估生姜精油微胶囊对猪肉品质的影响。结果表明:复凝聚反应最佳条件为水解大豆蛋白与阿拉伯胶质量比为5∶1,反应pH值为3.9,此工艺条件下制备的生姜精油微胶囊包埋率为76.51%,平均粒径为51.38μm。冻干后的生姜精油微胶囊呈现不规则片状结构,保持了较高的热稳定性和抗氧化性能。将生姜精油微胶囊应用于肉品保鲜,与对照组相比,生姜精油微胶囊有效抑制了冷鲜肉的pH值、挥发性盐基氮(TVB-N)和菌落总数(TBC)的增加,较好地保持了冷鲜猪肉的品质,延长了猪肉货架期。研究结果为生姜精油保鲜剂的开发与应用提供参考。In order to investigate the effect of ginger essential oil on the quality of chilled pork,ginger essential oil(GEO)was microencapsulated by the coacervation method with hydrolyzed soybean protein(HSP)and gum arabic(GA)as wall materials.The properties of ginger essential oil microcapsules(GEO-MPs)were characterized by particle size,scanning electron microscopy(SEM),Fourier transform infrared spectroscopy(FTIR)and thermogravimetric analysis(TGA).The antioxidant capacity of GEO-MPs was analyzed,and the effect of ginger essential oil microcapsules on pork quality was evaluated.The results showed that the optimum conditions of coacervation method were as follows:Mass ratio of HSP to GA was 5∶1,reaction pH value was 3.9.The microencapsulation rate of GEO-MPs prepared by the optimized process was 76.51%,and the particle size was 51.38μm.The freeze-dried ginger essential oil microcapsules showed irregular flake structure,and maintained high thermal stability and antioxidant properties.The freeze-dried GEO-MPs showed irregular flaked structure and maintained high thermal stability and antioxidant properties.GEO-MPs were applied to meat preservation.Compared with the blank control,GEO-MPs effectively inhibited the increase of pH value,total volatile basic nitrogen(TVB-N)and the total bacterial count(TBC)of pork,better maintained the quality of pork,and extended the shelf life of pork.These results provided guidance for the development and application of plant essential oil preservatives.

关 键 词：生姜精油 微胶囊 抗菌 猪肉保鲜 

分 类 号：TS2[轻工技术与工程—食品科学与工程]