摘要
为提高丁香精油在生产加工过程中的稳定性,降低其对食品感官品质的不良影响,采用离子凝胶法,以壳聚糖为壁材制备丁香精油-壳聚糖纳米胶囊,研究制备条件对纳米胶囊包埋率及粒径的影响并优化工艺,采用多种方法对所制备纳米胶囊的性能进行检测分析。结果表明:在最优制备条件下,即壳聚糖溶液pH值4.5、丁香精油与壳聚糖质量比0.8:1.0、壳聚糖与三聚磷酸钠质量比5:1,所制备纳米胶囊包埋率为40.2%,平均粒径为175nm。利用纳米胶囊技术对丁香精油进行包埋可有效提高丁香精油在食品加工中的稳定性,扩大其在食品工业中的应用范围。
In order to maintain the physico-chemical stability of clove essential oil (CEO) during food processing and storage, and to decrease the adverse effects of CEO on food sensory qualities, prepared chitosan-TPP nanoparticles loaded with CEO by ionic gelation. The preparation process and the physicochemical characteristics of CEO-loaded chitosan nanoparticles were investigated. The results showed that the optimized encapsulation process were as followed: the pH of chitosan solution of 4.5, the mass ratio of clove essential oil to chitosan 0.8:1.0, mass ratio of chitosan to sodium tripolyphosphate 5:1. The encapsulation efficiency of CEO in chitosan nanoparticles was 40.2%, and the average parti-cle size was 175 nm. Encapsulation of clove essential oil by nanocapsule technology can effectively improve the stability of clove essential oil in food processing and expand its application in food industry.
作者
何鹏
张慧芸
康怀彬
赵梦月
李银辉
李森杰
张海艳
曹笑菲
HE Peng;ZHANG Hui-yun;KANG Huai-bin;ZHAO Meng-yue;LI Yin-hui;LI Sen-jie;ZHANG Hai-yan;CAO Xiao-fei(Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China)
出处
《食品与机械》
北大核心
2019年第6期36-42,共7页
Food and Machinery
基金
河南省重大科技专项(编号:161100110800-06)
河南科技大学大学生研究训练计划项目(编号:2018161)
关键词
丁香精油
壳聚糖
纳米胶囊
制备
表征
clove essential oil
chitosan
nanocapsules
preparation
characterization
