赵电波,王少丹,王雯雯

• 1:郑州轻工业大学食品与生物工程学院
• 2:河南省冷链食品质量与安全控制重点实验室

摘要(Abstract)：

肉桂精油具有良好的抗菌和抗氧化特性，由于存在挥发性强、水溶性差等问题，制约了其在食品保鲜领域的应用。研究证实，纳米乳化技术能够有效提高精油的水溶性及稳定性。文章以壳聚糖与果胶为壁材制备肉桂精油纳米乳(cinnamon essential oil nanoemulsion, CON),并评价了其抗菌活性。结果表明，超声波法制备CON的最优参数：肉桂精油添加量为1%～2%,壳聚糖与果胶的体积比为1∶1,超声波处理时间为7.5 min,超声波功率为450 W;制备的纳米乳粒径分布在10～150 nm,分散性及稳定性最好；CON对大肠杆菌O157:H7(Escherichia coli O157:H7)、单增李斯特菌(Listeria monocytogenes)和假单胞菌CM2(P.deceptionensis CM2)的最小抑菌浓度分别为0.500,0.250,0.125μL/mL,表明CON具有较好的抑菌活性。该研究结果将为CON在食品保鲜中的应用提供理论依据和技术支撑。

关键词(KeyWords)： 肉桂精油;纳米乳;制备;抗菌活性

Abstract:

Keywords:

基金项目(Foundation): 河南省重大公益专项(201300110100)

作者(Author): 赵电波,王少丹,王雯雯

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