摘要
目的:研究桂皮醛在肉桂油/海藻酸钠薄膜中的释放动力学规律。方法:以海藻酸钠为成膜基质,组成含有不同浓度肉桂油的肉桂油/海藻酸钠抗菌薄膜,研究肉桂油/海藻酸钠薄膜中的桂皮醛(肉桂油主要抗菌成分)在25℃水溶液中的释放规律。结果:桂皮醛的扩散速率系数和桂皮醛在水溶液中的瞬间释放浓度均依赖于肉桂油的浓度,它们随着肉桂油浓度的增加而增加。桂皮醛的释放动力学符合Fick第二定律。结论:肉桂油/海藻酸钠薄膜中的肉桂油浓度显著影响桂皮醛在水溶液中的表观扩散速率系数和瞬间释放浓度。
Objective：The release kinetics law of trans-cinnamaldehyde from cinnamon oil/alginate films were studied.Methods：Alginate-based films were loaded with different concentration cinnamon oil to obtain antimicrobial cinnamon oil/alginate films.The release law of trans-cinnamaldehyde,one kind of main components of cinnamon oil,was tested at 25 ℃.Results：The apparent diffusion coefficient of trans-cinnamaldehyde and the instantaneous release concentration of trans-cinnamaldehyde at water solution depend to a great extent on the cinnamon oil concentration,trans-cinnamaldehyde release rate increased with the increase of the cinnamon oil concentration.The release kinetic of trans-cinnamaldehyde was agreeable to Fick＇s Second Law satisfactorily.Conculsion：The apparent diffusion coefficient of trans-cinnamaldehyde and the instantaneous release concentration of trans-cinnamaldehyde at water solution were significantly affected by the cinnamon oil concentration in the cinnamon oil/alginate films.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第7期36-40,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
国家"863"高技术研究发展计划资助项目(SQ2007AA10XK140105)
关键词
抗菌包装
桂皮醛
释放动力学
肉桂油/海藻酸钠薄膜
antimicrobial packaging
trans-cinnamaldehyde
release kinetic
cinnamon oil/alginate film
