自组装多肽水凝胶包埋大蒜精油的控释研究

Study on controlled-release of a self-assembled peptide hydrogel for garlic essential oil

研究Fmoc–F自组装多肽水凝胶对大蒜精油的包埋作用、控释特性和稳定作用。结果表明:该水凝胶对大蒜精油的包埋率可达到97.07%;当p H≥6.5时,包埋大蒜精油后的水凝胶结构分解率不高于12.17%,可提高大蒜精油的稳定性;当5<p H<6.5时,凝胶结构部分分解;当p H≤5.0时,凝胶结构迅速分解,快速释放大蒜精油抑制大肠杆菌的生长;感官评价表明Fmoc–F水凝胶可显著掩盖大蒜精油的不良气味。

The effects of a self–assembled hydrogel based on Fmoc–F on the encapsulation,controlled release and stability were studied. The results showed that the encapsulation efficiency of peptide hydrogel for garlic essential oil was 97.07%. When p H≥6.5,the decomposition rate of hydrogel was less than 12.17%,which could prevent the volatilization of garlic essential oil. When p H was adjusted from 6.5 to 5,the structure of hydrogel began to disaggregate. When p H≤5.0,hydrogel disaggregated completely. Then the garlic oil could be released completely to inhibit the growth of Escherichia coli. Furthermore,the objectionable odors of garlic essential oil could be masked by hydrogel based Fmoc–F.