摘要
为开展稳定有效、环境友好的柑橘植物源保鲜剂配方研究,该文对肉桂醛水乳剂的制备及其对柑橘青霉抑菌效果进行了研究。固定体系总量及油相(质量分数为10%的肉桂醛)用量,改变复合乳化剂的用量(质量分数分别为4%、6%和8%),采用低能量输入,乳化剂在水中法制备水乳剂。综合分析水乳剂稳定性、分散性及贮藏性能指标,用量为6%得到的水乳剂的性能最好。优选出8个不同的肉桂醛水乳剂抑制柑橘青霉的效果无显著差异,最小抑菌浓度均为250μg/g,均显著优于同浓度的肉桂醛抑菌效果。以低能量输入法,可以获得稳定有效肉桂醛水乳剂的初级配方。
To develop a stable,effective and eco-friendly preservative for citrus,a set of cinnamaldehyde aqueous emulsions were prepared and their antifungal effects against Penicillium digitatum were investigated. With 6% complex emulsifier and 10%(w/w) cinnamaldehyde,the aqueous emulsion prepared by low-energy input exhibited the best performances on stability,dispersity,and storability. Total eight cinnamaldehyde aqueous emulsions were prepared and no obvious difference in anti- P. digitatum activity was found with the average minimum inhibitory concentration (MIC) of 250 μg/g,which was significantly better than that of cinnamaldehyde at the same concentration. In conclusion,this primary formulation of stable and effective cinnamaldehyde aqueous emulsion can be obtained by low-energy input.
作者
林丽萍
陈妍妍
田博文
廖安平
陈金印
LIN Liping;CHEN Yanyan;TIAN Bowen;LIAO Anping;CHEN Jinyin(Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables,Collaborative Innovation Center of Post-harvest Key Technology and Quality Safety of Fruits and vegetables in Jiangxi Province,College of Agronomy,Jiangxi Agricultural University,Nanchang 330045,China;Key Lab for Agricultural Products Processing and Quality Control of Nanchang City,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China;Pingxiang University,Pingxiang 337055,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第4期19-24,共6页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(31460533)
江西省科技厅应用研究培育计划项目(20181BBF68007)
江西省教育厅一般基金项目(GJJ160384)
江西农业大学大学生创新创业训练计划项目(201710410055
201810410171
201810410029)
关键词
肉桂醛水乳剂
制备
抑菌效果
柑橘青霉
cinnamaldehyde aqueous emulsion
preparation
antifungal effect
Penicillium digitatum
