茴香精油微胶囊在辣椒丝中的应用

Application of fennel essential oil microcapsules in canned shredded pepper

利用总抗氧化能力、DPPH·清除率和羟自由基(·OH)清除率评价茴香种子精油的体外抗氧化活性,采用复凝聚法制备茴香精油微胶囊,并将之用于辣椒丝的防腐保鲜。采用模糊数学综合评价法确定茴香精油微胶囊在辣椒丝中的添加量。结果表明:茴香种子精油清除DPPH·自由基的IC_(50)为13.5612 mg/mL(TBHQ为7.5235 mg/mL),清除·OH自由基的IC_(50)为11.6433 mg/m L(TBHQ为6.1404 mg/mL),总抗氧化能力清除率为58.9%。茴香精油微胶囊在辣椒丝中最适添加量为3%。

The total antioxidant capacity, DPPH· scavenging rate and hydroxyl radical(·OH) scavenging rate were used to evaluate the antioxidant activity of fennel essential oil in vitro, and the compound condensation method was used to prepare fennel essential oil microcapsules, which were used for the preservation of shredded pepper. Moreover, a fuzzy integrity evaluation model was applied to determine the additive amount of fennel essential oil microcapsules in canned shredded pepper. The results showed that the IC50 for DPPH· radical scavenging and ·OH radical scavenging of fennel essential oil were of13.5612 mg/mL(TBHQ 7.5235 mg/mL), 11.6433 mg/mL(TBHQ 6.1404 mg/mL), respectively, and the total antioxidant capacity clearance rate was 58.9%. The optimal amount of fennel essential oil microcapsules in shredded pepper was 3%.