精油纳米乳液对禾谷镰刀菌的抑制作用

The inhibitory effect of essential oil nanoemulsions on Fusarium graminearum

禾谷镰刀菌及其产生的真菌毒素会对谷物的质量与安全造成严重危害,开发绿色抗真菌剂是保障食品安全的需要。采用高速搅拌结合高压均质的方法制备4种植物精油纳米乳液,考察其对禾谷镰刀菌生长、脱氧雪腐镰刀菌烯醇(deoxynivalenol, DON)及其衍生物产生的抑制作用。结果表明,乳液各组分质量分数分别为1%卵磷脂、8%油相[丁香油及山苍子油为纯精油,肉桂油和牛至油为精油与中链甘油三酯(medium chain triglycerides, MCT)以1∶1比例混合]及91%的去离子水,丁香油乳液、肉桂油/MCT乳液、牛至油/MCT乳液和山苍子油乳液皆为单峰分布,平均粒径分别为116.9、168.5、206.0和203.9 nm,4种乳液在21 d内展现出较好的储存稳定性;4种乳液均对禾谷镰刀菌生长和真菌毒素的产生具有一定的抑制作用,其中40 mg/g的肉桂油/MCT乳液对禾谷镰刀菌菌丝抑制率达66.2%,1.5 mg/g的质量分数下对真菌生物量的抑制率可达98.9%,0.3 mg/g的质量分数对DON和15-乙酰基脱氧雪腐镰刀菌烯醇(15-acetyl-deoxynivalenol, 15ADON)的抑制效果即可达98.8%和96.6%。

Fusarium graminearum and Fusarium toxin are seriously endangering the quality and safety of cereals, the development of green antifungal agents is therefore required for food safety. Four kinds of plant essential oils were prepared into nanoemulsions by high-speed stirring combined with high-pressure homogenization. Their antifungal activity against Fusarium graminearum mycelial growth and its inhibitory effect on deoxynivalenol and its derivatives were investigated. Results showed that the formula of emulsion was 1% of lecithin and 8% oil phase(clove oil and Litsea cubeba oil was pure essential oil, cinnamon oil and origanum oil were blended with MCT in a 1:1 ratio) and 91% of deionized water. Clove oil emulsion, cinnamon oil/MCT emulsion, origanum oil/MCT emulsion and Litsea cubeba oil emulsion all had unimodal distribution with average particle size of 116.9, 168.5, 206.0 and 203.9 nm. Four emulsions displayed good storage stability in 21 days. Moreover, all emulsionsperformed a certain inhibitory effect on fungi growth and mycotoxins production. Among them,Fusarium graminearum mycelium grown levels treated with 40 mg/g cinnamon oil/MCT emulsion reduced by66. 2%,the fungal biomass levels in barley reduced by 98. 9% at the level of 1. 5 mg/g,the DON and 15-acetyl-deoxynivalenol levels reduced by 98. 8% and 96. 6% at the level of 0. 3 mg/g. This research provides a research idea for solving the problem of fungal and mycotoxins contamination in the field of food and feed,especially water-soluble food.