摘要
以八角茴香精油为原料,探究其纳米化工艺条件,从而制备八角茴香精油纳米乳液,并研究纳米乳对酱卤鸭翅贮藏品质的影响。结果表明,在精油与MCT质量比为4∶1,乳化剂浓度为2%,9 kpsi高压微射流处理5次可制备具有良好稳定性的八角茴香精油纳米乳,该纳米乳液处理的酱卤鸭翅TBARS值显著降低,pH下降减缓,菌落总数得到抑制,贮藏品质得以提升。
In this study,star anise essential oil is used as the raw material to prepare star anise essential oil nanoemulsion,and the effect of nanoemulsion on the storage quality of stewed duck wings is studied.The results show that star anise essential oil nanoemulsion with good stability could be prepared under the conditions of 4∶1 mass ratio of essential oil to MCT,2%concentration of emulsifier and 9 kpsi high-pressure microjet treatment for 5 times.The TBARS value of stewed duck wings treated by nanoemulsion is significantly reduced,the pH decline is slowed down,the total number of colonies is inhibited,and the storage quality is improved.
作者
徐若滢
吴婷
刘文浩
刘浩越
徐晓云
XU Ruo-ying;WU Ting;LIU Wen-hao;LIU Hao-yue;XU Xiao-yun(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《中国调味品》
CAS
北大核心
2021年第9期8-12,27,共6页
China Condiment
基金
湖北省农业科技创新中心农产品加工与综合利用(2019-620-000-001-31)。
关键词
八角茴香精油纳米乳
制备条件
抑菌
酱卤鸭翅
贮藏品质
star anise essential oil nanoemulsion
preparation conditions
antibacteria
stewed duck wings
storage quality
