薄荷油纳米乳液的制备及抗菌特性研究

Fabrication and antibacterial properties of peppermint oil nanoemulsion

文章以乳清分离蛋白(whey protein isolate,WPI)和莲藕支链淀粉(lotus root amylopectin,LRA)的复合物为乳化剂,测定纳米乳液的抑菌特性,分析不同油相比、芯壁比对乳液粒径、储存稳定性的影响。研究结果表明,大豆油(soybean oil,SO)和薄荷油(peppermint oil,PO)混合油相的使用能够预防乳液奥氏熟化现象的发生。抗菌实验表明,虽然PO纳米乳液、PO对金黄色葡萄球菌(Staphylococcus aureus)和阪崎肠杆菌(Enterobacter sakazakii)的最低抑菌浓度(minimum inhibitory concentration,MIC)一致,均为0.50%,但微生物75 h生长曲线表明PO纳米乳液抑制微生物的生长时效明显比PO更长。

In this paper,the complex of whey protein isolate(WPI)and lotus root amylopectin(LRA)was used as emulsifier to determinate the antibacterial properties of nanoemulsion and analyze the influence of different oil phase ratio and core-wall ratio on the particle size and storage stability of emulsion.It is found that the use of mixed oil of soybean oil(SO)and peppermint oil(PO)can prevent the occurrence of Ostwald ripening in emulsion.The antibacterial experiments showed that the minimum inhibitory concentrtion(MIC)of PO nanoemulsion and PO to Staphylococcus aureus and Enterobacter sakazakii was 0.50%.However,the growth curve of 75 h of microorganism showed that PO nanoemulsion inhibited microbial growth significantly longer than PO.