大蒜素纳米乳液的制备工艺及其特性研究
Preparation Process and Characterization of Allicin Nanoemulsions
杨体园 1方镇洲 1赵玲艳 1邓洁红 1石星波1
作者信息
- 1. 湖南农业大学食品科技学院,湖南长沙 410128
- 折叠
摘要
通过高功率超声乳化法制备大蒜素纳米乳液,以改善其对热、碱性条件敏感,减少刺激性气味挥发,提高大蒜素的稳定性及抗菌性,并优化其制备工艺.以平均粒径为指标,通过单因素试验及Box-Behnken响应面法优化工艺条件,得到最佳工艺参数为:吐温-80质量分数为1.30 wt％、大蒜素质量分数为10 wt％、超声时间为15 min、超声功率为255 W,该条件下的平均粒径为223.27 nm.对大蒜素纳米乳液进行离心稳定性以及抗菌活性测定.结果表明,大蒜素纳米乳液具有较好的离心稳定性,对金黄色葡萄球菌抑制效果优于大肠杆菌.研究结果可为大蒜素的应用提供理论依据和技术参考.
Abstract
Utilized a high-power ultrasonication emulsification technology to prepare nanoemulsion of Allicin,aiming improve its sensitivity to heat and alkaline conditions,as well as minimize the volatility of its pungent odor to enhance its stability,antibacterial properties,and optimize the preparation process.Taking the average particle size as the indicator,the process conditions were optimized by single factor tests and Box-Behnken response surface method,the optimal process parameters were determined as follows:tween-80 mass fraction of 1.30 wt％,Allicin mass fraction of 10 wt％,ultrasonic time of 15 min,ultrasonic power of 255 W,resulting in an average particle size of 223.27 nm.The centrifugal stability and antibacterial activity of Allicin nanoemulsions were evaluated.The results indicated excellent centrifugal stability of Allicin nanoemulsions,and superior inhibitory effects on Staphylococcus aureus compared to Escherichia coli.The study provides theoretical basis and technical references for the application of Allicin.
关键词
大蒜素/纳米乳液/响应面/高功率超声乳化/稳定性Key words
Allicin/nanoemulsions/response surface methodology/high-power ultrasound emulsification/stability引用本文复制引用
基金项目
国家特色蔬菜产业技术体系建设项目发酵加工岗位科学家项目(CARS-24-E-02)
出版年
2024
NETL
NSTL
万方数据