牡丹籽发酵油工艺优化及功效活性研究
Process optimization of peony seeds fermented oil and research on efficacy and activity
韩婕珺 1龚天贵 1王斌 1武梦雪 2陆跃乐2
作者信息
- 1. 美出莱(杭州)化妆品有限责任公司,浙江 杭州 310000
- 2. 浙江工业大学,浙江 杭州 310014
- 折叠
摘要
本研究旨在生产一款具有强渗透性、感官效果良好并具有较强活性的护肤油——牡丹籽发酵油.对菌株培养时间及后续处理工艺条件进行优化,对比发酵油与牡丹籽原油的感官评价、理化性质及功效作用.种子液培养时间根据生长曲线得到最佳培养时间为14 h.通过单因素实验和正交实验设计分析得到最佳的工艺条件:处理温度 30℃,处理时间 2d,离子液体添加量 3%,液油比为1∶1.发酵油的感官评分远高于处理前的牡丹籽油,达到 93,比处理前油样高出13 分;发酵油的理化性质在反应中未受到破坏,并具有较好的乳化能力、较低的表面张力;发酵油的抗氧化活性也强于处理前的牡丹籽油,包括DPPH清除率和·O2-清除率.综合来看,最佳工艺条件得到的发酵油与未处理的牡丹籽油相比较具有良好的感官效果、理化性质、乳化能力及抗氧化活性.
Abstract
This study aims to produce fermented oil,a skin care oil with strong permeability,good sensory effect and strong activity.Firstly,the culture time of the strain and the subsequent processing conditions are optimized,and then the sensory evaluation,physicochemical property test and efficacy effects of fermented oil and crude peony seed oil are compared.The optimal strains seed liquid culture time is 14 hours according to the growth curve.Through single factor test and orthogonal experimental design,the optimal process conditions are obtained as follows:treatment temperature is 30℃,treatment time is 2 days,ionic liquid dosage is 3%,and liquid-oil ratio is 1∶1.The sensory evaluation score of the fermented oil is much higher than that of crude peony seed oil,reaching 93 scores,which is 13 scores higher than that of the crude oil sample.The physicochemical properties of fermented oil have not been damaged in the reaction,and the fermented oil possesses better emulsifying activity and lower surface tension.The antioxidant activity of the fermented oil is also stronger than that of crude peony seed oil,including DPPH scavenging rate and·O2-scavenging rate.In a sum,the fermented oil obtained under the optimal process conditions has better sensory effects,physicochemical properties,emulsification capacity and antioxidant activity than the untreated peony seed oil.
关键词
牡丹籽油/发酵油/工艺优化/感官评价/抗氧化活性Key words
peony seeds oil/fermented oil/process optimization/sensory evaluation/antioxidant activity引用本文复制引用
出版年
2024
NETL
NSTL
万方数据