肉桂精油纳米乳液制备工艺研究
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刘晓丽(1977-),女,副教授,硕士生导师,研究方向:食品化学 通讯作者:吴克刚(1969-),男,教授,硕士生导师,研究方向:食品化学

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广东省科技计划项目(2016B010122054、2015B020204002、2014B020205005、2013B090600051)


Preparation Process of Cinnamon Oil Nanoemulsion
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    摘要:

    研究了肉桂精油和中链脂肪甘油为油相、变性淀粉辛烯基琥珀酸淀粉酯等乳化剂制备纳米乳液的工艺条件。采用正交试验设计方法,以乳液颗粒直径大小为指标优选高压均质法参数条件,Turbiscan浓缩体系稳定性分析仪分析纳米乳液粒径大小及稳定性变化趋势。结果表明,乳化剂质量百分比20%,油相质量百分比10%,肉桂精油和中链脂肪甘油质量比1:3,均质压力为100 MPa,循环均质6次的工艺条件下可得到粒径大小为90~120 nm的水包油相纳米乳化液且颗粒大小一致,储藏过程中不出现上浮和沉淀等不稳定现象。气相色谱-质谱分析鉴定了出肉桂精油总含量的99.64%,再应用峰面积归一法计算各组分的相对百分含量,得出精油中主要的成分化合物有肉桂醛、肉桂酸、α-蒎烯、邻甲氧基肉桂醛、α-依兰烯和α-毕橙茄醇等未发生明显变化。通过添加83%(m/m)中链脂肪甘油在油相中有助于延缓乳化液中奥氏熟化现象,在低温条件放置15 d肉桂精油保留率保持在85%以上。

    Abstract:

    The conditions of the process used to prepare a nanoemulsion consisting of cinnamon essential oil and medium-chain triglycerides (MCTs) as the oil phase and modified starch (e.g., octenyl succinic acid modified starch) as the emulsifier were investigated. An orthogonal design method was adopted, where the parameters and conditions of high pressure homogenization were optimized according to emulsion particle size, and the Turbiscan dispersion stability analyzer was used to analyze the particle size and the stability of the nanoemulsion. Consequently, an oil-in-water nanoemulsion with a particle size of 90~120 nm was prepared with the following conditions: weight percentage of emulsifier, 20%; weight percentage of oil, 10%; mass ratio of cinnamon oil to MCT, 1:3; homogenization cycles, six; and homogenization pressure, 100 MPa. Moreover, the particle size was uniform, and no floatation and sedimentation occurred during storage of the nanoemulsion. Gas chromatography-mass spectrometry analysis identified 99.64% of the components from the cinnamon essential oil, and the relative contents (percentage) of all components were calculated using the peak area normalization method. The main compounds in the essential oil were cinnamaldehyde, cinnamic acid, α-pinene, 2-methoxycinnamaldehyde, α-ylangene, and α-cadinol, all of which did not change apparently throughout the process. The addition of 83% MCT to the oil phase helped to slow Ostwald ripening of the emulsion, and the retention rate of cinnamon essential oil was above 85% after 15 d of cold storage.

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刘晓丽,康亚男,吴克刚,魏浩,廖经飞,沈雪荣.肉桂精油纳米乳液制备工艺研究[J].现代食品科技,2017,33(8):161-167.

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  • 收稿日期:2016-12-19
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  • 在线发布日期: 2017-08-28
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