二氢香豆素纳米乳液制备及在紫甘蓝贮藏中的应用

Preparation of Dihydrocoumarin Nanoemulsion and Its Application in Red Cabbage Storage

摘要:

该文以吐温80为表面活性剂，无水乙醇为助表面活性剂，二氢香豆素为油相，按6:2:1的质量比且水分含量为80%的配方制备得到二氢香豆素纳米乳液，乳液外观澄清透明。染色法和透射电镜表征结果显示：乳液类型为O/W型，透射电镜下可观察到均匀分散的纳米颗粒，平均粒径为68.50 nm。二氢香豆素纳米乳液的最小抑菌浓度（MIC）和最小杀菌浓度（MBC）分别为2.00和4.00 mg/mL。研究了纳米乳液对紫甘蓝贮藏期间的抑菌效果和品质影响，结果表明，MBC组能有效杀灭沙门氏菌，4 ℃和25 ℃分别贮藏8 d后，MBC组沙门氏菌数量比对照组分别降低3.59、4.86 lg CFU/g。此外，经纳米乳液处理后，MIC和MBC组紫甘蓝颜色变化程度和失重率与对照组相比有所减小。综上所述，二氢香豆素纳米乳液对紫甘蓝表面沙门氏菌的抑制和贮藏品质的保持有显著效果，其有望为蔬菜的防腐保鲜提供新的思路。

Abstract:

A dihydrocoumarin nanoemulsion was prepared by using Tween 80 as the surfactant, anhydrous ethanol as the co-surfactant, and dihydrocoumarin as the oil phase at a mass ratio of 6:2:1 and water content of 80%. The nanoemulsion obtained was clear and transparent. Staining and transmission electron microscopy (TEM) characterization results revealed that the nanoemulsion was of the O/W type. Uniformly dispersed nanoparticles were observed under TEM, with an average particle size of 68.50 nm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the dihydrocoumarin nanoemulsion were estimated as 2.00 and 4.00 mg/mL, respectively. The antibacterial effects of the nanoemulsion and its impact on the quality of red cabbage during storage were investigated. The results showed that the MBC group effectively eliminated Salmonella. After 8 days of storage at 4 and 25 ℃, the Salmonella count in the MBC group was reduced by 3.59 and 4.86 lg colony forming units/g, respectively. Additionally, both the MIC and MBC groups exhibited significantly reduced color changes and weight losses, compared with the control group. In summary, the dihydrocoumarin nanoemulsion has significant effects on the inhibition of Salmonella on the surface as well as quality preservation of red cabbage during storage. These findings provide new strategies for vegetable preservation.