改性多孔淀粉包埋肉桂精油和焦亚硫酸钠微胶囊的制备及性质研究

doi:10.3969/j.issn. 1673-1689.2022.04.010

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改性多孔淀粉包埋肉桂精油和焦亚硫酸钠微胶囊的制备及性质研究
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                        10.3969/j.issn. 1673-1689.2022.04.010
                    
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作者单位:(1. 宁夏大学 食品与葡萄酒学院，宁夏 银川 750021;2. 宁夏昊王米业集团有限公司，宁夏 银川 750021)
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中图分类号:S 511.22
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Preparation and Properties of Modified Porous Starch Embedded Cinnamon Essential Oil and Sodium Metabisulfite Microcapsules

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(1.School of Food and Wine, Ningxia University, Yinchuan 750021, China;2. Ningxia Haowang Rice Industry Group Co., Ltd.,Yinchuan 750021, China)

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摘要:

为了延缓肉桂精油（CEO）的挥发，通过冷冻干燥法制备微胶囊，探究以改性多孔淀粉（MPS）和黄原胶（XG）为壁材包埋肉桂精油和焦亚硫酸钠的微胶囊工艺，并对微胶囊进行表征和抑菌效果研究。结果表明：制备肉桂精油和焦亚硫酸钠微胶囊的最适条件是m（MPS）∶m（XG）=20∶1、 V （CEO）∶m（MPS）=0.67 mL∶1 g、m（Na₂S₂O₅）∶m（MPS）=1∶100，CEO的包埋率为68.73%，Na₂S₂O₅的包埋率72.42%；微胶囊对大肠杆菌、枯草芽孢杆菌、酵母菌和霉菌均有明显的抑菌效果，根据敏感指数大小，4种菌的排序为霉菌＞酵母菌＞枯草芽孢杆菌＞大肠杆菌。因此，改性多孔淀粉和黄原胶作为复配壁材有利于微胶囊的包埋。将肉桂精油和焦亚硫酸钠制备成微胶囊达到长效抑菌的效果，为拓宽其在果蔬保鲜中的应用提供理论依据。

Abstract:

To explore the microencapsulation process of using modified porous starch (MPS) and xanthan gum (XG) as wall materials to embed cinnamon essential oil and sodium metabisulfite. In order to delay the volatilization of cinnamon essential oil (CEO), microcapsules were prepared by freeze-drying, and the microcapsules were characterized and their antibacterial effects were studied. The optimal conditions for preparing cinnamon essential oil and sodium metabisulfite microcapsules are m（MPS）∶m（XG）=20∶1, V （CEO）∶m（MPS）=0.67 mL∶1 g, m（Na₂S₂O₅）∶m（MPS）=1∶100, CEO's the embedding rate is 68.73%, and that of Na₂S₂O₅ is 72.42%. Microcapsules have obvious antibacterial effects on Escherichia coli , Bacillus subtilis , yeast and mold, and the sensitivity index is: mold>yeast> Bacillus subtilis > E.coli . Modified porous starch and xanthan gum as composite wall materials are beneficial to the embedding of microcapsules. Cinnamon essential oil and sodium metabisulfite are prepared into microcapsules to achieve long-term antibacterial effects and broaden its application in the preservation of fruits and vegetables.

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曹俊英,徐超,章中.改性多孔淀粉包埋肉桂精油和焦亚硫酸钠微胶囊的制备及性质研究[J].食品与生物技术学报,2022,41(4).

CAO Junying, XU Chao, ZHANG Zhong. Preparation and Properties of Modified Porous Starch Embedded Cinnamon Essential Oil and Sodium Metabisulfite Microcapsules[J]. Journal of Food Science and Biotechnology,2022,41(4).

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在线发布日期: 2022-04-29
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