牛至精油微胶囊包埋工艺及抑菌效果的测定.PDFVIP

包 装 工 程 第 37 卷 第 17 期 ·102· PACKAGING ENGINEERING 2016 年 9 月 牛至精油微胶囊包埋工艺及抑菌效果的测定 田永强，卢燕霞，张维，王元鹏 （兰州交通大学，兰州 730070） 摘要：目的 制备牛至精油微胶囊，以提高牛至精油的稳定性。方法 选取明胶和阿拉伯胶作为壁材， 采用复凝聚法制备牛至精油微胶囊，并利用单因素实验和正交实验优化其工艺条件，同时研究牛至 精油微胶囊的抑菌效果。结果 牛至精油微胶囊化最佳的工艺条件，芯壁质量比为 3︰1，反应 pH 值为 4.5，乳化剂 WJE-880 的添加量为 0.1%，以 6000 r/min 高速剪切 2 min，在 55 ℃，250 r/min 的条件下搅拌固化 60 min。此工艺条件下包埋率可达到 83.1%。结论 牛至精油经微胶囊化后显著 地提高了其抑菌的持久性。 关键词：牛至精油；微胶囊；工艺优化；抑菌效果 中图分类号：TS225.1；R994. 文献标识码：A 文章编号：1001-3563(2016)17-0102-06 Microencapsulation of Oregano Oil and Its Antibacterial Effects TIAN Yong-qiang, LU Yan-xia, ZHANG Wei, WANG Yuan-peng (Lanzhou Jiaotong University, Lanzhou 730070, China) ABSTRACT: This paper aims to prepare oregano oil microcapsules and improve the stability of the oil. The microcapsule was prepared by complex coacervation using gelatin and Arabic gum as wall material and the process conditions were op- timized by the single factor experiment and the orthogonal experiment, and the antibacterial effect of the microcapsule was tested. Results showed that the optimal conditions were as follows: the ratio of core and wall was 3:1, dosage of the emulsifier was 0.1%, cutting 2 min at speed 6000 r/min, pH value 4.5; curing time 60 min at temperature 55 ℃ and shak- ing speed 250 r/min. Under these conditions, the encapsulation efficiency could reach 83.1%. In conclusion, oregano es- sential oil by microcapsule