助乳化剂对肉桂精油相行为和抑菌效果的影响
关键字： 肉桂精油；微乳液；细菌；抑菌活性
Effect of cosurfactants on the phase behavior of cinnamon essential oil microemulison and its antibacterial effect
Abstract: Essential oils, considered as GRAS substances, have good antibacterial and antioxidant effects. Cinnamon essential oil microemulison is an alternative to chemical preservatives in food industry. In this paper, microemulison technology was applied to obtain the cinnamon oil micromulison. In the proposed ternary phase diagram, we selected the preferred microemulison formulations, investigated its physicochemical properties and determined the antibacterial activities of microemulison against Staphylococcus aureus and Escherichia coli. The results are as following: according to the ternary phase diagram, propionic acid and butyric acid greatly influenced the phase behavior. Propionic acid enhanced the ability of solubilization. In the microemulison system, high concentrations of propionic acid or butyric acid resulted in better solubilization. The recipe of the propionic acid: cinnamon oil: tween 80=3:3:14 was selected and found good antibacterial effects against Staphylococcus aureus and Escherichia coli. The minimum inhibitory concentration (MIC) of staphylococcus aureus and Escherichia coli are both μL/L, the minimum bactericidal concentration (MBC) were 1000μL/L and 500μL/L. Sterilization dynamic curves showed that microemulision killed most of the bacteria in 15min, and the inhibitory effect against Escherichia coli is stronger than that against staphylococcus aureus.
Kewords: Cinnamon essential oil: Microemulision: Bacterial: Antibacterial activity
目录
1 引言 1
1.1 植物精油的研究近况 1
1.1.1 植物保护 1
1.1.2 医药卫生 2
1.2植物精油用于食品工业的研究 2
1.2.1 动物肉和肉制品 2
1.2.2 鱼类食品 3
1.2.3 乳制品 3
1.2.4 果蔬 4
1.3 肉桂精油 4
1.3.1 肉桂精油的提取工艺 4
1.3.2 肉桂精油的抑菌性 5
1.4 微乳液的研究进展 5
1.4.1 微乳液的制备方法 6
1.4.2 微乳液相行为的研究 7
1.5 微乳液的应用 8
1.5.1 三次采油 8
1.5.2 有机化学中的应用 8
1.5.3 节能和环保领域的应用 8
1.5.4 化妆品中的应用 9
1.5.5 微乳剂型的药品 9
1.5.6 微乳剂应用于食品 9
1.6 本课题的研究目的和意义 9
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