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摘要：微胶囊技术是指把分散的固体物质、液滴或气体完全包封在一层致密膜中形成微胶囊的方法。微胶囊化精油被水溶性壁材所包裹，亲和性提高，在食品中具有很好的水溶性。本论文用复合凝聚法构建了不同配方的丁香精油微胶囊，选出了粒径最小的配方，研究了其对食品中腐败菌（大肠杆菌、金黄色葡萄球菌、酿酒酵母和灰葡萄孢霉）的最低抑菌浓度和最低杀菌浓度，以及体外熏蒸抑菌活性。主要试验结果是：在所试验的丁香精油微胶囊配方中，精油含量为0.1%的配方的微胶囊的粒径最小，分散性最好，包埋率为22.14%。丁香精油微胶囊对大肠杆菌的MIC和MBC分别为40mL/L和200mL/L，对金黄色葡萄球菌的MIC和MBC分别为20mL/L和200mL/L；丁香精油微胶囊对酿酒酵母的MIC和MFC分别为160mL/L和240mL/L，对灰葡萄孢霉的MIC和MFC分别为140mL/L和260mL/L，均低于纯丁香精油。丁香精油微胶囊浓度越高，对试验中的腐败菌的抑菌作用越强，对细菌如大肠杆菌、金黄色葡萄球菌的抑制作用优于真菌如酿酒酵母和灰葡萄孢霉。6685
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关键词： 丁香精油；微胶囊；熏蒸；抑菌活性
Formulation design and antimicrobial activity in the vapor phase of controlled release clove oil
Abstract: Microencapsulation technology refers to the dispersed solid material, liquid droplets or gas enclosed in a dense film completely and then formed microcapsules. Microencapsulated oil was wrapped in a water-soluble wall material, having a good affinity with water and a good water solubility in food. In this paper, different formulations of microcapsules of clove oil were constructed by complex-coacervation method, and the smallest particle size formulation was elected, then its embedding rate was measured. We tested the MIC and MBC (MFC) values against some food spoilage bacteria (Escherichia coli, Staphylococcus aureus, Saccharomyces cerevisiae and Botrytis cinerea), as well as the antimicrobial activity of microcapsules of clove oil in the vapor phase outside the food fumigation. The main results were as following: In all formulations of clove oil microcapsules, 0.1% clove oil of the microcapsules showed the smallest particle size and the best dispersion. The embedding rate of microcapsule of clove oil was 22.14%. The MICs and MBCs against E.coli and S.aureus were 40mL / L and 200mL, 20mL / L and 200mL / L; The MICs and MFCs against S.cerevisiae and B.cinerea were 160mL / L and 240mL / L, 140mL / L and 260mL / L, which were lower than that of pure clove oil. The higher the concentration of microcapsules of clove oil, the stronger the antimicrobial activity would be. The microcapsule of clove oil had better antibacterial activity.
KeyWords: clove oil; microcapsule; fumigation; antimicrobial activity
目录
1. 引言 1
1.1 常见食品腐败微生物 1
1.1.1 食品腐败变质的常见类型 1
1.1.2 食品腐败变质的危害 1
1.1.3 食品腐败变质的控制原理与方法 1
1.2 食品保藏方法 2
1.3 丁香精油的特点 3
1.4 微胶囊研究进展 3
1.4.1 微胶囊的制备方法 4
1.4.2 微胶囊的应用 4
1.4.3 目前存在的问题 4
1.5 本课题的研究目的和意义 5
2. 实验材料和方法 6
2.1 实验材料 6
2.1.1 实验试剂 6
2.1.2 实验仪器 6
2.1.3 丁香精油 7
2.1.4 病原菌与培养基 7
2.2 实验方法 8
2.2.1 丁香精油微胶囊的制备 8
2.2.2 丁香精油微胶囊包埋率的测定 8