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摘要植物精油不仅是GRAS 物质，还具有较好的抑菌和抗氧化作用。将肉桂精油制成微乳剂是替代化学防腐剂，为食品安全提供的新思路。本论文利用微乳化技术，以肉桂精油为油相构建微乳体系，根据拟三元相图选择较佳微乳剂配方，对其理化性能进行表征考察，并测定其对金黄色葡萄球菌和大肠杆菌的抑菌性。得到以下结果：根据拟三元相图构建微乳体系，发现丙酸、丁酸两种短链酸作为助乳化剂对肉桂精油微乳体系的相行为有明显影响，且丙酸的增溶能力更好。丙酸、丁酸在微乳体系中所占的比例越大，增溶效果越好。以配方为丙酸：肉桂精油：吐温-80=3:3:14的微乳体系为研究对象，发现该微乳体系对金黄色葡萄球菌和大肠杆菌均有较好的抑菌效果，金黄色葡萄球菌、大肠杆菌的最低抑菌浓度（MIC） 均为500μL/L，最低杀菌浓度（MBC） 分别为 1000μL/L和500μL/L；杀菌动态曲线的结果显示，肉桂精油-丙酸微乳液在15min能杀死大部分的细菌，且微乳液对大肠杆菌的抑菌作用要强于金黄色葡萄球菌。8580
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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