田永强,卢燕霞,张维,王元鹏.牛至精油微胶囊包埋工艺及抑菌效果的测定[J].包装工程,2016,37(17):102-107.
TIAN Yong-qiang,LU Yan-xia,ZHANG Wei,WANG Yuan-peng.Microencapsulation of Oregano Oil and Its Antibacterial Effects[J].Packaging Engineering,2016,37(17):102-107. |
| 牛至精油微胶囊包埋工艺及抑菌效果的测定 |
| Microencapsulation of Oregano Oil and Its Antibacterial Effects |
| 投稿时间：2016-02-26 修订日期：2016-09-10 |
| DOI： |
| 中文关键词: 牛至精油 微胶囊 工艺优化 抑菌效果 |
| 英文关键词: oregano oil microcapsule optimization antimicrobial effect |
| 基金项目:甘肃省农业科技支撑项目（1304NKCA156） |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| 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 optimized 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 shaking speed 250 r/min. Under these conditions, the encapsulation efficiency could reach 83.1%. In conclusion, oregano essential oil by microcapsule can significantly increase the persistence of antibacterial effect. |
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