丁香油纳米乳液的制备及其在冷却肉保鲜中的应用
首发时间:2014-03-05
摘要:以吐温-60为乳化剂,采用高压均质法制备水包油型丁香油纳米乳液,进一步采用平板稀释法测定丁香油纳米乳液分别对金黄色葡萄球菌(S. aureus)和大肠杆菌(E. coli)的最小抑菌浓度(MIC),并以挥发性盐基氮(TVB-N)、pH、菌落总数(APC)和大肠菌群为考察指标,探讨丁香油纳米乳液对冷却肉的保鲜效果。结果表明:采用2%(w/w)吐温-60、8%丁香油、2%大豆油及80 MPa均质5次的均质条件,可制备出平均粒径为110 nm的丁香油纳米乳液,该纳米乳液储藏30天后,粒径增加到124 nm,无分层现象。丁香油纳米乳液对S. aureus和E.coli的MIC值分别为15.625 μl/g和7.813 μl/g。在冷却肉保鲜试验中,31.250 μl/g的丁香油纳米乳液处理组与空白组相比,能够显著降低TVB-N、pH、APC和大肠菌群的上升趋势,延长货架期8天。
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Preparation of clove oil nanoemulsion and its application in chilled meat preservation
Abstract:Oil-in-water clove oil nanoemulsions stabilized by Tween-60 were prepared by high pressure homogenization. The minimum inhibitory concentration (MIC) of nanoemulsion against S. aureus and E. coli was measured using an agar dilution method. The fresh-keeping effect of clove oil nanoemulsion on chilled meat was also studied. The total volatile basic nitrogen (TVB-N), pH value, aerobic plate count (APC) and coliforms of different treatments were determined. The results showed that the formulated clove oil nanoemulsion was prepared by 2% (w/w) Tween-60, 8% clove oil, 2% soybean oil, 80 MPa and 5 cycles. Over 30 days of storage time the mean diameter of the emulsions was increased from 110 nm to 124 nm, but no phase separation was observed. The MIC values of clove oil nanoemulsion against S. aureus and E. coli was 15.625 μl/g and 7.813 μl/g, respectively. Moreover, the results of preservation experiment showed the chilled meat treated with 31.250 μl/g clove oil nanoemulsion could restrain the increasing of TVB-N, pH, APC and coliforms compared to control, and the shelf-life was increased by 8 days.
Keywords: food additives technology clove oil nanoemulsion chilled meat preservation
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