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2017年03月10日

【期刊论文】香芹酚纳米乳剂结合酸性电解水灭活鲜切卷心菜表面细菌,酵母和原生菌群

杨宏顺, Sow LC, Tirtawinata F, Yang H*, Shao Q, Wang S

Food Control,2017,76(-):88-95

2017年08月29日

摘要

Carvacrol is an effective antimicrobial agent originated from essential oils, this natural antimicrobial agent has higher consumer acceptance compared to chemical agents. Due to the low solubility of carvacrol in water, carvacrol was delivered as a nanoemulsion. A carvacrol nanoemulsion contained 3.5% (w/w) oil phase (1% carvacrol and 2.5% corn oil, w/w) and 3.5% (w/w) Tween 80 was produced by ultrasonification at 10 min using 100% amplitude; the median particle size was 309 ± 19 nm. The nanoemulsion was shelf-life stable for 1 month without any significant changes in particle size. When applied against Escherichia coli ATCC 25922 and Pichia pastoris GS115 growth in nutrient broth, carvacrol nanoemulsion (0.5% w/w carvacrol) achieved 3 log reductions of microorganisms. When microorganisms were fixed and dried on stainless steel coupon surface, the carvacrol nanoemulsion treatment was more effective on E. coli than P. pastoris with about 5 and 0.3 log reduction of viable count, respectively. The native microflora on shredded cabbages was challenged by combining carvacrol nanoemulsion and acidic electrolysed water (AEW) that contained 4 mg/L free available chlorine (FAC). The treatment reduced about 0.5 log of aerobic mesophilic and psychrotropic bacteria counts and the antimicrobial activity of carvacrol nanoemulsion and AEW lasted up to 2 days. The results indicated that carvacrol nanoemulsion is promising in controlling the safety of fresh-cut vegetables.

关键词: 纳米乳剂, 香芹酚, 纳米技术, 抗菌剂, 鲜切, 食品安全, 有机食品, 消毒, 大肠杆菌, 毕赤氏酵母, 超声强化, 高压匀浆;Nanoemulsion, Carvacrol Nanotechnology, Antimicrobial, Fresh cut, Food safety, Organic food, Organic vegetables, Sanitisation, Escherichia coli, Pichia pastoris, Ultrasonification, High pressure homogenisation

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2005年10月13日

【期刊论文】香薷挥发油成分的研究

周同惠, 李章万*

药学学报,18(5):363~368,1983,-0001,():

摘要

本文用GLC等方法鉴定和鉴定了海州香薷挥发油中对聚撒花素(10.43%),百里香酣(30.05%),香荆拌酚(33.39%),ɑ-反式-香柠檬烯(1.64%)等12个成分,井与川香薷挥发料I的成分进行了分析比较。

关键词: 挥发油, 海州香薷, 百里香粉, 香荆芥酚, 气相层析

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2021年06月15日

【期刊论文】Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages

Yang Hongshun, Li Cheng Sow, Yang Hongshun, Li Cheng Sow

Food Control,2017,-(76):88-95

2017年06月15日

摘要

Carvacrol is an effective antimicrobial agent originated from essential oils, this natural antimicrobial agent has higher consumer acceptance compared to chemical agents. Due to the low solubility of carvacrol in water, carvacrol was delivered as a nanoemulsion. A carvacrol nanoemulsion contained 3.5% (w/w) oil phase (1% carvacrol and 2.5% corn oil, w/w) and 3.5% (w/w) Tween 80 was produced by ultrasonification at 10 min using 100% amplitude; the median particle size was 309 ± 19 nm. The nanoemulsion was shelf-life stable for 1 month without any significant changes in particle size. When applied against Escherichia coli ATCC 25922 and Pichia pastoris GS115 growth in nutrient broth, carvacrol nanoemulsion (0.5% w/w carvacrol) achieved 3 log reductions of microorganisms. When microorganisms were fixed and dried on stainless steel coupon surface, the carvacrol nanoemulsion treatment was more effective on E. coli than P. pastoris with about 5 and 0.3 log reduction of viable count, respectively. The native microflora on shredded cabbages was challenged by combining carvacrol nanoemulsion and acidic electrolysed water (AEW) that contained ≤ 4 mg/L free available chlorine (FAC). The treatment reduced about 0.5 log of aerobic mesophilic and psychrotropic bacteria counts and the antimicrobial activity of carvacrol nanoemulsion and AEW lasted up to 2 days. The results indicated that carvacrol nanoemulsion is promising in controlling the safety of fresh-cut vegetables.

关键词: Nanoemulsion, Carvacrol Nanotechnology, Antimicrobial, Fresh cut, Food safety, Organic food, Organi

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