食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 工艺技术 •    下一篇

缓释型茶树精油-壳聚糖微胶囊的制备、表征及体外释放规律研究

龙门,詹歌   

  1. 滁州学院生物与食品工程学院
  • 收稿日期:2018-10-10 修回日期:2019-07-08 出版日期:2019-08-25 发布日期:2019-08-26
  • 通讯作者: 詹歌 E-mail:zhangeczxy@163.com

Characterization and Vitro Release of Tea Tree Oil Microcapsule Prepared by Chitosan

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  • Received:2018-10-10 Revised:2019-07-08 Online:2019-08-25 Published:2019-08-26

摘要: 本研究以三聚磷酸钠为交联剂,采用离子凝胶法制备茶树精油-壳聚糖微胶囊,研究茶树精油微胶囊的结构和功能特性,并分析茶树精油微胶囊在不同食品模拟体系中的释放规律。结果表明,茶树精油添加量和CS/TPP对微胶囊粒径和茶树精油的包埋率有显著影响,通过优化得到CS/CPP为5.30、茶树精油添加量11.30mg/mL时,茶树精油微胶囊的粒径最小为0.74±0.03μm、包埋率最大为53.15±0.32%。该条件下微胶囊的粒径范围在0.2~2.3μm之间,且呈正态分布;并且可以明显的提高茶树精油的稳定性,表现为与茶树精油相比,茶树精油微胶囊在0~15 d时,有更稳定的体外杀菌性和抗氧化性。另外,茶树精油微胶囊在不同的食品模拟体系中均能快速释放,并在30min后逐渐稳定。说明该工艺可以用于对茶树精油的微囊化包埋,从而提高茶树精油的稳定性。

关键词: 茶树精油, 微胶囊, 结构表征, 杀菌抗氧化, 释放规律

Abstract: In this experiment, sodium tripolyphosphate was used as crosslinking agent and prepared of tea tree oil-chitosan microcapsules with ion gel method. Then structure, functional properties and the release law of tea tree oil microcapsules in different food simulation systems was analyzed. The results showed that it can be effectively constructed tea tree oil microcapsules system by sodium tripolyphosphate and chitosan. The optimal technologic formulations were obtained through central composite response surface experimental showed when tea tree oil content and CS/CPP was 11.30mg/mL and 5.30, particle size and embedding rate of tea tree oil microcapsules can be reached minimum value of 0.74μm and maximum value of 53.15%, respectively, and the tea tree oil microcapsules obtained under the conditions have relatively stable technology structure, particle size between 0.2~2.3μm was in normal distribution. Moreover, the stability of tea tree oil can be obviously improved, and compared with tea tree oil,tea tree oil microcapsule was more stable in vitro bactericidal and antioxidant properties at 0~15 d. Through the analysis of different food simulation systems, showed tea tree oil microcapsule powder was rapidly released in the food simulation system, and gradually stabilized in 30 minutes. Therefore, this process can be used for microencapsulation of tea tree oil to improve the stability of tea tree oil.

Key words: Tea tree oil, microencapsulation, structural characterization, bactericidal antioxidant, release rule

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