甘草酸纤维茶树精油乳液凝胶的制备及其结构表征

doi:10.7506/spkx1002-6630-20190930-369

食品科学 ›› 2021, Vol. 42 ›› Issue (4): 15-22.doi: 10.7506/spkx1002-6630-20190930-369

甘草酸纤维茶树精油乳液凝胶的制备及其结构表征

许梦月，李青，吴华，万芝力，杨晓泉

（1.食物蛋白与胶体研究中心，广东省天然产物绿色加工与产品安全重点实验室，华南理工大学食品科学与工程学院，广东?广州 510640；2.北京市植物资源研究开发重点实验室，北京工商大学理学院，北京 100048）

出版日期:2021-02-25 发布日期:2021-02-25
基金资助:
国家自然科学基金青年科学基金项目（31801476）；广东省自然科学基金项目（2018A030310409）；广东省重点领域研发计划项目（2019B020213001）

Preparation and Structural Characterization of Tea Tree Oil Emulsion Gels Stabilized by Glycyrrhizic Acid Nanofibrils

XU Mengyue, LI Qing, WU Hua, WAN Zhili, YANG Xiaoquan

(1. Research Center of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; 2. Beijing Key Lab of Plant Resource Research and Development, School of Science, Beijing Technology & Business University, Beijing 100048, China)

Online:2021-02-25 Published:2021-02-25

摘要/Abstract

摘要： 选取茶树精油为风味油相，利用甘草酸自组装纳米纤维作为结构单元构建风味精油乳液凝胶体系，研究甘草酸纤维质量分数、茶树精油质量分数、油相组成对精油乳液凝胶外观、微观结构、流变学特性的影响。结果表明：利用甘草酸的两亲性和纤维化自组装，能成功制备出乳滴粒度小（2.5 μm）且具有蜂窝状网络微结构的茶树精油乳液凝胶；流变学测试显示该乳液凝胶具有高凝胶强度，较高质量分数的甘草酸纤维（4%）及油含量（40%）构建的乳液凝胶体系流变黏弹性更强、更稳定；在混合油相中，油相组成（添加葵花籽油或中链脂肪酸甘油三酯）的改变可以显著影响乳液凝胶粒度，最终改善风味乳液凝胶外观及结构特征。

关键词: 甘草酸；纳米纤维；茶树精油；乳液凝胶；精油结构化

Abstract: Self-assembled nanofibrils from the triterpenoid glycyrrhizic acid (GA) were used as structural building blocks to prepare tea tree oil emulsion gels. The effects of the concentration of GA nanofibrils and tea tree oil (TTO), and oil phase composition on the appearance, microstructure and rheological properties of the emulsion gels were investigated. The results showed that the synergistic combination of gelation and emulsifying behaviors offered GA nanofibrils the potential as natural structuring agents for TTO emulsion gel systems with honeycomb-like microstructure and small droplet size (2.5 μm). The emulsion gels exhibited many interesting rheological behaviors such as high gel strength. The gel system with higher concentrations of GA nanofibrils (4%) and essential oil (40%) showed enhanced viscoelastic properties and stability. In addition, the change in oil phase composition (addition of sunflower oil or medium chain fatty acid triglycerides) could significantly affect the particle size, appearance and structural characteristics of the emulsion gels.

Key words: glycyrrhizic acid; nanofibrils; tea tree oil; emulsion gels; essential oil structuring

中图分类号:

TS201

许梦月，李青，吴华，万芝力，杨晓泉. 甘草酸纤维茶树精油乳液凝胶的制备及其结构表征[J]. 食品科学, 2021, 42(4): 15-22.

XU Mengyue, LI Qing, WU Hua, WAN Zhili, YANG Xiaoquan. Preparation and Structural Characterization of Tea Tree Oil Emulsion Gels Stabilized by Glycyrrhizic Acid Nanofibrils[J]. FOOD SCIENCE, 2021, 42(4): 15-22.

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甘草酸纤维茶树精油乳液凝胶的制备及其结构表征

Preparation and Structural Characterization of Tea Tree Oil Emulsion Gels Stabilized by Glycyrrhizic Acid Nanofibrils

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