食品科学 ›› 2020, Vol. 41 ›› Issue (15): 8-14.doi: 10.7506/spkx1002-6630-20190725-327

• 基础研究 • 上一篇    下一篇

自组装多肽水凝胶对百里香精油的控释作用、抑菌和抗氧化效果的延长作用

赵梦倩,张雅丹,王迎香,刘娜,张楠,简家钰,张琳,张继红   

  1. (1.特医食品加工湖南省重点实验室,稻谷及副产物深加工国家工程实验室,中南林业科技大学食品科学与工程学院,湖南 长沙 410004;2.湖南省食品质量监督检验研究院,湖南 长沙 410117)
  • 出版日期:2020-08-15 发布日期:2020-08-19
  • 基金资助:
    国家自然科学基金青年科学基金项目(81501619);长沙市科技计划重点项目(kq1907096); 湖南省科技创新平台与人才计划项目(2017TP1021);湖南省自然科学基金面上项目(2018JJ2232); 中南林业科技大学大学生研究性学习和创新性实验计划项目(2017)

Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel

ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong   

  1. (1. Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Laboratory of Rice and By-products Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;2. Hunan Institute of Food Quality Supervision Inspection and Research, Changsha 410117, China)
  • Online:2020-08-15 Published:2020-08-19

摘要: 为实现百里香精油的控制释放并延长其抑菌和抗氧化效果,本实验利用N-芴甲氧羰基-L-苯丙氨酸(N-FMoc-L-phenylalanine,Fmoc-F)水凝胶包埋百里香精油,对比包埋前后Fmoc-F水凝胶的结构、形态等特征,研究其对百里香精油的包埋机制、控释作用及包埋后Fmoc-F对百里香精油抑菌和抗氧化效果的延长作用。结果表明:百里香精油的加入可以加速Fmoc-F/百里香精油水凝胶(50 s)的形成,并且显著提高胶体的储能模量;Fmoc-F及Fmoc-F/百里香精油水凝胶主要通过氢键作用形成胶体,其微观结构为纤维状网络结构,且百里香精油可以使Fmoc-F水凝胶的网络结构更紧密均匀,从而提高其胶体的储能模量。Fmoc-F水凝胶对百里香精油的包埋率达93.13%。通过抑菌实验和抗氧化实验发现,在环境pH≥6.5时,Fmoc-F水凝胶可通过包埋有效抑制百里香精油的挥发,而随着环境pH值的降低,Fmoc-F水凝胶会缓慢分解,释放百里香精油,起到对百里香精油抑菌和抗氧化效果的延长作用。

关键词: 百里香精油, N-芴甲氧羰基-L-苯丙氨酸, 水凝胶, 控释, 抑菌, 抗氧化

Abstract: In order to achieve the controlled release of thyme essential oil and prolong its bacteriostatic and antioxidant effects, N-FMoc-L-phenylalanine (Fmoc-F) hydrogel was used to encapsulate thyme essential oil. The structure and morphology of the hydrogel were comparatively evaluated before and encapsulation, and the mechanism of encapsulation was studied as well as the controlled release of the encapsulated oil and the effect of Fmoc-F on maintaining its antibacterial and antioxidant activities. The results indicated that the addition of thyme essential oil could significantly decrease the gelation time of Fmoc-F to 50 s, and increase the storage modulus (G’) of the hydrogel. Fmoc-F interacted with itself and with thyme essential oil mainly through hydrogen bonds, both contributing to the formation of hydrolgels with a fibrous network microstructure. The essential oil made the structure denser, thereby resulting in higher storage modulus of the hydrogel. The encapsulation rate of Fmoc-F hydrogel for thyme essential oil was 93.13%. At pH above 6.5, the hydrogel inhibited the volatilization of the encapsulated oil, and it was slowly broken down with the decrease of pH, thus maintaining the antibacterial and antioxidant activities of the essential oil.

Key words: thyme essential oil, N-FMoc-L-phenylalanine (Fmoc-F), hydrogel, controlled release, bacteriostasis, antioxidation

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