| 甜橙精油纳米乳液的制备及其抑菌作用研究 |
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| 引用本文： | 任婧楠, 董曼, 范刚, 张怡萍, 潘思轶. 甜橙精油纳米乳液的制备及其抑菌作用研究[J]. 食品工业科技, 2018, 39(23): 80-83,104. DOI: 10.13386/j.issn1002-0306.2018.23.014 |
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| 作者姓名： | 任婧楠 董曼 范刚 张怡萍 潘思轶 |
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| 作者单位： | 1. 华中农业大学食品科技学院, 环境食品学教育部重点实验室, 湖北武汉 430070;2. 湖北省食品质量安全监督检验研究院, 湖北武汉 430075 |
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| 基金项目： | 湖北省重大科技创新计划项目(2015ABA035,2016ABA112)。国家重点研发计划专项(2017YFD0400101)国家自然科学基金(31671824) |
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| 摘 要： | 采用相转变点法制备甜橙精油纳米乳液和D-柠檬烯纳米乳液,采用抑菌圈法和最低抑菌浓度法研究甜橙精油纳米乳液及其主要成分D-柠檬烯纳米乳液对大肠杆菌(Escherichia coli)、枯草芽孢杆菌(Bacillus subtilis)、金黄色葡萄球菌(Staphylococcus aureus)和桔霉菌(Penicillium citrinum)的抑菌作用。结果表明,甜橙精油纳米乳液和D-柠檬烯纳米乳液均有较好的抑菌效果,且同等浓度的D-柠檬烯纳米乳抑菌效果比甜橙精油的抑菌效果好,14%甜橙精油纳米乳液对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌和桔青霉的抑菌圈直径直径分别为11.7、14.0、9.7和9.0 mm,而D-柠檬烯纳米乳液对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌和桔青霉的抑菌圈直径直径分别为19.0、23.7、13.0和12.0 mm。甜橙精油纳米乳液对枯草芽孢杆菌的抑菌作用最强,其最低抑菌浓度(MIC)约为7.7%,对金黄色葡萄球菌和桔青霉的抑菌作用较弱,其对这两种微生物的MIC均约为11%,对大肠杆菌的MIC介于7.7%~11%之间。甜橙精油和D-柠檬烯制成纳米乳液后均具有良好的抑菌作用,为纳米乳液在食品中的抑菌应用提供了理论依据。
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| 关 键 词： | 甜橙精油 D-柠檬烯 纳米乳 抑菌性 |
| 收稿时间： | 2018-03-15 |
Preparation of Sweet Orange Essential Oil Nanoemulsions and Its Antibacterial Activity |
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| REN Jing-nan, DONG Man, FAN Gang, ZHANG Yi-ping, PAN Si-yi. Preparation of Sweet Orange Essential Oil Nanoemulsions and Its Antibacterial Activity[J]. Science and Technology of Food Industry, 2018, 39(23): 80-83,104. DOI: 10.13386/j.issn1002-0306.2018.23.014 |
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| Authors: | REN Jing-nan DONG Man FAN Gang ZHANG Yi-ping PAN Si-yi |
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| Affiliation: | 1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2. Hubei Provincial Institute for Food Supervision and Test, Wuhan 430075, China |
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| Abstract: | Sweet orange essential oil nanoemulsions and D-Limonene nanoemulsions were prepared by phase inversion composition method(PIC). The effects of antibacterial activities of sweet orange essential oil and D-limonene nanoemulsions against Escherichia coli,Bacillus subtilis,Staphylococcus aureus and Penicillium citrinum were studied using bacteriostatic circle method and the minimum inhibitory concentration method(MIC). The results showed that both sweet orange essential oil nanoemulsion and D-limonene nanoemulsion had great antibacterial effects. The antibacterial activity of D-limonene nanoemulsion was better than that of sweet orange essential oil nanoemulsions. The inhibitory zone diameters of 14% orange essential oil nanoemulsions against Escherichia coli,Bacillus subtilis,Staphylococcus aureus and Penicillium citrinum were 11.7,14.0,9.7 and 9.0 mm,while the inhibitory zone diameters of 14% D-limonene nanoemulsions against these microbes were 19.0,23.7,13.0 and 12.0 mm,respectively. Orange essential oil nanoemulsions had the strongest antibacterial activity on Bacillus subtilis with a MIC of 7.7%,and a weaker antibacterial activity on Staphylococcus aureus and Penicillium citrinum with a MIC of 11%. The MIC of sweet orange essential oil nanoemulsion against Escherichia coli was 7.7%~11%. The great antibacterial activities of sweet orange essential oil and D-limonene nanoemulsions were observed,and this result would provide a theoretical basis for the application of its antibacterial activity in food industry. |
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| Keywords: | sweet orange essential oil D-limonene nanoemulsion antibacterial activity |
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