癸酸聚甘油酯的制备及性能研究

采用静置稳定性、离心稳定性、耐热稳定性等乳化性能指标评价油水比为1:1时癸酸聚甘油酯的乳化性能,并测定其各项指标处于最佳时的最小添加量;采用琼脂扩散法测定指示菌对癸酸聚甘油酯的敏感性;二倍试管稀释法测定其对指示菌的最小抑菌浓度(MIC)。结果表明:癸酸聚甘油酯乳液的类型为水包油(O/W)型,癸酸聚甘油酯添加量为4%时,乳液各项乳化性能指标达到最佳;癸酸聚甘油酯对指示菌均有良好的抑制作用;对黑曲霉、酿酒酵母、金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌的MIC值分别为0.16mg/mL、0.16mg/mL、0.32mg/mL、2.5mg/mL和2.5mg/mL。

Preparetion and Properties of Polyglycerol Caprate

Standing stability,centrifugal stability and thermal stability were tested to evaluate emulsifying property of Polyglycerol Caprate when the oil/water ratio was 1:1.The antimicrobial activity of Polyglycerol Caprate against food spoilage and foodborne pathogens were tested by the agar diffusion method and tube double dilution method.The results showed that;the type of emulsion is Oil in Water(O/W) and the emulsion has the best indexes of emulsifying property when the amount of Polyglycerol Caprate was 4%.Antibacterial experiment indicated that Polyglycerol Caprate presented significant antimicrobial activity against the indicator fungi and bacteria.The minimum inhibition concentration (MIC) of Polyglycerol Caprate against fungi and bacteria are as follow;A.niger 0.16 mg/mL,S.cerevisae 0.16 mg/ mL,S.aureus 0.32 mg/mL,E.coil 2.5mg/mL and B.subtilis 2.5 mg/mL.