中国食品添加剂Issue(11)：123-127,5.
茶树油/β-环糊精纳米脂质体的制备及其在牛肉抗菌中的应用研究
The preparation of nanoliposomes encapsulating TTO/β-CD and its antibacterial application in beef
摘要
Abstract
The purpose of this experiment is to solve the volatile,instability and poor water solubility of TTO,expanding its application range as food antibacterial additives.This experiment prepared the TTO/β-CD inclusion complexes using saturated aqueous solution method,and then employed the thin film dispersion-ultrasonic method to produce nanoliposomes encapsulated TTO/β-CD complexes.The optimal particle size (365 nm),PDI (0.249),Zeta potential (-36.0mV)and entrapment efficiency (59.71％) of nanoliposomes were obtained at the concentration of 20 mg/mL TTO/β-CD inclusion complexes.This method significantly improved the stability and water solubility of TTO and its entrapment efficiency in nanoliposomes.The results of antibacterial experiment indicated that TTO/β-CD nanoliposomes in beef had desired antibacterial activity against E.coli O157:H7,and did not affect the quality of beef.In conclusion,the embedding effect of β-CD can significantly improve the stability and solubility of the TTO and its encapsulation efficiency in nanoliposomes,and thus,TO/β-CD nanoliposomes has a good application prospect in meat products preservation.关键词
茶树油(TTO)/β-环糊精/纳米脂质体/大肠杆菌O157/牛肉Key words
tea tree oil/β-CD/nanoliposomes/E.coliO157∶ H7/beef分类
轻工纺织引用本文复制引用
林琳,代娅婕,纪悦,魏晓鸥,王莹,崔海英..茶树油/β-环糊精纳米脂质体的制备及其在牛肉抗菌中的应用研究[J].中国食品添加剂,2017,(11):123-127,5.基金项目
江苏省自然科学基金项目-优秀青年基金项目(BK20170070) （BK20170070）
江苏省第十三批“六大人才高峰”高层次人才项目(NY-013) （NY-013）
江苏省普通高校专业学位研究生实践创新计划项目(SJLX16_0444). （SJLX16_0444）
