CN104000275B - Spearmint essential oil microemulsion formula used for beverage anticorrosion and preparation method thereof - Google Patents
Spearmint essential oil microemulsion formula used for beverage anticorrosion and preparation method thereof Download PDFInfo
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- CN104000275B CN104000275B CN201410206374.9A CN201410206374A CN104000275B CN 104000275 B CN104000275 B CN 104000275B CN 201410206374 A CN201410206374 A CN 201410206374A CN 104000275 B CN104000275 B CN 104000275B
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- 239000000341 volatile oil Substances 0.000 title claims abstract description 90
- 235000014749 Mentha crispa Nutrition 0.000 title claims abstract description 89
- 239000004530 micro-emulsion Substances 0.000 title claims abstract description 69
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000024873 Mentha crispa Species 0.000 title claims description 76
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 74
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 50
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 47
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 44
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 44
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000012153 distilled water Substances 0.000 claims abstract description 27
- 244000078639 Mentha spicata Species 0.000 claims abstract 13
- 239000000203 mixture Substances 0.000 claims description 50
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 30
- 229920000053 polysorbate 80 Polymers 0.000 claims description 30
- 239000011259 mixed solution Substances 0.000 claims description 29
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 27
- 238000004321 preservation Methods 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000008901 benefit Effects 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 239000002211 L-ascorbic acid Substances 0.000 abstract 1
- 235000000069 L-ascorbic acid Nutrition 0.000 abstract 1
- 229960005070 ascorbic acid Drugs 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 17
- 239000003795 chemical substances by application Substances 0.000 description 11
- 239000002245 particle Substances 0.000 description 10
- 239000006185 dispersion Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 235000019249 food preservative Nutrition 0.000 description 4
- 239000005452 food preservative Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 230000000845 anti-microbial effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 238000001228 spectrum Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000004064 cosurfactant Substances 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- YAEIKOFIOLLMBE-UHFFFAOYSA-L C(C=CC=CC)(=O)[O-].[K+].C([O-])(O)=O.[Na+] Chemical compound C(C=CC=CC)(=O)[O-].[K+].C([O-])(O)=O.[Na+] YAEIKOFIOLLMBE-UHFFFAOYSA-L 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 241000235648 Pichia Species 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000235346 Schizosaccharomyces Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001857 anti-mycotic effect Effects 0.000 description 1
- 239000002543 antimycotic Substances 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004033 diameter control Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000014105 formulated food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000007970 homogeneous dispersion Substances 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 239000003845 household chemical Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
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- 230000000977 initiatory effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
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- 230000000813 microbial effect Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000003362 replicative effect Effects 0.000 description 1
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- 235000014214 soft drink Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses a spearmint essential oil microemulsion formula used for beverage anticorrosion, and the spearmint essential oil microemulsion comprises the following components by weight: 0.50-18% of spearmint essential oil, 0.50-18% of ethanol, 6.00-81.00% of food grade Twain-80, 0.25-2.25% of potassium sorbate, 0.25-2.25% of L-ascorbic acid, 0.15-0.50% of anhydrous sodium carbonate and the balance of distilled water. The invention also provides a preparation method of the spearmint essential oil microemulsion. The spearmint essential oil microemulsion is uniform, transparent, non-stratified, and good in stability, can be diluted with water in any ratio, is low in cost, simple in preparation method, and high in safety, and has remarkable economic benefit and a broad application prospect in food industry.
Description
Technical field
The invention belongs to field of household chemical, particularly relate to a kind of microemulsion, a kind of spearmint essential oil microemulsion for beverage preservation is filled a prescription and preparation method thereof specifically.
Background technology
Saccharomycete is one of spoilage organisms main in the soft drink such as grape wine and weak acid beverage, fruit juice, milk, wherein the most commonly S. cervisiae, Pichia yeast and chestnut wine Schizosaccharomyces.Not only waste makes social resources, also can cause huge economic loss, eat by mistake and cause food poisoning, jeopardize human health or safety.
Food preservative is the color, smell and taste and nutritional labeling that keep food intrinsic, extends the indispensable food additives of storage life.Chemical preservative is the food storage method of suppression microbial infection the most frequently used so far.In current food, putrefactive microorganisms has diversity and complexity, single anticorrisive agent is used often to be difficult to reach desirable corrosion-resistanting fresh-keeping effect, often need the two or more anticorrisive agent of antimicrobial spectrum complementation or synergist compound use in practical application, widen antimicrobial spectrum to reach, reduce the object of anticorrisive agent consumption and use cost.But, the dissolubility of anticorrisive agent is different, a lot of anticorrisive agent dissolubility is very poor, due to most microorganism only ability growth and breeding in aqueous phase, and all enzymatic biochemical reactions relevant with vital movement also all carry out in water, therefore, anticorrisive agent only has dissolving or is dispersed in aqueous phase, just can act on thalline, or disturb its metabolizing enzyme systems, thus play antibacterial or bactericidal action.Therefore a kind of energy substituted chemistry anticorrisive agent good water solubility is urgently developed at present, safe and practical new food preservative.
Microemulsion is homogeneous phase Thermodynamically stable, the transparent and homogeneous system of a kind of oil, water (salt solution) and exhibiting high surface activating agent and the spontaneous formation of cosurfactant, is the ideal system of the complex composition that carrying dissolubility is different.Spearmint essential oil is the material with characteristic fragrance extracted from plant, restoring consciouness can mend god outward, interiorly can anti-inflammatory to relieve the pain, and traditional medical is just used for antimycotic and bacterium, can meet again the requirement of people to multi-functional formulated food simultaneously.Had by micro-emulsion technology and the replicating machine of natural spearmint essential oil and food preservative is combined, using microemulsion as carrying system, be loaded into the food preservative that two or more antimicrobial spectrum is complementary, dissolubility is different, it is made to form the microemulsion preparation of stable homogeneous phase, water dilution range broadness, realize the superposition of compound synergic and microemulsified synergy two kinds of synergistic effects, reach and greatly improve anticorrisive agent usefulness, reach the object reducing anticorrisive agent consumption and use cost.Chemical preservative contaminated environment can be reduced again simultaneously, destroy the ecological balance, harm residents ' health, and resistance to the action of a drug strengthening pathogen etc. harm.Current many sections of reports prove the biocidal property of essential oil microemulsion, and fully strong demonstrates the huge applications potentiality of micro-emulsion technology at field of food.
Summary of the invention
For the defect existed in above-mentioned prior art, technical problem to be solved by this invention is to provide a kind of spearmint essential oil microemulsion for beverage preservation and fills a prescription and preparation method thereof, it is water-soluble not good that described this spearmint essential oil microemulsion formula for beverage preservation and preparation method thereof will solve chemical preservative of the prior art, and can endanger the technical problem of residents ' health.
A kind of spearmint essential oil microemulsion for beverage preservation of the present invention, each raw materials by weight is:
Spearmint essential oil 0.50 ~ 18%
Food-grade Tween-80 6.00 ~ 81.00%
Food-grade anhydrous ethanol 0.50 ~ 18.00%
Potassium sorbate 0.25 ~ 2.25%
L-AA 0.25 ~ 2.25%
Natrium carbonicum calcinatum 0.15 ~ 0.50%
Distilled water surplus.
Further, each raw materials by weight is:
Spearmint essential oil 0.50%
Food-grade Tween-80 9.00%
Food-grade anhydrous ethanol 0.50%
Potassium sorbate 2.25%
L-AA 2.25%
Natrium carbonicum calcinatum 0.50%
Distilled water 85.00%.
Further, each raw materials by weight is:
Spearmint essential oil 18.00%
Food-grade Tween-80 54.00%
Food-grade anhydrous ethanol 18.00%
Potassium sorbate 0.25%
L-AA 0.25%
Natrium carbonicum calcinatum 0.15%
Distilled water 9.35%.
Further, each raw materials by weight is:
Spearmint essential oil 4.50%
Food-grade Tween-80 81.00%
Food-grade anhydrous ethanol 4.50%
Potassium sorbate 0.25%
L-AA 0.25%
Natrium carbonicum calcinatum 0.15%
Distilled water 9.35%.
Further, each raw materials by weight is:
Spearmint essential oil 2.00%
Food-grade Tween-80 6.00%
Food-grade anhydrous ethanol 2.00%
Potassium sorbate 2.25%
L-AA 2.25%
Natrium carbonicum calcinatum 0.50%
Distilled water 85.00%.
Further, each raw materials by weight is:
Spearmint essential oil 8.75%
Food-grade Tween-80 32.50%
Food-grade anhydrous ethanol 8.75%
Potassium sorbate 1.25%
L-AA 1.25%
Natrium carbonicum calcinatum 0.35%
Distilled water 47.15%.
Present invention also offers the preparation method of above-mentioned a kind of spearmint essential oil microemulsion for beverage preservation, comprise the steps:
(1) each material is taken according to percentage by weight;
(2) spearmint essential oil and food-grade anhydrous ethanol are mixed in container, ultrasonic wave 5 ~ 10min, ultrasonic frequency is 30 ~ 60 HZ, obtains the composition of spearmint essential oil and food-grade anhydrous ethanol;
(3) food-grade Tween-80 is slowly added in the spearmint essential oil of step (2) gained and the mixture of food-grade anhydrous ethanol composition, ultrasonic wave 20 ~ 30min, ultrasonic frequency is 30 ~ 60 HZ, and namely abundant mixing obtains the mixture of spearmint essential oil, food-grade anhydrous ethanol and food-grade Tween-80;
(4) by potassium sorbate and L-AA in another container, add part distilled water and dissolve, shake up, obtain the mixed solution of potassium sorbate and L-AA;
(5) by natrium carbonicum calcinatum in the 3rd container, add remaining distilled water and dissolve, shake up, obtain clarifying sodium carbonate liquor;
(6), in the potassium sorbate sodium carbonate liquor in step (5) slowly being added gained in step (4) and L-AA mixed solution, stir and evenly mix, obtain the mixed solution of potassium sorbate, L-AA and sodium carbonate;
(7) potassium sorbate of gained in step (6), L-AA and sodium carbonate mixture are slowly joined in the mixed solution of the spearmint essential oil of step (3) gained, food-grade anhydrous ethanol and food-grade Tween-80 composition, ultrasonic wave 20 ~ 30min, ultrasonic frequency is 30 ~ 60 HZ, namely obtains a kind of spearmint essential oil microemulsion of the present invention.
Further, above-mentioned preparation method completes under the condition of 25 DEG C.
Present invention also offers the application process of above-mentioned a kind of spearmint essential oil microemulsion for beverage preservation, during use, directly microemulsion is slowly joined in beverage, fully stir into stable uniform mixed solution, the addition of microemulsion calculates by the volume ratio of itself and beverage, i.e. microemulsion: beverage is 0.032 ~ 0.048:1.
The certain peppermint fragrance of spearmint essential oil tool, soft aroma and, external enwergy is refrigerant, interior warms up body, to health because of get angry initiation inflammation there is good curative effect.Join in beverage to meet the demand of multiple tastes people.
Spearmint essential oil itself has certain bacteriostasis, microemulsion technology can make the active ingredient of spearmint essential oil act on microorganism in food more uniformly, therefore microemulsion of the present invention is used for the shelf life that can extend beverage in beverage, plays a significant role in the product development of natural safety food anticorrisive agent.
A kind of spearmint essential oil microemulsion for beverage preservation of the present invention, by the surface active agent tween-80 of certain proportioning, the food-grade anhydrous ethanol of cosurfactant, the stable in properties of water and the spontaneous formation of oil, transparent homogeneous dispersion, can with water arbitrarily than dissolving each other, with water for expanding molten matrix, product cost is low.
The present invention compares with prior art, and its technological progress is significant.Microemulsion homogeneous transparent of the present invention, not stratified, good stability; Can with water with arbitrarily than dilution, product cost is low, and preparation method is easy, pollution-free, security is high, has significant economic benefit; Have broad application prospects in food service industry.
embodiment 1
For a spearmint essential oil microemulsion for beverage preservation, in described microemulsion, each raw materials by weight is calculated as follows:
Spearmint essential oil 0.50%
Food-grade Tween-80 9.00%
Food-grade anhydrous ethanol 0.50%
Potassium sorbate 2.25%
L-AA 2.25%
Natrium carbonicum calcinatum 0.50%
Distilled water 85.00%.
The preparation method of above-mentioned a kind of spearmint essential oil microemulsion for beverage preservation, comprises the steps:
(1), under 25 DEG C of conditions, 0.50 g spearmint essential oil and the food-grade anhydrous ethanol of 0.50 g are mixed in container, ultrasonic wave 10 min, ultrasonic frequency is 45 HZ, obtains the composition of spearmint essential oil and food-grade anhydrous ethanol.
(2), 9.00 g food-grade Tween-80s are slowly added in the spearmint essential oil of step (1) gained and the mixture of food-grade anhydrous ethanol composition, ultrasonic wave 25 min, ultrasonic frequency is 45 HZ, and namely abundant mixing obtains the mixture of spearmint essential oil, food-grade anhydrous ethanol and food-grade Tween-80.
(3), by 2.25 g potassium sorbates and 2.25 g L-AAs in container, add 80 g distilled water and dissolve, shake up, obtain the mixed solution of potassium sorbate and L-AA.
(4), by 0.50 g natrium carbonicum calcinatum in container, add 5.00 g distilled water and dissolve, shake up, obtain clarifying sodium carbonate liquor.
(5), in the potassium sorbate, by the sodium carbonate liquor in step (4) slowly adding gained in step (3) and L-AA mixed solution, stir and evenly mix, obtain the mixed solution of potassium sorbate, L-AA and sodium carbonate.
(6), the potassium sorbate of gained in step (5), L-AA and sodium carbonate mixture are slowly joined in the mixed solution of the spearmint essential oil of step (2) gained, food-grade anhydrous ethanol and food-grade Tween-80 composition, ultrasonic wave 25 min, ultrasonic frequency is 45 HZ, namely obtains a kind of spearmint essential oil microemulsion of the present invention.
Microemulsion 4000 r/min of above-mentioned gained is centrifugal, leaves standstill, and observes.25 DEG C of storage 30 d, measure the density of microemulsion, pH, particle diameter and the coefficient of dispersion.Control group is not for preserve microemulsion physicochemical property.
table 1 storage time is on the impact of spearmint essential oil microemulsion physicochemical property
| Density | pH | Particle diameter | |
| Control group | 1.0192 | 7.02 | 24.50 |
| Storage 30d | 1.0254 | 6.66 | 20.05 |
embodiment 2
For a spearmint essential oil microemulsion for beverage preservation, in described microemulsion, each raw materials by weight is calculated as follows:
Spearmint essential oil 18.00%
Food-grade Tween-80 54.00%
Food-grade anhydrous ethanol 18.00%
Potassium sorbate 0.25%
L-AA 0.25%
Natrium carbonicum calcinatum 0.15%
Distilled water 9.35%.
The preparation method of above-mentioned a kind of spearmint essential oil microemulsion for beverage preservation, comprises the steps:
(1), under 25 DEG C of conditions, 18.00 g spearmint essential oils and the food-grade anhydrous ethanol of 18.00 g are mixed in container, ultrasonic wave 10 min, ultrasonic frequency is 60 HZ, obtains the composition of spearmint essential oil and food-grade anhydrous ethanol.
(2), 54.00g food-grade Tween-80 is slowly added in the spearmint essential oil of step (1) gained and the mixture of food-grade anhydrous ethanol composition, ultrasonic wave 25 min, ultrasonic frequency is 60 HZ, and namely abundant mixing obtains the mixture of spearmint essential oil, food-grade anhydrous ethanol and food-grade Tween-80.
(3), by 0.25g potassium sorbate and 0.25g L-AA in container, add 7g distilled water and dissolve, shake up, obtain the mixed solution of potassium sorbate and L-AA.
(4), by 0.15g natrium carbonicum calcinatum in container, add 2.35g distilled water and dissolve, shake up, obtain clarifying sodium carbonate liquor.
(5), in the potassium sorbate, by the sodium carbonate liquor in step (4) slowly adding gained in step (3) and L-AA mixed solution, stir and evenly mix, obtain the mixed solution of potassium sorbate, L-AA and sodium carbonate.
(6), the potassium sorbate of gained in step (5), L-AA and sodium carbonate mixture are slowly joined in the mixed solution of the spearmint essential oil of step (2) gained, food-grade anhydrous ethanol and food-grade Tween-80 composition, ultrasonic wave 25 min, ultrasonic frequency is 60 HZ, namely obtains a kind of spearmint essential oil microemulsion of the present invention.
Microemulsion 4000 r/min of above-mentioned gained is centrifugal, leaves standstill, and observes.25 DEG C of storage 30 d, measure the density of microemulsion, pH, particle diameter and the coefficient of dispersion.Control group is not for preserve microemulsion physicochemical property.
table 1 storage time is on the impact of spearmint essential oil microemulsion physicochemical property
| Density | pH | Particle diameter (nm) | |
| Control group | 1.012 | 8.56 | 1972 |
| Storage 30d | 1.015 | 8.44 | 1711 |
embodiment 3
For a spearmint essential oil microemulsion for beverage preservation, it is characterized in that in microemulsion, each raw materials by weight is calculated as follows:
Spearmint essential oil 4.50%
Food-grade Tween-80 81.00%
Food-grade anhydrous ethanol 4.50%
Potassium sorbate 0.25%
L-AA 0.25%
Natrium carbonicum calcinatum 0.15%
Distilled water 9.35%.
The preparation method of above-mentioned a kind of spearmint essential oil microemulsion for beverage preservation, comprises the steps:
(1), under 25 DEG C of conditions, 4.50 g spearmint essential oils and the food-grade anhydrous ethanol of 4.50 g are mixed in container, ultrasonic wave 5 min, ultrasonic frequency is 45 HZ, obtains the composition of spearmint essential oil and food-grade anhydrous ethanol.
(2), 81 g food-grade Tween-80s are slowly added in the spearmint essential oil of step (1) gained and the mixture of food-grade anhydrous ethanol composition, ultrasonic wave 30 min, ultrasonic frequency is 30 HZ, and namely abundant mixing obtains the mixture of spearmint essential oil, food-grade anhydrous ethanol and food-grade Tween-80.
(3), by 0.25 g potassium sorbate and 0.25 g L-AA in container, add 7 g distilled water and dissolve, shake up, obtain the mixed solution of potassium sorbate and L-AA.
(4), by 0.15g natrium carbonicum calcinatum in container, add 2.35g distilled water and dissolve, shake up, obtain clarifying sodium carbonate liquor.
(5), in the potassium sorbate, by the sodium carbonate liquor in step (4) slowly adding gained in step (3) and L-AA mixed solution, stir and evenly mix, obtain the mixed solution of potassium sorbate, L-AA and sodium carbonate.
(6), the potassium sorbate of gained in step (5), L-AA and sodium carbonate mixture are slowly joined in the mixed solution of the spearmint essential oil of step (2) gained, food-grade anhydrous ethanol and food-grade Tween-80 composition, ultrasonic wave 30 min, ultrasonic frequency is 30 HZ, namely obtains a kind of spearmint essential oil microemulsion of the present invention.
Microemulsion 4000 r/min of above-mentioned gained is centrifugal, leaves standstill, and observes.25 DEG C of storage 30 d, measure the density of microemulsion, pH, particle diameter and the coefficient of dispersion.Control group is not for preserve microemulsion physicochemical property.
table 1 storage time is on the impact of spearmint essential oil microemulsion physicochemical property
| Density | pH | Particle diameter (nm) | |
| Control group | 0.998 | 8.89 | 1942 |
| Storage 30d | 1.0621 | 8.55 | 1856 |
embodiment 4
For a spearmint essential oil microemulsion for beverage preservation, it is characterized in that in microemulsion, each raw materials by weight is calculated as follows:
Spearmint essential oil 2.00%
Food-grade Tween-80 6.00%
Food-grade anhydrous ethanol 2.00%
Potassium sorbate 2.25%
L-AA 2.25%
Natrium carbonicum calcinatum 0.50%
Distilled water 85.00%.
The preparation method of above-mentioned a kind of spearmint essential oil microemulsion for beverage preservation, comprises the steps:
(1), under 25 DEG C of conditions, 2.00 g spearmint essential oils and the food-grade anhydrous ethanol of 2.00 g are mixed in container, ultrasonic wave 5 min, ultrasonic frequency is 60 HZ, obtains the composition of spearmint essential oil and food-grade anhydrous ethanol.
(2), 6.00 g food-grade Tween-80s are slowly added in the spearmint essential oil of step (1) gained and the mixture of food-grade anhydrous ethanol composition, ultrasonic wave 20 min, ultrasonic frequency is 60 HZ, and namely abundant mixing obtains the mixture of spearmint essential oil, food-grade anhydrous ethanol and food-grade Tween-80.
(3), by 2.25 g potassium sorbates and 2.25 g L-AAs in container, add 80 g distilled water and dissolve, shake up, obtain the mixed solution of potassium sorbate and L-AA.
(4), by 0.50 g natrium carbonicum calcinatum in container, add 5 g distilled water and dissolve, shake up, obtain clarifying sodium carbonate liquor.
(5), in the potassium sorbate, by the sodium carbonate liquor in step (4) slowly adding gained in step (3) and L-AA mixed solution, stir and evenly mix, obtain the mixed solution of potassium sorbate, L-AA and sodium carbonate.
(6), the potassium sorbate of gained in step (5), L-AA and sodium carbonate mixture are slowly joined in the mixed solution of the spearmint essential oil of step (2) gained, food-grade anhydrous ethanol and food-grade Tween-80 composition, ultrasonic wave 20 min, ultrasonic frequency is 60 HZ, namely obtains a kind of spearmint essential oil microemulsion of the present invention.
Microemulsion 4000 r/min of above-mentioned gained is centrifugal, leaves standstill, and observes.25 DEG C of storage 30 d, measure the density of microemulsion, pH, particle diameter and the coefficient of dispersion.Control group is not for preserve microemulsion physicochemical property.
table 1 storage time is on the impact of spearmint essential oil microemulsion physicochemical property
| Density | pH | Particle diameter (nm) | |
| Control group | 1.0327 | 7.47 | 25.63 |
| Storage 30d | 1.0464 | 7.43 | 24.90 |
embodiment 5
For a spearmint essential oil microemulsion for beverage preservation, it is characterized in that in microemulsion, each raw materials by weight is calculated as follows:
Spearmint essential oil 8.75%
Food-grade Tween-80 32.50%
Food-grade anhydrous ethanol 8.75%
Potassium sorbate 1.25%
L-AA 1.25%
Natrium carbonicum calcinatum 0.35%
Distilled water 47.15%.
(1), under 25 DEG C of conditions, 8.75 g spearmint essential oils and the food-grade anhydrous ethanol of 8.75 g are mixed in container, ultrasonic wave 7 min, ultrasonic frequency is 30 HZ, obtains the composition of spearmint essential oil and food-grade anhydrous ethanol.
(2), 32.50 g food-grade Tween-80s are slowly added in the spearmint essential oil of step (1) gained and the mixture of food-grade anhydrous ethanol composition, ultrasonic wave 25 min, ultrasonic frequency is 30 HZ, and namely abundant mixing obtains the mixture of spearmint essential oil, food-grade anhydrous ethanol and food-grade Tween-80.
(3), by 1.25 g potassium sorbates and 1.25 g L-AAs in container, add 40.00 g distilled water and dissolve, shake up, obtain the mixed solution of potassium sorbate and L-AA.
(4), by 0.35 g natrium carbonicum calcinatum in container, add 7.15 g distilled water and dissolve, shake up, obtain clarifying sodium carbonate liquor.
(5), in the potassium sorbate, by the sodium carbonate liquor in step (4) slowly adding gained in step (3) and L-AA mixed solution, stir and evenly mix, obtain the mixed solution of potassium sorbate, L-AA and sodium carbonate.
(6), the potassium sorbate of gained in step (5), L-AA and sodium carbonate mixture are slowly joined in the mixed solution of the spearmint essential oil of step (2) gained, food-grade anhydrous ethanol and food-grade Tween-80 composition, ultrasonic wave 25 min, ultrasonic frequency is 30 HZ, namely obtains a kind of spearmint essential oil microemulsion of the present invention.
Microemulsion 4000 r/min of above-mentioned gained is centrifugal, leaves standstill, and observes.25 DEG C of storage 30 d, measure the density of microemulsion, pH, particle diameter and the coefficient of dispersion.Control group is not for preserve microemulsion physicochemical property.
table 1 storage time is on the impact of spearmint essential oil microemulsion physicochemical property
| Density | pH | Particle diameter (nm) | |
| Control group | 0.9982 | 8.29 | 54.23 |
| Storage 30d | 1.0025 | 8.27 | 48.29 |
Above said content be only the present invention conceive under basic explanation, and according to any equivalent transformation that technical scheme of the present invention is done, all should protection scope of the present invention be belonged to.
Claims (2)
1., for a preparation method for the spearmint essential oil microemulsion of beverage preservation, it is characterized in that comprising the steps:
(1) each raw material is taken according to percentage by weight; Each raw materials by weight is:
Spearmint essential oil 0.50 ~ 18%
Food-grade Tween-80 6.00 ~ 81.00%
Food-grade anhydrous ethanol 0.50 ~ 18.00%
Potassium sorbate 0.25 ~ 2.25%
L-AA 0.25 ~ 2.25%
Natrium carbonicum calcinatum 0.15 ~ 0.50%
Distilled water surplus;
(2) spearmint essential oil and food-grade anhydrous ethanol are mixed in container, ultrasonic wave process 5 ~ 10 min, ultrasonic frequency is 30 ~ 60 HZ, obtains the composition of spearmint essential oil and food-grade anhydrous ethanol;
(3) food-grade Tween-80 is slowly added in the spearmint essential oil of step (2) gained and the mixture of food-grade anhydrous ethanol composition, ultrasonic wave process 20 ~ 30 min, ultrasonic frequency is 30 ~ 60 HZ, and namely abundant mixing obtains the mixture of spearmint essential oil, food-grade anhydrous ethanol and food-grade Tween-80;
(4) by potassium sorbate and L-AA in another container, add part distilled water and dissolve, shake up, obtain the mixed solution of potassium sorbate and L-AA;
(5) by natrium carbonicum calcinatum in the 3rd container, add remaining distilled water and dissolve, shake up, obtain clarifying sodium carbonate liquor;
(6) sodium carbonate liquor in step (5) is slowly added gained in step (4) potassium sorbate and
In L-AA mixed solution, stir and evenly mix, obtain the mixed solution of potassium sorbate, L-AA and sodium carbonate;
(7) potassium sorbate of gained in step (6), L-AA and sodium carbonate mixture are slowly joined in the mixed solution of the spearmint essential oil of step (3) gained, food-grade anhydrous ethanol and food-grade Tween-80 composition, ultrasonic wave process 20 ~ 30 min, ultrasonic frequency is 30 ~ 60 HZ, namely obtains a kind of spearmint essential oil microemulsion for beverage preservation.
2. the preparation method of a kind of spearmint essential oil microemulsion for beverage preservation as claimed in claim 1, is characterized in that, under the condition of 25 DEG C, complete preparation method.
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| CN107897870A (en) * | 2017-11-23 | 2018-04-13 | 广东工业大学 | A kind of plants essential oil microemulsion and preparation method thereof |
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| CN102166254A (en) * | 2011-04-06 | 2011-08-31 | 西北农林科技大学 | Oil-in-water type spearmint oil nano emulsion and method for preparing same |
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