CN107821907A - 一种白藜芦醇乳液的制备方法 - Google Patents

一种白藜芦醇乳液的制备方法 Download PDF

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CN107821907A
CN107821907A CN201711228921.3A CN201711228921A CN107821907A CN 107821907 A CN107821907 A CN 107821907A CN 201711228921 A CN201711228921 A CN 201711228921A CN 107821907 A CN107821907 A CN 107821907A
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resveratrol
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张俊
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Shaanxi Yiyang Technology Co Ltd
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Abstract

本发明涉及一种白藜芦醇乳液的制备方法，其包括以下制备步骤：取以下原料备用：酪蛋白酸钠、阿拉伯胶、牛至精油、虎杖苷、菊粉、白藜芦醇、蛋白胨、牛肉膏、酵母粉、氯化钠、葡萄糖、琼脂粉、乙醇。本发明所述方法制备的白藜芦醇乳液，对鼠伤寒沙门氏菌具有很好的抑制作用，可以达到单一、高浓度精油所达到的抑制效果并降低对食品品质的破坏；包埋尤其是添加多糖后能进一步提高抑菌剂的活性，这使得具有生物活性的天然抑菌剂复合使用，有效地抑制食品中有害微生物，本发明所述方法制备步骤简单，可工业化生产，实用性强。

Description

一种白藜芦醇乳液的制备方法
技术领域
本发明涉及一种白藜芦醇乳液的制备方法。
背景技术
动物源和植物源食品如鸡蛋、番茄沙拉和甜瓜容易感染沙门氏菌，这不仅会破坏食品的感官品质，更危害入类健康甚至导致死亡。越来越多的消费者更加关注食品安全及其感官品质，安全有效的天然抑菌剂如精油和植物提取物成为一种新选择口。牛至精油是牛至全草的茎和叶的提取物，主要由香芹酚、百里香酚和其它挥发性成分组成。香芹酚和百里香酚能破坏细菌细胞膜，使细胞内容物流出，因此具有很强的抗菌活性。有研究发现牛至精油能很好地抑制大肠杆菌，30℃贮藏12 d后对扩展青霉仍有很强的抑制作用。白藜芦醇是一种多酚化合物，能与过渡金属铜反应生成氢过氧化合物破坏细胞内大分子，从而导致微生物死亡。然而，基于牛至精油较强的刺激性气味、白藜芦醇的低溶解性，以及二者稳定性差的应用缺陷，因此解决这些问题成为食品应用的关键问题之一。包埋可以掩盖精油气味对食品品质的影响，提高白藜芦醇的溶解度，保护生物活性并达到缓释效果。此外，多种天然抑菌剂复配使用，如乳酸链球菌素、壳聚糖或其它植物精油与低浓度的牛至精油复配，不仅可达到高浓度精油同的抑菌效果，表现出协同抑菌作用；还能降低高浓度精油对食品感官的影响。
发明内容
本发明提出一种白藜芦醇乳液的制备方法。
本发明所述一种白藜芦醇乳液的制备方法，其包括以下制备步骤：
（1）取以下原料备用：酪蛋白酸钠、阿拉伯胶、牛至精油、虎杖苷、菊粉：、白藜芦醇、蛋白胨、牛肉膏、酵母粉、氯化钠、葡萄糖、琼脂粉、乙醇；
（2）在酪蛋白酸钠溶液中加入白藜芦醇溶液和无水乙醇，搅拌混合30-50min后备用；
（3）加入菊粉或阿拉伯胶溶液、再加入牛至精油混合均匀，加入去离子水补足体系；
（4）剪切1-6min后均质，得到乳液。
优选地，所述酪蛋白酸钠溶液的质量浓度为o．25g，所述白藜芦醇溶液的质量浓度为0.35g，所述无水乙醇的质量浓度为0.4g。
优选地，所述酪蛋白酸钠溶液的质量浓度为o．2g，所述白藜芦醇溶液的质量浓度为0.25g，所述无水乙醇的质量浓度为0.55g。
优选地，所述步骤（2）的搅拌混合时间为30min。
优选地，所述步骤（2）的搅拌混合时间为50min。
优选地，所述步骤（4）的剪切时间为1min。
优选地，所述步骤（4）的剪切时间为6min。
本发明所述方法制备的白藜芦醇乳液，对鼠伤寒沙门氏菌具有很好的抑制作用，可以达到单一、高浓度精油所达到的抑制效果并降低对食品品质的破坏；包埋尤其是添加多糖后能进一步提高抑菌剂的活性，这使得具有生物活性的天然抑菌剂复合使用，有效地抑制食品中有害微生物，本发明所述方法制备步骤简单，可工业化生产，实用性强。
具体实施方式
实施例1。
本发明所述一种白藜芦醇乳液的制备方法，其包括以下制备步骤：
（1）取以下原料备用：酪蛋白酸钠、阿拉伯胶、牛至精油、虎杖苷、菊粉：、白藜芦醇、蛋白胨、牛肉膏、酵母粉、氯化钠、葡萄糖、琼脂粉、乙醇；
（2）在酪蛋白酸钠溶液中加入白藜芦醇溶液和无水乙醇，搅拌混合30-50min后备用；
（3）加入菊粉或阿拉伯胶溶液、再加入牛至精油混合均匀，加入去离子水补足体系；
（4）剪切1-6min后均质，得到乳液。
本发明所述酪蛋白酸钠溶液的质量浓度为o．25g，所述白藜芦醇溶液的质量浓度为0.35g，所述无水乙醇的质量浓度为0.4g；所述步骤（2）的搅拌混合时间为30min；所述步骤（4）的剪切时间为6min。
实施例2。
本发明所述一种白藜芦醇乳液的制备方法，其包括以下制备步骤：
（1）取以下原料备用：酪蛋白酸钠、阿拉伯胶、牛至精油、虎杖苷、菊粉：、白藜芦醇、蛋白胨、牛肉膏、酵母粉、氯化钠、葡萄糖、琼脂粉、乙醇；
（2）在酪蛋白酸钠溶液中加入白藜芦醇溶液和无水乙醇，搅拌混合30-50min后备用；
（3）加入菊粉或阿拉伯胶溶液、再加入牛至精油混合均匀，加入去离子水补足体系；
（4）剪切1-6min后均质，得到乳液。
本发明所述酪蛋白酸钠溶液的质量浓度为o．2g，所述白藜芦醇溶液的质量浓度为0.25g，所述无水乙醇的质量浓度为0.55g；所述步骤（2）的搅拌混合时间为50min；所述步骤（4）的剪切时间为1min。
实施例3。
本发明所述一种白藜芦醇乳液的制备方法，其包括以下制备步骤：
（1）取以下原料备用：酪蛋白酸钠、阿拉伯胶、牛至精油、虎杖苷、菊粉：、白藜芦醇、蛋白胨、牛肉膏、酵母粉、氯化钠、葡萄糖、琼脂粉、乙醇；
（2）在酪蛋白酸钠溶液中加入白藜芦醇溶液和无水乙醇，搅拌混合30-50min后备用；
（3）加入菊粉或阿拉伯胶溶液、再加入牛至精油混合均匀，加入去离子水补足体系；
（4）剪切1-6min后均质，得到乳液。
本发明所述酪蛋白酸钠溶液的质量浓度为o．25g，所述白藜芦醇溶液的质量浓度为0.35g，所述无水乙醇的质量浓度为0.4g；所述步骤（2）的搅拌混合时间为50min；所述步骤（4）的剪切时间为6min。

Claims (7)

1.一种白藜芦醇乳液的制备方法，其特征在于包括以下制备步骤：
（1）取以下原料备用：酪蛋白酸钠、阿拉伯胶、牛至精油、虎杖苷、菊粉：、白藜芦醇、蛋白胨、牛肉膏、酵母粉、氯化钠、葡萄糖、琼脂粉、乙醇；
（2）在酪蛋白酸钠溶液中加入白藜芦醇溶液和无水乙醇，搅拌混合30-50min后备用；
（3）加入菊粉或阿拉伯胶溶液、再加入牛至精油混合均匀，加入去离子水补足体系；
（4）剪切1-6min后均质，得到乳液。
2.如权利要求1所述一种白藜芦醇乳液的制备方法，其特征在于所述酪蛋白酸钠溶液的质量浓度为o．25g，所述白藜芦醇溶液的质量浓度为0.35g，所述无水乙醇的质量浓度为0.4g。
3.如权利要求1所述一种白藜芦醇乳液的制备方法，其特征在于所述酪蛋白酸钠溶液的质量浓度为o．2g，所述白藜芦醇溶液的质量浓度为0.25g，所述无水乙醇的质量浓度为0.55g。
4.如权利要求1所述一种白藜芦醇乳液的制备方法，其特征在于所述步骤（2）的搅拌混合时间为30min。
5.如权利要求1所述一种白藜芦醇乳液的制备方法，其特征在于所述步骤（2）的搅拌混合时间为50min。
6.如权利要求1所述一种白藜芦醇乳液的制备方法，其特征在于所述步骤（4）的剪切时间为1min。
7.如权利要求1所述一种白藜芦醇乳液的制备方法，其特征在于所述步骤（4）的剪切时间为6min。
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108835603A (zh) * 2018-07-17 2018-11-20 河北科技师范学院 一种抗李斯特氏菌的蔬菜沙拉酱及其制备方法
CN113180241A (zh) * 2021-04-16 2021-07-30 江南大学 一种用于高效包封白藜芦醇的乳剂及其应用
CN115236250A (zh) * 2022-06-27 2022-10-25 武汉轻工大学 一种乳液对白藜芦醇的生物利用度改善效果的检测方法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108835603A (zh) * 2018-07-17 2018-11-20 河北科技师范学院 一种抗李斯特氏菌的蔬菜沙拉酱及其制备方法
CN113180241A (zh) * 2021-04-16 2021-07-30 江南大学 一种用于高效包封白藜芦醇的乳剂及其应用
CN113180241B (zh) * 2021-04-16 2022-12-27 江南大学 一种用于高效包封白藜芦醇的乳剂及其应用
CN115236250A (zh) * 2022-06-27 2022-10-25 武汉轻工大学 一种乳液对白藜芦醇的生物利用度改善效果的检测方法

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