CN115152923A - 一种超声联合山苍子精油纳米乳的果蔬清洗方法 - Google Patents
一种超声联合山苍子精油纳米乳的果蔬清洗方法 Download PDFInfo
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Abstract
本发明涉及一种超声联合山苍子精油纳米乳的果蔬清洗方法,其包括将待清洗果蔬置于山苍子精油纳米乳分散液中并进行超声处理。本发明的技术方案克服了现有技术中仅采用超声处理杀菌作用有限的缺陷,通过联合应用山苍子精油纳米乳与超声处理,二者发挥协同作用,不仅对果蔬具有优异的杀菌作用,且能够使清洗后的果蔬保持良好的质量。此外,本发明提供的方法还具有安全有效、快速、经济环保等优点,具有广泛的应用前景。
Description
技术领域
本发明涉及清洗杀菌技术领域,具体涉及一种超声联合山苍子精油纳米乳的果蔬清洗方法。
背景技术
鲜切果蔬因其具有方便、新鲜、营养价值高等特点,在世界范围内越来越受到关注。但其在加工和贮藏过程中极易受到食源性致病菌的污染,所以果蔬的微生物清洗杀菌及保鲜尤为重要。此外,在鲜切果蔬行业中,每吨原料产品的洗涤、去污和漂洗耗水量高达40m3,存在着行业废水交叉污染的潜在危害。
目前有多种鲜切果蔬清洗方法,其各有优缺点,例如含氯杀菌剂与水结合能够有效去除果蔬表面的微生物,但在杀菌过程中可能会产生不适宜的气味以及有害副产物,从而对食品造成再次污染;有机酸及生物杀菌清洗剂的成本相对较高,且高浓度有机酸存在不良感官气味、以及存在对不同果蔬产品使用的有效性良莠不齐等问题。
超声波被普遍认为是一种生态友好的非热加工技术,已被广泛应用于食品净化领域。然而,大量现有数据显示,超声波本身无法发挥足够的抗菌活性,无法保证产品的微生物安全性。
植物精油因具有天然、安全、抗菌性强、可生物降解、不产生细菌耐药性等优势成为研究热点。然而,精油稳定性差、挥发性强,直接应用于食品表面还会降低其抗菌效果;并且,精油浓郁的气味也可能会对果蔬固有的风味产生不良影响。
本领域技术人员希望开发一种新的果蔬清洗方法,在确保杀菌效果的前提下,具有安全有效、快速、经济环保且不损害果蔬产品质量的特征,能够最大限度保留营养成分。
发明内容
本发明的目的在于提供一种超声(ultrasound,US)联合山苍子精油纳米乳(Litsea cubeba essential oil nanoemulsion,LEON)的果蔬清洗方法,二者发挥协同作用,不仅对果蔬具有优异的杀菌作用,且能够使清洗后的果蔬保持良好的质量、保留营养成分。
为此,第一方面,本发明提供一种果蔬清洗方法,包括将待清洗果蔬置于山苍子精油纳米乳分散液中并进行超声处理。
进一步,所述山苍子精油纳米乳包括山苍子精油,阳离子季铵盐。
进一步,所述阳离子季铵盐为氯化十六烷基吡啶(CPC)。
进一步,所述山苍子精油纳米乳分散液中,山苍子精油纳米乳的浓度为0.04-0.08μL/mL;例如0.04μL/mL、0.06μL/mL、0.08μL/mL等。
进一步,所述山苍子精油纳米乳中,所述山苍子精油的体积占比为8-12%,例如8%、9%、10%、11%、12%等。
在一些实施方式中,所述山苍子精油纳米乳中,所述山苍子精油与其他成分的体积比为1:10。
进一步,所述山苍子精油纳米乳中,使所述山苍子精油的体积以mL计,使所述阳离子季铵盐的质量以mg计,所述山苍子精油的体积与所述阳离子季铵盐的质量之比为1:50-200,例如1:50、1:80、1:100、1:120、1:150、1:180、1:200等。
进一步,所述山苍子精油纳米乳的制备方法包括:将山苍子精油与阳离子季铵盐水溶液混合,制备得到山苍子精油纳米乳液粗乳;对所述山苍子精油纳米乳液粗乳进行超声后制备得到所述山苍子精油纳米乳。
进一步,所述阳离子季铵盐水溶液的浓度为5-15mg/mL。
在一些实施方式中,所述山苍子精油纳米乳的制备方法包括:制备10mg/mL的氯化十六烷基吡啶水溶液;将山苍子精油与所述氯化十六烷基吡啶水溶液按照体积比1:10进行混合均匀后制备得到所述山苍子精油纳米乳液粗乳;对所述山苍子精油纳米乳液粗乳进行超声,所述超声条件包括:超声功率70%,超声总功率650W,超声探头半径3mm,超声时间10min,超声间隔5s,即制备得到所述山苍子精油纳米乳。
进一步,所述果蔬清洗方法中,所述超声处理的强度为115-345W/cm2;例如115W/cm2、230W/cm2、345W/cm2等。
进一步,所述果蔬清洗方法中,所述超声处理的时间为3-9min,超声间隔为5-10s;例如所述超声处理的时间为3min、6min、9min等。
在一些实施方式中,所述果蔬清洗方法中,山苍子精油纳米乳分散液中山苍子精油纳米乳的浓度为0.04μL/mL,超声的处理强度为115-345W/cm2;例如115W/cm2、230W/cm2、345W/cm2等;处理时间为3-9min,例如3min、6min、9min等;或者,
山苍子精油纳米乳分散液中山苍子精油纳米乳的浓度为0.06μL/mL,超声的处理强度为115-345W/cm2;例如115W/cm2、230W/cm2、345W/cm2等;处理时间为3-9min,例如3min、6min、9min等;或者,
山苍子精油纳米乳分散液中山苍子精油纳米乳的浓度为0.08μL/mL,超声的处理强度为115-345W/cm2;例如115W/cm2、230W/cm2、345W/cm2等;处理时间为3-9min,例如3min、6min、9min等。
进一步,所述果蔬清洗方法中,将所述待清洗果蔬置于山苍子精油纳米乳分散液之前,还包括以下步骤:用水对所述待清洗果蔬表面进行清洗以去除泥渍。
与现有技术相比,本发明的技术方案具有以下显著进步:
在研究过程中,发明人寻找并测试了多种具有杀菌活性的成分,在此过程中意外发现,当联合应用山苍子精油纳米乳与超声处理时,二者发挥协同作用,不仅对果蔬具有优异的杀菌作用,且能够使清洗后的果蔬保持良好的质量(包括但不限于色度、表皮硬度、可溶性固形物和酸度等)。
附图说明
通过阅读下文优选实施方式的详细描述,各种其他的优点和益处对于本领域普通技术人员将变得清楚明了。附图仅用于示出优选实施方式的目的,而并不认为是对本发明的限制。在附图中:
图1为按照本发明提供的方法处理后对圣女果表皮硬度的影响;
图2为按照本发明提供的方法处理后对圣女果可溶性固形物的影响;
图3为按照本发明提供的方法处理后对圣女果酸度的影响。
具体实施方式
下面将参照附图更详细地描述本公开的示例性实施方式。虽然附图中显示了本公开的示例性实施方式,然而应当理解,可以以各种形式实现本公开而不应被这里阐述的实施方式所限制。相反,提供这些实施方式是为了能够更透彻地理解本公开,并且能够将本公开的范围完整的传达给本领域的技术人员。
在果蔬清洗技术领域,超声由于其生态友好、非热加工等优点,得到了广泛的应用,然而,超声处理本身的杀菌活性不足,无法保证产品的微生物安全性。在研究过程中,本发明试图通过结合超声处理与其他处理方法,来达到既能有效除菌,又能最大限度不损害果蔬产品质量、保留营养成分的技术效果。
在此过程中,试验了多种处理方式及其组合。其中,关于超声联合山苍子精油,研究中意外发现二者联用具有协同作用,并且该协同作用在有CPC存在的情况下有效增强。具体地,研究过程中检测了CPC对沙门氏菌的MIC(最小抑菌浓度)为0.016mg/mL,而本发明提供的清洗果蔬方法中,实际作用于果蔬的CPC浓度远低于其对沙门氏菌的MIC。由此可知在本发明的技术方案中CPC并未直接发挥杀菌作用;通过进一步研究,推测CPC对于协同作用的增强效果可能是由于对山苍子精油的分散状态具有改善作用导致的。
实施例1
本实施例提供一种山苍子精油纳米乳,其制备方法如下:
将100mg氯化十六烷基吡啶(CPC)与10mL超纯水混合,置于磁力搅拌器上搅拌10min,转速为1100rpm。将1mL山苍子精油与10mL CPC溶液混合,置于磁力搅拌器上搅拌30min,转速为1100rpm,制得山苍子精油纳米乳液粗乳。取10mL山苍子精油纳米乳粗乳进行超声,超声功率为70%(超声总功率为650W),超声探头半径为3mm,超声时间为10min,超声间隔为5s,则制成山苍子精油纳米乳,将制备得到的山苍子精油纳米乳用于后续实施例。对山苍子精油纳米乳液的平均粒径(Z-average)、多分散性指数(PDI)和ζ电位进行检测,结果如表1所示。
表1山苍子精油纳米乳的表征结果
实施例2
本实施例应用超声联合山苍子精油纳米乳对沙门氏菌进行杀灭,具体步骤如下:
实验组:
将8μL山苍子精油纳米乳与10mL沙门氏菌菌液混合后(纳米乳液终浓度为0.08μL/mL),进行超声杀菌,超声强度分别为115W/cm2,230W/cm2,345W/cm2,超声探头半径为3mm,超声时间分别为3,6,9min,超声间隔为5s。
使用PBS稀释后点板计数。
对照组1,山苍子精油纳米乳单独处理:
将8μL山苍子精油纳米乳与10mL沙门氏菌菌液混合均匀后(纳米乳液终浓度为0.08μL/mL),室温分别放置3,6,9min后,使用PBS稀释后点板计数。
对照组2,超声单独处理:
将10mL沙门氏菌菌液置于烧杯中进行超声杀菌,超声强度分别为115W/cm2,230W/cm2,345W/cm2,超声探头半径为3mm,超声时间分别为3,6,9min,超声间隔为5s。超声结束后使用PBS稀释后点板计数。
统计沙门氏菌的降低水平,结果如表2所示。
表2超声联合山苍子精油纳米乳对沙门氏菌进行处理的细菌数量下降情况
a,b,c:同列不同字母表示差异显著;A,B,C,D,E:同行不同字母表示差异显著(P<0.05)。
实施例3
本实施例应用超声联合山苍子精油纳米乳对圣女果进行清洗,具体步骤如下:
将圣女果用超纯水清洗去除泥渍,并用乙醇浸泡15min去除圣女果表面的背景菌。将圣女果置于超净台晾干,在圣女果表面画1×1cm的区域接种沙门氏菌,放置晾干后随机分组,进行试验。
实验组:
将山苍子精油纳米乳与60mL PBS混合均匀并置于100mL烧杯中(使得纳米乳终浓度分别为0.04,0.06,0.08μL/mL),将圣女果浸泡于烧杯中进行超声杀菌,超声强度分别为115W/cm2,230W/cm2,345W/cm2,超声探头半径为3mm,超声时间分别为3,6,9min,超声间隔为5s。超声结束后使用PBS稀释后点板计数。
对照组1,山苍子精油纳米乳单独处理:
将山苍子精油纳米乳与60mL PBS混合均匀并置于100mL烧杯中(使得纳米乳终浓度分别为0.04,0.06,0.08μL/mL),将圣女果浸泡于烧杯中,室温分别放置3,6,9min后,使用PBS稀释后点板计数。
对照组2,超声单独处理:
将圣女果浸泡于PBS中并置于烧杯中进行超声杀菌,超声强度分别为115W/cm2,230W/cm2,345W/cm2,超声探头半径为3mm,超声时间分别为3,6,9min,超声间隔为5s。超声结束后使用PBS稀释后点板计数。
此外,设置未处理组作为空白对照。
统计沙门氏菌的降低水平,结果如表3所示,其中,接受处理前的沙门氏菌平均菌量为6.57log CUF/g。
表3超声联合山苍子精油纳米乳对圣女果进行清洗的沙门氏菌下降情况
a,b,c:同列不同字母表示差异显著;A,B,C,D,E,F,G,H:同行不同字母表示差异显著(P<0.05)。
根据检测结果,可知超声和山苍子精油纳米乳联用的技术效果大于二者单独应用的技术效果之和,表明超声和山苍子精油纳米乳联用在杀菌方面具有协同作用,取得了意料不到的技术效果。
实施例4
本实施例检测超声联合山苍子精油纳米乳对圣女果进行清洗后,对其色度、表皮硬度、可溶性固形物和酸度的影响,具体步骤如下:
将圣女果用超纯水清洗去除泥渍,晾干后随机分组进行试验。
实验组:
将山苍子精油纳米乳与60mL PBS混合均匀并置于100mL烧杯中(使得纳米乳终浓度为0.08μL/mL),将圣女果浸泡于烧杯中进行超声杀菌,超声强度分别为230W/cm2(记为US10%+LEON组)、345W/cm2(记为US15%+LEON组),超声探头半径为3mm,超声时间为9min,超声间隔为5s。超声结束后取出。
对照组1:山苍子精油纳米乳单独处理:
将山苍子精油纳米乳与60mL PBS混合均匀并置于100mL烧杯中(使得纳米乳终浓度为0.08μL/mL,记为LEON组),将圣女果浸泡于烧杯中,室温放置9min后取出。
对照组2:超声单独处理
将圣女果浸泡于PBS中并置于烧杯中进行超声杀菌,超声强度分别为230W/cm2(记为US10%组)、345W/cm2(记为US15%组),超声探头半径为3mm,超声时间为9min,超声间隔为5s。超声结束后取出。
此外,设置未处理组作为空白对照(记为Control组)。
将上述各组处理得到的圣女果置于4℃冰箱贮存并分别在第0、3、6、9天进行以下检测。
(1)色度检测:L*、a*和b*的值用色度计测定,每个处理组选取3个样品,每个样品分析4次,检测色度值的变化。色度值变化检测结果如表4所示。
表4超声联合山苍子精油纳米乳对圣女果进行清洗后色度值变化情况
A,B:同行不同字母表示差异显著(P<0.05)。
(2)表皮硬度检测:使用质构仪测定果实表皮硬度的变化。参数设置:检测速度前后均设定为2mm/s,起始力设定为5g,移动距离为5mm,探头直径为2mm。表皮硬度变化检测结果如图1所示。
(3)可溶性固形物检测:将圣女果放入研钵中磨碎,吸取汁液,使用手持折光仪分析,以确定可溶性固形物含量。可溶性固形物检测结果如图2所示。
(4)酸度检测:根据GB/T 12293-1990进行测定。酸度检测结果如图3所示。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到的变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述权利要求的保护范围为准。
Claims (10)
1.一种果蔬清洗方法,其特征在于,其包括将待清洗果蔬置于山苍子精油纳米乳分散液中并进行超声处理。
2.如权利要求1所述的果蔬清洗方法,其特征在于,所述山苍子精油纳米乳包括山苍子精油,阳离子季铵盐。
3.如权利要求1所述的果蔬清洗方法,其特征在于,所述阳离子季铵盐为氯化十六烷基吡啶。
4.如权利要求1所述的果蔬清洗方法,其特征在于,所述山苍子精油纳米乳中,所述山苍子精油的体积占比为8-12%。
5.如权利要求1所述的果蔬清洗方法,其特征在于,所述山苍子精油纳米乳中,使所述山苍子精油的体积以mL计,使所述阳离子季铵盐的质量以mg计,所述山苍子精油的体积与所述阳离子季铵盐的质量之比为1:50-200。
6.如权利要求1所述的果蔬清洗方法,其特征在于,所述山苍子精油纳米乳的制备方法包括:将山苍子精油与阳离子季铵盐水溶液混合,制备得到山苍子精油纳米乳液粗乳;对所述山苍子精油纳米乳液粗乳进行超声后制备得到所述山苍子精油纳米乳。
7.如权利要求6所述的果蔬清洗方法,其特征在于,所述阳离子季铵盐水溶液的浓度为5-15mg/mL。
8.如权利要求1所述的果蔬清洗方法,其特征在于,所述超声处理的强度为115-345W/cm2。
9.如权利要求1所述的果蔬清洗方法,其特征在于,所述超声处理的时间为3-9min,超声间隔为5-10s。
10.如权利要求1所述的果蔬清洗方法,其特征在于,将所述待清洗果蔬置于山苍子精油纳米乳分散液之前,还包括以下步骤:用水对所述待清洗果蔬表面进行清洗以去除泥渍。
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