摘要：植物精油具有抑菌和抗氧化作用。植物精油胶囊的制备是替代化学防腐剂的新思路，能提高植物精油的防治性能。本论文采用复凝聚法制备了以壳聚糖为壁材的三种不同粒径的精油胶囊（200nm、500nm、700nm）。并对精油胶囊的包埋率和离心稳定性进行考察，将精油胶囊直接应用于荧光假单胞菌的抑菌及冷鲜肉的保鲜。研究结果表明：乳化剂用量为0.035g和0.05g精油与乳化剂的用量配比为0.5:1时，可制备粒径为196.6nm和231.9nm粒径分布系数为0.08和0.11的精油胶囊，相对较稳定；三种不同粒径精油胶囊对荧光假单胞菌均有一定抑菌效果，且200nm的相对较强，抑菌圈值达到11mm；700nm粒径精油胶囊由于粒径稍大，表现出不稳定性，易聚沉，故舍弃其在冷鲜肉上的保鲜效果研究。除此，200nm和500nm粒径精油胶囊对冷鲜肉均有保鲜作用，能延长冷鲜肉良好状态至12天左右。8357
关键词： 植物精油；冷鲜肉；微胶囊；抑菌性
The study of chilled meat with Plant essential oil capsule to keep fresh
Abstract: Essential oils (EO) are generally regards as safe, possessing antibacterial, antifungal, and antioxidant properties. Developing plant essential oil capsule may be a new idea to replace chemical preservatives. Moreover, the antibacterial activity of EO may thus be enhanced. In this work plant essential oil capsule at size of 200nm, 500nm and 700nm were prepared to examine their embedding rate, centrifugal stability. In a further experiment, both in vitro and in vivo antibacterial properties were investigated. The results were shown below: When Essential Oil and emulsifier dosage is at ratio of 0.5 :1, the particle size is relatively stable and the diameter of 196.6nm and 231.9nm with PDI 0.08 and 0.11 were prepared; Three different particle size of oil capsule on fluorescent pseudomonas all have certain bacteriostatic effect, and 200 nm is relatively strong and the Bacteriostatic ring value reached 11 mm; Due to particle size slightly larger, 700 nm diameter oil capsule showed instability, coagulation, and so abandon its researching on chilled meat preservation effect. In addition, 200 nm and 500 nm diameter oil capsules have the preservation effect of chilled meat, can extend the chilled meat in good condition to 12 days or so.
Key words: plant essential oil; The chilled meat; Microcapsule; Antimicrobial
目录
1. 绪论    1
1.1 冷鲜肉的保鲜机理    1
1.2 冷鲜肉的保鲜技术    2
1.2.1 防腐剂保鲜技术    2
1.2.2 植物源提取物的保鲜效果    2
1.2.3 壳聚糖    3
1.2.4 植物源提取物之间及与壳聚糖等的协同保鲜作用    3
1.3 包装技术及涂膜保鲜    4
1.3.1 真空包装    4
1.3.2 气调包装技术    4
1.3.3 托盘包装    4
1.3.4 涂膜保鲜    4
1.4 本课题的研究目的和意义    5
1.4.1 研究目的    5
1.4.2 研究意义    5
2. 实验材料和方法    6
2.1 实验材料    6
2.1.1 实验材料和试剂    6
2.1.2 主要仪器和设备    6
2.2 壳聚糖精油胶囊制备工艺的研究    6
2.2.1 制备方法    7
2.2.2 精油胶囊的探索性实验    7
2.2.3   不同粒径精油胶囊的制备    7
2.3 不同粒径的精油胶囊抑菌性能的研究    7
2.3.1 培养基的制备    7
2.3.2 菌悬液的制备    7
2.3.2 抑菌性能的测定    7
2.4 不同粒径的精油胶囊对冷鲜肉的保鲜研究    8 植物精油胶囊对冷鲜肉的保鲜研究:http://www.751com.cn/huaxue/lunwen_6651.html