肉桂醛水乳剂制备及其柑橘青霉抑菌效果测定
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摘要
为开展稳定有效、环境友好的柑橘植物源保鲜剂配方研究,该文对肉桂醛水乳剂的制备及其对柑橘青霉抑菌效果进行了研究。固定体系总量及油相(质量分数为10%的肉桂醛)用量,改变复合乳化剂的用量(质量分数分别为4%、6%和8%),采用低能量输入,乳化剂在水中法制备水乳剂。综合分析水乳剂稳定性、分散性及贮藏性能指标,用量为6%得到的水乳剂的性能最好。优选出8个不同的肉桂醛水乳剂抑制柑橘青霉的效果无显著差异,最小抑菌浓度均为250μg/g,均显著优于同浓度的肉桂醛抑菌效果。以低能量输入法,可以获得稳定有效肉桂醛水乳剂的初级配方。
To develop a stable,effective and eco-friendly preservative for citrus,a set of cinnamaldehyde aqueous emulsions were prepared and their antifungal effects against Penicillium digitatum were investigated. With 6% complex emulsifier and 10%( w/w) cinnamaldehyde,the aqueous emulsion prepared by low-energy input exhibited the best performances on stability,dispersity,and storability. Total eight cinnamaldehyde aqueous emulsions were prepared and no obvious difference in anti-P. digitatum activity was found with the average minimum inhibitory concentration( MIC)of 250 μg/g,which was significantly better than that of cinnamaldehyde at the same concentration. In conclusion,this primary formulation of stable and effective cinnamaldehyde aqueous emulsion can be obtained by low-energy input.
To develop a stable,effective and eco-friendly preservative for citrus,a set of cinnamaldehyde aqueous emulsions were prepared and their antifungal effects against Penicillium digitatum were investigated. With 6% complex emulsifier and 10%( w/w) cinnamaldehyde,the aqueous emulsion prepared by low-energy input exhibited the best performances on stability,dispersity,and storability. Total eight cinnamaldehyde aqueous emulsions were prepared and no obvious difference in anti-P. digitatum activity was found with the average minimum inhibitory concentration( MIC)of 250 μg/g,which was significantly better than that of cinnamaldehyde at the same concentration. In conclusion,this primary formulation of stable and effective cinnamaldehyde aqueous emulsion can be obtained by low-energy input.
引文
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[13]段小芳.肉桂醛和脱氢乙酸钠对柑橘采后酸腐病和绿霉病的防治[D].湘潭:湘潭大学,2016.
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[15]张小军.我国农药表面活性剂发展概况及应用新进展[J].精细与专用化学品,2015,23(6):5-13.
[16]姜鹏飞,程惠,赵长东,等.超声辅助自乳化技术制备水溶性辣椒红色素[J].核农学报,2013,27(6):786-791.
[17]邵明辉,王雪青,宋文军,等.板栗花精油微乳的制备工艺[J].食品工业科技,2016,37(1):98-103;109.
[18]杜永华,范静,魏琴,等.油樟叶挥发油水乳剂制备工艺的优化[J].湖北农业科学,2014,53(18):4 381-4 386.
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[23]李珊珊,刘琳,李猛,等.茼蒿中绿原酸抑制西瓜枯萎病菌活性研究[J].核农学报,2018,32(1):104-111.
[24]武东.松子油乳状液的制备及其稳定性研究[D].天津:天津科技大学,2016.
[25]DERKATCH S R,LEVACHOV S M,KUHKUSHKINA AN,et al.Rheological properties of concentrated emulsions stabilized by globular protein in the presence of nonionic surfactant[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2007,298(3):225-234.
[26]冯建国,项盛,钱坤,等.乳状液稳定性表征方法及其在农药水乳剂研发中的应用[J].农药学学报,2015,17(1):15-26.
[2]陈玉环,彭旋,陈楚英,等.桂枝主要活性物质对新余蜜橘青霉病抗性和防御体系的诱导[J].植物保护学报,2016,43(3):467-474.
[3]MANSO T,NUNES C.Metschnikowia andauensis as a new biocontrol agent of fruit postharvest diseases[J].Postharvest Biology and Technology,2011,61(1):64-71.
[4]邓子牛.柑橘商品化处理及贮藏保鲜[J].湖南农业,2015(6):36-37.
[5]TU Qi-hong,CHEN Jin-yin,GUO Juan-hua.Screening and identification of antagonistic bacteria with potential for biological control of Penicillium italicum of citrus fruits[J].Scientia Horticulturae,2013,150(2):125-129.
[6]卢黄娉,郑晓冬.几丁质对海洋拮抗酵母防治梨果实采后青霉病的影响[J].中国食品学报,2016,16(2):151-158.
[7]MOUSAVI S M,WILSON G,RAFTOS D,et al.Antibacterial activities of new combination of essential oils against marine bacteria[J].Aquaculture International,2011,19(1):205-214.
[8]温小礼,张伟,周巧丽,等.肉桂醛熏蒸处理对香菇采后生理和品质的影响[J].中国食品学报,2014,14(8):190-196.
[9]王德德,莫海珍,薛延丰,等.纳米化肉桂醛抗辣椒疫霉病原菌增效作用[J].食品与生物技术学报,2014,33(2):210-216.
[10]JO Yeon-ji,CHUN Ji-yeon,KWON Yun-joong,et al.Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice[J].LWT-Food Science and Technology,2015,60(1):444-451.
[11]万春鹏,陈楚英,陈明,等.肉桂提取物对赣南脐橙的保鲜效果[J].食品工业科技,2015,36(17):317-321.
[12]陈玉环,彭旋,陈楚英,等.桂枝主要活性物质对新余蜜橘青霉病抗性和防御体系的诱导[J].植物保护学报,2016,43(3):467-474.
[13]段小芳.肉桂醛和脱氢乙酸钠对柑橘采后酸腐病和绿霉病的防治[D].湘潭:湘潭大学,2016.
[14]卜元卿,王昝畅,智勇,等.农药制剂中助剂使用状况调研及风险分析[J].农药,2014,53(12):932-936.
[15]张小军.我国农药表面活性剂发展概况及应用新进展[J].精细与专用化学品,2015,23(6):5-13.
[16]姜鹏飞,程惠,赵长东,等.超声辅助自乳化技术制备水溶性辣椒红色素[J].核农学报,2013,27(6):786-791.
[17]邵明辉,王雪青,宋文军,等.板栗花精油微乳的制备工艺[J].食品工业科技,2016,37(1):98-103;109.
[18]杜永华,范静,魏琴,等.油樟叶挥发油水乳剂制备工艺的优化[J].湖北农业科学,2014,53(18):4 381-4 386.
[19]GB 19137-2003,农药低温稳定性测定方法[S].北京:中国标准出版社.
[20]GB 19136-2003,农药热贮稳定性测定方法[S].北京:中国标准出版社.
[21]韩二通.环境友好型溶剂在螺螨酯水乳剂制备中的应用研究[D].郑州:河南农业大学,2012.
[22]华乃震.影响农药水乳剂稳定性因素与控制(上)[J].世界农药,2010,32(4):1-4;17.
[23]李珊珊,刘琳,李猛,等.茼蒿中绿原酸抑制西瓜枯萎病菌活性研究[J].核农学报,2018,32(1):104-111.
[24]武东.松子油乳状液的制备及其稳定性研究[D].天津:天津科技大学,2016.
[25]DERKATCH S R,LEVACHOV S M,KUHKUSHKINA AN,et al.Rheological properties of concentrated emulsions stabilized by globular protein in the presence of nonionic surfactant[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2007,298(3):225-234.
[26]冯建国,项盛,钱坤,等.乳状液稳定性表征方法及其在农药水乳剂研发中的应用[J].农药学学报,2015,17(1):15-26.