Page 170 - 《精细化工》2023年第5期

第 40 卷第 5 期 精 细 化 工 Vol.40, No.5
20 23 年 5 月 FINE CHEMICALS May 2023

医药与日化原料
改性柑橘果胶-乳清蛋白稳定的精油 Pickering 乳液

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周中玉，胡 飞
（华南理工大学 食品科学与工程学院，广东 广州 510640）

摘要：以改性柑橘果胶和乳清蛋白为乳化剂，对月桂精油、百里香精油、牛至精油及佛手柑精油进行包埋，通过
高压均质法制备了改性柑橘果胶-乳清蛋白复合纳米粒稳定的 4 种精油 Pickering 乳液。采用纳米粒度及 Zeta 电位
分析仪、SEM、FTIR 和流变仪对乳液进行了表征，并通过药敏实验评价了乳液的抑菌效果。结果表明，经过辐照
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处理后的改性柑橘果胶的乳化能力显著增强，乳化性提高至(548.114±18.737) m /g。FTIR 结果证明了聚合物的形成
和精油的成功包封。乳液粒径在 829~1147 nm 之间，耐受离心且贮存 77 d 后的稳定性均>91%。流变学测试表明，
4 种乳液均属于假塑性流体。乳液对不同精油的包封率在 5.82%~21.54%之间，载药率在 0.86%~5.25%之间，且对
包埋的精油具有控释效果。4 种乳液对两种食品微生物（大肠杆菌和金黄色葡萄球菌）均具有显著抑制作用，抑菌
圈直径为 7.51~34.97 mm。
关键词：改性柑橘果胶；精油；Pickering 乳液；乳清蛋白；包埋递送；医药与日化原料
中图分类号：TS201.7 文献标识码：A 文章编号：1003-5214 (2023) 05-1090-10

Essential oil Pickering emulsions stabilized by modified
citrus pectin-whey proteins

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ZHOU Zhongyu, HU Fei
（School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China）

Abstract: Four essential oil Pickering emulsions were prepared by high-pressure homogenization method
using modified citrus pectin and whey protein as emulsifier to embed essential oils of laurel, thyme, oregano
and bergamot. The emulsions obtained were then characterized by particle size and Zeta potential analyzer,
SEM, FTIR and rheometer, and evaluated for bacteriostatic performance by drug sensitivity tests. The
results showed that the emulsification capacity of citrus pectin modified by irradiation was significantly
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increased to (548.114±18.737) m /g. Data from FTIR analysis indicated that the polymers were successfully
synthesized and the essential oils were successfully encapsulated. The emulsions obtained displayed a
particle size distribution of 829~1147 nm, and retained >91% stability after being centrifuged and stored for
77 d. The results from rheological test revealed that the four emulsions were pseudoplastic fluids.
Meanwhile, the emulsions exhibited encapsulation efficiency for different essential oil of 5.82%～21.54%
and drug-loading rate between 0.86% and 5.25%, with controlled release effect on the embedded essential
oils. In addition, the four emulsions showed significant growth inhibition effects on two food
microorganisms (E. coli and S. aureus) with the inhibition circle diameter from 7.51 to 34.97 mm.
Key words: modified citrus pectin; essential oils; Pickering emulsions; whey protein; embedded delivery;
drug and cosmetic materials

[3]
精油是从芳香植物和草本植物中发现的天然化 或分解，限制了其开发和应用 。为了降低应用过
[1]
合物，具有出色的抗菌和抗氧化能力 。近年来， 程中精油的损失，国内外学者寻求了多种方法提高
[4]
[5]
精油被广泛应用于食品、制药、纺织和化妆品等行 精油的稳定性，包括脂质化技术 、微胶囊法 、乳
[6]
[2]
业 。然而，精油在光照和氧气中加热时容易蒸发 化法 等。其中，乳化法因操作简便而被广泛应用。

收稿日期：2022-05-30; 定用日期：2022-09-30; DOI: 10.13550/j.jxhg.20220512
基金项目：广东省自然科学基金（2021A1515010732）
作者简介： 周中玉（1998—），女，硕士生，E-mail：yuminyya@163.com。联系人：胡 飞（1972—），男，副教授，E-mail：g95216@163.com。