期刊论文

中文

粮食与油脂

1008-9578

2020

33

12

76-79

10.3969/j.issn.1008-9578.2020.12.021

湖南省自然科学基金面上项目(2018JJ2232) 湖南省科技创新平台与人才计划项目(2017TP1021) 湖南省食品药品监督管理局食品药品安全科技项目(湘食药科201702) 湖南省大学生创新创业训练计划项目(2020) 长沙市科技计划重点项目(kq1907096)。

本校为第一机构

研究Fmoc-F多肽水凝胶对牛至精油的包埋作用、控释特性和抑菌效果.结果表明,Fmoc-F水凝胶对牛至精油的包埋率为98.4％,优于β-环糊精(81％).Fmoc-F水凝胶在溶液中的分解率随pH的降低而增大,当pH为5.0时分解率达到100％.溶液中大肠杆菌数量的变化可引起溶液pH的变化,Fmoc-F水凝胶可实现对包埋的牛至精油的控制释放,有效抑制牛至精油的挥发,并提高其抑菌效果.

The control release characteristics and bacteriostatic effect of Fmoc-F peptide hydrogel encapsulating oregano essential oil were investigated.The results showed that the embedding rate of Fmoc-F hydrogel on oregano essential oil was 98.4%,which was higher than the one ofβ-cyclodextrin(81%).Decomposition rate of hydrogel was increased with the decrease of the pH value of solution.When pH value was 5.0,the decomposition rate was 100%.The results indicated that oregano essential oil could be control released by Fmoc...