【摘要】 肉桂醛是一种天然的食源性抗菌剂,在食品加工、香料、制药、日用化学品等方面都有广泛应用。但由于它难溶于水、容易氧化等性质,增加了其在实际应用中的难度,从而导致其药效降低。作者对其进行纳米化,形成了一种透明、低黏度的动力学和热力学稳定体系,并将纳米化前后的肉桂醛对辣椒疫霉的抑菌活性进行对比。结果显示:纳米化后的肉桂醛具有较好的水溶性和稳定分散性;纳米化肉桂醛的粒径分布均匀,平均粒径为38.9 nm,均分布在15~60 nm之间;纳米化后的肉桂醛具有更好的抑菌效果,抑菌能力提高了50%~100%。总而言之,纳米化修饰提高了肉桂醛在食品和农业领域中的应用潜力。更多还原

【Abstract】 Cinnamaldehyde(CA) is a foodborne antibacterial agent which is from natural cinnamon. It is widely used in food processing,spices,medicine,daily chemical and other aspects. But it is marginally soluble in water and can be easily oxygenated,which makes its challenging to the practical applications and results in low antimicrobial efficacy. In the present study,Nano-CA complexes were prepared with a modified kinetic and thermodynamic stability system,and had the properties of transparency and low viscosity. Free and Nano-CA were compared in terms of their antimicrobial efficacies against Phytophthora capsici(P. capsici). The results indicated that NanoCA had well water-solubility and dispersion stability. Their particle sizes ranged from 15 nm to 60 nm and the average grain diameter was 38.9 nm through nanocrystallization. In addition,Nano-CA demonstrated enhanced antimicrobial activity with the 50% ~100% increase comparing to the free CA. Taken together,nanocrystallization modification greatly improved the potential of CA applied in the food and agriculture.更多还原