【作者】 王丽平；

【导师】 胡亚芹；

【作者基本信息】 浙江大学 ， 食品工程（专业学位）， 2018， 硕士

【摘要】 本课题将 β-环糊精(β-cyclodextrin,β-CD)与阿魏酸(Ferulic Acid,FA)以不同主客体比例(1:0.5、1:1和1:2)通过共沉积法制备成包合物(即IC 1:0.5、IC 1:1和IC 1:2),并对其包合效果和结构进行鉴定分析;对抗菌、抗氧化等功能性质和体外释放行为进行研究;以带鱼(Trichiuruslepturus)为研究对象,对冷藏条件下的带鱼腐败菌进行分离鉴定,并研究阿魏酸-β-环糊精对主要腐败菌的抑制作用;利用包合物对带鱼贮藏前处理,通过一系列理化指标及感官评分对其实际保鲜应用效果进行评价。得到的结论如下:1、以共沉积法成功制备阿魏酸-β-环糊精包合物(Ferulic Acid-β-cyclodextrin,FA-β-CD),考察主客体比例对包合效果的影响,结果表明IC 1:0.5的包封率和载药率显著高于其他比例包合物。产物结构经差示热量扫描仪、傅里叶红外光谱、X射线衍射、扫描电镜等一系列分析手段表征,包合物成功合成。2、通过DPPH自由基清除、过氧化氢清除等试验及最小抑菌浓度测定对包合物进行性质分析,结果发现随着包合物中阿魏酸比例提高,其抗氧化性能随之增强;而抗菌活性与纯阿魏酸相比抑菌能力未被削弱。同时讨论多种体外释放pH环境中各组包合物的释放行为,以零级、一级、Higuchi和Ritger-Peppas动力学模型对阿魏酸释放曲线进行拟合,在pH2.2、7.4及8.4中,IC 1:0.5和IC 1:1以Higuchi模型为主,IC 1:2以Ritger-Peppas模型为主,而在去离子水中则都与Ritger-Peppas模型拟合程度较高。3、对冷藏条件下带鱼腐败菌进行分离鉴定并测序,确定带鱼主要腐败菌为:棕色类香味菌(Ayroides phaeus)、摩氏摩根氏菌(Morganella morganii)、居泉沙雷菌(Serratia fonticola)和麦芽香肉杆菌(Carnobacterium maltaromaticum),包合物对麦芽香肉杆菌抑制效果最佳,同时随着包合物中阿魏酸比例的提高,对菌株抑制效果明显增强。4、将阿魏酸-β-环糊精应用于带鱼保鲜研究,考察其对冷藏期间带鱼品质变化的影响。结果发现包合物能减缓鱼肉pH值升高,显著降低鱼肉TVB-N值,延缓脂肪氧化作用(TBARS和POV),延长货架期。更多还原

【Abstract】 Ferulic acid,a hydroxycinnamic acid that commonly existed in plant cell wall,has properties of antioxidant,antimicrobial,anti-inflammatory,anti-cancer and vasodilatory.The inclusion system of ferulic acid(FA)into β-cyclodextrin(β-CD),were prepared by a co-precipitation method at three different host-guest stoichiometry(1:0.5,1:1 and 1:2).The inclusion effects,structures and biological activities of inclusion complexes were determined.Four mathematical models were applied to adjust FA release profile and identify preferential kinetics in distilled water or different pH.The spoilage organism in hairtail(Trichiurus lepturus)during refrigerated period were isolated and identified.And the antibacterial activity of inclusion complexes on main spoilage organism separated from hairtail was evaluated.Moreover,some physicochemical indicators,combined with sensory evaluation were determined to evaluate the preservation effect of FA-β-CD.The main results were as follows:1.The inclusion system of ferulic acid(FA)into β-cyclodextrin(β-CD)were created successfully by a co-precipitation method.The inclusion effect of host-guest in different proportion was evaluated.And the results showed that the entrapment efficiency and loading rate of IC 1:0.5 were significantly higher than those of other ratios.The inclusion complex was characterized by various analytical techniques,such as thermal analysis(DSC and TGA),X-ray diffraction(XRD),Fourier Transform Infrared Spectroscopy(FTIR)and scanning electron microscopy(SEM).2.The antioxidant activity of inclusion complexes gradually enhanced with higher the proportion of ferulic acid in DPPH radical scavenging and hydrogen peroxide scavenging test.There is no direct connection between antibacterial ability and the content of ferulic acid in minimum inhibitory concentrations(MIC).Compared with pure ferulic acid,the antimicrobial capacity of inclusion complexes was not affected.In addition,4 mathematical models(zero-order,first-order,Higuchi and Ritger-Peppas kinetic models)were applied to adjust FA release profile and identify preferential kinetics in distilled water or different buffer medium(pH=2.2,7.4 and 8.4).IC 1:0.5 and IC 1:1 mostly released in accordance with Higuchi model in different buffer medium;release mechanism of IC 1:2 showed good fit for the linear regressions derived from Ritger-Peppas model.In case of distilled water,those release profiles of complexes mentioned above followed Fickian diffusion model which was a type of Ritger-Peppas model.3.The main spoilage bacteria of hairtail during refrigerated period were isolated and identified as Myroides phaeus,Morganella morganii,Serratia fonticola and Carnobacterium maltaromaticum.The results indicated that Carnobacterium maltaromaticum was extremely sensitive to the inclusion complexes.The inhibitory effect obviously enhanced with the increase of ferulic acid content in the inclusion compound.4.The effect of FA-β-CD inclusion complexes pre-treatment on the quality of hairtail during refrigerated storage at 4℃ for 15 days was investigated.The results revealed that inclusion complexes had not only decreased the growth of pH values but also a better ability to inhibit formation of volatile bases(TVB-N)and lipid oxidation products(TBARS and POV).Hence,inclusion complexes significantly extended the shelf life and delayed the deterioration of fresh meat of hairtail.更多还原