香榧油复合EGCG纳米乳液制备及其对沙拉酱和月饼的品质影响

王宇安; 杜文凯; 万景红; 解东超; 张海华; 金鹏; 杜琪珍

doi:10.13305/j.cnki.jts.2024.02.013

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茶叶科学 ›› 2024, Vol. 44 ›› Issue (2) : 269-282. DOI: 10.13305/j.cnki.jts.2024.02.013

研究报告

香榧油复合EGCG纳米乳液制备及其对沙拉酱和月饼的品质影响

王宇安¹, 杜文凯², 万景红³, 解东超^1,3, 张海华¹, 金鹏^1,*, 杜琪珍^1,*

作者信息 +

Preparation of Torreya Seed Oil-EGCG Nanoemulsion and Its Effect on the Quality of Salad Dressing and Moon Cakes

WANG Yu'an¹, DU Wenkai², WAN Jinghong³, XIE Dongchao^1,3, ZHANG Haihua¹, JIN Peng^1,*, DU Qizhen^1,*

Author information +

文章历史 +

摘要

利用超声处理制备香榧油（Torreya oil）与表没食子儿茶素没食子酸酯（Epigallocatechin gallate,EGCG）复合纳米乳液,分析不同油水比、EGCG添加量在不同储存温度和时间下的乳液稳定性,并进一步研究添加该纳米乳液对沙拉酱和月饼的品质影响。结果表明,制备的香榧油复合EGCG纳米乳液性质稳定（粒径分布在160~180 nm、多分散性指数小于0.2、Zeta电位接近﹣60 mV）,油水比和EGCG对纳米乳液稳定性影响不显著;冷藏、复合2.0% EGCG的纳米乳液有利于减少EGCG的损失从而抑制其褐变;添加1/10香榧油复合EGCG纳米乳液、0.2%新甲基橙皮苷二氢（New methyl hesperidin dihydrogen,NHDC）的沙拉酱感官风味提升,显著增强抑菌和抗氧化活性,提高其品质稳定性;添加香榧油复合EGCG乳液能够减缓月饼烘制中的丙烯酰胺累积、减少代表性不饱和脂肪酸的损失。以上结果表明,EGCG纳米乳液在提升食品品质方面有着重要意义和开发利用前景。

Abstract

The composite nanoemulsion of torreya oil and epigallocatechin gallate (EGCG) was successfully prepared by ultrasonic emulsification method. The stability of the emulsion with different oil/water ratio and EGCG content was analyzed under different storage temperature and time, and the effect of the nanoemulsion on the quality of salad dressing and moon cake was further studied. The results show that the prepared torreya oil-EGCG nanoemulsion had stable properties (particle size=160-180 nm, PDI<0.2, Zeta potential≈﹣60 mV), and the oil/water ratio and EGCG had no significant effects on stability (P>0.05). Refrigeration and 2.0% EGCG nanoemulsion could reduce the loss of EGCG and inhibit its browning. The sensory quality of salad dressing with 1/10 torreya oil-EGCG nanoemulsion and 0.2% NHDC was improved. The antibacterial and antioxidant activity was significantly increased for prolonged quality stability. The addition of torreya oil-EGCG nanoemulsion can slow down the accumulation of acrylamide and reduce the loss of representative unsaturated fatty acids in moon cake baking. The above results indicate that nanoemulsion has great significance and prospects for development and use in improving food quality.

导出引用

王宇安, 杜文凯, 万景红, 解东超, 张海华, 金鹏, 杜琪珍. 香榧油复合EGCG纳米乳液制备及其对沙拉酱和月饼的品质影响[J]. 茶叶科学. 2024, 44(2): 269-282 https://doi.org/10.13305/j.cnki.jts.2024.02.013

WANG Yu'an, DU Wenkai, WAN Jinghong, XIE Dongchao, ZHANG Haihua, JIN Peng, DU Qizhen. Preparation of Torreya Seed Oil-EGCG Nanoemulsion and Its Effect on the Quality of Salad Dressing and Moon Cakes[J]. Journal of Tea Science. 2024, 44(2): 269-282 https://doi.org/10.13305/j.cnki.jts.2024.02.013

中图分类号： S571.1 TS205

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