School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
Food Chem. 2018 May 15;248:78-85. doi: 10.1016/j.foodchem.2017.11.091. Epub 2017 Nov 24.
Citral-loaded solid lipid nanoparticles (citral-SLNs) were prepared via a high-pressure homogenization method, using glyceryl monostearate (GMS) as the solid lipid and a mixture of Tween 80 (T-80) and Span 80 (S-80) at a weight ratio of 1:1 as the surfactant. The microstructure and properties of the citral-SLNs were characterized by dynamic light scattering (DLS), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and thermal gravimetric analysis (TGA). The chemical stability of citral in the citral-SLNs was analyzed by solid-phase microextraction gas chromatography (SPME-GC). The GC results showed that 67.0% of the citral remained in the citral-SLN suspensions after 12 days, while only 8.22% remained in the control. Therefore, the encapsulation of citral in the solid lipid can enhance its stability in acidic surroundings.
柠檬醛负载固体脂质纳米粒(citral-SLNs)通过高压均质法制备,使用甘油单硬脂酸酯(GMS)作为固体脂质,吐温 80(T-80)和司盘 80(S-80)的混合物,重量比为 1:1 作为表面活性剂。通过动态光散射(DLS)、扫描电子显微镜(SEM)、差示扫描量热法(DSC)、傅里叶变换红外光谱(FTIR)、X 射线衍射(XRD)和热重分析(TGA)对 citral-SLNs 的微观结构和性能进行了表征。通过固相微萃取气相色谱(SPME-GC)分析了 citral-SLNs 中 citral 的化学稳定性。GC 结果表明,在 12 天内,67.0%的柠檬醛仍存在于 citral-SLN 悬浮液中,而在对照中仅残留 8.22%。因此,将柠檬醛包封在固体脂质中可以提高其在酸性环境下的稳定性。