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。
