Department of Food Science, National Taiwan Ocean University, No. 2 Pei-Ning Rd., Keelung 202, Taiwan.
Department of Food Technology and Marketing, Taipei University of Marine Technology, No. 212, Sec. 9, Yan Ping N. Rd., Taipei 111, Taiwan.
Molecules. 2018 Apr 6;23(4):840. doi: 10.3390/molecules23040840.
This study utilized pomelo steam distillation to isolate pomelo peel essential oil. The constituents were then analyzed through gas chromatography-mass spectrometry (GC-MS), and the antibacterial activity of the essential oil emulsions at different homogenizer speed conditions and concentrations of water-soluble chitosan (degree of acetylation, DA = 54.8%) against and was examined. Analysis of the essential oil composition identified a total of 33 compounds with the main constituent, limonene accounting for 87.5% (940.07 mg/g) of the total. The pomelo peel oil was emulsified through homogenization at 24,000 rpm, resulting in a minimal inhibitory concentration (MIC) for that was 1.9 times lower than that of the essential oil without homogenization. In addition, a mixture of 0.4% essential oil emulsion and 0.03% water-soluble chitosan had the strongest synergetic antibacterial effect on and at pH 7.4. In comparison with chitosan alone, the MIC value of this mixture was significantly 2.4 and 2.5 times lower. Hence, this study suggests using a mixture of emulsified pomelo peel oil and water-soluble chitosan to develop a novel natural food preservative, and that the processability of food, as well as the economic value of the byproducts of the Taiwan Matou pomelo and chitosan, could be increased.
本研究利用柚皮水蒸气蒸馏法分离柚皮精油。然后通过气相色谱-质谱联用（GC-MS）对其成分进行分析，并考察了不同匀质速度条件下和不同浓度水溶性壳聚糖（脱乙酰度，DA=54.8%）对 和 的精油乳液的抗菌活性。对精油成分的分析共鉴定出 33 种化合物，主要成分为柠檬烯，占总量的 87.5%（940.07mg/g）。通过在 24,000rpm 下均质乳化柚皮油，导致对 的最小抑菌浓度（MIC）比未均质的精油低 1.9 倍。此外，在 pH 值为 7.4 时，含 0.4%精油乳液和 0.03%水溶性壳聚糖的混合物对 和 具有最强的协同抗菌作用。与壳聚糖单独使用相比，该混合物的 MIC 值显著降低了 2.4 和 2.5 倍。因此，本研究建议使用乳化柚皮油和水溶性壳聚糖的混合物来开发新型天然食品防腐剂，从而提高食品的加工性能以及台湾麻豆柚和壳聚糖副产物的经济价值。
