Citation: | HAN Bing, ZHANG Tianqi, ZHENG Ye, et al. Optimization of Extraction Process of Fennel Essential Oil by Response Surface Methodology and Its Microemulsion Characteristics and Shelf Life[J]. Science and Technology of Food Industry, 2022, 43(17): 203−211. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110199. |
[1] |
NAJMA B. Foeniculum vulgare: Its traditional use and volatile constituents[J]. Medicinal & Aromatic Plants,2021,10(9):1.
|
[2] |
王小慧, 魏法山, 李苗云. 几种香辛料精油对产气荚膜梭菌的体外抑菌效果[J]. 食品工业科技,2017,38(23):10−13. [WANG X H, WEI F S, LI M Y. Antibacterial effect of several spice essential oils on Clostridium perfringens in vitro[J]. Food Industry Science and Technology,2017,38(23):10−13.
WANG X H, WEI F S, LI M Y. Antibacterial effect of several spice essential oils on Clostridium perfringens in vitro[J]. Food Industry Science and Technology, 2017, 38(23): 10-13.
|
[3] |
ZAHRA S N, MOUSA A R H, REYHANEH M M, et al. The hepatoprotective effects of fennel seeds extract and trans-anethole in streptozotocin-induced liver injury in rats[J]. Food Science & Nutrition,2020,9(2):1121−1131.
|
[4] |
KHALEIL M M, ALNOMAN M M, ELRAZIK E S A, et al. Essential oil of Foeniculum vulgare Mill. as a green fungicide and defense-inducing agent against fusarium root rot disease in Vicia faba L.[J]. Biology,2021,10(8):696. doi: 10.3390/biology10080696
|
[5] |
AYVAZ A, SAGDIC O, KARABORKLU S, et al. Insecticidal activity of the essential oils from different plants against three stored-product insects[J]. Journal of Insect Science,2010,10(21):21.
|
[6] |
彭茜, 戴志远, 宋恭帅, 等. 壳聚糖微胶囊对鱼油品质的影响[J]. 中国食品学报,2020,20(5):222−230. [PENG Q, DAI Z Y, SONG G S, et al. Effect of chitosan microcapsules on the quality of fish oil[J]. Chinese Journal of Food,2020,20(5):222−230.
PENG Q, DAI Z Y, SONG G S, et al. Effect of chitosan microcapsules on the quality of fish oil[J]. Chinese Journal of Food, 2020, 20(5): 222-230.
|
[7] |
吕奇晏, 林诗叶, 米亚妮, 等. 聚乙二醇1000维生素E琥珀酸酯-皂皮皂素微乳液的制备、表征及活性[J]. 食品科学,2021,42(24):9−15. [LYU Q Y, LIN S Y, MI Y N, et al. Preparation, characterization and activity of polyethylene glycol 1000 vitamin E succinate soap saponin microemulsion[J]. Food Science,2021,42(24):9−15. doi: 10.7506/spkx1002-6630-20210409-125
LYU Q Y, LIN S Y, MI Y N, et al. Preparation, characterization and activity of polyethylene glycol 1000 vitamin E succinate soap saponin microemulsion [J]. Food Science, 2021, 42(24): 9-15. doi: 10.7506/spkx1002-6630-20210409-125
|
[8] |
WUTTIKUL K, BOONME P. Formation of microemulsions for using as cosmeceutical delivery systems: Effects of various components and characteristics of some formulations[J]. Drug Delivery and Translational Research,2016,6(3):254−262. doi: 10.1007/s13346-016-0279-x
|
[9] |
LAOTHAWEERUNGSAWAT N, NEIMKHUM W, ANUCHAPREEDA S, et al. Transdermal delivery enhancement of carvacrol from Origanum vulgare L. essential oil by microemulsion[J]. International Journal of Pharmaceutics,2020,579:119052. doi: 10.1016/j.ijpharm.2020.119052
|
[10] |
汤友军, 鲁晓翔, 石俊杰, 等. 柑橘精油微乳体系构建配方及其理化性质研究[J]. 食品与发酵工业,2021,47(13):167−173. [TANG Y J, LU X X, SHI J J, et al. Construction of microemulsion system of citrus essential oil and study on its physicochemical properties[J]. Food and Fermentation Industry,2021,47(13):167−173.
TANG Y J, LU X X, SHI J J, et al. Construction of microemulsion system of citrus essential oil and study on its physicochemical properties[J]. Food and Fermentation Industry, 2021, 47(13): 167-173.
|
[11] |
REZAEI S, EBADI M T, GHOBADIAN B, et al. Optimization of DBD-Plasma assisted hydro-distillation for essential oil extraction of fennel (Foeniculum vulgare Mill.) seed and spearmint (Mentha spicata L.) leaf[J]. Journal of Applied Research on Medicinal and Aromatic Plants,2021,24:100300. doi: 10.1016/j.jarmap.2021.100300
|
[12] |
CORSWANT C V, THOREN P E G. Solubilization of sparingly soluble active compounds in lecithin-based microemulsions: Influence on phase behavior and microstructure[J]. Langmuir,1999,15(11):3710−3717. doi: 10.1021/la980706v
|
[13] |
宋晓秋, 王丽萍, 孙月, 等. 薰衣草精油微乳体系的相行为、微观结构转变和清除自由基活性[J]. 食品科学,2019,40(15):78−83. [SONG X Q, WANG L P, SUN Y, et al. Phase behavior, microstructure transformation and free radical scavenging activity of lavender essential oil microemulsion system[J]. Food Science,2019,40(15):78−83. doi: 10.7506/spkx1002-6630-20180613-203
SONG X Q, WANG L P, SUN Y, et al. Phase behavior, microstructure transformation and free radical scavenging activity of lavender essential oil microemulsion system[J]. Food Science, 2019, 40(15): 78-83. doi: 10.7506/spkx1002-6630-20180613-203
|
[14] |
REGEV O, EZRAHI S, ASERIN A, et al. A study of the microstructure of a four-component nonionic microemulsion by cryo-TEM, NMR, SAXS, and SANS[J]. Langmuir,1996,12(3):668−674. doi: 10.1021/la950505g
|
[15] |
郭静, 蒋建国, 韦林洪, 等. 橄榄油微乳体系的相行为及影响因素研究[J]. 食品工业科技,2019,40(7):35−40. [GUO J, JIANG J G, WEI L H, et al. Study on phase behavior and influencing factors of olive oil microemulsion system[J]. Food Industry Science and Technology,2019,40(7):35−40.
GUO J, JIANG J G, WEI L H, et al. Study on phase behavior and influencing factors of olive oil microemulsion system[J]. Food Industry Science and Technology, 2019, 40(7): 35-40.
|
[16] |
郭刚军, 胡小静, 彭志东, 等. 不同压榨方式澳洲坚果油品质及抗氧化活性比较[J]. 食品科学,2018,39(13):125−132. [GUO G J, HU X J, PENG Z D, et al. Comparison of quality and antioxidant activity of macadamia oil pressed by different methods[J]. Food Science,2018,39(13):125−132. doi: 10.7506/spkx1002-6630-201813020
GUO G J, HU X J, PENG Z D, et al. Comparison of quality and antioxidant activity of macadamia oil pressed by different methods[J]. Food Science, 2018, 39(13): 125-132. doi: 10.7506/spkx1002-6630-201813020
|
[17] |
史波林, 赵镭, 支瑞聪. 基于品质衰变理论的食品货架期预测模型及其应用研究进展[J]. 食品科学,2012,33(21):345−350. [SHI B L, ZHAO L, ZHI R C. Research progress of food shelf life prediction model based on quality decay theory and its application[J]. Food Science,2012,33(21):345−350.
SHI B L, ZHAO L, ZHI R C. Research progress of food shelf life prediction model based on quality decay theory and its application[J]. Food Science, 2012, 33(21): 345-350.
|
[18] |
LABUZA T P, SCHMIDL M K. Accelerated shelf-life testing of foods[J]. Food Technology (USA),1985,39(9):57.
|
[19] |
李琴, 于有伟, 张少颖, 等. 超声波协同水蒸气蒸馏法提取茴香精油的研究[J]. 中国调味品,2020,45(3):23−26. [LI Q, YU Y W, ZHANG S Y, et al. Extraction of fennel essential oil by ultrasound and steam distillation[J]. Chinese Condiments,2020,45(3):23−26. doi: 10.3969/j.issn.1000-9973.2020.03.006
LI Q, YU Y W, ZHANG S Y, et al. Extraction of fennel essential oil by ultrasound and steam distillation[J]. Chinese Condiments, 2020, 45(3): 23-26. doi: 10.3969/j.issn.1000-9973.2020.03.006
|
[20] |
CHEN Q, DONG W J, WEI C Q, et al. Combining integrated ultrasonic-microwave technique with ethanol to maximise extraction of green coffee oil from Arabica coffee beans[J]. Industrial Crops and Products,2020,151:112405. doi: 10.1016/j.indcrop.2020.112405
|
[21] |
穆谈航, 叶嘉, 杨明建, 等. 石榴皮多酚提取工艺优化及其贮藏稳定性研究[J]. 食品工业科技,2021,42(11):142−146. [MU T H, YE J, YANG M J, et al. Study on extraction process optimization and storage stability of polyphenols from pomegranate peel[J]. Food Industry Science and Technology,2021,42(11):142−146.
MU T H, YE J, YANG M J, et al. Study on extraction process optimization and storage stability of polyphenols from pomegranate peel[J]. Food Industry Science and Technology, 2021, 42(11): 142-146.
|
[22] |
王彩云, 王春胜, 曾杰. 西南桦树皮精油提取工艺优化[J]. 林产工业,2020,57(8):33−36. [WANG C Y, WANG C S, ZENG J. Optimization of extraction process of essential oil from southwest birch bark[J]. Forest Products Industry,2020,57(8):33−36.
WANG C Y, WANG C S, ZENG J. Optimization of extraction process of essential oil from southwest birch bark[J]. Forest Products Industry, 2020, 57(8): 33-36.
|
[23] |
GRACA M, BONGAERTS J H H, STOKES J R, et al. Nanotribology, standard friction, and bulk rheology properties compared for a Brij microemulsion[J]. Journal of Colloid and Interface Science,2009,333(2):628−634. doi: 10.1016/j.jcis.2009.01.051
|
[24] |
墙梦捷. 艾叶精油微乳的制备及对樱桃保鲜效果的影响[D]. 天津: 天津商业大学, 2021: 10-17.
QIANG M J. Preparation of wormwood leaf essential oil microemulsion and its effect on cherry preservation[D]. Tianjin: Tianjin University of Commerce, 2021: 10-17.
|
[25] |
侯立强, 杨志欣, 张文君, 等. 苦参总黄酮自微乳处方优化[J]. 中药材,2019,42(12):2887−2893. [HOU L Q, YANG Z X, ZHANG W J, et al. Optimization of self microemulsion formulation of total flavonoids from Sophora flavescens[J]. Chinese Herbal Medicine,2019,42(12):2887−2893.
HOU L Q, YANG Z X, ZHANG W J, et al Optimization of self microemulsion formulation of total flavonoids from Sophora flavescens[J]. Chinese Herbal Medicine, 2019, 42(12): 2887-2893.
|
[26] |
FAN Q, ZHAO R Z, YI M J, et al. Ti3C2-MXene composite films functionalized with polypyrrole and ionic liquid-based microemulsion particles for supercapacitor applications[J]. Chemical Engineering Journal,2021,428:131107.
|
[27] |
张宇航, 高寒, 徐伟, 等. D-最优混料设计法优化刺五加总苷微乳制备工艺及肠吸收特性研究[J/OL]. 中国中药杂志: 1−16 [2021-12-26]. DOI: 0.19540/j.cnki.cjcmm.20211029.301.
ZHANG Y H, GAO H, XU W, et al. Optimization of preparation process and intestinal absorption characteristics of Acanthopanax senticosus total glycoside microemulsion by D-optimal mixture design[J/OL]. Chinese Journal of Traditional Chinese Medicine: 1−16 [2021-12-26]. DOI: 10.19540/j.cnki.cjcmm.20211029.301.
|
[28] |
YOUDIM K A, SHUKITT H B, MACKINNON S, et al. Polyphenolics enhance red blood cell resistance to oxidative stress: In vitro and in vivo[J]. Biochimica et Biophysica Acta (BBA)-General Subjects,2000,1523(1):117−122. doi: 10.1016/S0304-4165(00)00109-4
|
[29] |
MOSTAFA D M, ELALIM S, KASSEM A A. Nanoemulsions: A new approach for enhancing phytonutrient efficacy-sciencedirect[J]. Nanotechnology Applications in Food,2017:107−127.
|
[30] |
AMUTI A, WANG X, ZAN M, et al. Formulation and characterization of curcumin-loaded microemulsions: Evaluation of antioxidant stability and in vitro release[J]. Journal of Molecular Liquids,2021,336:116881. doi: 10.1016/j.molliq.2021.116881
|
[31] |
LIU W, PAN N, HAN Y, et al. Solubilization, stability and antioxidant activity of curcumin in a novel surfactant-free microemulsion system[J]. LWT,2021,147:111583. doi: 10.1016/j.lwt.2021.111583
|
[32] |
易醒, 罗俊溢, 骆叶晴, 等. 紫苏子油O/W型纳米微乳的制备及其氧化稳定性[J]. 中国食品学报,2021,21(4):185−192. [YI X, LUO J Y, LUO Y Q, et al. Preparation and oxidation stability of O/W nano microemulsion of Perilla seed oil[J]. Chinese Journal of Food,2021,21(4):185−192. doi: 10.16429/j.1009-7848.2021.04.022
YI X, LUO J Y, LUO Y Q, et al. Preparation and oxidation stability of O/W nano microemulsion of perilla seed oil[J]. Chinese Journal of Food, 2021, 21(4): 185-192. doi: 10.16429/j.1009-7848.2021.04.022
|
[33] |
温金梅. GB 2716-2018《食品安全国家标准植物油》标准解读[J]. 中国质量与标准导报,2018(11):19−21. [WEN J M. Interpretation of GB 2716-2018 national food safety standard vegetable oil[J]. China Quality and Standards Guide,2018(11):19−21. doi: 10.3969/j.issn.1004-1575.2018.11.013
WEN J M. Interpretation of GB 2716-2018 national food safety standard vegetable oil[J]. China Quality and Standards Guide, 2018(11): 19-21. doi: 10.3969/j.issn.1004-1575.2018.11.013
|
1. |
周水清,周政. 在饲粮中添加艾草粉对散养鸡的生产性能和抗病能力的影响. 青海畜牧兽医杂志. 2025(01): 13-15+35 .
![]() | |
2. |
雷娇,邵起菊,肖欣,李志荣,洪金伶,王森,陈荣祥. 基于HPLC-ECD测定鱼腥草叶多酚含量及抗氧化活性. 食品工业科技. 2024(04): 221-228 .
![]() | |
3. |
孙立秋,王丹,赵英楠,时志春,李军,王金兰,赵明,张树军. 一测多评法测定艾叶中7个黄酮类成分的含量. 药物分析杂志. 2024(05): 806-815 .
![]() | |
4. |
郑文涛,刘元会,魏光强,赵兴文,黄艾祥. 蜂蜜桑茶复合饮料的工艺优化及其抗氧化活性研究. 食品科技. 2024(04): 100-107 .
![]() | |
5. |
崔英才,蒋梦宇,刘梦茹,来金良,姚型文,王正国,燕磊,刘永学. 艾草粉对蛋鸡生产性能、蛋品质、抗氧化功能及粪便评分的影响. 饲料研究. 2024(12): 39-43 .
![]() | |
6. |
纪德佳,苏慧,刘少雄,廖小兰,侯春久. 黎川县艾叶不同采收期总黄酮及山奈酚、异泽兰黄素的测定. 山东化工. 2024(24): 118-120+124 .
![]() | |
7. |
王文哲,梁芳,类成通,孔祥青,王裕玉. 艾蒿及其提取物在动物生产中的应用研究进展. 饲料研究. 2024(24): 158-162 .
![]() | |
8. |
廖富友,姚炳浓,杨娇一,王姣,祝保国,杨胜林. 饲粮添加艾叶粉对青年期蛋鸭生长性能、抗氧化功能及免疫性能的影响. 中国家禽. 2023(01): 76-81 .
![]() | |
9. |
李胜有,荣冬芸,潘卫东,郑志昌. 艾叶的活性成分、功效及其在动物饲养中的应用研究进展. 饲料研究. 2023(01): 137-141 .
![]() | |
10. |
程银水,张勇,秦志旺,董阳,李志浩,郝新才. 超高效液相色谱指纹图谱结合化学模式识别分析艾叶质量. 理化检验-化学分册. 2023(07): 837-843 .
![]() | |
11. |
孙君燕,孙敏,宋诗清,王化田,冯涛,姚凌云,俞文华. 香榧纯露的挥发性成分及抗氧化活性研究. 食品工业科技. 2022(03): 40-47 .
![]() | |
12. |
周永强,赵春丽,殷鑫,周涛,韩伟,张永萍. 小花清风藤醇提物的化学成分及体外抗氧化活性研究. 中国药房. 2022(05): 530-534 .
![]() | |
13. |
陈誉华,马钱波,魏元浩,黄倩倩. 艾叶不同极性溶剂提取物的抗氧化能力的研究. 饲料研究. 2022(14): 64-68 .
![]() | |
14. |
赵永恒,张勇,秦志旺,董阳,汤哲伟,陈富超,罗雪,郝新才. 气相色谱-质谱指纹图谱结合化学计量学方法分析不同产地艾叶挥发油的差异. 理化检验-化学分册. 2022(11): 1277-1282 .
![]() | |
15. |
朱平平,覃智恒,彭慧倩,刘育文,刘静,陈锦涛,彭颖. 艾叶中多糖和黄酮联合提取工艺及抗氧化性研究. 广州化工. 2022(23): 66-69+98 .
![]() | |
16. |
王美英,李化强,吴菲菲. 超声波辅助提取竹叶鸡爪茶总黄酮的工艺优化及抗氧化、抑菌活性研究. 粮食与油脂. 2021(06): 105-111 .
![]() | |
17. |
王举翠,李明芝. 鲜芦根荷叶复合饮料研制及对运动耐力的影响研究. 食品安全质量检测学报. 2021(17): 7021-7029 .
![]() | |
18. |
梅瑜,徐世强,顾艳,孙铭阳,周芳,李静宇,张闻婷,王继华. 红脚艾蒿的转录组解析. 广东农业科学. 2021(12): 174-180 .
![]() |