摘要
对泽泻超临界提取物的酸值、皂化值、过氧化值及乳化性能等理化性质进行考察,研究乳化条件对乳化泽泻超临界提取物的影响及其放置时间、温度和光照对其氧化稳定性的影响。结果表明:泽泻超临界提取物的最适乳化条件为:乳化剂HLB值15.2～15.6、研磨时间3min、乳化温度25℃。室温放置过程中,泽泻超临界提取物持续氧化酸败;温度和光照都可加速油脂的氧化;随着放置时间、温度和光照时间的增加,皂化值呈上升趋势,其中光照对其影响最大。
Some physico-chemical properties such as acid value,saponification value,peroxide value and emulsification property of the extract from Alisma orientalis by supercritical carbon dioxide（SC-CO2） extraction were determined.The effects of storage time and temperature as well as illumination time on oxidative stability of the extract were also investigated.The optimal emulsification conditions of the extract were grinding time of 3 min,emulsification temperature of 25 ℃,and hydrophilic and lipophilic balance（HLB） value of emulsifier ranged from 15.2 to 15.6.During the storage at room temperature,SC-CO2 extract could result in rancidification.Meanwhile,the oxidation of the extract could be accelerated by temperature and illumination.Moreover,the saponification value exhibited an increase trend with the increase of storage time,temperature and illumination time.The illumination intensity had the strongest effect on saponification value.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第21期152-154,共3页
Food Science
基金
国家自然科学基金项目(31060216)
江西省自然科学基金项目(2007GZY2015)
江西省教育厅科学技术研究项目(GJJ09077)
关键词
泽泻
超临界二氧化碳提取
理化性质
氧化稳定性
乳化性能
Alisma orientalis
supercritical carbon dioxide extraction
physico-chemical
oxidative stability
emulsification property
