摘要
研究了不同质量浓度谷维素(0%,1%,2%)及储藏温度(4,25,37℃)对纳米乳液理化稳定性的影响及其规律。结果表明:在不同储藏温度下,谷维素浓度对纳米乳液的物理稳定性没有显著影响。在4,25℃下,纳米乳液的化学稳定性与谷维素浓度不存在显著相关性。在37℃下,纳米乳液的过氧化值和茴香胺值与谷维素浓度呈负相关。根据动力学分析,一级动力学模型能更好反映纳米乳液中油脂氧化的变化趋势。
The effects of oryzanol levels(0%,1%and 2%)and storage temperature(4,25 and 37 ℃)on the physicochemical stability of the nanoemulsions were investigated.The results showed that oryzanol level had no significant effect on the physical stability of the nanoemulsions stored at different temperatures.There was no correlation between the oryzanol level and the chemical stability of the nanoemulsions stored at 4 and 25℃.The peroxide and anisidine values of the nanoemulsion that stored at 37℃ were negatively correlated with the oryzanol levels.According to kinetics analysis,the firstorder kinetic model could better reflect the change trend of lipid oxidation in the nanoemulsions.
作者
杨贵妃
刘昕
黎重阳
钟金锋
覃小丽
YANG Gui-fei;LIU Xin;LI Chong-yang;ZHONG Jin-feng;QIN Xiao-li(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Eacation,Southwest University,Chongqing 400715,China)
出处
《食品与机械》
CSCD
北大核心
2018年第10期14-18,54,共6页
Food and Machinery
基金
国家自然科学基金(编号:31601430)
中央高校基本科研业务费专项(编号:XDJK2017B040)
重庆市博士后科研项目特别资助(编号:Xm2017046)
国家级大学生创新创业训练计划(编号:201810635060)
