摘要
甜橙油纳米乳的制备可通过改变均质条件和纳米乳的组分来优化。通过控制均质的压力和循环次数、剂油比、甜橙油的种类以及助表面活性剂的类型等,对各条件下制备的纳米乳的平均粒径、吸光度、乳化分层率和流变特性等进行分析,结果表明:欲制备稳定性较好的纳米乳液,选择均质压力60 MPa、循环5次最为适宜。制备单倍油含量10%的纳米乳液,选择质量分数为20%的T80为表面活性剂,丙三醇为助表面活性剂,质量分数为5%~10%。用不同倍数的甜橙油制备的纳米乳液稳定性能相差不大。5倍油和10倍油制备的纳米乳液颜色较深,严重影响感官,更适用于饮料工业生产。
The preparation of sweet orange oil nanoemulsions can be improved by changing the homogenization conditions and its components. The process for preparation of sweet orange oil nanoemulsions were optimized by the comparison of different homogeneous pressure, number of cycles, cosurfactants, different emulsifier-oil ratio and oil phase. The characteristics of nanoemulsions, such as particle size, size distribution, absorbance and rheological properties, prepared under different conditions were studied. The results showed that with pressure at 60 MPa and 5 cycles, the nanoemulsions were more stable. To prepare the nanoemulsions with 10% single fold orange oil, 20% Tween 80 as the surfactant and5% ~10% glycerin as cosufactant were used. The stability of the nanoemulsions with different type of sweet orange oils were similar. The color of nanoemulsions with 5 fold and 10 fold oils were more dark than the single fold oil which will affect the appearance of final products. So it was more suitable to use single fold oil for beverage production.
作者
李欣
鲁丁丁
肖朝耿
傅玉颖
Li Xin1, Lu Dingding1, Xiao Chaogeng2, Fu Yuying1(1College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018;2Zhejiang Academy of Agricultural Sciences, Hangzhou 310000)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第3期125-133,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省食品科学与工程重中之重一级学科开放基金项目(JYTsp20141103)
关键词
甜橙油
纳米乳液
高压均质
流变特性
sweet orange oil
nanoemulsion
high pressure homogenization
rheological properties
