摘要
应用高压匀质法制备美藤果油水包油型乳液。以乳液的平均粒径和分散系数(PDI)为指标,探究Tween乳化剂类型、油质量分数、乳化剂添加量、剪切速率及均质压力对乳液的平均粒径以及PDI的影响。通过测量储藏期内乳液的粒径变化、油相氧化程度(过氧化值和硫代巴比妥酸含量)、液滴的自扩散系数以及游离脂肪酸含量变化,进一步探究储藏期内乳液的物理、氧化以及水解稳定性。结果表明:制备乳液的优化工艺条件为Tween60添加量1%、油质量分数10%、剪切速率16000 r/min、均质压力40 MPa,此条件下制备的乳液平均粒径为(218.27±2.21)nm,PDI为0.118±0.002;该工艺条件下制备的美藤果油乳液在14 d的储藏期间内具有较好的耐受pH、盐离子的物理稳定性和较高的氧化稳定性,并且未发生明显的水解作用。
The Sacha Inchi oil-in-water emulison was prepared by high-pressure homogenization,and the effects of emulsifier,oil mass fraction,emulsifier dosage,shear rate and homogenous pressure on the droplet overage particle size and polydispersity index(PDI)of the emulsion were explored.Further studies on physical,oxidative and hydrolysis stabilities of emulsion during storage were carried out by analyzing the particle size,self-diffusion coefficient,oxidation stability(peroxide value and thiobarbituric acid value)and free fatty acid content.The results showed that the optimal conditions were determined as follows:Tween60 dosage 1%,oil mass fraction 10%,shear rate 16000 r/min and homogeneous pressure 40 MPa.Under the optimal conditions,the droplet average particle size and PDI of the emulsion was(218.27±2.21)nm and 0.118±0.002,respectively.The emulsion stored for 14 d had good physical stability with high tolerance against pH and salt ion,and high oxidative stability,and performed no obvious hydrolysis effect.
作者
郭永生
马传国
刘君
段柱标
GUO Yongsheng;MA Chuanguo;LIU Jun;DUAN Zhubiao(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;National Engineering Laboratory for Wheat&Corn Further Processing,Zhengzhou 450001,China;Xishuangbanna Tropical Botanical Garden,Chinese Academy of Sciences,Mengla 666303,Yunnan,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2019年第10期23-28,共6页
China Oils and Fats
基金
国家重点研发计划项目资助(2018YFD0401102)
河南省自然基金项目(162300410009)
关键词
美藤果油
水包油型乳液
平均粒径
PDI
稳定性
Sacha Inchi oil
oil-in-water emulsion
average particle size
PDI
stability
