摘要
以凹凸棒作稳定剂,亚麻籽胶作乳化剂,壳聚糖盐酸盐作壁材,采用高压均质法制备姜精油纳米乳。以平均粒径、多分散系数(PDI)和Zeta电位为考察指标,通过单因素实验研究了凹凸棒稳定的姜精油纳米乳的制备工艺。在单因素实验的基础上,以姜精油纳米乳的平均粒径为响应值,通过响应面实验优化其参数。结果表明:凹凸棒、亚麻籽胶、姜精油、壳聚糖盐酸盐添加量分别为0.15%、0.20%、3.00%、0.15%,高压均质压力为30 MPa,时间为5 min时,所制备姜精油纳米乳粒径最小,其平均粒径为(332.8±5.1)nm,而且所得姜精油纳米乳的性质稳定,具有一定的应用价值。
Ginger essential oil nanoemulsion was prepared by high pressure homogenization method using palygorskite as stabilizer,flaxseed gum as emulsifier and chitosan hydrochloride as wall material.Taking the average particle size,polydispersion coefficient(PDI)and Zeta potential as indexes,the preparation technology of ginger essential oil nanoemulsion stabilized by palygorskite was studied by single factor experiments.On the basis of single factor experiment,the average particle size of ginger essential oil nanoemulsion was taken as the response value,and its parameters were optimized by response surface test.The results showed that when the contents of palygorskite,flaxseed gum,ginger essential oil and chitosan hydrochloride were 0.15%,0.20%,3.0%and 0.15%respectively,the particle size of ginger essential oil nanoemulsion was the smallest when the homogenization pressure was 30 MPa and the time was 5 min.The verification experiment shows that the average particle size of ginger essential oil nanoemulsion prepared under these conditions is(332.8±5.1)nm,which is close to the result of response surface test.The results show that the prepared ginger essential oil nanoemulsion is stable and has certain application value.
作者
蒋倩
孔令艳
薛梅
雷红
Jiang Qian;Kong Lingyan;Xue Mei;Lei Hong(College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing,Jiangsu 210023)
出处
《粮食科技与经济》
2022年第1期97-102,110,共7页
Food Science And Technology And Economy
基金
江苏高校优势学科建设工程资助项目(PAPD)。
关键词
姜精油
纳米乳
凹凸棒
高压均质
ginger essential oil
nanoemulsion
palygorskite
high pressure homogenization
