摘要
香榧营养价值高,为提高其主成分香榧油的稳定性和水溶性,将其制成微乳。采用单因素实验对微乳处方进行初步筛选,以乳化剂、助乳化剂、油相和水相的用量为考察因素,构建了微乳初步处方。采用响应面法优化香榧油微乳处方,得到最佳处方和工艺:以香榧油为油相,无水乙醇为助表面活性剂,PEG-40和TW-80为表面活性剂,油相:乙醇:PEG-40:TW-80:水相=18:21:7:14:360,在58℃,1200 r/min的条件下乳化60 min。对香榧油微乳进行稳定性和形态鉴定,结果表明样品为O/W型微乳,平均粒径为24.56 nm,多分散系数(Polydispersity index,PDI)为0.53,Zeta电位为-1.095 mV,4000 r/min离心15 min不分层,稳定性较好。研究结果对香榧油的价值利用提供参考。
Torreya grandis has high nutritional value.In order to improve the stability and water solubility of Torreya grandis oil,the main component of Torreya grandis oil was made into microemulsion.The formula of microemulsion was preliminarily screened by single factor experiment,the amount of emulsifier,emulsifier,oil phase and water phase were used as factors,and the preliminary formula for microemulsion was constructed.The formulation of Torreya grandis oil microemulsion was optimized by response surface methodology,the results showed that the optimal prescription and process were as follows:Torreya grandis oil as oil phase,anhydrous ethanol as cosurfactant,PEG-40 and TW-80 as surfactants,oil phase:ethanol:PEG-40:TW-80:water phase=18:21:7:14:360 and emulsified at 58℃,1200 r/min for 60 minutes.The stability and morphology of Torreya grandis oil microemulsion were evaluated.The results showed that the sample was O/W type microemulsion with an average particle size of 24.56 nm,PDI(Polydispersity index)of 0.53,Zeta potential of-1.095 mV,and had good stability without stratification at 4000 r/min centrifugation for 15 min.The results provide reference for the value utilization of Torreya grandis oil.
作者
王婧怡
徐艺家
张雨鑫
薛珂
杜轶君
WANG Jingyi;XU Yijia;ZHANG Yuxin;XUE Ke;DU Yijun(Shaoxing University Yuanpei College,Shaoxing 312000,China)
出处
《食品科技》
CAS
北大核心
2024年第1期251-259,共9页
Food Science and Technology
基金
2023年度国家级大学生创新创业训练计划项目(202310349055)
校级大学生科技创新重点自然科学类项目(3)
作者简介
王婧怡(2001—),女,研究方向为药学;通信作者:杜轶君
