摘要
以亚麻籽油、高油酸花生油、山核桃油3种含长链脂肪酸甘油三酯的食用油分别与中链脂肪酸甘油三酯复配,制备不同碳链长度脂肪酸甘油三酯微乳液,并对其进行类型鉴别、结构分析、稳定性研究、流变学分析和热分析。结果表明:不同碳链长度脂肪酸甘油三酯微乳液,外观均为澄清透明体系;液滴呈球型,平均粒径分别为48.97,30.92和10.51 nm,多分散指数为0.14,0.10和0.01;透光率均大于95%;3种微乳液均属于牛顿流体,黏弹性较低;热分析表明助表面活性剂的加入降低了微乳液中水相的焓值,不同碳链长度的油脂对微乳液热力学影响存在显著性差异(P<0.05)。以不同碳链长度脂肪酸甘油三酯为油相制备的微乳液为牛顿流体,水溶性强,粒径小,稳定性良好。
Flaxseed oil,peanut oil with high oleic acid and pecan oil containing long chain fatty acid triglyceride were mixed with medium chain fatty acid triglyceride respectively,and fatty acid triglyceride microemulsion with different length of carbon chain was prepared.Type identification,structural analysis,stability study,rheological analysis and thermal analysis were carried out.The results showed that fatty acid triglyceride microemulsion with different length of carbon chain had a clear and transparent appearance;The droplets in the microstructure were spherical,with average particle sizes of 48.97,30.92 and 10.51 nm,respectively,and polydispersity indices of 0.14,0.10 and 0.01;The systems all had a light transmission rate greater than 95%;The apparent viscosity of all three microemulsion systems was not affected by the shear rate,they were Newtonian fluids,and the viscous modulus was greater than the elastic modulus;The thermal analysis showed that the addition of the co-surfactant reduced the enthalpy of the aqueous phase in the microemulsions and that there was a significant difference in the thermodynamic effect of the oil phase on the microemulsions with different carbon chains(P<0.05).The microemulsions prepared by using fatty acids triglycerides with different carbon chain lengths as the oil phase were Newtonian fluids with strong water solubility,small particle size and good stability.
作者
付兆燕
邱斌
刘玮
刘霞
齐沙沙
尤艳莉
FU Zhaoyan;QIU Bin;LIU Wei;LIU Xia;QI Shasha;YOU Yanli(Yantai Uninversity,Yantai 264010;Institute of Food&Nutrition Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250000)
出处
《食品工业》
CAS
2023年第7期153-159,共7页
The Food Industry
基金
山东省重点研发计划(国际科技合作):中链甘油三酯制备技术与高稳定乳剂研究与开发(2019GHZ031)。
关键词
脂肪酸
微乳液
稳定性
流变特性
fatty acids
microemulsions
stabilization
rheological properties
作者简介
通讯作者:邱斌;通讯作者:尤艳莉。
