透射光浊度法对食品油脂乳状液稳定性的快速测定.pdf

※分析检测※分析检测 食品科学食品科学 2009, Vol. 30, No. 182009, Vol. 30, No. 18 225225 时 浩，郑为完* ，杨 静，龙吉云，廖和菁 (南昌大学食品科学与技术国家重点实验室，江西南昌 330047) ：采用透射光浊度法研究食品油脂乳状液的粒径大小、分布与其稳定性的关系，并且与激光粒度仪法、 离心分析法等方法进行比较分析。结果表明：透射光浊度法与激光粒度仪法测定结果基本一致，可见，透射光浊 度法是一种简便、可靠的预测乳状液稳定性的方法。 乳状液；稳定性；浊度法；激光粒度分析仪 Rapid Evaluation of Stability of Food Emulsion by Turbidity Measurements SHI Hao，ZHENG Wei-wan* ，YANG Jing ，LONG Ji-yun ，LIAO He-jing (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) Abstract ：The stability of food emulsion is a critical characteristic impacting it usefulness. Owing to the fact that emulsion turbidity is a function of particle concentration and size, the stability of emulsion can be determined by measuring the change in turbidity. The stabilities of three emulsions such as reconstructed full cream milk, soybean oil emulsion and cocoa butter substitute emulsion were evaluated by measuring changes in mean particle size, turbidity and h/H value with temperature and concentration of various metal ions in the emulsions and the three evaluation methods were compared. The changing trends of turbidity and mean particle size of all the three emulsions were basically identical, suggesting that turbidity measurement is a convenient and reliable approach to predicting stability of emulsions. Key words ：emulsion ；stability ；turbidity ；laser particle analyzer 中图分类号：TS325.6 文献标识码：A 文章编号：1002-6630(2009)18-0225-05 乳状液广泛存在于日常生活及工业化生产中，如牛 径越小、分布越集中，其稳定性越好，并且其透光率 奶、农药、化妆品、洗涤剂、涂料、金属切割、钻 也越大[3] 。本实验利用透射光浊度法研究这三种食品油 井液等。在食品工业中，许多原本应用受限的食品配 脂乳状液在常见金属离子、温度影响下其粒径分布及其 料及功能成分以乳状液的形式添加到食品( 例如保健品