紫苏油乳液的制备与其稳定性影响因素研究.docVIP

紫苏油乳液的制备及其稳定性影响因素研究 杜艳1 殷丽君1 韩清华2 刘海杰1* （中国农业大学食品科学与营养工程学院1，北京 100083） （中国农业机械化科学研究院2，北京 100083） 摘要：针对紫苏油不饱和脂肪酸含量高，在储存过程中易氧化等特点，以Tween80和Span80作为乳化剂，采用高压均质法制备紫苏油乳液。通过激光粒度仪和TURBISCAN稳定性分析仪来探究乳化剂用量、油水比例、高压均质的压力和循环次数及HLB值对紫苏油乳液稳定性的影响，从而提供一种紫苏油乳液制备方法，拓宽紫苏油在食品中的应用范围。试验结果表明，紫苏油乳液粒径主要分布在300~670 nm。当乳化剂质量分数由0.2%增加至1.2%时，乳液粒径下降，稳定性提高；此时，乳液平均粒径（d=513 nm）最小。随油水比增加，紫苏油乳液稳定性下降；高压均质过程对乳液的稳定性有显著影响，压力越大，循环次数越高，乳液越稳定。与单一乳化剂（HLB=15）相比，复配乳化剂（HLB=8~14）可制得更稳定的乳液，且当HLB值为11时，紫苏油乳液的平均粒径（d=374 nm）最小。运用优化条件制备紫苏油乳液，将其与紫苏油同时置于50℃恒温贮藏2周，比较二者过氧化值(POV)变化。结果表明，经过11d的加速氧化，紫苏油乳液的POV值仅为31.43mmol/kg，远小于纯紫苏油的POV值（88.76mmol/kg）。 关键字：紫苏油 乳液 制备 稳定性 影响因素 过氧化值 中图分类号：TS 225.6 文献标识码：A 文章编号：1003-0174（ ） Factors affecting the preparation of perilla oil emulsion and its stability DU Yan1 YIN Li-jun1 HAN Qing-hua2 LIU Hai-jie1* (College of Food Science and Nutritional Engineering, China Agricultural University1, Beijing 100083) (Chinese Academy of Agricultural Mechanization Sciences2, Beijing 100083) Abstract: Perilla oil-in-water emulsions were produced using Tween80 and Span 80 as emulsifier with the method of high pressure homogenization to produce the nano-scale emulsion particle in this research. In order to observe the effects of emulsifier concentrations, oil-water phase ratios, homogenization pressures, numbers of homogenization cycle and HLB values on the stability of perilla oil emulsions, the mean particle sizes and delta backscattering values (△BS) were analyzed by Zetasizer and TURBISCAN. Results showed that perilla oil emulsions had the mean droplet size of 300 ~ 670 nm and the stability of emulsions was improved with the increasing mess fraction of emulsifier from 0.2% to 1.2%. The smallest particle size (d=513 nm) of perilla oil emulsion was prepared with 1.2% mess fraction of Tween80. The ratio of oil phase and water phase was negatively correlated with the emulsion stability. In addition, high pressure homogenization had significantly 基金项目：“十二五”科技