材料与方法-中国粮油学报.doc

超声法制备婴儿配方营养油乳液工艺的优化 李奥 彭凯迪 冯伟 程熠娜 祝爱侠 王春维 （武汉轻工大学食品科学与工程学院 动物科学与营养工程学院，武汉 430023） 摘 要 为了降低婴儿配方营养油中不饱和脂肪酸的氧化酸败和提高其消化吸收，该研究以调和油为油相、乳清蛋白为壁材，将乳化剂溶于油相，超声法制备成纳米级乳化液，利用喷雾干燥法将纳米乳液制备成微胶囊粉末。本研究以乳液粒径为响应值，用响应面分析法研究乳化剂添加量、超声功率和超声时间等因素对乳液粒径和喷雾干燥产品表面含油率的影响，优化制备工艺。结果表明，最佳工艺条件为：卵磷脂（PC）质量分数5.0%、超声功率660 W和超声时间20 min，乳液的平均粒径为(184.37±0.64) nm，微胶囊表面含油率为5.82%，依据此响应面模型数据可有效指导试验操作。喷雾干燥后的产品品质较好，在体外消化模拟试验中，在禁食和喂食状态下纳米乳液的游离脂肪酸释放量均高于未处理调和油。 关键字 超声技术 纳米乳液 喷雾干燥 响应面试验 体外模拟消化 中图分类号：TS221 文献标识码：A 文章编号Optimization of Process Parameters on the Preparation of Nutritional Oil Nano-emulsion for Infant Formula Using Ultrasound Li Ao Peng Kaidi Feng Wei Cheng Yina Zhu Aixia Wang Chunwei (Wuhan Polytechnic University College Of Food Science And Engineering,School Of Animal Science And Nutritional Engineering,Wuhan 430023) Abstract A method to reduce the rate of oxidative rancidity of unsaturated fatty acid and improve digestion and absorption of nutritional oils for infant formula was studied in this paper. Nano-emulsion using the whey protein as wall material and the blend oil as oil phase was obtained via ultrasonic method. The microencapsulated blend oil from the nanoemulsion was then prepared by spray-drying. On the basis of single factor test, response surface methodology was established using the particle size of emulsion as dependent variable, while emulsifier dosage, ultrasonic power and treatment time were used independent variable. The optimum conditions of preparation were as follow: m (core): emulsifier dosage 5.0% (w/w, the total mass of solids ),ultrasonic power 660 W, and ultrasonic time 20 min, the average particle size of emulsion was 184.37±0.64 nm and the surface oil content of products was 5.82%. The results shows that the release amount of free fatty acids of nanoemulsion was higher than that in untreated blend oil during fasting and feeding based on an in vitro digestion method, which proves the advantages of our products. Key Words ultrasonic,