摘要
采用食品级Span系列乳化剂和羧甲基纤维素钠(CMC)水溶液经超声乳化制备鱼油乳状液,比较了乳化剂、CMC浓度、油水比、超声乳化次数等工艺参数对鱼油乳液稳定性的影响,确定了最佳工艺参数:鱼油和Span80(质量比9:1)为油相,0.5%CMC溶液为水相,油水比1:2,超声乳化10次(每次超声5 s、间歇5 s)。上述条件制备的乳液,静置24 h和3000 r·min^(-1)离心5 min平均相对体积分别为99.78%和98.32%。显微镜下观察形态均一,乳液平均粒径约为5μm。稳态扫描结果表明鱼油乳液呈现典型的剪切变稀流变行为,频率扫描结果表明鱼油乳液具有一定的粘弹性。
Fish oil emulsion was prepared with food grade emulsifiers Span series and carboxymethyl cellulose sodium （CMC） by the method of ultrasonic emulsification. The effect of various processing parameters, including emulsifiers, CMC concentration, the ratio of oil to water, the times of ultrasonic emulsification on the stability of fish oil emulsion were investigated. The optimal technical parameters were as follows： fish oil and Span80 （mass ratio： 9：1） as oil phase, 0.5% CMC solution as water phase, the oil/water ratio 1：2, ultrasonic emulsification for 10 times （each with 5 s process and 5 s interval）. The relative volumes of fish oil emulsion made under the above condition were 99.78% and 98.32% after 24 h quiescence and 5 min centrifugation （3000 r·min^-1）, respectively. The morphology of fish oil emulsion was observed by microscope and the emulsion contains uniform droplets with 5 μm average particle size. The rheological curve suggested that the emulsions followed shear-thinning behavior with viscoelastic nature, by the method of steady flow and dynamic frequency sweep measurements.
出处
《上海交通大学学报（农业科学版）》
2010年第3期280-285,共6页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
上海市科委纳米科技专项资助(编号:1052nm06700)
关键词
鱼油
乳状液
稳定性
流变特性
fish oil
emulsion
stability
rheological property
