摘要
目的:提高熊果酸的应用范围和生物利用率。方法:以熊果酸为乳化剂,果胶为外水相,采用两步法制备W/O/W型Pickering乳液。通过单因素试验优化W/O乳液制备条件,研究果胶质量浓度对W/O/W型Pickering乳液理化性质、微观结构、流变学特性及长期稳定性的影响。结果:W/O乳液的最佳制备工艺为熊果酸质量浓度4 g/100 mL、水油质量比2∶3、均质转速9 000 r/min、均质时间5 min;以果胶为外水相制备的双层乳液粒径均在30~40μm,果胶质量浓度的增加使乳液的zeta电位绝对值、流变性能以及4℃贮藏稳定性有着显著性的提高。结论:果胶质量浓度为0.3,0.4,0.5 g/100 mL时能够制备稳定的Pickering双层乳液。
Objective: This study aimed to improve the application range and bioavailability of ursolic acid. Methods: The W/O/W pickering emulsion was prepared by a two-step process with ursolic acid as emulsifier and pectin as external aqueous phase. The preparation conditions of W/O emulsion were optimized by a single factor experiment, and the effects of pectin mass concentration on physicochemical properties, microstructure, rheological properties and long-term stability of W/O/W pickering emulsion were studied. Results: The optimal preparation technology of W/O emulsion was ursolic acid mass concentration of 4 g/100 mL, water-oil mass ratio of 2∶3, homogenization speed of 9 000 r/min, homogenization time of 5 min. The particle size of the double emulsion prepared with pectin as the external aqueous phase was between 30~40 μm. The absolute value of zeta potential, rheological property and storage stability of the emulsion at 4 ℃ were significantly improved with the increase of pectin mass concentration. Conclusion: The stable pickering double emulsion could be prepared when the mass concentration of pectin was 0.3, 0.4, 0.5 g/100 mL.
作者
刘冬雪
肖茜
刘成国
罗洁
罗扬
周辉
LIU Dong-xue;XIAO Qian;LIU Cheng-guo;LUO Jie;LUO Yang;ZHOU Hui(College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128,China;Agricultural Product Quality Monitoring Center of Changsha,Changsha,Hunan 410003,China)
出处
《食品与机械》
CSCD
北大核心
2023年第2期176-181,共6页
Food and Machinery
基金
湖南省自然科学青年基金项目(编号:2021JJ40242)。
