摘要
目的:明确脂质伴随物对菜籽油乳液稳定性的影响规律并制备高稳定性纳米乳液。方法:将菜籽油的内源性脂质伴随物进行柱层析过滤后再设置不同浓度反添,采用高压微射流制备出纳米乳液后进行表征,并考察脂质伴随物含量对菜籽油乳液稳定性的影响。结果:当α-生育酚含量为292 mg/kg、菜籽多酚含量为32 mg/kg、β-谷甾醇含量为6712 mg/kg、β-胡萝卜素含量为31 mg/kg时,制备的菜籽油纳米乳液达到最佳,其平均粒径为(182.4±2.056)nm,稳定性较好。结论:脂质伴随物对乳液的稳定性具有显著影响。
Objective:Clarifying the effects of lipid co-passengers on the stability of rapeseed oil emulsions and prepare high-stability nano-emulsions.Methods:The endogenous lipidassociated compounds of rapeseed oil were subjected to column chromatography filtration,followed by various concentration gradient re-addition.High-pressure microfluidization was utilized to prepare nanoemulsions,which were subsequently characterized.The influence of lipid associated compound content on the stability of rapeseed oil emulsions was also investigated.Results:The preparation of rapeseed oil nanoemulsions reached optimal conditions when the α-tocopherol content was 292 mg/kg,rapeseed polyphenols content was 32 mg/kg,β-sitosterol content was 6712 mg/kg,andβ-carotene content was 31 mg/kg.The average particle size of the resulting rapeseed oil nanoemulsion was(182.4±2.056)nm,indicating good stability.Conclusion:Lipid associated compounds significantly affect the stability of emulsions.
作者
赵文硕
唐忠海
郭时印
肖航
范伟
ZHAO Wenshuo;TANG Zhonghai;GUO Shiyin;XIAO Hang;FAN Wei(College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128,China;Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development,Changsha,Hunan 410128,China;College of Food Science,University of Massachusetts,Amherst,MA 01003,USA)
出处
《食品与机械》
CSCD
北大核心
2024年第5期43-50,61,共9页
Food and Machinery
基金
湖南省教育厅优秀青年项目(编号:20B286)。
关键词
脂质伴随物
菜籽油
纳米乳液
稳定性
lipid concomitants
rapeseed oil
nanoemulsions
stability
