摘要
文章优化了薄荷精油纳米乳液工艺并研究其稳定性。以聚山梨酯-80(Tween80)为乳化剂、丙三醇为助乳化剂,采用超声乳化法制备以薄荷精油为油相的纳米乳液,探究了超声时间、Tween80添加量和薄荷精油添加量对薄荷精油纳米乳液稳定性的影响。以平均粒径、Zeta-电位、多分散性指数、乳液稳定性指数和离心稳定性为考察指标,通过单因素实验筛选出超声时间、Tween80添加量和油相添加量的合理研究范围。以平均粒径为响应值,通过Box-Behnken响应面法对超声时间、Tween80添加量和油相添加量进行优化,并对制备的乳液进行稳定性分析。确定最佳制备工艺参数为超声功率300 W、超声时间8 min、丙三醇添加量为体积分数10%、Tween80添加量为体积分数5%、油相添加量为体积分数11.5%,所得薄荷精油纳米乳液的平均粒径为(115.43±5.73)nm。在最优工艺条件下,制备的薄荷精油纳米乳液具有良好的冻融稳定性、贮藏稳定性和抗氧化活性稳定性,在30 d内保持稳定。该研究结果为薄荷精油纳米乳液的开发利用提供了理论参考。
The preparation process of mint essential oil nanoemulsion was optimized and its stability was studied.A nano-emulsion with mint essential oil as the oil phase was prepared by ultrasonic emulsification using Tween 80 as an emulsifier and glycerol as a co-emulsifier.The effects of ultrasonic time,Tween 80 addition,and mint essential oil addition on the stability of the mint essential oil nanoemulsion were investigated.Average particle size,Zeta potential,polydispersity index(PDI),turbiscan stability index(TSI),and centrifugal stability were used as evaluation indicators.A reasonable research range for ultrasonic time,Tween 80 addition,and oil phase addition was determined through singlefactor experiments.Using average particle size as the response variable,the ultrasonic time,Tween 80addition,and mint essential oil addition were further optimized using the Box-Behnken response surface methodology,and the stability of the prepared emulsion was analyzed.The optimal preparation process parameters were as follows:ultrasonic power of 300 W,ultrasonic time of 8 minutes,glycerol addition of 10%(V/V),Tween 80 addition of 5%(V/V),and oil phase addition of 11.5%(V/V).The average particle size of the mint essential oil nano-emulsion was(115.43±5.73)nm.Under the optimal process conditions,the prepared mint essential oil nano-emulsion exhibited good freeze-thaw stability,storage stability,and antioxidant activity stability,maintaining stability over 30 days.The results of this study provide a theoretical reference for the development and utilization of mint essential oil nano-emulsions.
作者
白师茹
唐璐
范蓓
张亮
王凤忠
BAI Shiru;TANG Lu;FAN Bei;ZHANG Liang;WANG Fengzhong(School of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030600,China;Institute of Agricultural Products Processing,Chinese Academy of Agricultural Sciences,Beijing 100193,China)
出处
《食品科技》
北大核心
2025年第1期265-274,共10页
Food Science and Technology
基金
山东省重点研发计划(乡村振兴)项目(2023TZXD087)
山东省泰山学者青年专家项目
中国农业科学院青年英才项目。
关键词
薄荷精油
纳米乳液
工艺优化
响应面分析
稳定性
mint essential oil
nano-emulsion
process optimization
response surface analysis
stability
