猕猴桃籽油乳状液制备工艺条件的探索  

Study on the preparation conditions of the kiwi fruit seed oil emulsion

作　　者：李丽峰[1] 董君英[1] 徐果果[1] 徐锡鑫 

机构地区：[1]长沙理工大学化学与环境工程学院,湖南长沙410076

出　　处：《食品与机械》2008年第2期47-49,共3页Food and Machinery

基　　金：科技部2005年科技攻关计划(项目编号:2005BA901A29)

摘　　要：以过氧化值(POV)为主要指标,碘价为参考指标,研究加热温度、乳化剂的种类和用量对猕猴桃籽油稳定性的影响。结果表明,加热温度宜在65℃以下,乳化剂的类型对猕猴桃籽油的氧化有较显著的影响,阴离子型乳化剂十二烷基硫酸钠(SDS)使猕猴桃籽油的氧化速率大于非离子型乳化剂甲基葡萄糖苷倍半硬脂酸酯(SS)、聚乙二醇甲基葡萄糖苷倍半硬脂酸酯(SSE);在乳化剂用量较少的乳状液中猕猴桃籽油氧化速率较大。The effect of heating temperature,the emulsifier type and the amount on the the stablity of kiwi fruit seed oil were studied based on peroxide value(POV)and iodine value.Below 65 ℃ the emulsifier type has remarkable effect on the kiwi fruit seed oil oxidation.The oxidized speed of anionic emulsifier SDS is faster than the non-ionic emulsifier SS and SSE.The oxidation speed of the kiwi fruit seed oil was faster under lower concentration of the emulsifier.

关 键 词：猕猴桃籽油 乳状液 油脂氧化 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]