不同乳化剂制备β-胡萝卜素纳米乳液研究  

Research on preparation of β-carotene nanoemulsions with different emulsifiers

作　　者：毛立科[1] 许朵霞[1] 杨佳[1] 高彦祥[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2008年第4期64-67,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划项目(2006BAD27B00)

摘　　要：选择吐温20(TW)、十聚甘油单月桂酸酯(DML)、辛烯基琥珀酸淀粉酯(OSS)、乳清分离蛋白(WPI)四种乳化剂(1%,w/w),采用高压均质法制备β-胡萝卜素纳米乳液(0.03%,w/w)。利用激光粒度仪分析纳米乳液的粒径大小与分布,Turbiscan浓缩体系稳定性分析仪监测纳米乳液稳定性变化趋势,HPLC法检测纳米乳液中β-胡萝卜素的含量。研究结果显示,纳米乳液粒径主要分布在115.0～303.0nm,多分散系数0.09～0.30,含有TW、DML的纳米乳液粒径显著小于含有OSS、WPI的纳米乳液(p<0.05);储藏实验中,55℃下纳米乳液粒径增大显著,4℃下粒径变化不显著(p>0.05);含有OSS的纳米乳液中β-胡萝卜素降解最快,55℃储藏12d、4℃储藏28d后残留率分别仅为22.88%和26.23%,而含有WPI的纳米乳液中β-胡萝卜素降解最慢,在相同条件下储藏,残留率分别为72.23%和62.08%。β-carotene nanoemulsions were prepared through high pressure homogenization, with four different emulsifiers, Tween 20 （ TW）, decaglycerol monolaurate （ DML）, octenyl succinate starch （OSS） and whey protein isolate （WPI）. Droplet size was analysed by Zetasizer, and nanoemulsion stability was detected through Turbiscan. HPLC was applied to determine the content of β-carotene. Results indicated that nanoemulsions had the droplet size of 115.0-303.0nm and polydispersity of 0.09-0.30, and droplets in nanoemulsions prepared with TW, DML were much smaller than those with OSS and WPI （ p 〈0.05）.During storage, droplet size significantly increased at 55℃ （p 〈 0.05）, but remained stable at 4℃. β-carotene in QSS stabilized emulsion degraded quickly, only 22,88% and 26.23% being kept when stored at 55℃ for 12d and 4℃ for 28d. While WPI showed good capacity to protect β-carotene, 72.23% and 62.08% being kept under the same storage conditions.

关 键 词：纳米乳液 β-胡萝卜紊 乳化剂 粒径 降解 

分 类 号：TS201.2[轻工技术与工程—食品科学]