电导率法研究O/W型罗非鱼油乳状体系的稳定性  

Study on the stability of Tilapia oil-water emulsion with electrical conductance

作　　者：易美华[1] 郜现良[1] 王锡彬[1] 段振华[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品工业科技》2008年第7期59-62,共4页Science and Technology of Food Industry

基　　金：科技部农业成果转化基金(2006E20080391);海南省重点科技项目(06304);科技部国家"十一五"科技支撑计划课题(2007BAD76B06)

摘　　要：以一定浓度的Tween80、Tween20、Span20、SDS、酪朊酸钠、大豆卵磷脂为乳化剂,制备了不同的罗非鱼油乳状液,探讨了在不同油水比例、不同pH的条件下,O/W型中富水相(下相)的电导率变化规律。结果表明,以0.15%Tween80与0.55%大豆卵磷脂复配的乳化剂,在油水比为35:65的O/W型罗非鱼油乳状体系中,pH4乳状液的稳定性低于pH7与pH9。用电导率法来研究O/W型罗非鱼油乳状体系的稳定性,具有快速、简洁的优点。The Tilapia oil-water emulsions was prepared with Tween80, Tween20, Span20, SDS and sodium caseinate, soybean lecithin as emulsifiers. Under the condition of different rate of oil and water,different pH, the electrical conductance was measured in the lower part of the emulsion. The result showed that on the system of Tilapia oil-water emulsions, under the condition of the emulsifiers of 0.15% Tween80 and 0.55% soybean lecithin, the ratio of oil to water 35：65, the stability of emulsion at pH4 was lower than pH7 and prig.It is a fast and simple method that study on the stability of Tilapia oil-water emulsion with electrical conductance.

关 键 词：罗非鱼油 乳状液 稳定性 电导率 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]