不同种类胶制备β-胡萝卜素乳状液研究  

STUDY ON THE PREPARATION OF β-CAROTENE EMULSIONS WITH DIFFERENT GUMS

作　　者：毛立科[1] 杨佳[1] 许朵霞[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：《食品研究与开发》2009年第8期15-19,共5页Food Research and Development

基　　金："十一五"国家科技支撑计划项目(2006BAD27B00)子课题(2006BAD27B04)

摘　　要：将β-胡萝卜素制成乳状液可以改善其水溶性,提高生物利用率。选择阿拉伯胶、纯胶、HiCap100三种具有乳化性能的胶,采用高压均质法制备β-胡萝卜素乳状液(1%,质量分数)。利用激光粒度仪分析乳状液的粒径大小与分布,旋转式黏度计测定乳状液的黏度,Turbiscan浓缩体系稳定性分析仪监测乳状液稳定性变化趋势。研究结果显示,乳状液粒径主要分布在200 nm^660 nm,分散系数0.08~0.14,含有HiCap100的乳状液粒径显著小于含有纯胶或阿拉伯胶的乳状液;胶的浓度对HiCap100乳液的黏度影响不显著,而纯胶或阿拉伯胶乳液的黏度则随胶浓度的增加而迅速提高;快速稳定性分析表明,乳状液液滴团聚现象不显著,稳定性良好。其中,含阿拉伯胶的乳液稳定性最高,而HiCap100乳液的稳定性相对最差。在纯胶乳液和阿拉伯胶乳液中添加吐温20,司盘20、80等小分子乳化剂后,乳状液的稳定性受到破坏,迅速分层。β-Carotene incorporated in emulsions can greatly improve β-carotene water solubility and bioavailability. In this paper, β-carotene emulsions （1%, w/w） were prepared through high pressure homogenization, with four different gums, Gum acacia, Purity gum, and HiCap100. Droplet size was analysed by Zetasizer, emulsion viscosity was determined by viscometer, and emulsion stability was quickly detected through Turbiscan. Results indicated that emulsions had the droplet size of 200 nm-660 nm, with polydispersity of 0.08 - 0.14, and droplets in emulsions prepared with HiCap100 was much smaller than those with Purity gum and Gum acacia. Viscosity of HiCap100 stabilized emulsion kept relatively stable when gum concentration increased while that of Purity gum or Gum acacia stabilized emulsion great increased as the increase of gum concentration. Turbiscan analysis indicated that all the emulsions had rather good stability, with slight droplet aggregation. Comparatively, emulsion with Gum acacia was the most stable, and emulsion with HiCap100 was the least. When small molecule emulsifiers like tween 20, span 20 or 80 were added to Purity gum or Gum acacia stabilized emulsions, stability of the emulsions were destroyed.

关 键 词：乳状液 Β-胡萝卜素 胶 粒径 稳定性 

分 类 号：TS205[轻工技术与工程—食品科学]