高压均质对维生素E微乳体系的影响  

Effect of high-pressure homogenization on vitamin E microemulsion

作　　者：梁冰[1] 刘宁[1] 

机构地区：[1]乳品科学教育部重点实验室,东北农业大学食品学院,哈尔滨150030

出　　处：《东北农业大学学报》2009年第8期86-90,共5页Journal of Northeast Agricultural University

基　　金：国家863计划项目(2008AA10Z331)

摘　　要：采用滴定法绘制三元相图,并采用食品等级表面活性剂研制维生素E微乳,在微乳区内选取最优配比来制备微乳,评价不同的均质压力对维生素E微乳体系包封率的影响。测定微乳体系的黏度和pH,采用紫外-渗析法测定不同微乳样品的包封率。结果表明,所制备的微乳体系在一定的pH范围内稳定性良好,新制备的微乳体系平均包封率可达97.5%,放置1个月后包封率变化较小。均质压力对微乳体系的黏度和包封率均具有一定影响,采用高压均质的方法可以制备包封率高、稳定性好的维生素E微乳体系。The formulation and process of food-grade vitamin E sub-microemulsion were studied by corn oil, inspecting the effect of different homogen pressures on vitamin E microemulsion. To plot a ternary phase diagram with titration, we chose the prescription in microemulsion area to prepare the system in order to measure the viscocity and pH of the microemulsion, and then release rate of vitamin E against hexane was measured with dialysis-Ultraviolet Spectrophotometer. The system had a good stability under different pH. The average envelopment of vitamin E reached 97.5% after preparation, and after a month the change was a little. We found that it had high entrapment efficiency and good stability that the vitamin E microemulsion produced by the process of high-pressure homogenization.

关 键 词：微乳 维生素E 高压均质 包封率 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]