罗非鱼油乳状液体系稳定性影响因素的研究  

Study on the Stability Influence Factor of Tilapia Oil Emulsion System

作　　者：郜现良[1] 易美华[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《中国食品学报》2009年第4期124-129,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：科技部国家十一五科技支撑计划项目(No.2007BAD76B06)

摘　　要：为了探讨不同乳化剂、油水比例、pH对罗非鱼油/水乳状液稳定性的影响,以一定浓度的tween80、tween20、span20、SDS、酪朊酸钠、大豆卵磷脂等为乳化剂,制备不同的罗非鱼油乳状液,观察罗非鱼油/水乳状液中富水相(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的罗非鱼油/水乳状体系中,pH4的乳状液的稳定性低于pH7与pH9的乳状液。结论:用电导率法来研究O/W型罗非鱼油乳状体系的稳定性,快速、简捷。In order to inquire the effect of different emulsifiers, rate of oil and water and different pH on the stability of tilapia oil/water emulsion, the different tilapia oil emulsions were prepared using tweenSO,tween20,span20,SDS and sodium caseinate, soybean lecithin as emulsifier. And the conductivity change regular of water phase in tilapia oil/ water emulsion was also observed in this paper. The result showed that, on the system of Tilapia oil -Water Emulsions , under the condition of the emulsifiers of 0.15% tweenS0 and 0.55% soybean lecithin, the ratio of oil to water 35：65, the stability of Emulsion at pH 4 was lower than pH 7 and pH 9. Conductometry is a fast and simple method for study on the stability of Tilapia oil-water emulsion.

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]