不同油相对负载茶多酚的多重乳液稳定性的影响  

Influence of Different Oil Phase on the Stability of Tea Polyphenols-loaded Multiple Emulsions

作　　者：徐峰[1,2,3] 夏强[1,2,3] 

机构地区：[1]东南大学生物科学与医学工程学院,江苏南京210096 [2]东南大学苏州市生物医用材料与技术重点实验室,江苏苏州215123 [3]苏州纳康生物科技有限公司,江苏苏州215123

出　　处：《纳米科技》2010年第3期14-16,共3页

基　　金：科技部国际科技合作项目（2008DFB50060）,苏州市科技型企业技术创新资金专项（SG0958）

摘　　要：采用高压均质和高速剪切的方法,观察其制备的初乳对多重乳液稳定性的影响,并研究了大豆油、芥花油、油茶籽油和葵花籽油四种不同的植物油作为油相对多重乳液稳定性的影响,实验结果表明,用高压均质方法制备的初乳能够获得稳定的、外观细腻的多重乳液。四种不同的油相制备的多重乳液在4000r/min,15min的离心条件下不分层;大豆油作为油相制备的多重乳液在室温下放置两个月分层,芥花油、油茶籽油和葵花籽油,在室温下放置三个月不分层。对四种不同油相制备的多重乳液的粒径进行测量,实验结果表明,油茶籽油的D0.1,D0.5和D0.9三个数据的粒径的稳定性比较好。Two different methods that high pressure homogenization and high-speed shearing method were used to observe the preparation of the primary emulsions on the stability of multiple emulsions. Different oil phase of soybean oil, canola oil, oil-tea camellia seed oil and sunflower seed oil were adopted to study the stability of multiple emulsions. The results showed that we could obtain more stable, finer and smoother multiple emulsions with high pressure homogenization method than high-speed shearing method. Preparation of multiple emulsions with four different oil phases showed good centrifugal stability under 4000 r/min, 15 min conditions; multiple emulsions with soybean oil as oil phase stratified in 2 months, but other 3 different oils did not stratify for 3 months at room temperature; the measurement of average particle diameters show that Doi,D0_~ and Dc~ of multiple emulsions with oil-tea camellia seed oil were more stable than the other two.

关 键 词：油相 多重乳液 茶多酚 高压均质机 

分 类 号：TS201[轻工技术与工程—食品科学]