辛烯基琥珀酸淀粉酯在乳化八角茴油中的应用  

The application of octenyl succinic anhydride modified starch in the emulsification of star anise oil

作　　者：石海信[1] 洪春美[1] 谭铭基[1] 黄冬梅[1] 

机构地区：[1]钦州学院生物与化学系,钦州535000

出　　处：《中国食品添加剂》2010年第5期210-215,共6页China Food Additives

基　　金：广西科学基金资助项目(桂科自0991274);广西教育厅科研项目(200807LX349)

摘　　要：以八角茴油为原料,辛烯基琥珀酸淀粉酯(OSAS)为乳化稳定剂制备乳化八角茴油。利用戴维斯结构因子法计算OSAS的亲水亲油平衡(HLB)值。计算显示,随着酯化取代度的增加,OSAS的HLB值增加。以乳化稳定性参数为评价指标,采用电导率法测定乳状液乳化稳定性,通过单因素及正交试验进行乳化八角茴油制备工艺优化试验。试验结果证明,OSAS是亲水性乳化稳定剂,能稳定水包油型的乳化八角茴油。OSAS稳定乳化八角茴油的最优工艺条件为:OSAS取代度0.03685,OSAS质量分数4%,八角茴油质量分数5%,乳化温度50℃,匀浆时间6min。在此条件下制得的乳化八角茴油,稀释1000倍后在72h内仍具有良好的乳化稳定性。Using star anise oil as raw material,octenyl succinic anhydride modified starch（OSAS）as emulsification stabilizer,emulsified star anise oil（ESAO）was prepared.Basing on Davies＇ group contribution method,hydrophile lipophile balance values（HLB）of OSAS were calculated.And it showed that the HLB of OSAS increases with the increase of the degree of substitution（DS）.The parameter of emulsion stability was used as the evaluation index and detected by the conductivity method.Moreover,the optimal conditions for preparing ESAO were obtained by means of elemental factor and orthogonal test.The results showed that OSAS as a hydrophilic emulsifier could stabilize oil-in-water ESAO.The optimum conditions of emulsification as follows：DS value of OSAS 0.03685,amount of OSAS 4%（w/w）,amount of star anise oil 5%（w/w）,emulsifying temperature 50℃,homogenate time 6 min.Under the conditions,the ESAO still had a good emulsion stability when diluted 1000 times with deionized water within 72h.

关 键 词：木薯淀粉 辛烯基琥珀酸淀粉酯 亲水-亲油平衡 八角茴油 乳化香精 

分 类 号：TS202.3[轻工技术与工程—食品科学]