辅酶Q_10纳米脂质体强化运动饮料超高压杀菌工艺的研究  

Study on the parameters of ultra-high pressure processing of coenzyme Q_10 nanoliposomes fortified sports drink

作　　者：夏书芹[1] 祝青哲[1] 许时婴[1] 张晓鸣[1] 钟芳[1] 

机构地区：[1]食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2011年第5期319-322,共4页Science and Technology of Food Industry

基　　金：863计划重点项目(2007AA100403);教育部博士点新教师基金(200802951037);江南大学校预研究基金(2008LXY022)

摘　　要：以强化辅酶Q10纳米脂质体的运动饮料为研究对象,利用单因素和响应面实验研究了不同压力和保压时间对微生物存活率的影响,确定了超高压杀菌工艺条件。结果表明,当温度为20～25℃,压力在300～500MPa的范围,保压时间5～15min,超高压杀菌对运动饮料中的微生物杀灭作用显著。处理后该饮料中菌落总数低于10cfu/mL,其中辅酶Q10纳米脂质体平均粒径仍可维持在100nm以下,包封率在90%以上。最终确定压力394MPa,保压时间8.44min为辅酶Q10纳米脂质体运动饮料超高压杀菌工艺。4℃贮存6个月后运动饮料中辅酶Q10的保留率高于90%。The effect of different processing pressure and holding time on survivor of microorganisms of coenzyme Q10 （CoQ10 ） nanoliposomes fortified sports drink was investigated by using single factor and response surface methodology.It was found that the sterilization effect was significant when the pressure was in the range of 300～500MPa and pressure holding time was 5～15min at 20～25℃.The total bacterial count of sports drink after ultra -high pressure processing was less than 10cfu/mL by colony-counting method.The z-average diameter of CoQ10 nanoliposomes was lower than 100nm.The encapsulation efficiency of CoQ10 was above 90%.Finally,the optimum process parameters were obtained as follows： pressure 394MPa and pressure holding time 8.44min.The retention ratio of CoQ10 kept above 90% during 6 months at 4℃.

关 键 词：辅酶Q10纳米脂质体 运动饮料 超高压杀菌 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]