番茄红素油树脂微乳液的研制  

Study on and preparation of lycopene oleoresin microemulsion

作　　者：李婵娟[1] 程卫东[1] 刘莉梅 

机构地区：[1]石河子开发区神内食品有限公司,新疆石河子832000

出　　处：《饮料工业》2011年第11期29-31,共3页Beverage Industry

摘　　要：目的:研制番茄红素微乳液并进行初步的稳定性评价。方法:通过油A、助乳化剂B和乳化剂C含量的变化,考察温度、时间对番茄红素微乳液溶解度的影响,用紫外分光光度法测定番茄红素的OD值,并用正交试验优化制备工艺。结果:油A、助乳化剂B和乳化剂C的最佳比例为1∶2∶3;纯净水和助乳化剂D的最佳比例为3∶1;加热温度、加热时间、搅拌速度分别为75℃、60min、150r/min。结论:乳化后番茄红素的稳定性提高。Objective：To study and prepare lycopene oleoresin microemulsion and make a preliminary evaluation on its stability. Method：Based on the changes in contents of Oil A,Co-emulsifier B and Emulsifier C,the effects of temperature and time on the solubility of lycopene oleoresin microemulsion were investigated;by ultraviolet spectrophotometry,the OD value of lycopene was determined;and through orthogonal experiments,the preparation technology was optimized. Results：The optimum ratio of Oil A ∶ Co-emulsifier B ∶ Emulsifier C = 1 ∶ 2 ∶ 3,the optimal ratio of purified water ：Co-emulsifier D = 3 ∶ 1,and heating temperature,heating time and stirring rate = 75℃,60 min and 150 r/min,respectively. Conclusion：The stability of lycopene was improved after emulsification.

关 键 词：微乳液 番茄红素 活性剂 

分 类 号：TS201.2[轻工技术与工程—食品科学]