甘油二酯纳米微乳液的制备和性质研究  

Preparation and Characteristic Research of Diglyceride Microemulsion

作　　者：寿天星[1] 陈莹[1] 李铎[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310058

出　　处：《中国食品学报》2012年第2期61-66,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家高技术研究发展计划(863计划)项目(No.N20080753)

摘　　要：在单因素实验的基础上,采用均匀实验设计和正交设计相结合的方法,筛选制备甘油二酯微乳液的最优配方,并对其制备工艺进行优化。通过粒径、不同温度的电导率变化和在水和电解质溶液中的稀释范围及离心稳定性来评价微乳液的稳定性。在此基础上成功制备了水包油(O/W)型甘油二酯微乳液,甘油二酯含量高达25%。所得甘油二酯微乳液粒径为95.8nm,在80℃以下有较好的稳定性,水稀释范围广,且物理结构不受食品体系中常见电解质的影响。Based on the single factor experiment, uniform design and orthogonal experimental design were adopted to select the optimal formula and optimize the preparation technics. The stability of microemulsion was evaluated via particle diameter, the conductivity at different temperatures, the range of dilution in water and electrolyte solution and the centrifugal stability. After these trials, oil/water （O/W） diacylglycerol microemulsion was prepared successfully, with the content of DAG at 25%, and the particle diameter at 95.8 nm. Besides, the microemulsion has a good stability at 80 ℃, a wide water dilution range and its physical structure insusceptible to the common electrolyte in food systems.

关 键 词：甘油二酯 微乳液 乳化剂 稳定性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]