核桃油多重乳状液的制备及稳定性研究  

Preparation and Stability of Walnut Oil Multiple Emulsion

作　　者：刘峰[1] 林云良[1] 王晓[1] 

机构地区：[1]山东省分析测试中心/山东省大型精密分析仪器应用技术重点实验室,济南250014

出　　处：《中国食物与营养》2012年第3期60-63,共4页Food and Nutrition in China

基　　金：山东省科学院科技发展基金项目(项目编号:2011002);山东省海外高层次人才资助专项资金

摘　　要：以多重乳状液相对体积为衡量标准,借助显微镜直接观察,探讨第一相乳化剂含量、第一相质量分数、亲油亲水乳化剂质量比、体系乳化剂的含量等因素对核桃油多重乳状液体系稳定性的影响,并通过正交试验设计优化了乳化工艺。结果表明,第一相质量分数55%,亲油亲水乳化剂质量比7∶1,乳化剂含量11%,第一相核桃油含量66%,体系稳定性最好,相对体积分数达到92.5%。同时,核桃油过氧化值的测量表明,核桃油在多重乳状液中的氧化稳定性较好,并与乳状液体系本身的稳定性相关。Effects of various factors such as the contents of walnut oil in first phase, the concentration of first phase, mass ratio of hy- drophobic emulsifier to hydrophilic emulsifier and the concentration of the emulsifier on the stability of walnut oil W/O/W multiple emulsions were examined by microscopic observation. The optimal extraction conditions were defined by orthogonal design. Results showed that the opti- mum conditions for the system were the mass fraction of walnut oil in first phase 66% , the mass fraction of the first phase 55% , M （SpanSO） ： M （Q-12A） 7： 1, and the mass fraction of the emulsion 11%. The results of peroxide value showed that mult-emulsifier sys- tem could improve the oxidative stability of walnut oil.

关 键 词：核桃油 多重乳状液 稳定性 过氧化值 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]