叶黄素油悬液的制备工艺研究  

Process research on the preparation of lutein oil suspension

作　　者：叶汶坤[1] 郭明津[1] 易余艳[1] 黄椿鉴[1] 付虬声[2] 倪莉[1] 

机构地区：[1]福州大学食品科学技术研究所,福建福州350108 [2]福建农林大学食品科学技术研究所,福建福州350002

出　　处：《福州大学学报（自然科学版）》2012年第3期418-422,共5页Journal of Fuzhou University(Natural Science Edition)

摘　　要：对乳化法制备叶黄素油悬液的配方组成及制备工艺进行研究.选择乳化剂种类、乳化剂用量、乳化温度、乳化时间和乳化转速为参数,以叶黄素油悬浮液稳定系数R值为稳定性评价指标,优化叶黄素油悬液的制备工艺.结果表明:以卵磷脂和单硬脂酸甘油脂(质量比1∶1)复配作为乳化剂、乳化剂添加量4%(质量百分比)、乳化温度65℃、乳化转速16 000 r.min-1和乳化时间30 min时制备的产品稳定性最佳,静置6个月未发现析油分层的现象,并且色泽无明显变化.The formulation and emulsification technology of lutein oil suspension were studied to in- crease the stability and bioavailability of lutein dispersions in oil. The optimum process conditions, in- cluding the concentration of emulsifier, emulsifying temperature, emulsifying time and velocity for lu- tein dispersions in oil were optimized by orthogonal design, taking the stability coefficient R value of the product as an indicator. Results showed that the optimal conditions were as follows： 4% （w/w） e- mulsifier （ combination of 2% （w/w） lecithin and 2% （w/w） glycerol monostearate）, emulsifying tem- perature at 65℃, emulsifying speed at 16000 r · min^-1 , emulsifying time for 30 min. There is no ob- vious oil separation on the top and no color change of the product after 6 months.

关 键 词：叶黄素 油悬液 稳定系数 乳化工艺 

分 类 号：TS264.4[轻工技术与工程—发酵工程]