食品级番茄红素微乳的质量评价  

Quality evaluation of food-grade lycopene microemulsion

作　　者：王晶[1,2] 刘宁[1,2,3] 

机构地区：[1]乳品科学教育部重点实验室,哈尔滨150030 [2]东北农业大学食品学院,哈尔滨150030 [3]国家乳业工程技术研究中心,哈尔滨150086

出　　处：《东北农业大学学报》2012年第5期11-16,共6页Journal of Northeast Agricultural University

基　　金：国家"863"计划项目(2008AA10Z331)

摘　　要：采用滴定法绘制拟三元相图筛选番茄红素微乳配方,得到了Tween 80/乙醇/柠檬烯/水的食品级O/W型微乳体系。通过透射电镜观察微乳形态,动态光散射仪测定微乳的粒径,通过紫外分光光度计法测定番茄红素的含量,考察微乳中番茄红素在体外模拟肠液中的释放速度及其包封率。结果表明,微乳的平均粒径为(43.0±2.35)nm,在一个月内微乳液的粒径变化较小,稳定性较好;微乳液的体外释放速度和程度明显大于对照液,6 h累积释放量达90%;微乳中番茄红素的包封率高达97%,放置1个月内未出现分层、破乳现象,包封率变化较小。The ingredients of lycopene microemulsion were screened by titration and pseudo- ternary phase diagram. A food-grade O/W microemulsion system was prepared with Tween 80/ethanol/ （R）-（＋）-Iimonene/water. The appearance of the microemulsion was observed under transmission electron microscope （TEM）. The dynamic light scattering （DLS） was used to evaluate the particle diameters. The lycopene release rate in simulated intestinal in vitro fluid and the entrapment efficiency of lycopene were calculated by the measuring for lycopene with UV spectrophotometer. The results showed that the average particle size of this microemulsion was （43.0 ＋ 2.35） nm. Because of little change within one month, the stability of microemulsion was well; the in vitro lycopene release rate was significantly greater than that of control fluid, and its cumulative release ratio reached 90% during 6 h; the average entrapment efficiency was above 97%; and after placing for one month, there were no delamination and demulsification, and the entrapment efficiency varied very little.

关 键 词：番茄红素 微乳 拟三元相图 体外释放 包封率 

分 类 号：X324[环境科学与工程—环境工程]