油包水型紫甘薯色素微乳液的制备  

The Preparation of the W/O the Purple Sweet Potato Colorant Microemulsion

作　　者：马雪松[1] 吕晓玲[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业》2015年第10期141-145,共5页The Food Industry

摘　　要：将表面活性剂复配,制备了油包水型紫甘薯色素微乳液。以最大增溶水相质量为指标,通过绘制三元相图确定微乳体系中混合表面活性剂与油相的最佳比例。在此基础上,研究了不同助表面活性剂及其浓度、色素含量、水相p H对最大增溶水相质量的影响。采用电导率法鉴别微乳液的类型。结果表明,将表面活性剂复配后更有利于形成微乳液的形成。不同助表面活性剂及它的浓度都能影响最大增溶水相质量。制备的油包水型微乳液在贮藏期间稳定性良好,未出现分层现象。Use the surfactant complex to prepare the water-in-oil purple sweet potato color （PSPC） micro emulsion. Maximum volatilization quality of water phase was used as an indicator, by drawing the ternary phase diagrams to select the best amount of surfactant complex and oil in the micro emulsion. Based on this result, the surfactant complex, the different co-surfactants, the concentration of the co-surfactant, the amount of the PSPC and the pH of the water phase were studied. By measuring the conductivity value of the microemulsion, identify the type of the microemulsion. The results showed that the surfactant complex had more benefit to the formation of the microemulsion. Different ratios of the surfactant complex to oil and the different concentrations of the co-surfactant both could influence the maximum volatilization quality of water phase. The prepared water-in-oil micro emulsion had good stability. During the storage, the stratification did not occur.

关 键 词：紫甘薯色素 油包水微乳液 三元相图 贮藏稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]