紫苏籽油乳状液的制备及其稳定性评价  

Preparation and stability evaluation of perilla seed oil emulsions

作　　者：韩丽丽[1] 侯占群[1] 文剑[1] 吴逸民[1] 钱英燕[1] 龚树立[1] 

机构地区：[1]中国食品发酵工业研究院,北京100015

出　　处：《食品与发酵工业》2016年第4期144-149,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(31501526);北京市科技计划项目(Z141100002614019)

摘　　要：将富含α-亚麻酸的紫苏籽油制备成水包油型（O/W）乳状液后,其稳定性、水溶性得到改善,并可作为ω-3多不饱和脂肪酸的传递系统,应用于功能食品的开发。分别采用阿拉伯胶、HI-CAP 100、纯胶2 000、可溶性大豆多糖、酪蛋白酸钠和大豆分离蛋白制备紫苏籽油乳状液,研究乳化剂对乳状液粒径、黏度及物理稳定性的影响。结果显示：4%阿拉伯胶制备的乳状液粒径最小（0.678μm）,粒径主要分布在0.1-10μm之间,随着乳化剂浓度的增大,乳状液的黏度不断升高,且不稳定性指数和Slope值逐渐降低,其中,除HI-CAP 100和酪蛋白酸钠外,乳化剂质量分数≥4%时,乳状液稳定性良好。The stability and water solubility of perilla seed oil rich of α-linolenic acid can be improved by incorporating them into oil-in-water emulsions. And perilla seed oil emulsions can be used as ω-3 polyunsaturated fatty acids delivery system in the development of functional food. The purpose of this study was to investigate the effect of emulsifiers on the droplet sizes,viscosities and the physical stability of perilla seed oil emulsions. Gum arabic,HICAP 100,Purity gum 2000,Soybean soluble polysaccharides,Sodium caseinate and Soybean protein isolate were used to prepare perilla seed oil emulsions. Results indicated that the emulsions prepared with Gum arabic with a concentration of 4% presented the smallest droplet size（ 0. 678 μm） and the droplet distributed in the range of 0. 1 - 10μm. With the increase of concentration,viscosity of emulsions increased constantly,and the Instability index and value of Slope reduced gradually. Emulsions prepared with other emulsifiers exhibited a good stability when the concentration of emulsifiers exceeded 4% except HI-CAP 100 and Sodium caseinate.

关 键 词：乳状液 紫苏籽油 乳化剂 粒径 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]