姜油纳米乳液超声波乳化制备工艺及其稳定性研究  

Study on Preparation and Stability of Ginger Oil Nano-emulsions

作　　者：陈冬[1] 张晓阳[1] 刘尧政 梁莉[1] 于国泳[1] 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]伊利诺伊大学香槟校区食品科学与人类营养系,厄巴纳61801

出　　处：《农业机械学报》2016年第6期250-258,共9页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划项目(2011BAD23B01)

摘　　要：以辛烯基琥珀酸淀粉酯为乳化剂,采用超声波乳化的方法制备了姜油纳米乳液,并探讨了环境因素对其稳定性的影响。通过单因素试验和响应面优化试验,确定以乳化性能良好的Purity Gum 2000(PG)和Hi Cap 100(HC)2种辛烯基琥珀酸淀粉酯进行纳米乳液制备。以PG为乳化剂时,最佳工艺参数为超声功率430 W,姜油质量分数9%,乳化剂质量浓度0.1 g/m L,所得纳米乳液的平均粒径为(148±4.23)nm。以HC为乳化剂时,最佳工艺参数为超声功率410 W,姜油质量分数9.2%,乳化剂质量浓度0.125 g/m L,所得纳米乳液平均粒径为(162±3.25)nm。PG和HC姜油纳米乳液均具有良好的p H值、离子强度抵抗性。酸性环境有利于姜油纳米乳液的稳定性保持。Ca离子浓度变化对姜油纳米乳液稳定性的影响大于Na离子,PG姜油纳米乳液对离子强度的抵抗能力大于HC姜油纳米乳液。在姜油纳米乳液中添加适量的麦芽糊精可以起到抗冻的作用,PG姜油纳米乳液的抗冻性能优于HC姜油纳米乳液。The method for the preparation of ginger oil nano-emulsions using ultrasonic emulsification with OSA starch Purity Gum 2000（ PG）,Hi Cap 100（ HC） and C001（ F） as emulsifier was studied.Then the stability of ginger oil nano-emulsions was also studied. Through single factor and response surface optimization experiment,OSA starch PG and HC were chosen as emulsifiers. The optimum parameters to prepare ginger oil nano-emulsion with PG as emulsifier were ultrasonic power 430 W,ginger oil concentration 9% and PG concentration 0. 1 g/m L. The average particle size of PG ginger oil nanoemulsion was（ 148 ± 4. 23） nm. The optimum parameters to prepare ginger oil nano-emulsion with HC as emulsifier were ultrasonic power 410 W, ginger oil concentration 9. 2% and HC concentration0. 125 g/m L. The average particle size of HC ginger oil nano-emulsion was（ 162 ± 3. 25） nm. The PG and HC ginger oil nano-emulsions both have good p H resistance ability. Acidic solution are better for ginger oil nano-emulsions to keep stable. Both of PG and HC ginger oil nano-emulsions also have good ionic resistance ability and the ability of PG ginger oil nano-emulsion is stronger than HC. The influence of Ca ion on stability of ginger oil nano-emulsions is greater than Na ion. The addition of malt dextrin can improve the freeze-thaw stability of PG and HC ginger oil nano-emulsions. PG ginger oil nano-emulsion shows better freeze-thaw stability than HC ginger oil nano-emulsion. This study contributes to the further application of ginger oil nano-emulsions in food industry.

关 键 词：姜油 纳米乳液 超声波 制备 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]