五味子籽油微胶囊乳液制备及其稳定性研究  

Study on the Preparation and Stability of Microcapsule Emulsion of Schisandra chinensis Seed Oil

作　　者：王艳梅[1] 王雅珍[1] 郭红玲[1] 张文斌[1] 刘云苹 

机构地区：[1]黑龙江工业学院环境工程系,黑龙江鸡西158100

出　　处：《食品研究与开发》2016年第15期153-158,共6页Food Research and Development

基　　金：黑龙江大学生创新创业训练计划项目(2015114450007)

摘　　要：研究以吐温-80、十聚甘油单硬脂酸酯为乳化剂,单独或复配后加入95%乙醇,制备五味子籽油乳液,以乳液粒径大小及分布评价乳化效果。结果表明:当吐温-80∶十聚甘油单硬脂酸酯∶油=2∶2∶10,再加入95%乙醇,乳化效果最好,中位径为0.499μm,体积平均径为0.502μm;还考察放置8 d、加热、加入不同浓度NaCl溶液、不同浓度五味子多糖等对乳液稳定性影响,结果表明:放置8 d对乳液没影响;加热、加入多五味子多糖都使乳液颗粒尺寸变大,稳定性变差;NaCl浓度小于1%,能使乳液颗粒尺寸减少,粒径范围变小,大于1%,随NaCl浓度增大,乳液粒子变大。This paper is a research into the method, using Tween-80, ten polyglycerol monostearate as an emulsifier separate or compound after adding 95 % ethanol to make fructus Schisandra chinensis pressure oil emulsion respectively. Evaluate the effects of emulsification according to the particle size and distribution of emulsion. The results showed that after mixing Twain - 80, polyglyeerol monostearate, oil as 2 ： 2 ： 10 ratio, and adding 95 % ethanol, the smallest grain and the best effect of emulsifying can be obtained. The median diameter was 0.499 μm and mean radius per unit volume was 0.502 tzm. This paper also studied that emulsion was under the following conditions, such as placed in 8 d, heat, NaCl, and fructus Schisandra chinensis polysaccharides which impact on the stability of emulsion, the results showed that emulsion placed 8 d had no effect on the stability ; fructus Schisandra chinensis polysaccharides could enlarges particle size, and stability became poor. Concentration of NaCl less than 1%, the emulsion particle size and range of the carbon was decreased. When concentration of NaCl was greater than 1%, particle size of emulsifier grew with increase of concentration of NaCl.

关 键 词：五味子籽油 乳化 稳定性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]