茄子肉匀浆物对乳状液稳定性的影响  

Effect of eggplant flesh pulp on the stability of emulsions

作　　者：李顺[1] 卫璐琦 朱玉霞[1] 张雅玮[1] MUNEER Ahmed jamali 任晓镤[1] 刘世欣[1] 鲍英杰[1] 彭增起[1] 

机构地区：[1]南京农业大学食品科技学院,食品安全与营养协同创新中心,江苏南京210095

出　　处：《食品工业科技》2017年第10期85-90,共6页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项(201303144)

摘　　要：为考察茄子肉匀浆物(Eggplant flesh pulp,EFP)稳定O/W乳状液的能力及有效成分,制备不同油体积分数和不同EFP浓度的乳状液,在离心条件(4000×g,5 min)下分别通过试管测试、EFP使用水平(g/g油)、粒径大小与分布及荧光显微镜观察等,对EFP稳定的乳状液进行分析。结果表明:EFP与大豆油在均质条件下形成稳定的白色乳状液;离心条件对高EFP浓度(≥0.95%)和低油体积分数(≤0.3)乳状液中脂肪球平均粒径及分布均无显著影响(p>0.05);EFP使用水平为0.03 g/g油。荧光染色结果表明,脂肪球表面吸附了一层不溶性纤维多糖。EFP可以有效地稳定乳状液,且主要有效成分为不溶性纤维多糖。To study the ability and effective components of eggplant flesh pulp （EFP） for stabilizing O/W emulsions, different oil volume fraction and different concentration of EFP stable emulsion were prepared. The evaluation methods for EFP stable emulsions such as tube test, usage level of EFP（ g/g）, droplet sizes and distribution, and fluoz＇escence microscopy were used under centrifuge model tests （4000 × g,5 min） , respectively.The results showed that EFP could stabilize the emulsion with oil under condition of centrifugal.The change of oil droplet sizes and distribution at higher EFP concentration （ ≥0.95% ）and lower oil volume fraction（ ≤0.3 ）stabilizing emulsions were no significant before and after the centrifugal（p 〉 0.05 ）.The usage level of EFP stable emulsions was 0.03 g/g oil.Optical fluorescence results showed that the oil droplet surface was adsorbed with a layer of insoluble fiber polysaccharides.The conclusion was that the EFP could effectively stabilize the emulsion and the main effective components were the insoluble fiber polysaccbarides.

关 键 词：茄子肉匀浆物 乳状液稳定性 粒径分布 荧光染色 

分 类 号：TS201.1[轻工技术与工程—食品科学]