不同配方制备紫檀芪纳米乳液及其稳定性  

Preparation of pterostilbene nanoemulsions with different formulation and its stability

作　　者：刘钱媛 陈静静[1] 张涛[1] 江波[1] LIU Qian-yuan CHEN Jing-jing ZHANG Tao JIANG Bo(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2017年第21期69-75,共7页Science and Technology of Food Industry

摘　　要：以葵花籽油、橄榄油和中链脂肪酸甘油三酯(MCT)为载体油相,以吐温80(Tween 80)和酪蛋白酸钠(SC)为乳化剂,采用高压均质法制备紫檀芪纳米乳液(pterostilbene nanoemulsions,PTSNE)。研究了油相种类和质量分数、乳化剂类型和质量分数以及添加助乳化剂(甘油)对PTSNE粒径大小的影响。同时考察了环境因素p H(3~9)、热处理(40~100℃,60 min)和离子强度(0~500 mmol/L Na Cl,0~500 mmol/L CaCl_2)对PTSNE稳定性的影响。结果表明:不同载体油相制备的PTSNE粒径大小为:葵花籽油≈橄榄油>MCT,随着油相质量分数升高达到20%时,粒径变大,且储藏稳定性变差。不同乳化剂制备的PTSNE粒径大小为:Tween 80<SC,且随着乳化剂质量分数升高,粒径均显著减小(p<0.05)。在水相中添加甘油后,Tween 80和SC制备的PTSNE粒径均显著减小(p<0.05)。Tween 80制备的PTSNE在p H(3~9)、热处理(40~90℃,60 min)和离子强度(0~500 mmol/L Na Cl,0~500 mmol/L CaCl_2)环境下均有良好的稳定性;在100℃保温60 min时,其粒径增大了约50 nm。SC制备的PTSNE具有较好的温度稳定性,但在其等电点(p H≈4.6)附近和高离子强度(≥50 mmol/L CaCl_2)环境下出现明显的液滴聚集现象。Pterostilbene nanoemulsions（PTSNE）were prepared by high-pressure homogenization using sunflower oil, olive oil and medium chain triglycerides（MCT） as carrier oil phase ,Tween 80 and sodium caseinate（SC） as emulsifiers.The influence of the type and concentration of the oil phase, the type and concentration of the emulsifier and co-emulsifier on the droplet diameter of PTSNE were investigated.The influence of pH （ 3 - 9 ）, thermal treatment （ 40 - 100 ℃, 60 min ） and ionic strength （0-500 mmol/L NaC1,0-500 mmol/L CaC12 ）on the physical stability of the emulsions were examined.The results showed that the droplet diameter of PTSNE depended on the type of the oil phase ： sunflower oil - olive oil 〉 MCT.The droplet size became larger,and the storage stability became worse with the increase of the concentration of the oil phase up to 20% .The droplet diameter also depended on the type of the emulsifier： Tween 80 〈 SC, and decreased with increasing emulsifier concentration （p 〈0.05）. When the glycerol was added into the aqueous phase, the particle size of Tween 80 and SC stabilized nanoemulsions were significantly decreased（p 〈 0.05 ）.For Tween 80 stabilized PTSNE, there were good stability at pH （3 -9 ） , thermal treatment（40-90 ℃ ,60 min）and ionic strength（O-500 mmol/L NaCI,O-500 mmoL/L CaC12 ） , and the droplet size increased 50 nm at 100 ℃ for 60 min.SC-stabilized nanoemulsions had good temperature stability and were unstable to droplet aggregation at pH values close to isoelectric point of the protein（pHi-4.6） and at high salt strength（≥50 mmol/L CaCl2 ）.

关 键 词：紫檀芪 纳米乳液 稳定性 影响因素 

分 类 号：TS201.1[轻工技术与工程—食品科学]