南极磷虾油W/O型微乳液制备及稳定性研究  

Preparation and Stability Study of Krill Oil Microemulsion

作　　者：朱加进[1] 叶璐 常成 陈娟 陈艺煊 曹菲薇 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《中国食品学报》2017年第10期80-87,共8页Journal of Chinese Institute Of Food Science and Technology

摘　　要：目的:制备一种南极磷虾油微乳包埋方法并研究其稳定性。方法:以肉豆蔻酸异丙酯(IPM)为油相,Tween 80和Span 80复配表面活性剂相,乙醇为助表面活性剂,制备南极磷虾油油包水(W/O)型微乳液,并利用拟三元相图法考察各组分对微乳的影响。通过动态光散射法测定微乳液在离心试验、高温试验、盐度试验、贮藏试验中微乳液粒径大小变化,考察微乳液的稳定性。结果:在复配表面活性剂中,Tween 80和Span 80的质量比为6∶4,乙醇作为助表面活性剂且与表面活性剂质量比K_m=1.0时,得到稳定性良好的微乳液体系。结论 :该南极磷虾油微乳液制备简便,稳定性良好,是一种新型南极磷虾油的包埋方法。Objective： To prepare krill oil microemulsion and investigate its stability.Method： The W/O krill oil microemulsion was prepared by using IPM as the oil-phase solvent,Tween 80 and Span 80 as the surfactant phase,ethanol as the cosurfactant phase.The concentration and stability profile of krill oil in microemulsion were determined by pseudo-ternary phase diagrams.And the changes of diameter with the microemulsion in the centrifugal,elevated temperature,salinity,and preservation test were measured by Dynamic Light Scattering.Results： When the mass ratio of Tween 80 and Span 80 was 6∶4 and alcohol as cosurfactant,Km=1.0,can be obtained a microemulsion system with good stability.Conclusion： Microemulison is a new and convenient method to encapsulate krill oil with good stability.

关 键 词：南极磷虾油 微乳液 拟三元相图 油包水 IPM 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]