辛烯基琥珀酸淀粉酯乳化白藜芦醇的工艺研究  

Technology of starch sodium octenyl succinate in the emulsification of resveratrol

作　　者：彭媚 向舒[1] 唐宏伟[1] 周军[1,2] 李湘洲[1] 

机构地区：[1]中南林业科技大学材料科学与工程学院 [2]南方林业生态应用技术国家工程实验室,长沙410004

出　　处：《中国食品添加剂》2018年第2期49-54,共6页China Food Additives

基　　金：十三五国家重点研发计划资助(2016YFD0600805)

摘　　要：以辛烯基琥珀酸淀粉酯为乳化剂,白藜芦醇为药物模板,利用剪切乳化结合高压均质技术制备白黎芦醇乳液,单因素实验考察了剪切乳化过程中乳化剂用量、乳化时间、乳化温度和白藜芦醇加入量对初乳液稳定性的影响,获得制备白藜芦醇初乳液的优化工艺为SSAS加入量4%,白藜芦醇加入量0.2%,乳化温度50℃、乳化时间20 min,此条件下SSAS制备的白藜芦醇初乳液的稳定性较好。在剪切乳化优化工艺条件下考察了高压均质压力和均质次数对白藜芦醇乳液粒径分布的影响,结果表明,高压均质对辛烯基琥珀酸淀粉酯制备白藜芦醇乳液的粒径分布有显著影响,均质压力在40~100 MPa、均质2次的条件下,乳液的粒径分布较好。Starch octenyl succinate used as an emulsifier,high shear emulsification and high pressure homogenization were applied in resveratrol emulsion. Effects of emulsifier amount,emulsion time,emulsification temperature and the amount of resveratrol on the stability of initial emulsion were studied by single-factor experiment. The results showed that the resveratrol emulsion had a good stability at the optimized condition of SSAS 4%,resveratrol 0.2%,emulsifier temperature 50℃ for 20 min. Then,the effect of high pressure homogenization pressure and times on particle size distribution of resveratrol emulsion were investigated under the above optimized conditions. The result showed homogenization had a great influence on the particle size distribution of the emulsion. The particle size was well distributed after homogeneous twice at 40 ~ 100 MPa.

关 键 词：白藜芦醇 辛烯基琥珀酸淀粉酯 剪切乳化 高压均质 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]