番茄籽油微乳制备工艺的优化及稳定性研究  

Study on Optimization and Stability of Microemulsion Preparation of Tomato Seed Oil

作　　者：郑占文 刘文玉[1] 赵巧玲 魏长庆[1] ZHENG Zhanwen;LIU Wenyu;ZHAO Qiaoling;WEI Changqing(College of Food Science, Shihezi University （Shihezi 832000;Xinjiang Sai Lemu Modem Agriculture Co., Ltd. （Bole 833400)

机构地区：[1]新疆石河子大学食品学院,石河子832000 [2]新疆赛里木现代农业股份有限公司,博乐833400

出　　处：《食品工业》2018年第4期154-158,共5页The Food Industry

基　　金：新疆生产建设兵团工业科技攻关项目(2015AB029);新疆生产建设兵团工业科技攻关项目(2016AB009)

摘　　要：以番茄籽油为原料,通过对表面活性剂、助表面活性剂及油相等因素的选择优化,确定了番茄籽油微乳的基本制备工艺及其参数。结果表明:以Tween-80为表面活性剂、丙三醇为助表面活性剂,K_m(表面活性剂与助表面活性剂比值)值为2.68、混合表面活性剂与番茄籽油的比值为7.05时,乳化率为65.72%,乳化效果良好;同时考察了不同因素(高温、低温、光照、盐离子浓度和种类)对微乳稳定性的影响,研究表明微乳的低温、盐离子浓度稳定性较好,而高温、光照和盐离子种类稳定性较差。The basic preparation technology and parameters of tomato seed oil microemulsion were determined by selecting the factors of surfactant, cosurfactant and oil. The results showed that using the Tween-80 as surfactant, glycerin as cosurfactant, Km（surfactant cosurfactant） value was 2.68, mixed surfactants and tomato seed oil ratio was 7.05, the emulsification rate was 65.72%, the emulsifying effect was good; the different factors（high temperature, low temperature light and salt concentration and type） effect on the stability of microemulsion, microemulsion research showed that low temperature, salt concentration and good stability, high temperature, light and salt ion species poor stability.

关 键 词：番茄籽油 微乳 优化 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]