玉米黄素双棕榈酸酯乳液制备及其稳定性研究  

Formation and Stability of Zeaxanthin Dipalmitate Emulsions

作　　者：温馨[1] 李茉[1] ERSAN Sevcan 胡锐 耿娜[1] 倪元颖[1] WEN Xin;LI Mo;ERSAN Sevcan;HU Rui;GENG Na;NI Yuanying(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;Institute of Food Science and Biotechnology, University of Hohenhelm, Stuttgart 70599, Germany;Food and Drug Administration of Beijing Xicheng District, Beijing 100033, China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]霍恩海姆大学食品科学与生物技术所,斯图加特70599 [3]北京市西城区食品药品监督管理局,北京100033

出　　处：《农业机械学报》2018年第6期354-361,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：农业部公益性行业科研专项(201503142)

摘　　要：为了探索适宜的玉米黄素双棕榈酸酯(ZDP)乳液制备工艺,通过高压均质方法,采用2种天然乳化剂:大豆卵磷脂(SL)和乳清分离蛋白(WPI)和4种合成乳化剂:十聚甘油单油酸酯(PGE18)、十聚甘油单月桂酸酯(PGE12)、蔗糖酯(SE15)和吐温80(T80),以及2种不同油相:大豆油(SO)和中链甘油三酯(MCT),分别制备了ZDP乳液,研究了不同乳化剂种类和质量分数以及油相种类对ZDP乳液性质和稳定性的影响。同时,在最佳乳化剂条件下,研究了ZDP添加量对乳液性质的影响。研究结果表明:天然乳化剂乳化制备所得ZDP乳液平均粒径大,且稳定性一般。小分子合成乳化剂制得的ZDP乳液平均粒径小,但稳定性差异大。其中,PGE18为乳化剂时制备的乳液各项指标较好,且在质量分数为0.8%时乳化效果最好。MCT为油相较SO为油相制备所得乳液稳定性好。因此,选择质量分数为0.8%的PGE18为乳化剂,MCT为油相,高压均质可以制得粒径小于200 nm的ZDP乳液,且在4℃下贮藏28 d仍可保留约90%的ZDP。ZDP添加量变化在4~32 nmol/g时对ZDP乳液的粒径和电位无显著影响。The impact of emulsifier type （ soy lecithin （SL） , decaglycerol monooleate （ PGE18 ） , deeaglycerolmonolaurate （PGE12）, sucrose ester （ SE15 ）, Tween 80 （T80） and whey protein isolate （WPI）） and carrier oil （soybean oil （SO） and medium chain triglyceride （MCT）） on the properties and stability of zeaxanthin dipalmitate （ZDP）-fortified emulsions was investigated. The oil in water emulsions using MCT as carrier oil exhibited better physical and chemical stability than the SO emulsions among all emulsifiers, with the exception of T80. PGE18 produced emulsions with the best overall properties and stability. The impact of PGE18 concentrations on the property of ZDP-fortified emulsions was therefore investigated further. The results showed PGE18 at concentration of 0.8% produced emulsions with significantly smaller droplet size and higher particle charge, either preparing with SO or MCT, while MCT emulsion （177.7 nm） had smaller droplet size than SO emulsion （200.2 nm）. Increasing ZDP contents in emulsion from 4 nmol/g to 32 nmol/g emulsion had no effect on droplet size and particle charge, and produced a color change from light yellow to orange-yellow. Briefly, the ZDP emulsion prepared by PGE18 （0.8%） and MCT through high pressure homogenization had droplet size smaller than 200 nm and adequate particle charge （ about - 16 mV） , and remained about 90% of the original ZDP after 28 days＇ storage at 4℃ , which might be used as a potential zeaxanthin supplement or natural pigment in food and beverage products.

关 键 词：玉米黄素双棕榈酸酯 乳液 类胡萝卜素 天然色素 稳定性 制备 

分 类 号：TS201.7[轻工技术与工程—食品科学]