β-胡萝卜素胶体分散体系的制备及其显色特性  

Preparation and Color Properties of β-Carotene Colloidal Dispersions

作　　者：吴彬娴 林展拓 高志明[1,2] 杨楠 方亚鹏[1,2] WU Binxian;LIN Zhantuo;GAO Zhiming;YANG Nan;FANG Yapeng(Glyn O.Phillips Hydrocolloid Research Centre,Hubei University of Technology,Wuhan 430068,China;Hubei Collaborative Innovation Centre for Industrial Fermentation,Wuhan 430068,China)

机构地区：[1]湖北工业大学菲利普斯亲水胶体研究中心,湖北武汉430068 [2]工业发酵湖北省协同创新中心,湖北武汉430068

出　　处：《食品科学》2018年第24期21-25,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31501430);"十三五"国家重点研发计划重点专项(2017YFD0400200)

摘　　要：通过超声分散结合凝胶固化的方法获得β-胡萝卜素的水溶性胶体分散体系,并对该体系的显色特性和稳定性进行分析。结果表明,随着超声处理时间延长,β-胡萝卜素胶体颗粒的粒径减小。5 min的超声处理会形成粒径为(164±1)nm的β-胡萝卜素胶体颗粒,且分散体系的显色特性发生明显改变。通过卡拉胶凝胶的固化,可以有效阻止β-胡萝卜素颗粒的聚集和沉淀。当卡拉胶质量分数达到0.8%以上时,能得到颜色稳定的冻干粉末。随着β-胡萝卜素粒径的减小,其在贮藏过程中的化学稳定性降低。In this study,ultrasonication in combination with hydrogel setting was used to prepareβ-carotene colloidal dispersions,and the color properties and stability of the dispersions were investigated.Results showed that the particle size ofβ-carotene in the aqueous phase decreased with ultrasonic time.Ultrasonication for 5 min could result in formation of colloidal particles with an average diameter of(164±1)nm and apparently changed the color of dispersions.The aggregation ofβ-carotene particles could be inhibited effectively by kappa-carrageenan.A color-stable freeze-dried powder was obtained when the kappa-carrageenan concentration was above 0.8%.As the particle size was decreased,the chemical stability ofβ-carotene in the colloidal dispersions decreased during storage.

关 键 词：Β-胡萝卜素 胶体颗粒 颜色特征 分散体系 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]