薄荷油纳米乳液的制备及其性质分析  

Preparation and Properties of Peppermint Oil Nanoemulsions

作　　者：綦玉曼 寻崇荣 车佳玲 江连洲[1] 马文君[1] 张潇元[1] 李杨[1,2] 王中江 Yuman;XUN Chongrong;CHE Jialing;JIANG Lianzhou;MA Wenjun;ZHANG Xiaoyuan;LI Yang;WANG Zhongjiang(College of Food Science, Northeast Agricultural University, Harbin 150030, China;Harbin Food Industry Research Institute, Harbin 150028, China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]哈尔滨食品产业研究院,黑龙江哈尔滨150028

出　　处：《食品科学》2019年第10期29-35,共7页Food Science

基　　金：黑龙江省应用技术研究与开发计划项目(GA17B002);国家自然科学基金面上项目(31571876;31671807)

摘　　要：为克服薄荷油易挥发、不易溶于水的缺点,以大豆分离蛋白-磷脂酰胆碱复合物作为乳化剂,采用高压均质法制备薄荷油纳米乳液,研究大豆分离蛋白质量分数、薄荷油质量分数及均质压力对薄荷油纳米乳液的平均粒径、多分散性指数、Zeta电位、浊度、乳化产率、乳液稳定性指数的影响,并确定制备薄荷油纳米乳液的最佳工艺参数为:大豆分离蛋白质量分数2.5%、薄荷油质量分数5%、均质压力80 MPa。通过动态光散射和透射电镜验证最佳条件制备的薄荷油纳米乳液平均粒径小且分布均匀;通过气相色谱-质谱检测发现大豆蛋白-磷脂酰胆碱为乳化剂制备的纳米乳液可有效保护薄荷油功能成分;流变学特性结果表明薄荷油纳米乳液具有良好的动力学稳定性。In order to overcome limitations of peppermint oil such as high volatility and poor water solubility, peppermint oil nanoemulsions were prepared by high pressure homogenization method using soybean protein-phosphatidylcholine complex as the emulsifier. Based on average particle size, polydispersity index, zeta potential, turbidity, emulsification yield and emulsion stability index, the optimum process parameters were determined as follows: soy protein isolate(SPI) concentration2.5%(m/m), peppermint oil 5%(m/m), and homogenization pressure 80 MPa. Peppermint oil nanoemulsions with a small average diameter and uniform size distribution were obtained under the optimized conditions as examined by dynamic light scattering and transmission electron microscopy. Analysis by gas chromatography-mass spectrometry(GC-MS) showed that the nanoemulsions could effectively preserve the functional components of peppermint oil;the rheological results showed that the peppermint oil nano-emulsion had good kinetic stability.

关 键 词：纳米乳液 高压均质 薄荷油 大豆蛋白 磷脂酰胆碱 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]