猕猴桃籽油微乳液的制备及货架期预测  

Preparation of kiwi fruit seed oil micro-emulsion and its shelf life prediction

作　　者：蔡程晨 朱式业 熊武国 李加兴[1,2] 易倩 魏梓璐 CAI Cheng-chen;ZHU Shi-ye;XIONG Wu-guo;LI Jia-xing;Y1 Qian;WEI Zi-lu(College of Chemistry and Chemical Engineering, Jishou University , Jishou, Hunan 416000, China;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering,Jishou University . Zhangjiajie, Hunan 427000 China;Hunan Lilian Hospital of Traditional Chinese Medicine Lilian , Hunan 415500, China)

机构地区：[1]吉首大学化学化工学院,湖南吉首116000 [2]吉首大学林产化工工程湖南省重点实验室,湖南张家界427000 [3]湖南省澧县中医医院,湖南澧县415500

出　　处：《食品与机械》2019年第4期127-132,共6页Food and Machinery

基　　金：2018年国家级大学生创新训练项目(编号:201810531018);2018年湖南省科技厅重点研发计划项目(编号:2018NK2045);2017吉首大学食品科学与工程专业综合改革创新项目(编号:JDSKCX--2017-02)

摘　　要：以猕猴桃籽油为原料,采用拟三元相图法制备微乳液并研究其稳定性,以推测货架期。在固定表面活性剂为1,2丙二醇、制备温度为30℃的条件下,分别讨论猕猴桃籽油与肉豆蔻酸异丙酯(IPM)、混合表面活性剂吐温80与司盘80及表面活性剂与助表面活性剂(Km值)的比值对形成微乳液面积区大小的影响,通过计算并比较拟三元相图微乳液区面积大小确定各因素的配比;并以过氧化值为稳定性评价指标,采用Schaal烘箱加速氧化法探讨贮藏温度对猕猴桃籽油微乳液氧化稳定性的影响,根据Arrhenius经验公式推导出货架期模型,对猕猴桃籽油微乳液货架期进行科学预测。结果表明,制备具有最大含水量的猕猴桃籽油微乳液的工艺组合为:猕猴桃籽油与IPM质量比11、吐温80与司盘80质量比21、表面活性剂与助表面活性剂质量比31,该条件下油相占体系的24.3%、增水量为19.29%,微乳液的类型为油包水型,并具有良好的离心稳定性;猕猴桃籽油氧化一级反应回归方程为c=0.041 7e0.001 1 t,氧化反应动力模型为k=652.3e-(32 763.8)/(RT),该模型预测猕猴桃籽油微乳液在25℃货架期为1 491.53h。Taking kiwi fruit seed oil as raw material,the quasi three element phase diagram method was used to prepare the micro-emulsion and its stability was analyzed to predict its shelf life.For the purpose,the quasi-ternary phase diagram of kiwi fruit seed oil micro-emulsion in the presence of surfactant is 1,2-propylene glycol,preparation temperatures was 30 ℃ and different proportion of kiwi fruit seed oil to IPM,Tween 80 to Span 80 and Km value was constructed by calculating and comparing the size of the micro-emulsion area.Taking peroxide values(POV)as stability evaluation index,the antioxidant stability effects of kiwi fruit seed oil micro-emulsion were analyzed by Schaal experiment under different storage temperature.The shelf life model was derived from Arrhenius empirical formula and the shelf life of kiwi fruit seed oil was predicted scientifically.The results showed that the preparation of kiwi fruit seed oil micro-emulsion were obtained as follows:kiwi fruit seed oil to IPM 11(ww),HLB value was 9.75 and Km value was 31,the oil phase accounts for 24.3% and water phase was 19.29%(ww),which was a water in oil,with good centrifugal stability.The first regression equation of kiwi fruit seed oil micro-emulsion was c=0.041 7 e0.001 1 t and model k=652.3e-(32 763.8)/(RT).The shelf life of kiwi fruit seed oil micro-emulsion was predicted to be 1 491.53 h at 25℃.

关 键 词：猕猴桃籽油微乳液 拟三元相图法 货架期 油包水 离心稳定性 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]