芥末油纳米乳液的制备及对酱油风味的影响  

Preparation of Mustard Essential Oil Nanoemulsion and Its Effect on Soybean Sauce’s Flavor

作　　者：王慧蓉 张慜[1] 刘亚萍 WANG Huirong;ZHANG Min;LIU Yaping(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Guangdong Jiahao Foodstuff Co.,Ltd.,Zhongshan 528400,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]广东嘉豪食品有限公司,广东中山528447

出　　处：《食品与生物技术学报》2019年第8期77-83,共7页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2017YFD0400501)

摘　　要：在单因素的基础上,以吐温80和卵磷脂比例、芥末油与大豆油的比例、油相百分质量分数为影响因素,37℃贮藏28d后异硫氰酸酯(ITCs)存留率为主要评价指标,利用L9(33)正交试验法优化芥末油纳米乳液的配方。结果表明,芥末油纳米乳液最佳工艺配方为吐温80∶卵磷脂为1.5∶1,芥末油∶大豆油为2∶1,油相质量分数8%,在此条件下,28d异硫氰酸酯存留率为82.8%。应用此配方制备的芥末油纳米乳液能够在保持酱油原油原有风味的基础上,为其提供稳定的芥末风味,该纳米乳液在食品调味品系列中具有良好的应用价值。Based on the single-factor tests,orthogonal experiments was carried out by selecting the ratio of Tween80 to PC,the ratio of mustard essential oil to soybean oil and the percentage of oil phase,as the influencing factors,the retain percentage of ITCs on 28 days as the evaluation index.The optimized material formula for mustard essential oil nanoemulsion as below:ratio of Tween80 to PC was 1.5∶1、the ratio of mustard essential oil to soybean oil was 2∶1,oil phase was 8%.Under the above conditions,the retain percentage of ITCs on 28 days was 82.8%.Mustard essential oil nanoemulsion presented stable flavor of mustard,which could be applied in soybean sauce as the flavor source of mustard,has a good application value in food flavour area.

关 键 词：芥末油 纳米乳液 正交试验 调味汁 风味 

分 类 号：TS202.3[轻工技术与工程—食品科学]