辛癸酸甘油酯和橄榄油的极性调控研究  

Study on Polarity Regulation of Octanoic Acid Glyceride and Olive Oil

作　　者：姚晓雪 姚晓琳 徐凯 孙炜炜 苗丽坤 姜发堂 钱虹 陈胜 YAO Xiao-xue;YAO Xiao-lin;XU Kai;SUN Wei-wei;MIAO Li-kun;JIANG Fa-tang;QIAN Hong;CHEN Sheng(School of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068,China;Yellow Crane Tower Science Park,Wuhan 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]黄鹤楼科技园(集团)有限公司,湖北武汉430068

出　　处：《食品工业科技》2019年第17期8-12,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31871812);中国博士后科学基金(2017M612464)

摘　　要：本文以添加了不同浓度表面活性剂司盘80(Sp80)的辛癸酸甘油酯(Octanoic acid glyceride,ODO)和橄榄油作为模型油脂,测定在不同剪切速率下ODO和橄榄油的表观黏度,分析不同司盘80添加量对ODO和橄榄油界面张力的影响,并对其抗聚并稳定性进行了评价,从而探讨不同浓度表面活性剂下油脂极性的变化规律。结果表明,ODO和橄榄油体系的表观黏度随司盘80添加量的增加而增大;当司盘80浓度小于5%时,ODO-水界面张力降低,ODO极性增大;而在橄榄油体系中,橄榄油-水的界面张力达到平衡所需司盘80用量较ODO少,当司盘80浓度大于1%时,橄榄油极性与界面张力无明显变化,且司盘80可增强ODO和橄榄油油滴的抗聚并稳定性;当司盘80浓度大于5%时,由于油相极性较大,油水间作用力增强且过量胶束生成,反而促进了橄榄油油滴的聚并。In order to investigate the variation of the polarity of oil with different concentrations of surfactant,octanoic acid glyceride(ODO)and olive oil were used as model oils to measure the apparent viscosity at different shear rates,the interfacial tension and the anti-coalescence stability of ODO and olive oil containing different concentrations of Sp80 were analyzed.The results showed that the apparent viscosity of ODO and olive oil increased with the increase of Sp80.When the concentration of Sp 80 was less than 5%,the interfacial tension of ODO-water decreased,and the polarity of ODO increased,while the amount of Sp80 required to balance the interfacial tension of olive oil was less than ODO,and when the concentration of Sp80 was higher than 1%,the polarity and interfacial tension of the olive oil had no significant change.Sp80 could enhance the anticoalescence stability of ODO and olive oil droplets.However,the concentration of Sp80 higher than 5%promoted the coalescence of olive oil droplets.Sp80 could increase the apparent viscosity of the system,effectively decrease the oil-water interfacial tension,and improve the polarity and anti-coalescence stability of oil droplets.

关 键 词：辛癸酸甘油酯(ODO) 橄榄油 表面活性剂司盘80 极性 界面张力 聚并 

分 类 号：TS201.1[轻工技术与工程—食品科学]