枸杞色素微乳液的理化稳定性  

Physicochemical Stability of Lycium barbarum Pigment-riched Microemulsion

作　　者：张春兰[1,2] 李斌 ZHANG Chun-lan;LI Bin(College of Life Science,Tarim University,Alar 843300,China;Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar 843300,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300 [3]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品工业科技》2019年第23期72-76,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31860454);塔里木大学-南京农业大学联合基金项目(TDNNLH201601)

摘　　要：枸杞色素微乳液粒径小,较透明,易受外界环境的影响。本文研究了食品贮存温度、pH、加热处理、盐浓度、常用抗氧化剂和金属螯合剂等环境因素对枸杞色素微乳液物理化学稳定性的影响。结果表明:枸杞色素微乳液在低温4℃条件下贮存10 d后,色素的保留率在80%以上。酸性条件(pH3.5~5.5)会影响微乳液的稳定性。5%氯化钠不会影响微乳液的稳定性,而加热会使微乳液粒径增大,由初始的30 nm增加至120 nm左右,微乳液变浑浊。添加抗氧化剂在6 d 55℃氧化后,可以明显减缓微乳液中枸杞色素的降解,添加0.2 g/kg脂溶性抗氧化剂,微乳液体系的色素保留率为73.8%~81%;添加VC的浓度为2 g/kg时,色素保留率约为33%;添加0.05 g/kg的EDTA-2Na可轻微提高枸杞色素微乳液的稳定性。Lycium barbarum pigment-riched microemulsions had small droplet size and it was transparent,so it was sensitive to external environment.The influence of food environment factors on the microemulsion was studied.The results showed that: the retention rate of pigmentsin microemulsions was above 80% at 4 ℃ after 10 days storage.The acidic conditions( pH3.5 ~5.5)would affect the stability of the microemulsion.The 5% NaCl would not affect the stability of the microemulsion.The droplet size increased( from about 30 nm to 120 nm) and the emulsions was cloudy after heating treatment.The degradation of pigment was slow down by adding antioxidants in the emulsion at 55 ℃ after 6 days storage.The retention rate of pigments was 73.8% ~81%when adding 0.2 g/kg fat-soluble antioxidant system and retention rate was about 33% when adding 2 g/kg VC. EDTA-2 Na added 0.05 g/kg could slightly improve the stability of microemulsion.

关 键 词：枸杞 类胡萝卜素 微乳液 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]