特种油脂纳米乳液超声制备工艺优化及其特性研究  

Optimization of Special Oil Nanoemulsion Prepared using Ultrasonic by Response Surface Methodology and Its Characteristics Analysis

作　　者：高巍 白新鹏[1,2] 刘亚文 时振振 何坤明 王国锭 孙光友 GAO Wei;BAI Xin-peng;LIU Ya-wen;SHI Zhen-zhen;HE Kun-ming;WANG Guo-ding;SUN Guang-you(Tropical Polysaccharide Resources Utilization Engineering Research Center,the Ministry of Education,College of Food Science and Engineering,Hainan University,Haikou 570203,China;Hainan Dabai Kangjian Pharmaceutical Co.,Ltd.,Haikou 570203,China)

机构地区：[1]海南大学食品科学与工程学院,热带多糖资源利用教育部工程研究中心,海南海口570203 [2]海南大白康健医药股份有限公司,海南海口570203

出　　处：《食品工业科技》2020年第16期131-139,共9页Science and Technology of Food Industry

基　　金：木本油脂综合加工及产业化示范研究(HD-KYH-2017205);低熔亲水椰油特医材料制备关键技术及装备开发与应用示范(ZDYF2019021)。

摘　　要：为了得到富含绿茶叶籽油和分提椰子油的特种油脂纳米乳液,研究了主要因素表面活性剂含量、超声功率、超声时间及其交互作用对超声制备的纳米乳液平均粒径的影响,利用响应面法优化了制备条件并对纳米乳液的稳定性及生物利用率进行评价。结果表明最佳工艺参数为:表面活性剂含量2.2%、超声功率351 W、超声时间12 min,所得纳米乳液的平均粒径(183.00±1.58) nm。所制备的纳米乳液在pH6~8、热处理温度40~80℃条件下以及5、27℃的长期贮藏中具有良好的稳定性,纳米乳液体系显著提高了绿茶籽油和分提椰子油的体外消化率,游离脂肪酸释放率最终达到87%。In this study,soybean lecithin was used as a surfactant to study the effects of surfactant content,ultrasonic power,ultrasonic time and interaction on the average particle size of ultrasonically prepared green tea seed oil and fractionated coconut oil nanoemulsion. The response surface preparation method was used to optimize the preparation conditions and evaluated the stability and in vitro digestion of the nanoemulsion was analyzed. The results showed that the optimum process parameters were:Surfactant content 2.2%,ultrasonic power 351 W,ultrasonic time 12 min,and the average particle size of the obtained nanoemulsion was(183.00±1.58) nm. The soy lecithin-stabilized nanoemulsion had good stability with pH6~8,heat treatment and storage. The nanoemulsion system was significantly improved with the in vitro digestibility of green tea seed oil and fractionated coconut oil,and the free fatty acid release rate finally reached 87%.

关 键 词：绿茶籽油 分提椰子油 超声 纳米乳液 稳定性 体外消化 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]