以南极磷虾油为天然乳化剂制备O/W型乳液的工艺优化  

Process optimization of preparing an oil-in-water emulsion with Antarctic krill oil as a natural emulsifier

作　　者：姜如雪 于繁千惠 杨金月 陈玲 薛勇[1] 薛长湖[1] JIANG Ruxue;YU Fanqianhui;YANG Jinyue;CHEN Ling;XUE Yong;XUE Changhu(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,Shandong,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《中国油脂》2020年第8期71-72,73-75,102,共6页China Oils and Fats

基　　金：国家重点研发计划专项(2018YFC0311206)。

摘　　要：南极磷虾油(AKO)在HLB值为6~16时具有较好的乳化能力,且在HLB值为8~11时表现最佳,倾向于形成水包油(O/W)型乳液。以南极磷虾油为乳化剂,鱼油为油相,制备O/W型乳液。研究了剪切速率、油相含量、AKO含量对乳液体系的影响,并利用单因素实验优化制备条件。结果表明:在南极磷虾油含量为3%,剪切速率为12 000 r/min,乳化时间为5 min,鱼油含量为60%条件下制备的乳液综合表现最好。Antarctic krill oil(AKO) has a good emulsifying ability when the HLB value is between 6 and 16, and especially at the HLB value ranging from 8 to 11,it tends to form an oil-in-water(O/W) emulsion. The O/W emulsion was prepared by using AKO as an emulsifier and fish oil(FO) as an oil phase. The effects of shear rate, oil phase concentration and AKO concentration on the emulsion system were studied and single-factor experiments were performed to optimize the preparation conditions. The results showed that the O/W emulsion exhibited best comprehensive performace under the preparation conditions of the AKO concentration of 3%, the shear rate of 12 000 r/min, the emulsification time of 5 min, and the FO phase concentration of 60%.

关 键 词：南极磷虾油 鱼油 O/W型乳液 HLB值 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.7[轻工技术与工程—食品科学与工程]