维生素E纳米乳液的制备及理化性质研究  

Fabrication and physicochemical properties of vitamin E nanoemulsion

作　　者：白礼涛 李强明 罗建平 查学强 BAI Litao;LI Qiangming;LUO Jianping;ZHA Xueqiang(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601

出　　处：《合肥工业大学学报（自然科学版）》2021年第3期413-416,共4页Journal of Hefei University of Technology：Natural Science

基　　金：国家自然科学基金资助项目(31271814);安徽省科技重大专项资助项目(17030701030)。

摘　　要：文章使用乳清分离蛋白(whey protein isolate,WPI)与莲藕支链淀粉(lotus root amylopectin,LRA)制备形成的复合物为乳化剂,分析不同粒径乳液包载对维生素E(vitamin E,VE)的氧化稳定性、脂质分解程度及生物利用率的影响。研究发现,随着乳液粒径减小,VE的氧化稳定性相对于普通乳液有很大提高。体外胃肠模拟实验表明,脂质分解程度和VE的生物利用率与乳液粒径大小成反比,纳米乳液能够有效预防乳液聚结或者絮凝。该研究所建立的乳液体系对提高VE的理化性质具有一定意义。In this paper,the complex of whey protein isolate(WPI)and lotus root amylopectin(LRA)was used as emulsifier to analyze the effects of different particle sizes on the oxidative stability,extent of lipolysis and bioavailability of vitamin E(VE).It is found that with the decrease of the particle size,the oxidative stability of VE is much higher than that of general emulsion.In vitro gastrointestinal simulation experiments show that the extent of lipolysis and the bioavailability of VE are inversely proportional to the particle size.Nanoemulsion can effectively prevent emulsion coalescence or flocculation.In conclusion,the emulsion system established in this experiment is of significance for improving the physical and chemical properties of VE.

关 键 词：维生素E(VE) 乳清分离蛋白(WPI) 莲藕支链淀粉(LRA) 生物利用率 

分 类 号：TS201.7[轻工技术与工程—食品科学]