生姜精油的乳化效果研究  

Study on Emulsifying Effect of Ginger Essential Oil

作　　者：孙俊 卢建龙 王丽[2] SUN Jun;LU Jianlong;WANG Li(Guangzhou Linghang Food Co.,Ltd.,Guangzhou 511458,China;Guangdong Lingnan Institute of Technology,Guangzhou 510663,China)

机构地区：[1]广州市领航食品有限公司,广东广州511458 [2]广东岭南职业技术学院,广东广州510663

出　　处：《现代食品》2021年第9期60-61,66,共3页Modern Food

摘　　要：目的∶用两种乳化法制备生姜精油乳液,观察乳液液滴的形态、大小并分析其稳定性。方法∶用电子显微镜观察液滴的形态、大小,采用静置法分析乳液的稳定性。结果∶膜乳化法制备生姜精油乳液状态稳定,液滴大小均匀,条件温和,效果优于单独使用高速剪切法。结论∶膜乳化法制备生姜精油乳液具有明显的优势,为下一步扩展生姜精油在调味食品中的应用范围做准备。Objective:Ginger essential oil emulsion was prepared by two emulsification methods,and the shape,size and stability of the emulsion droplets were observed.Method:The state size of liquid drop was observed by electron microscope,and the stability of emulsion was analyzed by static method.Results:The preparation of ginger essential oil emulsion by membrane emulsification method has stable state,uniform droplet size,mild condition and better effect than high-speed shear method alone.Conclusion:The preparation of ginger essential oil emulsion by membrane emulsification has obvious advantages,which will be the preparation for extending the application range of ginger essential oil in flavoring food.

关 键 词：生姜 精油 乳液 膜乳化 

分 类 号：S632.5[农业科学—蔬菜学]