维生素E对β-胡萝卜素纳米乳液性质及其饮料稳定性的影响  

Effects of Vitamin E on the Properties of β-Carotene Nanoemulsions and Beverage Stability

作　　者：常旋 王根女 黄国周 张佳靓 徐春明 陈雄 CHANG Xuan;WANG Gennv;HUANG Guozhou;ZHANG Jiajing;XU Chunming;CHEN Xiong(Ever Maple Food Science Technology Co.,Ltd.,Hangzhou 311215,China;Songyu Printing and Packaging Co.,Ltd.,Hangzhou 311215,China)

机构地区：[1]恒枫食品科技有限公司,浙江杭州311215 [2]松裕印刷包装有限公司,浙江杭州311215

出　　处：《食品工业科技》2022年第6期56-62,共7页Science and Technology of Food Industry

摘　　要：为提高β-胡萝卜素的水溶性和稳定性,本研究以吐温80、吐温60和磷脂为乳化剂,维生素E为抗氧化剂制备了纳米乳液。测定了纳米乳液的粒径、透光率、色价、储藏稳定性和应用稳定性。结果显示,维生素E对纳米乳液粒径和透光率有轻微影响,对包埋率和色价没有影响。在25、37℃和光照下储藏28 d期间纳米乳液的透光率没有发现明显变化,55℃储藏期间透光率呈现下降趋势。在25℃和光照下储藏28 d期间色价没有发现明显变化,37和55℃储藏期间色价有所降低。不同含量的维生素E均提高了β-胡萝卜素的色价保留率。维生素E的加入显著提高了β-胡萝卜素在酸性和中性饮料中的应用稳定性,且添加量为3%时饮料稳定性最佳。In order to improve the water solubility and stability of β-carotene, nanoemulsions were prepared using tween 80,tween 60 and lecithin as emulsifiers and vitamin E as antioxidants. The particle size, light transmittance, color value,storage stability and application stability of the nanoemulsions were measured. The results showed that the vitamin E had a slight effect on the particle size and light transmittance of the nanoemulsions, but had no effect on the encapsulation efficiency and color value. There was no change in light transmittance of nanoemulsions during storage at 25, 37 ℃ and light for 28 days, but showed a downward trend when storaged at 55 ℃. The color value of the nanoemulsions did not change significantly during storage at 25 ℃ and light for 28 days, but decreased when storage at 37 and 55 ℃. Different content of vitamin E improved the color value retention rate of β-carotene. The addition of vitamin E significantly improved the application stability of β-carotene in acidic and neutral beverages, and the best stability of the beverages occurred when the vitamin E content was 3%.

关 键 词：胡萝卜素 抗氧化剂 维生素E 稳定性 饮料 

分 类 号：TS202.3[轻工技术与工程—食品科学]