自发乳化法制备生姜精油乳液及其特性研究  

Preparation of Ginger Essential Oil Emulsion Through Spontaneous Emulsification and Its Characteristics

作　　者：王丽霞[1] 李格 汤宇琪 黄玉婷 何冀贤 李洪清 WANG Lixia;LI Ge;TANG Yuqi;HUANG Yuting;HE Jixian;LI Hongqing(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Ongongwa E-commerce TangShan Co.,Tangshan 063000,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]嗡嗡蛙电子商务唐山有限公司,唐山063000

出　　处：《天津科技大学学报》2023年第3期1-8,共8页Journal of Tianjin University of Science & Technology

基　　金：企业横向项目(2020120021000595)。

摘　　要：以生姜精油和玉米油为油相,通过自发乳化法制备生姜精油乳液.通过单因素实验和响应面法优化,生姜精油乳液最佳的制备工艺条件为:复配乳化剂添加量6.75%,生姜精油和玉米油的体积比1∶4.35,油水的体积比1∶8.33,单甘酯和吐温-20的质量比5∶4.在最佳制备工艺条件下,所制得的样品乳化稳定系数可以达到(35.48±0.69)%.对生姜精油乳液的理化性质进行研究,结果表明生姜精油和玉米油为油相乳液的稳定性高于其他组合乳液的稳定性.Ginger essential oil and corn oil were used as oil phases to prepare ginger essential oil emulsion by spontaneous emulsification.On the basis of single factor and response surface experiments,the best preparation conditions of ginger essential oil emulsion were:the added amount of compound emulsifier was 6.75%,the volume ratio of ginger essential oil and corn oil were 1∶4.35,the oil-water ratio was 1∶8.33,and the mass ratio of monoglyceride and Tween-20 was 5∶4.Under these best preparation conditions,the emulsion stability coefficient of the prepared sample could reach(35.48±0.69)%.By studying physicochemical properties of ginger essential oil emulsion,it was found that the emulsion stability of ginger essential oil and corn oil was higher than that of other combined emulsions.

关 键 词：生姜精油乳液 自发乳化法 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]