八角茴香精油纳米乳液工艺优化及稳定性研究  

Study on process optimization and stability of star anise essential oil nano-emulsion

作　　者：常露 刘苗苗[1] 曹云刚 范鑫 CHANG Lu;LIU Miao-miao;CAO Yun-gang;FAN Xin(School of Food Science and Engineering,Shaanxi University of Science and Technology,Xi'an 710021,Shaanxi,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021

出　　处：《粮食与油脂》2023年第12期79-83,共5页Cereals & Oils

基　　金：国家自然科学基金(32001762);陕西科技大学博士启动项目(2019BJ-37);西安市科学技术局农业技术研发项目(22NYYF057)。

摘　　要：以八角茴香精油为原料,利用高速剪切分散和高场强超声波乳化技术制备八角茴香精油纳米乳液。以纳米乳液平均粒径为指标,在单因素试验的基础上通过响应面法优化工艺条件,并研究纳米乳液的稳定性。结果表明:最佳工艺条件为八角茴香精油体积分数3.1%、吐温80体积分数1.8%、超声时间3.8 min、超声功率471 W。优化后八角茴香精油纳米乳液的平均粒径为97.95 nm,具有较好的酸碱、离子(Na^(+)、Ca^(2+))稳定性。Star anise essential oil nano-emulsion was prepared by high speed shear dispersion combined with high field ultrasonic emulsification technology using star anise essential oil as raw material.Taking the average particle size of nano lotion as an index,the process conditions were optimized by response surface method on the basis of single factor test,and the stability of nano-emulsion was further studied.The results showed that the optimal process conditions were as follows:volume fraction of star anise essential oil 3.1%,volume fraction of Tween 801.8%,ultrasonic time 3.8 min,ultrasonic power 471 W.The average particle size of star anise essential oil nano-emulsion after optimization was 97.95 nm,which had good acid-base,ion(Na^(+)、Ca^(2+))stability.

关 键 词：八角茴香精油 纳米乳液 超声波乳化技术 稳定性 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]