负载叶黄素米糠油体乳液的制备及理化稳定性分析  

Preparation and physicochemical stability analysis oflutein-loaded rice bran oil body emulsion

作　　者：张文冠 郝佳[1] 许朵霞 ZHANG Wenguan;HAO Jia;XU Duoxia(Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,School of Food and Health,Beijing Technology and Business University(BTBU),100048,China)

机构地区：[1]北京老年营养与健康教育部重点实验室,北京工商大学食品与健康学院,北京100048

出　　处：《食品与发酵工业》2024年第11期137-142,共6页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(32072216);中国食品科学技术学会食品科技基金—雅培食品营养与安全专项科研基金(2021-F04);北京市自然科学基金-北京市教委科技计划重点项目(23JF0005)。

摘　　要：叶黄素因其优异的生物活性被广泛关注,但水溶性差、易降解等缺点限制了其在食品加工中的应用。为解决以上问题,该研究以副产物米糠为原料,提取米糠油体作乳化剂,负载叶黄素的稻米油为油相,制备米糠油体叶黄素乳液,对乳液的物理稳定性、包封效果、流变特性、微观结构进行表征,探究乳液组分间相互作用以及乳液的储藏稳定性。研究结果表明,乳液的理化稳定性随着体系中油相浓度的增大而减小,当油相体积分数为10%时,乳液粒径为(481.03±34.39)nm,zeta电位值为(-38.07±0.46)mV;叶黄素与米糠油体主要通过氢键结合;在经过22 d的加速氧化后乳液中叶黄素的保留率接近65%。该研究结果可为开发植物油体递送载体提供理论与技术基础。Lutein has been widely noticed for its excellent bioactivity,but the disadvantages such as poor water solubility and easy degradation limit its application in food processing.To solve the above problems,in this study,rice bran oil body was extracted as an emulsifier from the by-product rice bran,and rice oil loaded with lutein was used as the oil phase to prepare a lutein-loaded rice bran oil body emulsion.The physical stability,encapsulation effect,rheological properties,and microstructure of the emulsion were characterized,and the interaction between the emulsion components and the storage stability of the emulsion was investigated.Results showed that the physical and chemical stability of the emulsion decreased with the increase of the oil phase concentration in the system,the particle size of the emulsion was(481.03±34.39)nm,and the zeta potential value was(-38.07±0.46)mV when the oil phase concentration was 10%.The lutein and rice bran oil body were mainly bonded by hydrogen bonding,and the retention rate of lutein was nearly 65%after 22 days of accelerated oxidation.The research results can provide a theoretical and technical basis for the development of a plant oil body delivery system.

关 键 词：叶黄素 米糠油体 乳液 相互作用 理化稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]