松子油微乳的制备工艺及其抗氧化性能研究  

Preparation Process and Antioxidant Properties of Pine Nut Oil Microemulsion

作　　者：尚欣 李彦廷 范丽颖[1] SHANG Xin;LI Yanting;FAN Liying(School of Life Science and Technology,Changchun University of Science and Technology,Changchun 130022)

机构地区：[1]长春理工大学生命科学技术学院,长春130022

出　　处：《长春理工大学学报(自然科学版)》2025年第1期92-100,共9页Journal of Changchun University of Science and Technology(Natural Science Edition)

基　　金：吉林省科技发展计划项目(202205508104RC)。

摘　　要：以松子油为原料制备松子油微乳,通过绘制伪三元相图比较微乳区面积,得到微乳最佳制备工艺,对微乳的形貌、粒径、类型、稳定性进行分析并探究其抗氧化性。结果表明,松子油微乳的最佳制备工艺为:复配表面活性剂吐温80/吐温20质量比为3∶1、助表面活性剂为正丁醇,复配表面活性剂/助表面活性剂质量比(Km)为8∶1,制备温度为25℃。经透射电镜观察松子油微乳液滴为球形或类球形,平均粒径为74.91±0.94 nm,为稳定性良好的水包油(O/W)型微乳,且经微乳包封后松子油对DPPH和ABTS自由基的清除能力增强。表明松子油经微乳化处理后其稳定性、抗氧化性均得到提高。The microemulsions of pine nut oil were prepared from pine nut oil,and the optimal preparation process of mi-croemulsions was obtained by comparing the area of microemulsions by drawing pseudo-ternary phase diagrams,analyzing the morphology,particle size,type and stability of microemulsions and exploring their antioxidant properties.The results showed that the optimal preparation process for the microemulsion of pine nut oil was as follows:the mass ratio of complex surfactant Tween 80/Tween 20 was 3∶1,the co-surfactant was n-butanol,the mass ratio of complex surfactant/co-surfactant(Km)was 8∶1,and the temperature of the preparation was 25℃.The microemulsions were then analyzed for their morphology,particle size,type,stability,and antioxidant properties.The microemulsion droplets of pine nut oil were observed by transmission electron microscopy to be spherical or spheroidal,with an average particle size of 74.91±0.94 nm,which were oil-in-water(O/W)microemulsions with good stability,and the scavenging ability of pine nut oil for DPPH and ABTS free radicals was enhanced after encapsulation in microemulsions.It showed that the stability and antioxidant property of the pine nut oil were improved after microemulsification.

关 键 词：松子油 微乳 制备工艺 稳定性 抗氧化 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]