绿原酸-桃胶乳液的超声法制备及其稳定性研究  

Preparation of chlorogenic acid-peach gum emulsion by ultrasonic method and analysis of its stability

作　　者：李英林 白璐 刘本国[1] LI Yinglin;BAI Lu;LIU Benguo(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Henan,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《粮食与油脂》2025年第4期126-131,共6页Cereals & Oils

基　　金：国家自然科学基金项目(32072180)。

摘　　要：采用超声法制备绿原酸(CGA)-桃胶(PG)稳定乳液。以乳液液滴的平均粒径为指标,在单因素试验基础上,通过响应面法优化制备条件,并分析乳液的稳定性。结果表明:最佳制备条件为乳化剂质量分数1.6%、PG/CGA质量比3∶1、超声功率500 W、超声时间5 min。在此条件下,所得乳液液滴的平均粒径为(774.23±23.24)nm。稳定性试验结果表明,乳液具有较强的钠离子抵抗力,其在温度40~80℃、pH 3.0~6.0的范围内稳定性较好。Chlorogenic acid(CGA)-peach gum(PG)stabilized emulsion was prepared by ultrasonic method.Taking the average particle size of emulsion drops as the indicator,the preparation conditions were optimized by response surface methodology based on single factor experiments,and the stability of the emulsion was analyzed.The results showed that the optimal conditions were mass fraction of emulsifier 1.6%,PG/CGA mass ratio 3∶1,ultrasonic power 500 W,and ultrasonic time 5 min.Under these conditions,the average particle size of the emulsion drops was(774.23±23.24)nm.The stability test results showed that the emulsions had strong sodium ion resistance,and its stability was good in the temperature range of 40-80℃and pH 3.0-6.0.

关 键 词：绿原酸 桃胶 乳液 超声法 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]