基于虾青素油膏的新型膏状泡腾体系的制备及稳定性研究  

Preparation and Stability of a Novel Paste-Like Effervescent System Based on Astaxanthin Paste

作　　者：支玲 类程月 孙逊 徐莹[1] Zhi Ling;Lei Chengyue;Sun Xun;Xu Ying(College of Food Science and Engineering,Ocean University of China,Qingdao 266404,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266404

出　　处：《中国海洋大学学报(自然科学版)》2025年第5期49-61,共13页Periodical of Ocean University of China

基　　金：国家自然科学基金项目(32372287)资助。

摘　　要：针对乳液型油膏类食品的食用需求及乳液的传统制备方法存在能耗高、操作繁琐等问题,本研究设计了一种具备流动性并可快速分散的新型泡腾膏剂型。以虾青素(AST)油膏为模型,以酒石酸和碳酸氢钠为崩解剂,以聚乙二醇为膏体基质,以吐温80、大豆卵磷脂、阿拉伯胶为复合乳化剂制备AST泡腾膏,通过测定粒径、PDI、zeta电位等关键参数,对基于AST泡腾膏制备的乳液进行工艺优化及表征。研究表明,泡腾膏最优组分配比为:55.00%崩解剂,3.16%AST油膏,12.63%玉米油,1.43%大豆卵磷脂,4.30%阿拉伯胶,11.48%吐温80和12.00%聚乙二醇。对应AST泡腾膏崩解时间为315.33 s、乳液粒径为87.82 nm、PDI为0.101、zeta电位为-44.83 mV,乳液液滴呈球形且分布均匀。AST乳液具有良好的pH、离子强度(NaCl)、耐热、冻融和离心稳定性,处理后的乳液均未出现絮凝、破乳等现象。本研究证明了泡腾膏经快速泡腾后可以获得稳定的乳液,这为基于泡腾技术的新型油膏类产品的研发提供了理论支持。Towards the demand of edible emulsion-type ointment food and the problems of high energy consumption and cumbersome operation of the traditional preparation method of emulsion,a novel effervescent paste dosage form with fluidity and rapid dispersion was designed in this study.Astaxanthin(AST)effervescent paste was prepared with AST paste as model,tartaric acid and sodium bicarbonate as disintegrants,polyethylene glycol as paste matrix,Tween 80,soybean lecithin and gum arabic as compound emulsifiers.By measuring the key parameters such as particle size,PDI and zeta potential,the process optimization and characterization of the emulsion prepared by AST effervescent paste were carried out.The results showed that the optimal composition ratio of the effervescent paste was 55.00%disintegrant,3.16%AST paste,12.63%corn oil,1.43%soybean lecithin,4.30%gum arabic,11.48%Tween 80 and 12.00%polyethylene glycol.The disintegration time of AST effervescent paste was 315.33 s.The particle size,PDI and zeta potential of AST emulsion were 87.82 nm,0.101 and-44.83 mV,respectively.The droplets of the emulsion were spherical and uniformly distributed.AST emulsion showed a good performance in pH,ionic strength(NaCl),heat resistance,freeze-thaw and centrifugal stability,and no flocculation and demulsification occurred after treatment.Our findings proved that the effervescent paste can obtain stable emulsion by rapid effervescence,which laid a theoretical foundation for the research and development of novel paste products based on effervescent paste technology.

关 键 词：泡腾体系 泡腾膏 虾青素 乳液 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]