摘要
针对紫苏油不饱和脂肪酸含量高,在储存过程中易氧化等特点,以Tween 80和Span 80作为乳化剂,采用高压均质法制备紫苏油乳液。通过激光粒度仪和TURBISCAN稳定性分析仪来探究乳化剂用量、油水比例、高压均质的压力和循环次数及HLB值对紫苏油乳液稳定性的影响,从而提供一种紫苏油乳液制备方法,拓宽紫苏油在食品中的应用范围。结果表明,紫苏油乳液粒径主要分布在300~670 nm。当乳化剂质量分数由0.2%增加至1.2%时,乳液粒径下降,稳定性提高;此时,乳液平均粒径(d=513 nm)最小。随油水比增加,紫苏油乳液稳定性下降;高压均质过程对乳液的稳定性有显著影响,压力越大,循环次数越高,乳液越稳定。与单一乳化剂(HLB=15)相比,复配乳化剂(HLB=8~14)可制得更稳定的乳液,且当HLB值为11时,紫苏油乳液的平均粒径(d=374 nm)最小。运用优化条件制备紫苏油乳液,将其与紫苏油同时置于50℃恒温贮藏2周,比较二者过氧化值(POV)变化。结果表明,经过11 d的加速氧化,紫苏油乳液的POV值仅为31.43mmol/kg,远小于纯紫苏油的POV值(88.76 mmol/kg)。
Aiming at the high content of unsaturated fatty acid and being oxidized easily in the storage process features of perilla oil, the perilla oil emulsions were produced by using Tween 80 and Span 80 as emulsifier with the method of high pressure homogenization. In order to explore the effects of emulsifier concentrations, oil - water rati- os, high homogenization pressures, numbers of circulation and HLB values on the stability of perilla oil emulsions by means of laser particle analyzer and TURBISCAN, thus, provided a preparation method of perilla oil emulsion and expanded the applied rang of the perilla oil in food industry. The test results showed that perilla oil emulsion particle diameter are mainly distributed between 300 ~ 670 nm and the stability of emulsions was improved with the mass fraction of emulsifier increased from 0.2% to 1.2%. and the decreased emulsion particle diameter. By this time, the average particle diameter （d =513 nm） of emulision was the smallest. With increasing oil -water ratio, the stability of perilla oil emulsion decreases; high pressure homogeneous process has an obvious influence on the stability of e- mulsion. With a higher pressure and more numbers of circulation, the emulsions tended to be more stable. Compared with single emulsifier （ HLB = 15 ）, composite emulsifier （ HLB = 8 ~ 14 ） could produce more stable emulsion and when HLB equaled to 11, the average particle diameter （ d = 347 nm） of perilla oil emulsion was the smallest. The optimized condition was used to prepare perilla oil emulsions, and stored it together with perilla oil at constant tem- perature 50 ℃ for 2 weeks, and then compared with the changes of their peroxide value （POV）. The results showed that, after an accelerated oxidation process, the POV ofperilla oil emulsion was only 31.43 mmol/kg at 11 d, which was far lower than the POV value （88.76 mmol/kg） of pure perilla oil.
作者
杜艳
殷丽君
韩清华
刘海杰
Du Yan Yin Lijun Han Qinghua Liu Haijie(Beijing Advanced Innovation Center for Food Nutrition and Human Health,College of Food Science and Nutritional Engineering, China Agricultural University , Beijing 100083 Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第4期87-92,共6页
Journal of the Chinese Cereals and Oils Association
基金
"十二五"国家科技支撑计划(2014BAD04B00)
关键词
紫苏油
乳液
稳定性
过氧化值
perilla oil, emulsions, stability, peroxide value
