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姜油納米乳液超聲波乳化制備工藝及其穩(wěn)定性研究
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“十二五”國家科技支撐計(jì)劃項(xiàng)目（2011BAD23B01）


Study on Preparation and Stability of Ginger Oil Nano-emulsions
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    以辛烯基琥珀酸淀粉酯為乳化劑，采用超聲波乳化的方法制備了姜油納米乳液,，并探討了環(huán)境因素對其穩(wěn)定性的影響,。通過單因素試驗(yàn)和響應(yīng)面優(yōu)化試驗(yàn),，確定以乳化性能良好的Purity Gum 2000（PG）和Hi Cap 100（HC）2種辛烯基琥珀酸淀粉酯進(jìn)行納米乳液制備,。以PG為乳化劑時(shí),，最佳工藝參數(shù)為超聲功率430W,，姜油質(zhì)量分?jǐn)?shù)9%,，乳化劑質(zhì)量濃度0.1g/mL,，所得納米乳液的平均粒徑為（148±4.23）nm,。以HC為乳化劑時(shí)，最佳工藝參數(shù)為超聲功率410W,，姜油質(zhì)量分?jǐn)?shù)9.2%,，乳化劑質(zhì)量濃度0.125g/mL,，所得納米乳液平均粒徑為（162±3.25）nm。PG和HC姜油納米乳液均具有良好的pH值,、離子強(qiáng)度抵抗性,。酸性環(huán)境有利于姜油納米乳液的穩(wěn)定性保持。Ca離子濃度變化對姜油納米乳液穩(wěn)定性的影響大于Na離子,，PG姜油納米乳液對離子強(qiáng)度的抵抗能力大于HC姜油納米乳液,。在姜油納米乳液中添加適量的麥芽糊精可以起到抗凍的作用，PG姜油納米乳液的抗凍性能優(yōu)于HC姜油納米乳液,。

    Abstract:

    The method for the preparation of ginger oil nano-emulsions using ultrasonic emulsification with OSA starch Purity Gum 2000 (PG), Hi Cap 100 (HC) and C001（F）as emulsifier was studied. Then the stability of ginger oil nano-emulsions was also studied. Through single factor and response surface optimization experiment, OSA starch PG and HC were chosen as emulsifiers. The optimum parameters to prepare ginger oil nano-emulsion with PG as emulsifier were ultrasonic power 430W, ginger oil concentration 9% and PG concentration 0.1g/mL. The average particle size of PG ginger oil nano-emulsion was (148±4.23)nm. The optimum parameters to prepare ginger oil nano-emulsion with HC as emulsifier were ultrasonic power 410W, ginger oil concentration 9.2% and HC concentration 0.125g/mL. The average particle size of HC ginger oil nano-emulsion was (162±3.25)nm. The PG and HC ginger oil nano-emulsions both have good pH resistance ability. Acidic solution are better for ginger oil nano-emulsions to keep stable. Both of PG and HC ginger oil nano-emulsions also have good ionic resistance ability and the ability of PG ginger oil nano-emulsion is stronger than HC. The influence of Ca ion on stability of ginger oil nano-emulsions is greater than Na ion. The addition of malt dextrin can improve the freeze-thaw stability of PG and HC ginger oil nano-emulsions. PG ginger oil nano-emulsion shows better freeze-thaw stability than HC ginger oil nano-emulsion. This study contributes to the further application of ginger oil nano-emulsions in food industry.

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陳冬,張曉陽,劉堯政,梁莉,于國泳,李全宏.姜油納米乳液超聲波乳化制備工藝及其穩(wěn)定性研究[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2016,47(6):250-258. Chen Dong, Zhang Xiaoyang, Liu Yaozheng, Liang Li, Yu Guoyong, Li Quanhong. Study on Preparation and Stability of Ginger Oil Nano-emulsions[J]. Transactions of the Chinese Society for Agricultural Machinery,2016,47(6):250-258.

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  • 收稿日期:2016-02-20
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  • 在線發(fā)布日期: 2016-06-10
  • 出版日期: 2016-06-10
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