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当前位置: 首页 > 文章 > 姜油纳米乳液超声波乳化制备工艺及其稳定性研究 农业机械学报 2016,47 (6) 250-258
Position: Home > Articles > Study on Preparation and Stability of Ginger Oil Nano-emulsions Transactions of the Chinese Society for Agricultural Machinery 2016,47 (6) 250-258

姜油纳米乳液超声波乳化制备工艺及其稳定性研究

作  者：
陈冬;张晓阳;刘尧政;梁莉;于国泳;李全宏
单  位：
伊利诺伊大学香槟校区食品科学与人类营养系;中国农业大学食品科学与营养工程学院
关键词：
姜油;纳米乳液;超声波;制备;稳定性
摘  要：
以辛烯基琥珀酸淀粉酯为乳化剂,采用超声波乳化的方法制备了姜油纳米乳液,并探讨了环境因素对其稳定性的影响。通过单因素试验和响应面优化试验,确定以乳化性能良好的Purity Gum 2000(PG)和Hi Cap 100(HC)2种辛烯基琥珀酸淀粉酯进行纳米乳液制备。以PG为乳化剂时,最佳工艺参数为超声功率430 W,姜油质量分数9%,乳化剂质量浓度0.1 g/m L,所得纳米乳液的平均粒径为(148±4.23)nm。以HC为乳化剂时,最佳工艺参数为超声功率410 W,姜油质量分数9.2%,乳化剂质量浓度0.125 g/m L,所得纳米乳液平均粒径为(162±3.25)nm。PG和HC姜油纳米乳液均具有良好的p H值、离子强度抵抗性。酸性环境有利于姜油纳米乳液的稳定性保持。Ca离子浓度变化对姜油纳米乳液稳定性的影响大于Na离子,PG姜油纳米乳液对离子强度的抵抗能力大于HC姜油纳米乳液。在姜油纳米乳液中添加适量的麦芽糊精可以起到抗冻的作用,PG姜油纳米乳液的抗冻性能优于HC姜油纳米乳液。
译  名：
Study on Preparation and Stability of Ginger Oil Nano-emulsions
作  者：
Chen Dong;Zhang Xiaoyang;Liu Yaozheng;Liang Li;Yu Guoyong;Li Quanhong;College of Food Science and Nutritional Engineering,China Agricultural University;Department of Food Science and Human Nutrition,University of Illinois at Urbana-Champaign;
关键词：
ginger oil;;nano-emulsion;;ultrasonic;;preparation;;stability
摘  要：
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 430 W,ginger oil concentration 9% and PG concentration 0. 1 g/m L. The average particle size of PG ginger oil nanoemulsion was( 148 ± 4. 23) nm. The optimum parameters to prepare ginger oil nano-emulsion with HC as emulsifier were ultrasonic power 410 W, ginger oil concentration 9. 2% and HC concentration0. 125 g/m L. 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 p H 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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