作　　者： ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《中国食品学报》 2019年第12期96-103,共8页

摘　　要： 针对以食品级生物大分子辛烯基琥珀酸酯化淀粉(OSA变性淀粉)为乳化剂构建的负载番茄红素纳米乳液体系,采用Turbiscan AGS稳定性分析仪监测24 h内纳米乳液的稳定性变化趋势,探索体系失稳的主要原因;对负载番茄红素纳米乳液在不同储存和应用条件下的稳定性能进行系统研究。研究结果表明:奥氏熟化可能是导致番茄红素纳米乳液失稳的主要原因。不同储存条件对体系粒径和番茄红素保留率的研究结果表明:储存条件对体系稳定性影响显著,其中对乳液粒径增长的影响程度依次为温度>光照>氧气,对番茄红素保留率的影响依次为氧气>温度>光照。纳米乳液在4℃避光充氮气条件下储存28 d,乳液粒径仅从138 nm增到157 nm,番茄红素的保留率为41%,体现了良好的稳定性。对番茄红素纳米乳液在不同pH、离子浓度和蔗糖浓度的模拟食品体系中的稳定性研究表明,乳液的耐酸性较强,盐离子和蔗糖分子不会对纳米乳液的稳定性造成太大的影响。 Lycopene-load nanoemulsions were prepared through high-pressure homogenization,with octenyl succinate anhydride modified starch(OSA starch)as emulsifier.Nanoemulsions stability was detected through Turbiscan AGS in 24 h and the influence of different storage and application conditions on this system were investigated.The result showed that Ostwald ripening may be the main factor of Lycopene-load nanoemulsions instability.The storage research showed that the storage conditions had a significant effect on the stability of the system.The influence on the diameter of nanoemulsions followed the sequence:temperature>light>oxygen,while the influence on retention rate of lycopene was followed as oxygen>temperature>light.After 28 days storage at 4℃with a dark and nitrogen environment,the particle diameter increased from 138 nm to 157 nm,and the retaintion rate of lycopene was 41%,which showed a good storage stability.The application research showed that the acid resistances of the lycopene-load nanoemulsions were widely,ionic strength and sucrose could not change the stability of nanoemulsions system.

关 键 词： 番茄红素 纳米乳液 稳定性

领　　域： []