食品工业科技2017，Vol.38Issue(21)：69-75,7.DOI:10.13386/j.issn1002-0306.2017.21.014
不同配方制备紫檀芪纳米乳液及其稳定性
Preparation of pterostilbene nanoemulsions with different formulation and its stability
刘钱媛 1陈静静 1张涛 1江波1
作者信息
- 1. 江南大学食品科学与技术国家重点实验室,江苏无锡214122
- 折叠
摘要
Abstract
Pterostilbene nanoemulsions(PTSNE) were prepared by high-pressure homogenization using sunflower oil,olive oil and medium chain triglycerides (MCT) as carrier oil phase,Tween 80 and sodium caseinate (SC) as emulsifiers.The influence of the type and concentration of the oil phase,the type and concentration of the emulsifier and co-emulsifier on the droplet diameter of PTSNE were investigated.The influence of pH(3～9),thermal treatment(40～ 100 ℃,60 min)and ionic strength (0～500 mmol/L NaCl,0～500 mmol/L CaCl2)on the physical stability of the emulsions were examined.The results showed that the droplet diameter of PTSNE depended on the type of the oil phase:sunflower oil ≈ olive oil ＞ MCT.The droplet size became larger,and the storage stability became worse with the increase of the concentration of the oil phase up to 20％.The droplet diameter also depended on the type of the emulsifier:Tween 80 ＜ SC,and decreased with increasing emulsifier concentration (p＜0.05).When the glycerol was added into the aqueous phase,the particle size of Tween 80 and SC stabilized nanoemulsions were significantly decreased (p ＜ 0.05).For Tween 80 stabilized PTSNE,there were good stability at pH(3～9),thermal treatment(40～90 ℃,60 min)and ionic strength(0～500 mmol/L NaCl,0～500 mmol/L CaCl2),and the droplet size increased 50 nm at 100 ℃ for 60 min.SC-stabilized nanoemulsions had good temperature stability and were unstable to droplet aggregation at pH values close to isoelectric point of the protein(pH ≈4.6)and at high salt strength(≥50 mmol/L CaCl2).关键词
紫檀芪/纳米乳液/稳定性/影响因素Key words
pterostilbene/nanoemulsion/stability/factor分类
轻工纺织引用本文复制引用
刘钱媛,陈静静,张涛,江波..不同配方制备紫檀芪纳米乳液及其稳定性[J].食品工业科技,2017,38(21):69-75,7.
