食品工业科技2017，Vol.38Issue(22)：17-21,5.DOI:10.13386/j.issn1002-0306.2017.22.004
油相浓度对姜黄素纳米乳液稳定性的影响
Effect of oil phase concentration on the stability of curcumin nanoemulsion
摘要
Abstract
The curcumin nanoemulsion with different oil phase concentrations were prepared by using high pressure homogenization technique,and MCT and lecithin were used as oil phase and emulsifier respectively.The effect of oil phase concentration on the stability of curcumin nanoemulsion was investigated when samples were stored at 4 ℃,25 ℃ and 55 ℃ for 30 days.The results showed that the curcumin nanoemulsion was the high physicochemical stability with retention rate of 48.5％ and 48.99％ and particle size increasing by 0.79％ and 15.78％ when the oil phase concentration was low(5％ and 10％),especially the storage temperature was set at 4 ℃ where the loss of curcumin was 14.98％ after 30 days.关键词
纳米乳液/姜黄素/油相浓度/贮藏稳定性Key words
nanoemulsion/curcumin/oil phase concentration/storage stability分类
轻工纺织引用本文复制引用
曾庆晗,马培华,邰克东,何晓叶,袁芳..油相浓度对姜黄素纳米乳液稳定性的影响[J].食品工业科技,2017,38(22):17-21,5.基金项目
国家自然科学基金面上项目(31371836) （31371836）
学生创新研究专项-大学生创新创业实践能力培养研究(201610019044) （201610019044）
北京食品营养与人类健康高精尖创新中心开放课题. （）
