食品科学2018，Vol.39Issue(6)：39-44,6.DOI:10.7506/spkx1002-6630-201806007
基于食用油为连续相的茶多酚反相微乳液的制备
Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase
摘要
Abstract
Tea polyphenols-loaded water-in-oil microemulsion (ME) of polyoxyethylene (10) oleyl ether (Brij97)-glyceryl monooleate (GMO)-ethanol-edible oil-water to envelop was prepared successfully in this paper.The phase behavior,particle size,and oxidative stability were investigated by pseudo-ternary phase diagram method,dynamic light scattering (DLS) and differential scanning calorimetry (DSC).The results showed that the optimal mass ratio of Brij97 to GMO was 2∶8;the optimal mass ratio of water to ethanol was 4∶1.Higher tea polyphenol (TP) concentration resulted in smaller mean particle size and higher polydispersity index of ME system.Moreover,the mean particle size of 5 kinds of ME systems with 0.10 g/mL TP in the aqueous phase remained between 8.00 and 12.00 nm for 30 days.The results of DSC showed that the incipient oxidation temperature of blank soybean oil ME was 163.40 ℃,while those of ME with 0.01 and 0.10 g/mL TP added were 175.77 and 210.88 ℃,respectively.关键词
反相微乳液/抗氧化剂/茶多酚/食用油/差示扫描量热法Key words
inverse microemulsion/antioxidant/tea polyphenols/edible oil/differential scanning calorimetry分类
轻工纺织引用本文复制引用
陈梦洁,王道源,李志勇,杨迎,吴金鸿,钟耀广,王正武..基于食用油为连续相的茶多酚反相微乳液的制备[J].食品科学,2018,39(6):39-44,6.基金项目
“十三五”国家重点研发计划重点专项(2016YFD0400200) （2016YFD0400200）
国家自然科学基金面上项目(31571763 （）
31671923 （）
31471623) （）
