中国食品学报2024，Vol.24Issue(2)：120-129,10.DOI:10.16429/j.1009-7848.2024.02.011
姜酮酚纳米乳液制备工艺优化及其稳定性研究
Optimization of Preparation Process of 6-Paradol Nanoemulsion and Its Stability Study
摘要
Abstract
6-Paradol nanoemulsions were prepared by ultrasonication method.Two emulsifiers(Tween 85 or lecithin)were used to optimize the preparation conditions by designing a three-factor,three-level orthogonal test using emulsion particle size and polydispersity index(PDI)as the criteria,and emulsifier dosage,ultrasonication time,ultrasonication power,and mass fraction of the core as the variables.The results showed that the optimal conditions for the preparation of emulsions using Tween 85 were:Emulsifier dosage of 1％Tween 85,ultrasonic power of 250 W,ultrasonic time of 15 min,and 6-paradol mass fraction of 0.1％.The optimal conditions for the preparation of emulsion using lecithin were:emulsifier dosage of 1％lecithin,ultrasonic power 350 W,ultrasonic time 15 min,and 6-paradol mass fraction of 0.2％.The produced 6-paradol nanoemulsions were of oil-in-water(O/W)type,and the particle sizes of the two emul-sions were found to be(144.1±3.76)nm and(241.4±2.12)nm after repeated measurements,and the encapsulation rates of 6-paradol were found to be(96.5±2.51)and(87.47±1.84)％,respectively,in which the 6-paradol was encapsu-lated in a good way.Meanwhile,it was stored at 4,25 ℃ for 35 d.As a result,6-paradol nanoemulsion had a better storage stability in low temperature environment.The results of the experiment provide a certain technical reference for the encapsulation and protection of fat-soluble nutrients.关键词
姜酮酚/菜籽油/O/W纳米乳液/稳定性Key words
6-paradol/canola oil/O/W nanoemulsion/stability引用本文复制引用
刘梦梦,郭时印,肖航,覃静萍,范伟,唐忠海..姜酮酚纳米乳液制备工艺优化及其稳定性研究[J].中国食品学报,2024,24(2):120-129,10.基金项目
国家自然科学基金项目(31671858) （31671858）
湖南省自然科学基金项目(2022JJ30295) （2022JJ30295）
