中国食品添加剂2026，Vol.37Issue(5)：86-93,8.DOI:10.19804/j.issn1006-2513.2026.5.010
高能量全营养乳剂的稳定性优化研究
Stability optimization of a high-energy complete nutritional emulsion
摘要
Abstract
A tumor-specific,complete nutritional emulsion with an energy density of 1.5 kcal/mL was developed through integrated formulation design and process optimization.A comprehensive evaluation system was established,including Zeta potential,stability coefficient,particle size distribution,viscosity,centrifugal sedimentation rate,and nutrient degradation during storage.The optimized formulation was determined as follows:compound emulsifiers comprising glycerol citrate fatty acid ester(3 g/L)and mono-and diglycerides(3 g/L);carrageenan(0.3 g/L);and compound chelating agents consisting of sodium citrate(3 g/L)and potassium citrate(3 g/L).Optimal processing conditions included shear mixing at 5000 r/min for 20 min at 45℃,followed by homogenization(3 cycles at 200 bar plus 1 cycle at 450 bar)and sterilization at 121℃for 10 min.Scale-up production demonstrated excellent stability over a 12-month storage period:pH decreased by 0.2 units,centrifugal sedimentation rate≤4%,and the stability coefficient was≤0.06,with no observable oil separation or significant precipitation.Nutrient degradation followed the order:vitamin C(39.4%)＞vitamin B12(14.3%),while protein,fat,linoleic acid,α-linolenic acid,and vitamin B6 remained relatively stable.Under accelerated storage conditions,degradation rates for vitamin C and B12 were higher than under long-term storage,and linoleic/α-linolenic acids showed significant decreasing trends.In summary,the product exhibited superior physical stability and demonstrated strong potential for clinical applications in oncology nutrition.关键词
高能量密度/肿瘤全营养乳剂/配方设计/工艺优化/贮存稳定性Key words
high-energy density/complete nutritional emulsion for cancer/formulation design/process optimization/storage stability分类
轻工纺织引用本文复制引用
杨静,唐文博,欧阳凯,许浪,唐云..高能量全营养乳剂的稳定性优化研究[J].中国食品添加剂,2026,37(5):86-93,8.基金项目
盐城市重点研发计划(社会发展)科技项目(YCBE202431) （社会发展）
