中国食物与营养
中國食物與營養
중국식물여영양
Food and Nutrition in China
2012年
3期
60-63
,共4页
核桃油%多重乳状液%稳定性%过氧化值
覈桃油%多重乳狀液%穩定性%過氧化值
핵도유%다중유상액%은정성%과양화치
walnut oil%multiple emulsions%stability%peroxide value
以多重乳状液相对体积为衡量标准,借助显微镜直接观察,探讨第一相乳化剂含量、第一相质量分数、亲油亲水乳化剂质量比、体系乳化剂的含量等因素对核桃油多重乳状液体系稳定性的影响,并通过正交试验设计优化了乳化工艺。结果表明,第一相质量分数55%,亲油亲水乳化剂质量比7:1,乳化剂含量11%,第一相核桃油含量66%,体系稳定性最好,相对体积分数达到92.5%。同时,核桃油过氧化值的测量表明,核桃油在多重乳状液中的氧化稳定性较好,并与乳状液体系本身的稳定性相关。
以多重乳狀液相對體積為衡量標準,藉助顯微鏡直接觀察,探討第一相乳化劑含量、第一相質量分數、親油親水乳化劑質量比、體繫乳化劑的含量等因素對覈桃油多重乳狀液體繫穩定性的影響,併通過正交試驗設計優化瞭乳化工藝。結果錶明,第一相質量分數55%,親油親水乳化劑質量比7:1,乳化劑含量11%,第一相覈桃油含量66%,體繫穩定性最好,相對體積分數達到92.5%。同時,覈桃油過氧化值的測量錶明,覈桃油在多重乳狀液中的氧化穩定性較好,併與乳狀液體繫本身的穩定性相關。
이다중유상액상대체적위형량표준,차조현미경직접관찰,탐토제일상유화제함량、제일상질량분수、친유친수유화제질량비、체계유화제적함량등인소대핵도유다중유상액체계은정성적영향,병통과정교시험설계우화료유화공예。결과표명,제일상질량분수55%,친유친수유화제질량비7:1,유화제함량11%,제일상핵도유함량66%,체계은정성최호,상대체적분수체도92.5%。동시,핵도유과양화치적측량표명,핵도유재다중유상액중적양화은정성교호,병여유상액체계본신적은정성상관。
Effects of various factors such as the contents of walnut oil in first phase, the concentration of first phase, mass ratio of hy- drophobic emulsifier to hydrophilic emulsifier and the concentration of the emulsifier on the stability of walnut oil W/O/W multiple emulsions were examined by microscopic observation. The optimal extraction conditions were defined by orthogonal design. Results showed that the opti- mum conditions for the system were the mass fraction of walnut oil in first phase 66% , the mass fraction of the first phase 55% , M (SpanSO) : M (Q-12A) 7: 1, and the mass fraction of the emulsion 11%. The results of peroxide value showed that mult-emulsifier sys- tem could improve the oxidative stability of walnut oil.