| 番茄红素微乳化体系的制备 |
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| 引用本文： | 闫圣坤,张连富.番茄红素微乳化体系的制备[J].食品工业科技,2012(2):322-325. |
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| 作者姓名： | 闫圣坤 张连富 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214122 |
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| 摘 要： | 目的:研究番茄红素微乳的制备工艺。方法:采用单因素实验的方法,以微乳化体系的稳定性为指标,研究了油、乳化剂、助乳化剂、Km值、储存温度对番茄红素微乳体系的影响,找出最佳工艺条件;再通过正交实验确定番茄红素微乳体系的最优组合。结果:最佳组合为:油脂种类:中链甘油三酸酯;乳化剂:吐温40;助乳化剂:乙醇;Km=11:6;储存温度:37℃。结论:按上述工艺制备的番茄红素微乳液中番茄红素含量可以达到2.5%,产品色泽自然,稳定性良好,可以任意比例与水混合,应用前景广阔。
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| 关 键 词： | 番茄红素 脂溶性 微乳化 植物油 稳定性 |
Preparation of lycopene microemulsion system |
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| YAN Sheng-kun,ZHANG Lian-fu.Preparation of lycopene microemulsion system[J].Science and Technology of Food Industry,2012(2):322-325. |
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| Authors: | YAN Sheng-kun ZHANG Lian-fu |
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| Affiliation: | (School of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | Objective:To prepare the microemulsion system of lycopene in order to improve its solubility in water and water-containing food system.Methods:The ingredients used to prepare the microemulsion including oil to solubilize lycopene,kinds of emulsifier,co-emulsifier,Km,storage temperature were investigated by single-factor experiment.The optimal formula and processing technology was screened via orthogonal experiments by using microemulsion stability as index.Results:The optimal microemulsion system was composed of median chain triglyceride oil,Tween-40 and ethanol,Km=11:6,stored at 37℃.Conclusion:The products developed contains 2.5% lycopene,having bright red color as it should be and relative high stability.Besides,this micoremulsion could be diluted with water at any ratio you wanted. |
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| Keywords: | lycopene fat-soluble microemulsion plant oil stability |
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