| 利用油溶性色素测定搅打乳状液中游离脂肪的方法研究 |
| |
| 引用本文： | 范瑞,赵谋明,林伟锋,刘宏锋,彭志英. 利用油溶性色素测定搅打乳状液中游离脂肪的方法研究[J]. 食品科学, 2005, 26(3): 177-181 |
| |
| 作者姓名： | 范瑞 赵谋明 林伟锋 刘宏锋 彭志英 |
| |
| 作者单位： | 1. 广东轻工职业技术学院,广东,广州,510300
2. 华南理工大学食品与生物工程学院,广东,广州,510641 |
| |
| 基金项目： | 国家自然科学基金资助项目(No.20276022) |
| |
| 摘 要： | 研究了一种测定搅打乳状液中游离脂肪的新方法，油性色素法。基于油溶性色素油红-O只溶于游离态脂肪的原理建立了测定搅打乳状液中游离脂肪的实验方法并推导出理论计算公式。研究了方法的可行性，结果表明油红-O对典型的食品乳化剂(包括乳清蛋白、酪酝酸钠、Tween-60)和由这些乳化剂稳定的乳状液没有影响。利用该方法测定典型的搅打乳状液植脂鲜奶油中脂肪球部分聚结，经研究证实，油性色素法与传统的溶剂萃取法和浊度法相比，能实际地反映搅打乳状液在搅打过程中脂肪球发生部分聚结的程度，并具有测定结果重现性好、操作方便的优点。
|
| 关 键 词： | 脂肪球 游离 球部 方法研究 色素 测定结果 影响 乳状液 油性 聚结 |
| 文章编号： | 1002-6630(2005)03-0177-05 |
A Method to Determine Free Fat in Whippable Dairy Emulsions by a Lipid Dye |
| |
| Fan rui,ZHAO Mou-ming,LIN Wei-feng,LIU Hong-feng,PENG Zhi-ying. A Method to Determine Free Fat in Whippable Dairy Emulsions by a Lipid Dye[J]. Food Science, 2005, 26(3): 177-181 |
| |
| Authors: | Fan rui ZHAO Mou-ming LIN Wei-feng LIU Hong-feng PENG Zhi-ying |
| |
| Affiliation: | FAN Rui1,ZHAO Mou-ming2,LIN Wei-feng2,LIU Hong-feng2,PENG Zhi-ying2 |
| |
| Abstract: | A new method to determine free fat in whippable dairy emulsions was developed based on the principle that a lipid dye solution added to an oil-in-water will be diluted by thefree fat but not by the emulsified fat. Oil Red O, a lipid soluble dye, diluted in corn oil was selected for this study. It was shown the dye does not partition into typical aqueous food surfactant systems and the same surfactants. Finally the destabilization of the whipped topping mix during whipping was mersuerd by dye dilution and compared to other methods. |
| |
| Keywords: | Oil Red O whippable dairy emulsions free fat method |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
