| 基于食用油为连续相的茶多酚反相微乳液的制备 |
| |
| 引用本文： | 陈梦洁,王道源,李志勇,杨迎,吴金鸿,钟耀广,王正武.基于食用油为连续相的茶多酚反相微乳液的制备[J].食品科学,2018,39(6):39-44. |
| |
| 作者姓名： | 陈梦洁 王道源 李志勇 杨迎 吴金鸿 钟耀广 王正武 |
| |
| 作者单位： | （1.上海海洋大学食品学院，上海 201306；2.上海交通大学农业与生物学院，上海 200240） |
| |
| 基金项目： | “十三五”国家重点研发计划重点专项（2016YFD0400200）；国家自然科学基金面上项目（31571763；31671923；31471623） |
| |
| 摘 要： | 制备油烯基聚氧乙烯(10)醚(polyoxyethylene(10)oleyl ether,Brij97)-单油酸甘油酯(glyceryl monooleate,GMO)-乙醇-食用油-水反相微乳液,成功将抗氧化剂茶多酚添加至食用油中。通过拟三元相图法、动态光散射法和差示扫描量热法研究微乳液的相行为、粒径和抗氧化能力。结果显示,微乳液的最佳配方条件为复合表面活性剂Brij97与GMO质量比2∶8、水相中水与乙醇质量比4∶1。微乳液中茶多酚质量浓度越高,微乳液粒径越小,但多分散指数越大。当水相中茶多酚质量浓度达到0.10 g/m L时,30 d内5种微乳液粒径都稳定在8.00~12.00 nm范围内。差示扫描量热法显示空白大豆油微乳液的起始氧化温度为163.40℃,添加0.01 g/m L茶多酚后为175.77℃,添加0.10 g/m L茶多酚后为210.88℃。
|
| 关 键 词： | 反相微乳液 抗氧化剂 茶多酚 食用油 差示扫描量热法 |
Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase |
| |
| CHEN Mengjie,WANG Daoyuan,LI Zhiyong,YANG Ying,WU Jinhong,ZHONG Yaoguang,WANG Zhengwu.Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase[J].Food Science,2018,39(6):39-44. |
| |
| Authors: | CHEN Mengjie WANG Daoyuan LI Zhiyong YANG Ying WU Jinhong ZHONG Yaoguang WANG Zhengwu |
| |
| Affiliation: | (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, China) |
| |
| Abstract: | Tea polyphenols-loaded water-in-oil microemulsion (ME) of polyoxyethylene (10) oleyl ether (Brij97)-glyceryl monooleate (GMO)-ethanol-edible oil-water to envelop was prepared successfully in this paper. The phase behavior, particle size, and oxidative stability were investigated by pseudo-ternary phase diagram method, dynamic light scattering (DLS) and differential scanning calorimetry (DSC). The results showed that the optimal mass ratio of Brij97 to GMO was 2:8; the optimal mass ratio of water to ethanol was 4:1. Higher tea polyphenol (TP) concentration resulted in smaller mean particle size and higher polydispersity index of ME system. Moreover, the mean particle size of 5 kinds of ME systems with 0.10 g/mL TP in the aqueous phase remained between 8.00 and 12.00 nm for 30 days. The results of DSC showed that the incipient oxidation temperature of blank soybean oil ME was 163.40 ℃, while those of ME with 0.01 and 0.10 g/mL TP added were 175.77 and 210.88 ℃, respectively. |
| |
| Keywords: | inverse microemulsion antioxidant tea polyphenols edible oil differential scanning calorimetry |
| 本文献已被 CNKI 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 |
|
