特种油脂纳米乳液超声制备工艺优化及其特性研究

为了得到富含绿茶叶籽油和分提椰子油的特种油脂纳米乳液,研究了主要因素表面活性剂含量、超声功率、超声时间及其交互作用对超声制备的纳米乳液平均粒径的影响,利用响应面法优化了制备条件并对纳米乳液的稳定性及生物利用率进行评价。结果表明最佳工艺参数为:表面活性剂含量2.2%、超声功率351 W、超声时间12 min,所得纳米乳液的平均粒径(183.00±1.58)nm。所制备的纳米乳液在pH6~8、热处理温度40~80℃条件下以及5、27℃的长期贮藏中具有良好的稳定性,纳米乳液体系显著提高了绿茶籽油和分提椰子油的体外消化率,游离脂肪酸释放率最终达到87%。

Optimization of Special Oil Nanoemulsion Prepared using Ultrasonic by Response Surface Methodology and Its Characteristics Analysis

In this study,soybean lecithin was used as a surfactant to study the effects of surfactant content,ultrasonic power,ultrasonic time and interaction on the average particle size of ultrasonically prepared green tea seed oil and fractionated coconut oil nanoemulsion. The response surface preparation method was used to optimize the preparation conditions and evaluated the stability and in vitro digestion of the nanoemulsion was analyzed. The results showed that the optimum process parameters were:Surfactant content 2.2%,ultrasonic power 351 W,ultrasonic time 12 min,and the average particle size of the obtained nanoemulsion was(183.00±1.58) nm. The soy lecithin-stabilized nanoemulsion had good stability with pH6~8,heat treatment and storage. The nanoemulsion system was significantly improved with the in vitro digestibility of green tea seed oil and fractionated coconut oil,and the free fatty acid release rate finally reached 87%.