甜菜果胶制备藻油乳化液及其稳定性研究

藻油富含对人体非常重要的多不饱和脂肪酸DHA（二十二碳六烯酸），但其极易被光、热和氧等因素诱使发生氧化反应。防止氧化反应发生，制备成稳定的油／水乳化液将其包埋成为其在食品中应用的关键问题。本研究采用甜菜果胶为乳化剂对其进行乳化包埋，研究了乳化条件如乳化剂量、油水比率、pH和均质条件对乳化液稳定性的影响。结果表明，最适的乳化条件为：乳化剂添加量在2．5％以上，油水比1：10，pH〉5，35MPa压力下均质3个循环得到比较稳定的乳化液。

An experimental study of preparation and stability of algae oil - water emulsion using sugar beet pectin as an mulsifier

Algae oil is rich in the polyunsaturated fatty acids, but sensitive to oxidation by many factors inclu-ding, heat, light and atmospheric oxygen. Microencapsulation of algae oil has been reported to help protect algae oil from oxidation. The preparation of stable algae oil - in - water emulsion is critical for the success of enrich- ment docosahexaenoic acid （DHA） in food. The present study was undertaken to experimentally investigate the effects of different process variables on emulsion stability. The emulsion was prepared using high pressure homog- enizer with sugar beet pectin as emulsifier. The variables studied include emulsifier dosage , ratio of oil to water, pH as well as homogenization conditions. The results showed that the optimum process conditions are ： pH 〉 5 ; emulsifier dosage, 2.5% ; oil to water ratio, 1：10; homogenization pressure 35MPa, three cycles.