| 蟹油纳米乳液制备工艺及特性研究 |
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| 引用本文： | 王枫雅,林琳,陆剑锋,姜绍通. 蟹油纳米乳液制备工艺及特性研究[J]. 现代食品科技, 2019, 35(4): 174-181 |
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| 作者姓名： | 王枫雅 林琳 陆剑锋 姜绍通 |
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| 作者单位： | 合肥工业大学食品与生物工程学院,安徽合肥,230009;合肥工业大学食品与生物工程学院,安徽合肥230009;安徽省农产品精深加工重点实验室,安徽合肥230009 |
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| 基金项目： | 国家虾蟹产业技术体系专项资金（CARS-48）；安徽省水产产业技术体系项目（AHCYJSTX-08） |
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| 摘 要： | 为提高蟹油的稳定性,采用超声破碎法制备蟹油纳米乳液。通过单因素实验,考察乳化剂种类、乳化剂添加量、蟹油添加量、水添加量对蟹油粗乳液粒径的影响;利用Box-Behnken试验设计和响应面分析确定蟹油粗乳液的组成。结果表明:蟹油粗乳液中各成分最佳添加量为乳化剂(大豆磷脂)1.84 g (6.9%)、蟹油1.94 g (7.2%)、水23 mL (85.9%)。对制备的蟹油粗乳液进行进一步超声分散制得平均粒径为68 nm的纳米乳液,与粗乳液相比,超声分散得到的纳米乳液在不同温度(20～100℃)、pH(3～9)及钙离子浓度(100～500 m M Ca Cl2)下均表现出较好的物理稳定性。体外模拟消化实验中,纳米乳液的脂肪酸释放量及β-胡萝卜素生物利用度均高于粗乳液。用超声分散法制备蟹油纳米乳液,可提高蟹油作为添加剂在食品体系中的稳定性,使其具有更广泛的应用前景。
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| 关 键 词： | 中华绒螯蟹 蟹油 超声乳化 纳米乳液 稳定性 |
| 收稿时间： | 2018-12-03 |
Optimization and Characterization of Crab Oil Nanoemulsion |
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| WANG Feng-y,LIN Lin,LU Jian-feng and JIANG Shao-tong. Optimization and Characterization of Crab Oil Nanoemulsion[J]. Modern Food Science & Technology, 2019, 35(4): 174-181 |
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| Authors: | WANG Feng-y LIN Lin LU Jian-feng JIANG Shao-tong |
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| Affiliation: | (1.School of Food and Biology Engineering, Hefei University of Technology, Anhui Province, Hefei 230009, China),(1.School of Food and Biology Engineering, Hefei University of Technology, Anhui Province, Hefei 230009, China)(2.Key Laboratory for Agriculture Products Processing of Anhui Province, Anhui Province, Hefei 230009, China),(1.School of Food and Biology Engineering, Hefei University of Technology, Anhui Province, Hefei 230009, China)(2.Key Laboratory for Agriculture Products Processing of Anhui Province, Anhui Province, Hefei 230009, China) and (1.School of Food and Biology Engineering, Hefei University of Technology, Anhui Province, Hefei 230009, China)(2.Key Laboratory for Agriculture Products Processing of Anhui Province, Anhui Province, Hefei 230009, China) |
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| Abstract: | |
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| Keywords: | Eriocheir sinensis crab oil ultrasonic emulsification nanoemulsion stability |
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