火麻油复合纳米乳液的制备及稳定性研究

以火麻油、大豆分离蛋白、卵磷脂以及山柰酚为原料制备火麻油复合纳米乳液。研究在不同超声功率（100、200、300、400 W）下处理10 min对乳液稳定性的影响，揭示复合体系稳定性随超声条件变化的规律。通过粒径、Zeta电位、内源荧光光谱以及表面疏水性的测定可知，当超声功率为300 W时，由于超声处理的空化作用使体系分散均匀，蛋白质内部的疏水性残基暴露于表面，乳液的内源荧光光谱红移，荧光强度与表面疏水性均提高。通过测定样品的乳化性、乳析指数以及氧化稳定性可知，当超声功率为300 W时，乳液有较好的物理稳定性和氧化稳定性。这表明适当的超声处理有利于提升复合体系稳定性。研究结果对延长火麻油货架期有参考作用，对构建复合乳液体系有借鉴意义。

Preparation and Stability of Hemp Seed Oil Composite Nano-Emulsion

Hemp seed oil composite nano-emulsion was prepared from hemp seed oil, soybean protein isolate, lecithin and kaempferol. The effects of treatment under different ultrasonic powers (100, 200, 300 W and 400 W) for 10 min on the emulsion stability were studied, and the regularity of composite emulsion stability changing with the ultrasonic conditions was revealed. The particle size, Zeta-potential, intrinsic fluorescence spectra and surface hydrophobicity were measured. It was found that under 300 W, the system uniformly dispersed due to the cavitation effect of ultrasonic treatment, the hydrophobic residues inside the protein were exposed to the surface, the internal fluorescence spectra of emulsion were red-shifted, and both the fluorescence intensity and surface hydrophobicity increased. The measurement of emulsification, creaming index and oxidation stability of the samples showed that the emulsion had good physical stability and oxidative stability under 300 W. This indicated that proper ultrasonic treatment was beneficial to improve the stability of composite system. The research results could be used for reference to prolong the shelf life of hemp seed oil and to construct a composite emulsion system.