| 核桃油多重乳状液的制备及稳定性研究 |
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| 引用本文： | 刘峰,林云良,王晓. 核桃油多重乳状液的制备及稳定性研究[J]. 中国食物与营养, 2012, 18(3): 60-63 |
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| 作者姓名： | 刘峰 林云良 王晓 |
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| 作者单位： | 山东省分析测试中心／山东省大型精密分析仪器应用技术重点实验室,济南,250014 |
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| 基金项目： | 山东省科学院科技发展基金项目（项目编号：2011002）;山东省海外高层次人才资助专项资金. |
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| 摘 要： | 以多重乳状液相对体积为衡量标准，借助显微镜直接观察，探讨第一相乳化剂含量、第一相质量分数、亲油亲水乳化剂质量比、体系乳化剂的含量等因素对核桃油多重乳状液体系稳定性的影响，并通过正交试验设计优化了乳化工艺。结果表明，第一相质量分数55％，亲油亲水乳化剂质量比7：1，乳化剂含量11％，第一相核桃油含量66％，体系稳定性最好，相对体积分数达到92．5％。同时，核桃油过氧化值的测量表明，核桃油在多重乳状液中的氧化稳定性较好，并与乳状液体系本身的稳定性相关。
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| 关 键 词： | 核桃油 多重乳状液 稳定性 过氧化值 |
Preparation and Stability of Walnut Oil Multiple Emulsion |
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| LIU Feng,LIN YUN-liang,WANG Xiao. Preparation and Stability of Walnut Oil Multiple Emulsion[J]. Food and Nutrition in China, 2012, 18(3): 60-63 |
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| Authors: | LIU Feng LIN YUN-liang WANG Xiao |
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| Affiliation: | ( Shandong Analysis and Test Center/Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Jinan 250014, China) |
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| Abstract: | Effects of various factors such as the contents of walnut oil in first phase, the concentration of first phase, mass ratio of hy- drophobic emulsifier to hydrophilic emulsifier and the concentration of the emulsifier on the stability of walnut oil W/O/W multiple emulsions were examined by microscopic observation. The optimal extraction conditions were defined by orthogonal design. Results showed that the opti- mum conditions for the system were the mass fraction of walnut oil in first phase 66% , the mass fraction of the first phase 55% , M （SpanSO） ： M （Q-12A） 7： 1, and the mass fraction of the emulsion 11%. The results of peroxide value showed that mult-emulsifier sys- tem could improve the oxidative stability of walnut oil. |
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| Keywords: | walnut oil multiple emulsions stability peroxide value |
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