乳化体系中花生油氧化稳定性的研究

主要探讨花生油乳化体系中乳化剂类型、用量、pH值、EDTA、温度等对花生油氧化稳定性的影响,结果显示:乳化剂种类和pH对于乳状液体系的氧化稳定性有显著影响,阴离子乳化剂SDS稳定的乳化液,pH4.0的氧化速率最快;非离子乳化剂Tween20稳定的乳化液,pH的影响不是很显著;阳离子乳化剂CTAB稳定的乳化液,随着pH的升高,氧化速率变快。乳化液体系中微量金属离子对于体系也有相当大的影响,随着金属离子螯合剂EDTA浓度的增加,其乳化体系中花生油的氧化速率显著降低。乳化剂用量也会影响体系的氧化稳定性,随着乳化剂用量的增加,乳化乳化体系中花生油的氧化稳定性降低。

Oxidative stability of peanut oil in O/W emulsions

O/W type peanut oil emulsion liquid department for test model,the oxidition kinetics of the emulsifier stabilized oil emulsion was studied.The results indicated that oxidative stability of peanut oil in O/W emulsion was critically affected by the emulsifier type and pH of the emulsions,SDS-stabilized emusions had the highest lipid oxidition rate compared with those stabilized by CTAB and Tween 20 at pH 4.0.The effect of pH on the oxidition of emusions stabilized by Tween 20 was not significant.While CTABstabilized emusions,with the increasing of pH the oxidition of the O/W emusion increased.The addition of EDTA to Tween 20-stabilized emusions greatly suppressed the lipid oxidation.The results showed with the increasing of the metalion chelator EDTA concentration the oxidition of emusions decreased.Droplet size distribution was influenced by emulsifier content and showed with the decreasing of dimater the oxidition of emusions increased.