| 黄雪艳1，杨国龙1，王雅娟1，杨瑞楠1，张泽楠1，刘君1，2.乳化剂类型对水包油型亚麻籽油乳液
物化稳定性的影响[J].中国油脂,2025,50(2):.[HUANG Xueyan1, YANG Guolong1, WANG Yajuan1,
YANG Ruinan1, ZHANG Zenan1, LIU Jun 1,2.Effects of emulsifier type on physicochemical stability of flaxseed oil-in-water emulsions[J].China Oils and Fats,2025,50(2):.] |
| 乳化剂类型对水包油型亚麻籽油乳液
物化稳定性的影响 |
| Effects of emulsifier type on physicochemical stability of flaxseed oil-in-water emulsions |
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| DOI： |
| 中文关键词: 亚麻籽油 乳化剂 水包油型乳液 物化稳定性 核磁共振（NMR） 氧化路径 |
| 英文关键词:flaxseed oil emulsifier oil-in-water emulsion physicochemical stability nuclear magnetic resonance (NMR) oxidation path |
| 基金项目:国家自然青年科学基金项目（32201939）；河南省国际合作培育项目(232102520013) |
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| 中文摘要: |
| 旨在为高稳定性水包油型亚麻籽油乳液的制备提供参考，以亚麻籽油为油相，采用不同质量分数的油相及3种不同的乳化剂〔吐温60（Tween 60）、卵磷脂（PC）及大豆分离蛋白（SPI）〕，应用高压均质法在60 MPa压力下均质3次制备水包油型亚麻籽油乳液，通过测定乳液的粒径、界面面积和Zeta电位变化，考察乳化剂类型和油相质量分数对乳液物理稳定性的影响，通过测定乳液在37 ℃储藏不同时间的外观、微观结构、粒径、Zeta电位、过氧化值（POV）、硫代巴比妥酸值（TBARS)、氧化产物、主要脂肪酸组成的变化，考察乳化剂类型和油相质量分数对乳液储藏稳定性的影响。结果表明：随着油相质量分数的增大，亚麻籽油乳液粒径增加，物理稳定性和储藏稳定性降低；相同油相质量分数下各乳化剂乳液粒径大小为Tween 60乳液＜PC乳液＜SPI乳液，乳液的物理稳定性为Tween 60乳液＞PC乳液＞SPI乳液；在37 ℃储藏一定时间后，亚麻籽油乳液的POV水平为Tween 60乳液＞PC乳液＞SPI乳液，而TBARS水平为Tween 60乳液＜PC乳液＜SPI乳液；1H NMR谱图显示，Tween 60乳液中亚麻籽油的主要氧化产物为顺反共轭二烯基氢过氧化物及醛类次级氧化产物，PC乳液的氧化产物主要为顺反及反反共轭二烯基氢过氧化物及醛类次级氧化产物，SPI乳液中无显著的氢过氧化物及醛类氧化产物，但观测到醛、酮、醇类等次级氧化产物指纹峰，推测为SPI与不饱和脂肪酸的共氧化产物指纹峰；气相色谱结果显示，不同乳化剂乳液中亚麻酸和亚油酸的损耗显著，不饱和脂肪酸总损耗程度为PC乳液＞SPI乳液＞Tween 60乳液，其中PC乳液不饱和脂肪酸损耗较高，推测是由其共氧化导致。PC和SPI抑制了亚麻籽油在水包油乳液中的初级氧化过程，但其共氧化行为使亚麻籽油的次级氧化产物水平更高。 |
| 英文摘要: |
| To provide a reference for the preparation of highly stable flaxseed oil-in-water emulsions, the flaxseed oil was used as the oil phase, and the flaxseed oil-in-water emulsions were prepared with different mass fraction of oil phase and 3 types of emulsifiers (Tween 60 (Tween 60), phosphatidylcholine (PC), and soy protein isolate (SPI)) by high-pressure homogenization at 60 MPa for 3 times. The effects of emulsifier type and oil mass fraction on the physical stability of emulsion were investigated by measuring the particle size, interfacial area and Zeta potential. The changes in appearance, microstructure, particle size, Zeta potential, peroxide value (POV), thiobarbituric acid value (TBARS), oxidation products, and main fatty acid composition of the emulsions stored at 37 ℃ for different periods were measured to investigate the influence of emulsifier type and oil mass fraction on the storage stability of the emulsions. The results showed that the particle size of flaxseed oil emulsions increased with the increase of oil phase mass fraction, while the physical stability and storage stability decreased. Under the same oil phase mass fraction, the particle size of the three emulsions increased in the order of Tween 60 emulsionPC emulsion>SPI emulsion.After storage at 37 ℃ for a certain period, the POV levels of the flaxseed oil emulsions were Tween 60 emulsion>PC emulsion>SPI emulsion, while the TBARS levels were Tween 60 emulsionSPI emulsion>Tween 60 emulsion, among which the higher loss of unsaturated fatty acids in PC emulsion was presumed to be caused by its co-oxidation. In summary, PC and SPI can inhibit the primary oxidation process of flaxseed oil in oil-in-water emulsion, but their co-oxidation behavior result in a higher level of secondary oxidation products of flaxseed oil. |
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