| 王文萱.5种植物油乳液的理化性质[J].中国油脂,2021,46(9):40~43.[WANG Wenxuan.Physicochemical properties of five vegetable oil emulsions[J].China Oils and Fats,2021,46(9):40~43.] |
| 5种植物油乳液的理化性质 |
| Physicochemical properties of five vegetable oil emulsions |
| |
| DOI： |
| 中文关键词: 植物油 乳液 贮藏稳定性 抗氧化性 |
| 英文关键词:vegetable oil emulsion storage stability antioxidant capacity |
| 基金项目:江南大学教改项目（JG2017043）；江南大学大学生创新训练计划项目（2019531X） |
|
| 摘要点击次数: 1090 |
| 全文下载次数: 481 |
| 中文摘要: |
| 以菜籽油、棕榈液油、橄榄油、稻米油和椰子油5种植物油为油相，以乳清分离蛋白为乳化剂，制备水包油（O/W）型乳液。分析了5种植物油中的生育酚和谷维素含量，测定了5种植物油乳液Zeta-电位和贮藏稳定性，并采用铁离子还原法对5种植物油乳液的抗氧化能力进行了评价。结果表明：5种植物油均不含β-生育酚和δ-生育酚，总生育酚含量菜籽油最高，椰子油最低，且仅稻米油中含谷维素，含量为1 542.78 mg/kg；椰子油乳液的Zeta-电位绝对值最高，达到57 mV，28 d后乳液未出现分层现象，乳液粒径变化最小且分布范围窄，贮藏稳定性最好；棕榈液油乳液抗氧化能力最强，其次是菜籽油乳液、橄榄油乳液和稻米油乳液，三者的抗氧化能力无显著性差异，椰子油乳液抗氧化能力最弱。 |
| 英文摘要: |
| Five types of oil in water (O/W) emulsions were prepared by using rapeseed oil, palm olein, olive oil, rice bran oil and coconut oil as the oil phase and whey protein isolate as the emulsifier. The contents of tocopherol and oryzanol in five vegetable oils were analyzed. The Zeta-potential and storage stability of five vegetable oil emulsions were measured, and the antioxidant capacity was evaluated by ferric reducing method. The results showed that β-tocopherol and δ-tocopherol were not detected in the five vegetable oils. The total tocopherol content in rapeseed oil was the highest, and that in coconut oil was the lowest. Only rice bran oil contained oryzanol, which was 1 542.78 mg/kg. Among the five vegetable oil emulsions, coconut oil emulsion had the highest absolute value of Zeta-potential, reaching 57 mV. After storage for 28 d, the coconut emulsion was not stratified, the particle size change of the emulsion was the smallest, and the distribution range was narrow, so its storage stability was the best. The palm olein emulsion had the strongest antioxidant capacity, followed by rapeseed oil emulsion, olive oil emulsion and rice bran oil emulsion without obvious difference in the antioxidant capacity of the three, and coconut oil emulsion had the weakest antioxidant capacity. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
