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| 鱼油纳米乳的制备及贮藏稳定性研究 |
| Preparation and storage stability of fish oil nano-emulsion |
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| DOI： |
| 中文关键词: 鱼油 纳米乳 制备 稳定性 |
| 英文关键词:fish oil nano-emulsion preparation stability |
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| 中文摘要: |
| 采用高压均质法，以乳清分离蛋白（WPI）乳化包埋鱼油制备鱼油纳米乳。采用单因素实验研究了主要因素对包封率和吸光比(SRI)的影响，并以包封率为指标，进行正交实验优化工艺配方。同时以不同压力处理的鱼油纳米乳为对照，分别考察了4、25?℃条件下鱼油纳米乳的贮藏稳定性。结果表明：最佳工艺配方为乳清分离蛋白质量浓度25 g/L，鱼油添加量100 g/L，均质压力80 MPa，均质次数4次。采用最佳工艺配方制备的鱼油纳米乳的包封率为96.4%，SRI为0.113。稳定性实验结果表明鱼油经纳米乳包埋可显著提高鱼油氧化稳定性，高压处理有利于提高鱼油纳米乳的稳定性，鱼油纳米乳在4?℃的贮藏稳定性高于25?℃的贮藏稳定性，80 MPa处理鱼油纳米乳经4、25?℃放置30 d乳析指数分别为0、1.4%，鱼油纳米乳经25?℃放置60 d后过氧化值及渗漏率分别为425 meq/kg、5.89%。 |
| 英文摘要: |
| Fish oil nano-emulsion was prepared from whey protein isolate (WPI) and fish oil by high pressure homogenization method. The effects of major factors on the encapsulation efficiency and absorption ratio (SRI) were studied by single factor experiment. The orthogonal experiment was applied to obtain the optimal conditions with encapsulation efficiency as index. At the same time, the storage stabilities of fish oil nano-emulsion at 4,25?℃ were investigated with fish oil nano-emulsions treated by different pressures as control. The results indicated that the optimal conditions were obtained as follows: WPI mass concentration 25 g/L, dosage of fish oil 100 g/L, homogenization pressure 80 MPa and homogenization times 4. Under the optimal conditions, the encapsulation efficiency and SRI of fish oil nano-emulsion were 96.4% and 0.113, respectively. The stability test results showed that the oxidation stability of fish oil was significantly improved after being encapsulated in nano-emulsion, and the stability of fish oil nano-emulsion could be enhanced by high pressure treatment. Also the storage stability of fish oil nano-emulsion at 4?℃ was better than that at 25?℃. The creaming indexes of fish oil nano-emulsion treated under pressure 80 MPa after 30 d storage at 4?℃ and 25?℃ were 0 and 1.4%, respectively, and the peroxide value and leakage rate of fish oil nano-emulsion stored at 25?℃ for 60 d were 4.25 meq/kg and 5.89%, respectively. |
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