食品科学

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响应面试验优化植物甾醇超声乳化工艺及其乳化稳定性

陈 红,邬欣蕾,王大为*   

  1. 吉林农业大学食品科学与工程学院,吉林 长春 130118
  • 出版日期:2016-03-25 发布日期:2016-03-18

Optimization of Ultrasonic Emulsification of Phytosterol by Response Surface Methodology and Its Emulsion Stability

CHEN Hong, WU Xinlei, WANG Dawei*   

  1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
  • Online:2016-03-25 Published:2016-03-18

摘要:

采用超声乳化法,以蔗糖酯为乳化剂,通过单因素试验和响应面分析,对植物甾醇超声乳化的工艺条件进行研究,结果表明:超声功率330 W、超声时间35 min、植物甾醇加入量0.53%、超声频率28 kHz、超声温度30 ℃、蔗糖酯质量分数6%条件下,植物甾醇乳化液吸光度为1.57,吸光度与理论预测值基本一致。对超声乳化法与水浴乳化法制备的植物甾醇乳化液的稳定性进行评价,并采用倒置显微镜观察植物甾醇乳化液的粒径大小及形态,结果表明:超声乳化法制备的植物甾醇乳化液稳定性更好,粒径较小且更均匀。

关键词: 植物甾醇, 超声乳化, 稳定性, 响应面

Abstract:

In order to establish the optimal conditions for the ultrasonic emulsification of phytosterol using a sucrose ester
emulsifier, we investigated the effect of ultrasonic power, sonication time, phytosterol concentration, ultrasonic frequency,
temperature and sucrose ester concentration on the absorbance of emulsified phytosterol using single factor experiment and
response surface methodology. Results showed that the absorbance value of emulsified phytosterol under the optimized
conditions of ultrasonic treatment for 35 min at 330 W, 28 kHz and 30 ℃, 0.53% phytosterol, and 6% sucrose ester was
experimentally measured as 1.57, which was basically consistent with the theoretically predicted value. The stability of
phytosterol emulsion prepared by the ultrasonic method and hot water bath method was compared. The particle size and
morphology of the phytosterol emulsion obtained in this study indicated better stability and smaller and more uniform
particle size compared with that prepared by hot water bath method as observed through an inverted microscope.

Key words: phytosterol, ultrasonic emulsification, stability, response surface methodology

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