DHA微藻油乳状液稳定性的测定方法和影响因素研究

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 • 下一篇

DHA微藻油乳状液稳定性的测定方法和影响因素研究

梁井瑞¹,李伟¹,王剑²,王飞³,王占一²,冯晓慧²,杜健¹

1. 枣庄学院食品科学与制药工程学院
2. 枣庄学院
3. 山东省枣庄市枣庄学院生命科学系

收稿日期:2018-10-15 修回日期:2019-08-22 出版日期:2019-10-15 发布日期:2019-10-25
通讯作者: 杜健 E-mail:dujian0624@163.com

Study on Determination Method and Influencing Factors of Stability of DHA Microalgae Oil Emulsion

Received:2018-10-15 Revised:2019-08-22 Online:2019-10-15 Published:2019-10-25
Contact: Jian Du E-mail:dujian0624@163.com

摘要/Abstract

摘要： 以二十二碳六烯酸（Docose Hexaenoie Acid, DHA）微藻油微胶囊化过程中形成的乳状液为研究对象，探究了乳状液稳定性的测定方法和影响因素。通过乳状液稳定性测定、显微镜观察和三种测定方法比较等发现：采用0.1%的SDS溶液对乳状液进行稀释，检测乳状液形成24 h在600 nm 处的透光率变化可以方便准确的衡量其稳定性。壁材组成、芯材占比和总固形物含量都显著影响乳状液稳定性，从而影响微胶囊产品品质。当壁材中辛烯基琥珀酸淀粉酯与麦芽糊精的配比为2:3， DHA微藻油占比20%，总固形物含量为33%以下时，制备得到的DHA微胶囊产品的品质较高，且能够满足国家相关标准规定。微胶囊化后DHA微藻油的贮存稳定期得到显著提高。

关键词: 乳状液稳定性, 透射光浊度法, 辛烯基琥珀酸淀粉酯, DHA微藻油, 总固形物

Abstract: In this study, the emulsion formed during the microencapsulation of Docose Hexaenoie Acid (DHA) generated from microalgae oil was investigated, to explore the determination methods and influencing factors of emulsion stability. The determination of emulsion stability, microscopic observation and comparison of three determining methods were performed. The results showed that the changes in transmittance at 600 nm when 24 h after formation of the emulsion, dilution with 0.1% SDS solution, could be used to evaluate the emulsion stability conveniently and accurately. There was significant effect of composition of wall material, proportion of core material and total solid content on emulsion stability, thus impacting the microcapsule quality. The quality of microencapsulated products was high and meet the national standards when Octenyl Succinic anhydride Modified Starch to maltodextrin of 2:3 and 20% DHA microalgae oil were served as the wall and core materials respectively. Besides, less than 33% of total solids should be contained in emulsion. The storage stability of DHA microalgae oil was significantly improved with microencapsulation.

Key words: Emulsion stability, Transmittance turbidity, Octenyl Succinic anhydride Modified Starch, DHA microalgae oil, Total solids contents

中图分类号:

TS227

梁井瑞李伟王剑王飞王占一冯晓慧杜健. DHA微藻油乳状液稳定性的测定方法和影响因素研究[J]. 食品科学, 0, (): 0-0.

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DHA微藻油乳状液稳定性的测定方法和影响因素研究

Study on Determination Method and Influencing Factors of Stability of DHA Microalgae Oil Emulsion

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