薄荷油纳米乳液的制备及其性质的研究

摘要/Abstract

摘要： 为克服薄荷油易挥发、不易溶于水的缺点，以大豆蛋白-磷脂酰胆碱复合物作为乳化剂，采用高压均质法制备薄荷油纳米乳液，研究了大豆分离蛋白质量浓度、薄荷油质量浓度及均质压力对薄荷油纳米乳液的平均粒径、多分散性指数、ζ电位、浊度、乳化产率、乳液稳定性指数的影响，并确定了制备薄荷油纳米乳液的最佳工艺参数为：大豆分离蛋白质量浓度为2.5%(w/w)，薄荷油质量浓度为5%(w/w)，均质压力为80 MPa。通过动态光散射和透射电子显微镜验证了最佳条件制备的薄荷油纳米乳液平均粒径小且分布均匀；通过气相色谱-质谱检测发现大豆蛋白-磷脂酰胆碱为乳化剂制备的纳米乳液可以有效保护薄荷油功能成分；流变学特性结果说明了薄荷油纳米乳液具有良好的动力学稳定性。

关键词: 纳米乳液, 高压均质, 薄荷油, 大豆蛋白, 磷脂酰胆碱

Abstract: In order to improve the stability of peppermint oil, the soybean protein-phosphatidylcholine complex was used as emulsifier and the peppermint oil nano-emulsion was prepared by high pressure homogenization method. The effects of the content of soybean protein isolate, peppermint oil, and homogenization pressure on the average particle size, polydispersity index, zeta potential, turbidity, emulsification yield and emulsion stability index of peppermint oil nano-emulsion was studied. The optimum process parameters for preparing peppermint oil nano-emulsion were as follows: soybean protein content was 2.5% (w/w), peppermint oil content was 5% (w/w) and homogenization pressure was 80 MPa. The peppermint nano-emulsions with small average diameter and uniform distribution were prepared under optimal conditions by dynamic light scattering and transmission electron microscopy. By gas chromatography-mass spectrometry, the nano-emulsion prepared with soybean protein-phosphatidylcholine as emulsifier can effectively protect the functional components of peppermint oil; the rheological properties results showed that the peppermint oil nano-emulsion has good kinetic stability.

Key words: Nano-emulsion, high pressure homogenization, peppermint oil, soybean protein, phosphatidylcholine

中图分类号:

TS214.2

綦玉曼寻崇荣车佳玲江连洲马文君张潇元李杨王中江. 薄荷油纳米乳液的制备及其性质的研究[J]. 食品科学, 0, (): 0-0.

Yu-Man QI Chong-Rong XUN Jiang Lian-Zhou 李杨 li yang. Research on the Preparation and Properties of Peppermint Oil Nano-emulsions[J]. FOOD SCIENCE, 0, (): 0-0.

参考文献

[1]杨一.薄荷油微胶囊的制备及其应用[D].东华大学, 2015. [2]MONLLOR P, BONET M A, CASES F.Characterization of the behaviour of flavour microcapsules in cotton fabrics[J].European Polymer Journal, 2007, 43(6):2481-2490 [3]曲映红, 陈舜胜, 潘赟.锐孔法制备大粒径薄荷油微胶囊[J].食品工业, 2015, 36(05):9-10 [4]陈燕, 陈计峦, 田金虎, 谢晓霞.薄荷精油微胶囊包埋工艺研究[J].食品工业, 2014, 35(04):32-35 [5]丰隽莉, 王正武, 俞惠新, 等.V_E的微乳化研究[J].食品与机械, 2006, (05):36-39 [6]KABALNOV A.Ostwald ripening and relate phenomena[J].Journal of Dispersion Scienc and Technology, 2001, 22(1):1-12 [7]FERNáNDEZ-áVILA C, ESCRIU R, TRUJILLO A J.Ultra-high pressure homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions[J].Food Research International, 2015, 75:357-366 [8]LEE S J, MCCLEMENTS D J.Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolutionevaporation approach[J].Food Hydrocolloids, 2010, 24(6–7):560-569 [9]SORGENTINI D A, WAGNER J R.Comparative study of structural characteristics and thermal behavior of whey and isolate soybean proteins[J].Journal of Food Biochemistry, 1999, 23(5):489-507 [10]卢锦丽.食品级纯 O/W 乳液稳定性及流变特性研究 [J].浙江工商大学, 2013, :- [11]刘蕾, 袁芳, 高彦祥.乳白蛋白提高β-胡萝卜素乳液稳定性[J].农业工程学报, 2016, 32(S2):423-429 [12]WOOSTER T J, DAY L, XU M, et al.Impact of different biopolymer networks on the digestion of gastric structured emulsions[J].Food Hydrocolloids, 2014, 36:102-114 [13]NETZEL M, NETZEL G, ZABARAS D, et al.Release and absorption of carotenes from processed carrots (Daucus carota) using in vitro digestion coupled with a Caco-2 cell trans-well culture model[J].Food Research International, 2011, 44(4):868-874 [14]YI J, LI Y, ZHONG F, et al.The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions[J].Food Hydrocolloids, 2014, 35:19-27 [15]BANO?LU E.Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic[J].Journal of Food Engineering, 2002, 52(3):273-277 [16]JAFARI S M, ASSADPOOR E, HE Y, et al.Re-coalescence of emulsion droplets during high-energy emulsification[J].Food hydrocolloids, 2008, 22(7):1191-1202 [17]陈冬, 张晓阳, 刘尧政, 梁莉, 于国泳, 李全宏.姜油纳米乳液超声波乳化制备工艺及其稳定性研究[J].农业机械学报, 2016, 47(06):250-258 [18]MAHDI JAFARI S, HE Y, BHANDARI B.Nano-emulsion production by sonication and microfluidization—a comparison[J].International Journal of Food Properties, 2006, 9(3):475-485 [19]BI L, YANG L, BHUNIA A K, et al.Carbohydrate nanoparticle‐mediated colloidal assembly for prolonged efficacy of bacteriocin against food pathogen[J].Biotechnology and bioengineering, 2011, 108(7):1529-1536 [20]ADJONU R, DORAN G, TORLEY P, et al.Formation of whey protein isolate hydrolysate stabilised nanoemulsion[J].Food Hydrocolloids, 2014, 41:169-177 [21]刘晓丽, 康亚男, 吴克刚, 魏浩, 廖经飞, 沈雪荣.肉桂精油纳米乳液制备工艺研究[J].现代食品科技, 2017, 33(08):161-167 [22]KUNDU P, AGRAWAL A, MATEEN H, et al.Stability of oil-in-water macro-emulsion with anionic surfactant: Effect of electrolytes and temperature[J].Chemical Engineering Science, 2013, 102:176-185 [23]张媛, 姜帆, 刘骞, 韩建春, 何畔.超高压均质对大豆分离蛋白乳化特性的影响[J].食品研究与开发, 2017, 38(01):1-5 [24]毛立科, 许洪高, 高彦祥.高压均质技术与食品乳状液[J].食品与机械, 2007, (05):146-149 [25]MCCLEMENTS D J.Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions[J].Langmuir, 2005, 21(21):9777-9785 [26]DESRUMAUX A, MARCAND J.Formation of sunflower oil emulsions stabilized by whey proteins with high‐pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics[J].International journal of food science & technology, 2002, 37(3):263-269 [27]毕爽, 李杨, 隋晓楠, 王中江, 齐宝坤, 江连洲.高压均质对大豆蛋白-磷脂复合体系结构及理化功能性质的影响[J].食品科学, 2017, 38(05):148-153 [28]SCHULZ M B, DANIELS R.Hydroxypropyl methylcellulose (HPMC) as emulsifier for submicron emulsions: influence of molecular weight and substitution type on the droplet size after high-pressure homogenization[J].European Journal of Pharmaceutics and Biopharmaceutics, 2000, 49(3):231-236 [29]YANG Y, MCCLEMENTS D J.Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate[J].Food chemistry, 2013, 141(1):473-481 [30]CHEN F, FAN G Q, ZHANG Z, et al.Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate[J].Food Research International, 2017, 100: 387-395 [31]MUN S, DECKER E A, MCCLEMENTS D J.Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase[J].Food Research International, 2007, 40(6):770-781 [32]YIN L J, KOBAYASHI I, NAKAJIMA M.Effect of polyglycerol esters of fatty acids on the physicochemical properties and stability of β-carotene emulsions during digestion in simulated gastric fluid[J].Food Biophysics, 2008, 3(2):213-218 [33]梁蓉, 麻建国, 钟芳.纳米乳液包埋技术在功能性食品中的研究进展[J].食品与生物技术学报, 2013, 32(06):561-568 [34]XU D, YUAN F, GAO Y, et al.Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion[J].Food chemistry, 2014, 156:374-379