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食品与发酵工业  2017, Vol. 43 Issue (6): 232-    
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VA纳米乳制备工艺
毛跟年,曹晴,许牡丹,黄萌,周丹,马可纯,周亚丽,贺磊
陕西科技大学食品与生物工程学院,陕西西安,710021
Study on preparation of vitamin A nano emulsion
MAO Gen-nian,CAO Qing,XU Mu-dan,HUANG Meng,ZHOU Dan,MA Ke-chun,ZHOU Ya-li,HE Lei
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摘要 研究了VA纳米乳的制备并对其质量进行评价.运用伪三元相图筛选出了最佳表面活性剂与助表面活性剂以及二者最优配比,确定的最优工艺为:5.3g吐温80与2.7g丙三醇搅拌均匀,加入2gVA油,边搅拌边滴加去离子水,直至形成澄清透亮乳液,去离子水用量1mL.所制备的VA纳米乳为水包油型,粒径分布范围为10~ 40 nm,平均粒径23.68 nm.将VA纳米乳10 000r/min离心20 min,或常温放置6个月均未见分层,表明制备的VA纳米乳性质稳定.经检测,纳米乳中VA含量41.66 mg/g.
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Abstract: The preparation of vitamin A nano emulsion was studied and its properties were evaluated.The best surfactant,co-surfactant and the two optimal ratio were screened out by using the pseudoternary phase diagram.The optimal process was as follows:5.3 g Tween 80 and 2.7 g glycerol,stir evenly,add Vitamin A oil 2g,stir while dropping deionized water,until the forming a clear and transparent emulsion,the amount of deionized water was 1mL.The vitamin A nano emulsion for the preparation was of oil-in-water,the distribution range of particle size was 10-40 nm,the average particle size was 23.68 nm.By centrifuged at 10 000 r/min for 20 min,the vitamin A nano emulsion was stable without stratification at the room temperature for 6 months.The vitamin A of 41.66 mg/g in nano emulsion was detected.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 陕西省科技攻关项目(2016NY-167)
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