食品与发酵工业 >

2023 , Vol. 49 >Issue 4: 130 - 137

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030369

研究报告

八月瓜籽油纳米乳液制备及其稳定性评价

  • 朱仁威 ,
  • 武奕彤 ,
  • 胡深德 ,
  • 沈俊利 ,
  • 陆俊
展开
  • 1(铜仁学院 材料与化学工程学院,贵州 铜仁,554300)
    2(中南林业科技大学 食品科学与工程学院,湖南 长沙,410003)
硕士研究生,实验师(陆俊副教授为通信作者,E-mail:690056167@qq.com)

收稿日期: 2021-12-14

  修回日期: 2022-01-19

  网络出版日期: 2023-03-20

基金资助

国家大学生创新创业训练计划项目(202110538018);长沙市自然科学基金项目(kq2014154);湖南省林业科技计划项目(XKL201739)

收起

Preparation and stability evaluation of Akebia trifoliata seed oil nanoemulsion

  • ZHU Renwei ,
  • WU Yitong ,
  • HU Shende ,
  • SHEN Junli ,
  • LU Jun
Expand
  • 1(College of Materials and Chemical Engineering, Tongren University, Tongren 554300, China)
    2(College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410003, China)

Received date: 2021-12-14

  Revised date: 2022-01-19

  Online published: 2023-03-20

Fold

摘要

通过高压均质法制备八月瓜籽油纳米乳液,油相选择八月瓜籽油,乳化剂选择吐温-80,助乳化剂选择丙二醇,以乳液粒径、Zeta电位以及多分散指数(polydispersity index,PDI)为标准,通过单因素试验优化乳液配方与制备工艺,得出制备八月瓜籽油纳米乳液的最佳配方为:八月瓜籽油、吐温-80、丙二醇质量分数分别为10%、2.25%、0.75%;最佳制备工艺参数为:在100 MPa下均质5次。所制得的八月瓜籽油纳米乳液为水包油(oil in water,O/W)型,平均粒径为(146.43±0.47) nm,Zeta电位为(-25.67±0.21) mV,PDI为0.16±0.01,在4、25、60 ℃下贮藏25 d后的结果表明,八月瓜籽油纳米乳液在低温环境下贮藏期稳定性较好,Ke值为(2.72±0.11)%,吸光比为0.182±0.005;八月瓜籽油纳米乳液对ABTS阳离子自由基清除能力为(52.29±2.341) μmol Trolox/g,表现出了良好的抗氧化活性。

关键词： 八月瓜籽油; 纳米乳液; 高压均质; 稳定性

本文引用格式

朱仁威 , 武奕彤 , 胡深德 , 沈俊利 , 陆俊 . 八月瓜籽油纳米乳液制备及其稳定性评价[J]. 食品与发酵工业, 2023 , 49(4) : 130 -137 . DOI: 10.13995/j.cnki.11-1802/ts.030369

Abstract

The Akebia trifoliata seed oil nanoemulsion was prepared by high-pressure homogenization. The oil phase was Akebia trifoliata seed oil, the emulsifier was Tween-80, and the co-emulsifier was propylene glycol. The emulsion size, Zeta potential, and polydispersity index (PDI) were used as the standards to design a single-factor experiment to optimize the emulsion formulation and preparation process. It was found that the optimal preparation formula was that the mass fraction of Akebia trifoliata seed oil, Tween-80, and propylene glycol were 10%, 2.25%, and 0.75%, respectively. The optimal preparation process parameters were homogenization 5 times under 100 MPa. The prepared Akebia trifoliata seed oil nanoemulsion was O/W type, with an average particle size of (146.43±0.47) nm, Zeta potential of (-25.67±0.21) mV, and PDI of 0.16±0.01. After 25 days of storage at 4, 25, and 60 ℃, results showed that the nanoemulsion of Akebia trifoliata seed oil had good stability during storage at low temperatures, with Ke value of (2.72±0.11)% and a spectral ratio of 0.182±0.005. The ABTS cationic radical scavenging activity of Akebia trifoliata seed oil nanoemulsion was (52.29±2.341) μmol Trolox/g, which showed good antioxidant activity.

Key words： Akebia trifoliata seed oil; nanoemulsion; high-pressure homogenization; stability

参考文献

[1] SURHONE L M, TENNOE M T, HENSSONOW S F, et al.Akebia trifoliata[M].Betascript Publishing, 2010.
[2] 张燕君, 党海山, 杨路路, 等.药用植物三叶木通(Akebia trifoliata subsp.trifoliata)野生资源的地理分布与调查[J].中国野生植物资源, 2013, 32(3):58-62.
ZHANG Y J, DANG H S, YANG L L, et al.Geographical distribution and resource survey of wild medicinal plant Akebia trifoliata subsp.trifoliata[J].Chinese Wild Plant Resources, 2013, 32(3):58-62.
[3] 刘伦沛, 钱增秀.三叶木通果中主要营养成分含量的测定[J].黔东南民族师范高等专科学校学报, 2002, 20(6):39-41.
LIU L P, QIAN Z X.Determination of nutritional components in truit of Akebia trifoliata koidz[J].Journal of Southeast Guizhou National Teacher College, 2002, 20(6):39-41.
[4] 刘红昌, 罗春丽, 李金玲, 等.贵州三叶木通藤茎和果皮中矿质元素及灰分含量[J].贵州农业科学, 2010, 38(11):71-73;77.
LIU H C, LUO C L, LI J L, et al.Determination of mineral elements and ash content in rattan and peel of Akebia trifoliate in Guizhou[J].Guizhou Agricultural Sciences, 2010, 38(11):71-73;77.
[5] 白成科. 猫儿屎和三叶木通种子油中脂肪酸成分的GC-MS分析[J].西北植物学报, 2007, 27(5):1 035-1 038.
BAI C K.Fatty acids analysis in Decaisnea insignis and Akebia trifoliate seed oil by GC-MS[J].Acta Botanica Boreali-Occidentalia Sinica, 2007, 27(5):1 035-1 038.
[6] 孙翔宇, 高贵田, 严勃, 等.三叶木通与猫儿屎种子脂肪酸和氨基酸分析[J].中药材, 2012, 35(9):1 444-1 447.
SUN X Y, GAO G T, YAN B, et al.Analysis of fatty acids and amino acids in the seeds of Agaricum sinensis cat excrement seeds[J].Journal of Chinese Medicinal Materials, 2012, 35(9):1 444-1 447.
[7] 李季楠, 吴艳, 胡浩, 等.食品纳米乳液的研究进展[J].食品与机械, 2019, 35(2):217-225.
LI J N, WU Y, HU H, et al.Research advance on food nano-emulsion delivery system[J].Food and Machinery, 2019, 35(2):217-225.
[8] 靳学远, 刘艳芳.高压微射流制备叶黄素纳米乳液及稳定性研究[J].中国食品添加剂, 2020, 31(10):1-5.
JIN X Y, LIU Y F.Study on preparation of nanoemulsion of lutein by high-pressure microfluidization process and its stability[J].China Food Additives, 2020, 31(10):1-5.
[9] 陈雯烨, 王志高, 鞠兴荣, 等.纳米乳的研究进展与潜在局限性[J].粮食科技与经济, 2020, 45(3):79-83.
CHEN W Y, WANG Z G, JU X R, et al.Research progress and potential limitations of nano-milk[J].Grain Science and Technology and Economy, 2020, 45(3):79-83.
[10] 张建润, 张晶, 宋亮, 等.不同壁材对乳化溶剂蒸发法制备南极磷虾油纳米乳的影响[J].大连工业大学学报, 2018, 37(3):157-162.
ZHANG J R, ZHANG J, SONG L, et al.Effect of different wall materials on the preparation of Antarctic krill oil nanoemulsion by emulsifying solvent evaporation method[J].Journal of Dalian Polytechnic University, 2018, 37(3):157-162.
[11] 邢亚均, 沈勇, 王黎明, 等.O/W型抗紫外纳米乳液的制备及其性能研究[J].应用化工, 2017, 46(3):516-520.
XING Y J, SHEN Y, WANG L M, et al.Preparation and performance of O/W uvioresistant nano-emulsions[J].Applied Chemical Industry, 2017, 46(3):516-520.
[12] 周汉军. 桉叶精油提取、纳米乳化及其抑菌活性研究[D].长沙:中南林业科技大学, 2016.
ZHOU H J.Study on extraction, nanoemulsification and amtimicrobial activity of essential oil from eucalyptus leaves[D].Changsha:Central South University of Forestry and Technology, 2016.
[13] QIN H, ZHOU X T, GU D F, et al.Preparation and characterization of a novel waterborne lambda-cyhalothrin/alkyd nanoemulsion[J].Journal of Agricultural and Food Chemistry, 2019, 67(38):10 587-10 594.
[14] 孙志高, 黄巧娟, 盛冉, 等.β-隐黄素纳米乳的制备及其稳定性研究[J].食品与发酵工业, 2017, 43(3):175-179.
SUN Z G, HUANG Q J, SHENG R, et al.Preparation and stability of β-cryptoxanthin nanoemulsion[J].Food and Fermentation Industries, 2017, 43(3):175-179.
[15] XU J, MUKHERJEE D, CHANG S K C.Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization[J].Food Chemistry, 2018, 240: 1 005-1 013.
[16] KAUFMAN V R, GARTI N.Effect of cloudy agents on the stability and opacity of cloudy emulsions for soft drinks[J].International Journal of Food Science & Technology, 2007, 19(2):255-261.
[17] RE R, PELLEGRINI N, PROTEGGENTE A, et al.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology & Medicine, 1999, 26(9-10):1 231-1 237.
[18] PAVONI L, PERINELLI D R, BONACUCINA G et al.An overview of micro-and nanoemulsions as vehicles for essential oils:Formulation, preparation and stability[J].Nanomaterials(Basel,Switzerland), 2020, 10(1):135.
[19] WANG S S, WANG X Y, LIU M P, et al.Preparation and characterization of Eucommia ulmoides seed oil O/W nanoemulsion by dynamic high-pressure microfluidization[J].LWT, 2020, 121:108960.
[20] 黄剑钊, 黎攀, 许锦伟, 等.美藤果油纳米乳液的制备及稳定性研究[J].食品与发酵工业, 2020, 46(11):216-222.
HUANG J Z, LI P, XU J W, et al.Study on the preparation and stability of sacha inchi oil nanoemulsions[J].Food and Fermentation Industries, 2020, 46(11):216-222.
[21] 綦玉曼, 寻崇荣, 车佳玲, 等.薄荷油纳米乳液的制备及其性质分析[J].食品科学, 2019, 40(10):29-35.
QI Y M, XUN C R, CHE J L, et al.Preparation and properties of peppermint oil nanoemulsions[J].Food Science, 2019, 40(10):29-35.
[22] 刘欣, 周志磊, 毛健.玫瑰精油微乳制备及性质研究[J].食品与生物技术学报, 2019, 38(5):79-85.
LIU X, ZHOU Z L, MAO J.Preparation and characterization of rose essential oil microemulsion and tested its characteristic[J].Journal of Food Science and Biotechnology, 2019, 38(5):79-85.
[23] KATSOULI M, TZIA C.Development and stability assessment of coenzyme Q10-loaded oil-in-water nanoemulsions using as carrier oil:Extra virgin olive and olive-pomace oil[J].Food and Bioprocess Technology, 2019, 12(1):54-76.
[24] XU J, MUKHERJEE D, CHANG S K C.Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization[J].Food Chemistry, 2018, 240:1 005-1 013.
[25] CHANG M, GUO Y W, JIANG Z R, et al.Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process:A promising carrier for nutraceutical[J].Journal of Food Engineering, 2020, 287:110129.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司