食品与发酵工业 >

2024 , Vol. 50 >Issue 9: 132 - 138

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035582

研究报告

不同硫酸浓度水解制备纤维素纳米晶及其稳定Pickering乳液研究

  • 王雨西 ,
  • 高焕秋 ,
  • 代笛菲 ,
  • 胡菽翰 ,
  • 罗钰湲 ,
  • 黄越 ,
  • 张宇昊 ,
  • 余永 ,
  • 戴宏杰
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市蚕业科学技术研究院,重庆,400700)
    3(食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715)
第一作者: 本科生(黄越工程师和戴宏杰副教授为共同通信作者,E-mail:huangyuecn@163.com;daihjdemo@163.com)

收稿日期: 2023-03-22

  修回日期: 2023-04-17

  网络出版日期: 2024-06-11

基金资助

国家自然科学基金项目(31901683);西南大学大学生创新创业训练计划项目(S202210635018,X202210635076);中央高校基本科研业务费专项资金资助(SWU-KT22046)

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Preparation of cellulose nanocrystals by hydrolysis with different sulfuric acid concentrations and their stabilized Pickering emulsions

  • WANG Yuxi ,
  • GAO Huanqiu ,
  • DAI Difei ,
  • HU Shuhan ,
  • LUO Yuyuan ,
  • HUANG Yue ,
  • ZHANG Yuhao ,
  • YU Yong ,
  • DAI Hongjie
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Sericulture Science and Technology Research Institute, Chongqing 400700, China)
    3(National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China)

Received date: 2023-03-22

  Revised date: 2023-04-17

  Online published: 2024-06-11

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摘要

以菠萝皮渣纤维素为原料,采用传统硫酸水解法提取纤维素纳米晶(cellulose nanocrystals,CNCs),考察不同硫酸质量分数(58%、61%和64%)对制备的CNCs(CNCs-58%、CNCs-61%和CNCs-64%)的形貌粒径、电位、热稳定性和稳定Pickering乳液性能的影响。研究表明,随着硫酸溶液质量分数的增加,CNCs的直径、长度逐渐减小且均一性增加,电位绝对值逐渐增加(-33.5、-43.6和-45.7 mV),但热稳定性降低。与CNCs-58%相比,CNCs-61%和CNCs-64%表现出更好的稳定Pickering乳液性能,具有更小的液滴尺寸和更好的贮藏稳定性,乳液电位绝对值也相对较大;但在低CNCs质量分数(0.2%),CNCs-64%稳定乳液的析水程度相对较高,这主要与CNCs的形貌结构有关;随着CNCs质量分数的增加,乳液析水程度明显降低。该研究为硫酸水解果蔬皮渣纤维素制备CNCs及其在Pickering乳液中的应用提供参考。

关键词： 菠萝皮渣; 硫酸; 纤维素纳米晶; Pickering乳液

本文引用格式

王雨西 , 高焕秋 , 代笛菲 , 胡菽翰 , 罗钰湲 , 黄越 , 张宇昊 , 余永 , 戴宏杰 . 不同硫酸浓度水解制备纤维素纳米晶及其稳定Pickering乳液研究[J]. 食品与发酵工业, 2024 , 50(9) : 132 -138 . DOI: 10.13995/j.cnki.11-1802/ts.035582

Abstract

Cellulose nanocrystals (CNCs) were extracted from pineapple peel cellulose by traditional sulfuric acid hydrolysis method.The effects of sulfuric acid solution concentration (58%, 61%, and 64%, mass fraction) on particle size, morphology, potential, thermal stability, and stable Pickering emulsion properties of the prepared CNCs (CNCs-58%, CNCs-61%, and CNCs-64%) were investigated.Results showed that with the increase of sulfuric acid solution concentration, the diameter and length of CNCs decreased gradually with increased uniformity, and the absolute potential increased gradually (-33.5 mV, -43.6 mV, and -45.7 mV), but the thermal stability decreased.Compared with CNCs-58%, CNCs-61% and CNCs-64% showed better stable Pickering emulsion properties, showing a smaller droplet size, better storage stability, and a relatively larger absolute value of potential.However, at low CNCs concentration (0.2%, mass fraction), the degree of water evolution of CNCs-64% stabilized emulsion was relatively high, which was related to the morphology of CNCs.With the increase in CNCs concentration, the water evolution degree of emulsion decreased significantly.This study provides a reference for the preparation of CNCs from fruit and vegetable peel cellulose hydrolyzed by sulfuric acid and its application in Pickering emulsions.

Key words： pineapple peel; sulfuric acid; cellulose nanocrystals; Pickering emulsion

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