食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 21 - 28

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039833

研究报告

负载柠檬醛纳米结构脂质载体在酸性饮料中的稳定性研究

  • 冯思敏 ,
  • 杨简瑜 ,
  • 盛佳露 ,
  • 徐小忠 ,
  • 邵平
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310000)
    2(浙江金明生物科技有限公司,浙江 衢州,324000)
    3(德清县浙工大莫干山研究院,浙江 湖州,313000)
第一作者:博士,副教授(邵平教授为通信作者,E-mail:pingshao325@zjut.edu.cn)

收稿日期: 2024-05-10

  修回日期: 2024-07-08

  网络出版日期: 2025-07-11

基金资助

浙江省自然科学基金联合基金项目(LHZSZ25C200001);国家食品营养与安全重点研发计划专项(2023YFF1104100);衢州市科技计划项目(2022K25,2023K01,2023K078)

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Research on stability of citral loaded nanostructured lipid carriers in acidic beverages

  • FENG Simin ,
  • YANG Jianyu ,
  • SHENG Jialu ,
  • XU Xiaozhong ,
  • SHAO Ping
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310000, China)
    2(Zhejiang Jinming Biotechnology Co.Ltd., Quzhou 324000, China)
    3(Moganshan Research institute at Deqing County Zhejiang University of Technology, Huzhou 313000, China)

Received date: 2024-05-10

  Revised date: 2024-07-08

  Online published: 2025-07-11

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摘要

纳米结构脂质载体(nanostructured lipid carriers,NLC)可避免柠檬醛接触酸性环境,抑制柠檬醛在酸性饮料中的不良降解。为探究NLC对于柠檬醛在酸性饮料中降解造成品质不佳的改善效果,分别用氢化卵磷脂(hydrogenated lecithin,HPC)、葵花磷脂(sunflower phospholipid,PC)与司盘65复配成表面活性剂,以二硬脂酸甘油、中链甘油三酯、柠檬醛为脂相,制备2种NLC,进行基础表征和扫描式电子显微镜分析。设4组模拟酸性饮料体系,即空白组、柠檬醛组、HPC组和PC组,比较4、25、37 ℃下贮存45 d内的饮料指标。结果表明,2种NLC均能抑制柠檬醛在饮料中的降解,HPC-NLC具有更好的稳定性(粒径145.5 nm、多分散系数0.216、Zeta电位-56.8 mV),在4、25 ℃下对应体系的相对浊度基本维持在90%以上,体系pH维持在3.37~3.57,具有更好的感官品质,且感官评分与pH、浊度、相对浊度有一定相关性。HPC-NLC在酸性饮料中的稳定性更高,对柠檬醛的降解抑制效果更好,研究结果可为NLC和柠檬醛在饮料工业中的应用提供一定参考。

关键词： 纳米结构脂质载体; 柠檬醛; 葵花磷脂; 氢化卵磷脂; 酸性饮料

本文引用格式

冯思敏 , 杨简瑜 , 盛佳露 , 徐小忠 , 邵平 . 负载柠檬醛纳米结构脂质载体在酸性饮料中的稳定性研究[J]. 食品与发酵工业, 2025 , 51(12) : 21 -28 . DOI: 10.13995/j.cnki.11-1802/ts.039833

Abstract

Nanostructured lipid carriers (NLC) can prevent the exposure of citral to an acidic environment and can inhibit the undesirable degradation of citral in acidic beverages.To investigate the ameliorative effect of NLC on citral degradation in acidic beverages, hydrogenated lecithin (HPC) and sunflower phospholipid (PC) were compounded with Spectrum 65 as surfactant and diethylstearic glycerol, medium-chain triglycerides and citral as lipid phase, two NLCs were prepared for basic characterisation and scanning electron microscope (SEM) analysis.To study the effect of the two NLCs on the beverage system, a blank group, a citral group, a HPC group, and a PC group were set up.The quality of the beverages stored at 4, 25, and 37 ℃ for 45 days was compared. Results showed that both NLCs were capable of inhibiting the degradation of citral in beverages, and HPC-NLC had better stability (particle size 145.5 nm, polydispersity index 0.216, Zeta potential -56.8 mV), the relative turbidity of the corresponding system at 4 and 25 ℃ was basically maintained above 90%, and the system pH was maintained in the range of 3.37 to 3.57, with better sensory quality.There were some correlations between sensory scores and pH, turbidity and relative turbidity.HPC-NLC showed higher stability in acidic beverages and better inhibition of citral degradation, providing a reference for the application of NLC and citral in the beverage industry.

Key words： nanostructured lipid carriers; citral; sunflower phospholipids; hydrogenated lecithin; acidic beverages

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