柚子籽油微乳的制备及质量评价

发布时间：2018-08-17 16:04

【摘要】：柚子籽富含50%以上丰富的油脂,并且油脂中脂肪酸主要为不饱和脂肪酸,是一种良好的植物油料来源,但尚未得到合理的有效利用。本研究采用转相乳化法制备柚子籽油微乳,并对其进行质量评价,以期为柚子籽油的合理开发利用提供参考。主要研究及结果如下： 1.柚子籽油微乳的制备 通过考察影响柚子籽油微乳形成的几个因素确定了其配方,筛选的表面活性剂组合是Tween80:Span80(4:1-5:1); EL40:Span80(5:1-6:1); RH40:Span80(3：1-5：1),助表面活性剂为丙三醇、1,2-丙二醇、无水乙醇、正丁醇。油相为IPM、IPP。确定了表面活性剂种类,Km值,温度是影响微乳形成的主要因素。 通过渗滤-电导模型测定微乳的形成点,绘制伪三元相图,利用AUTO CAD软件计算比较微乳区面积大小,最终确定柚子籽油微乳的配方为RH40:Span80=3:1,助表面活性剂为正丁醇,油相(IPM：柚子籽油)=2：1,Km(表面活性剂：助表面活性剂)=8：1,表面活性剂：油=7：3,制备温度为25℃。 2.柚子籽油微乳的理化性质测定 主要测定了柚子籽油微乳的亚油酸、油酸含量,包封率,微乳类型和形态,离心稳定性、粒度分布、电导率、折光率、黏度、pH值等理化性质。柚子籽油微乳是亮黄色、澄清透明、流动性良好的O/W微乳,亚油酸含量为46.39mg/ml,油酸含量为36.77mg/ml。包封率为97.5%,透射电镜下微乳液滴呈圆球形,大小均匀。微乳的平均粒径为19.1nm,分布集中,电导率329μS/cm,折光率1.338,黏度230mpa.s,pH值6.8。 3.柚子籽油微乳稳定性考察 主要通过离心稳定性试验、高温试验、光照试验、加速试验、留样观察试验几个试验对柚子籽油微乳的稳定性进行了考察。柚子籽油微乳经4000r/min,30min离心后,依然保持澄清透明,不分层,说明微乳的稳定性良好。高温试验中柚子籽油微乳的亚油酸和油酸的保留率在第10天分别为70.81%、91.93%,高于柚子籽油(分别为30.13%、54.40%)；光照试验中柚子籽油微乳的亚油酸和油酸的保留率在第10天分别为71.27%、89.37%,高于柚子籽油(分别为38.02%、59.72%)；加速试验中柚子籽油微乳的亚油酸和油酸的保留率在第3个月分别为45.80%、64.65%,高于柚子籽油(分别为32.15%、49.21%)；留样观察试验中,第3个月时,4℃下柚子籽油微乳的亚油酸、油酸保留率分别为90.09%、92.27%,高于柚子籽油(分别为58.93%、79.98%),25℃下柚子籽油微乳的亚油酸、油酸保留率分别为83.13%、86.44%,高于柚子籽油(分别为50.07%、70.03%)。柚子籽油微乳的亚油酸、油酸保留率下降量均低于柚子籽油,表明柚子籽油微乳化后稳定性增强,且4℃低温储存时稳定性更佳。
[Abstract]:Grapefruit seeds are rich in more than 50% oil, and the fatty acids are mainly unsaturated fatty acids, which is a good source of vegetable oil, but has not been used effectively. The microemulsion of pomelo seed oil was prepared by phase inversion emulsification and its quality was evaluated in order to provide a reference for the rational development and utilization of pomelo seed oil. The main results are as follows: 1. The formulation of pomelo seed oil microemulsion was determined by investigating several factors affecting the formation of pomelo seed oil microemulsion. The selected surfactant combinations were Tween80:Span80 (4: 1-5: 1), EL40:Span80 (5: 1-6: 1), RH40:Span80 (3: 1-5: 1) and propanediol 12-propanediol. Anhydrous ethanol, n-butanol. The oil phase is IPM and IPP. The K _ m value of surfactants was determined and the temperature was the main factor affecting the formation of microemulsions. The formation point of microemulsion was determined by percolation and conductance model, the pseudo-ternary phase diagram was drawn, and the area of microemulsion was calculated and compared by AUTO CAD software. Finally, the formula of grapefruit seed oil microemulsion was determined as RH40: Span803: 1, and the cosurfactant was n-butanol. Oil phase (IPM: pomelo seed oil) 2: 1 Km (surfactant: cosurfactant) 8: 1, surfactant: oil 7: 3, preparation temperature 25 鈩，

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