陈冬,张晓阳,刘尧政,梁莉,于国泳,李全宏.姜油纳米乳液超声波乳化制备工艺及其稳定性研究[J].农业机械学报,2016,47(6):250-258.
Chen Dong,Zhang Xiaoyang,Liu Yaozheng,Liang Li,Yu Guoyong,Li Quanhong.Study on Preparation and Stability of Ginger Oil Nano-emulsions[J].Transactions of the Chinese Society for Agricultural Machinery,2016,47(6):250-258.
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姜油纳米乳液超声波乳化制备工艺及其稳定性研究   [下载全文]
Study on Preparation and Stability of Ginger Oil Nano-emulsions   [Download Pdf][in English]
投稿时间:2016-02-20  
DOI:10.6041/j.issn.1000-1298.2016.06.033
中文关键词:  姜油  纳米乳液  超声波  制备  稳定性
基金项目:“十二五”国家科技支撑计划项目(2011BAD23B01)
作者单位
陈冬 中国农业大学 
张晓阳 中国农业大学 
刘尧政 伊利诺伊大学 
梁莉 中国农业大学 
于国泳 中国农业大学 
李全宏 中国农业大学 
中文摘要:以辛烯基琥珀酸淀粉酯为乳化剂,采用超声波乳化的方法制备了姜油纳米乳液,并探讨了环境因素对其稳定性的影响。通过单因素试验和响应面优化试验,确定以乳化性能良好的Purity Gum 2000(PG)和Hi Cap 100(HC)2种辛烯基琥珀酸淀粉酯进行纳米乳液制备。以PG为乳化剂时,最佳工艺参数为超声功率430W,姜油质量分数9%,乳化剂质量浓度0.1g/mL,所得纳米乳液的平均粒径为(148±4.23)nm。以HC为乳化剂时,最佳工艺参数为超声功率410W,姜油质量分数9.2%,乳化剂质量浓度0.125g/mL,所得纳米乳液平均粒径为(162±3.25)nm。PG和HC姜油纳米乳液均具有良好的pH值、离子强度抵抗性。酸性环境有利于姜油纳米乳液的稳定性保持。Ca离子浓度变化对姜油纳米乳液稳定性的影响大于Na离子,PG姜油纳米乳液对离子强度的抵抗能力大于HC姜油纳米乳液。在姜油纳米乳液中添加适量的麦芽糊精可以起到抗冻的作用,PG姜油纳米乳液的抗冻性能优于HC姜油纳米乳液。
Chen Dong  Zhang Xiaoyang  Liu Yaozheng  Liang Li  Yu Guoyong  Li Quanhong
China Agricultural University,China Agricultural University,University of Illinois at Urbana-Champaign,China Agricultural University,China Agricultural University and China Agricultural University
Key Words:ginger oil  nano-emulsion  ultrasonic  preparation  stability
Abstract:The method for the preparation of ginger oil nano-emulsions using ultrasonic emulsification with OSA starch Purity Gum 2000 (PG), Hi Cap 100 (HC) and C001(F)as emulsifier was studied. Then the stability of ginger oil nano-emulsions was also studied. Through single factor and response surface optimization experiment, OSA starch PG and HC were chosen as emulsifiers. The optimum parameters to prepare ginger oil nano-emulsion with PG as emulsifier were ultrasonic power 430W, ginger oil concentration 9% and PG concentration 0.1g/mL. The average particle size of PG ginger oil nano-emulsion was (148±4.23)nm. The optimum parameters to prepare ginger oil nano-emulsion with HC as emulsifier were ultrasonic power 410W, ginger oil concentration 9.2% and HC concentration 0.125g/mL. The average particle size of HC ginger oil nano-emulsion was (162±3.25)nm. The PG and HC ginger oil nano-emulsions both have good pH resistance ability. Acidic solution are better for ginger oil nano-emulsions to keep stable. Both of PG and HC ginger oil nano-emulsions also have good ionic resistance ability and the ability of PG ginger oil nano-emulsion is stronger than HC. The influence of Ca ion on stability of ginger oil nano-emulsions is greater than Na ion. The addition of malt dextrin can improve the freeze-thaw stability of PG and HC ginger oil nano-emulsions. PG ginger oil nano-emulsion shows better freeze-thaw stability than HC ginger oil nano-emulsion. This study contributes to the further application of ginger oil nano-emulsions in food industry.

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

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