摘要
姜黄素具有许多生物活性功能,但较差的溶解度和稳定性限制了其在食品和医药领域的应用。为筛选出具有良好稳定性的姜黄素乳液,本研究以亚麻籽油为姜黄素的油相载体,经高压均质法制备出姜黄素乳液中研究卵磷脂、吐温-80、阿拉伯胶和乳清分离蛋白4种食品级乳化剂对姜黄素乳液的理化特性和贮藏稳定性的影响,从包埋率、浊度、粒径、电位等方面进行稳定性评价。结果表明,吐温-80稳定的姜黄素乳液中姜黄素包埋率较高(76.98%),浊度和平均粒径最小,分别为848.0 NTR、214.23±1.52 nm;同时在贮藏期内姜黄素乳液的平均粒径变化最小,增长不到1%,贮藏稳定性表现良好。同时,4℃低温条件下姜黄素保留率最高,达到88.02%。结果表明,选用吐温-80作为乳化剂,姜黄素乳液具有最好的溶解性和稳定性,这为今后姜黄素在食品工业中的广泛应用提供了新思路。
Although curcumin has many bioactive functions, the poor solubility and stability limit its application in food and medicine. In this study, the curcumin emulsion was prepared by high pressure homogenization with flaxseed oil as the oil phase carrier of curcumin. Four kinds of food emulsifiers(lecithin, Tween-80, acacia, whey protein isolate) were used respectively for investigating the physicochemical properties and storage stability of curcumin emulsion. The stability was evaluated from the encapsulation efficiency, turbidity, particle size, potential and other aspects, from which we screened out the emulsion with good characteristics and stability. The results showed that the highest curcumin encapsulation efficiency(76.98%), the lowest turbidity(848.0 NTR) and mean particle size(214.23±1.52 nm) were obtained when Tween-80 was used. Meanwhile, curcumin emulsion containing Tween-80 showed the best storage stability with the smallest variation of particle size with less than 1% increase. And the highest retention rate of curcumin was 88.02% at 4℃. The results showed that the curcumin emulsion had the best solubility and stability with Tween-80 as emulsifier. This study provided a new solution for the application of curcumin in the food industry.
作者
曾庆晗
马培华
邰克东
何晓叶
袁芳
ZENG Qinghan;MA Peihua;TAI Kedong;HE Xiaoye;YUAN Fang(Beijing Advanced Innovation Center for Food Nutrition and Human Health/College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083)
出处
《核农学报》
CAS
CSCD
北大核心
2019年第2期330-336,共7页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金面上项目(31371836)
学生创新研究专项-大学生创新创业实践能力培养研究(201610019044)
北京食品营养与人类健康高精尖创新中心开放课题
关键词
姜黄素
乳液
乳化剂
粒径
稳定性
curcumin
emulsion
emulsifier
particle size
stability
