椰子油纳米乳液制备工艺优化及其稳定性分析

黄欢; 田燕; 刘一哲; 白新鹏

doi:10.13386/j.issn1002-0306.2022100110

椰子油纳米乳液制备工艺优化及其稳定性分析

doi: 10.13386/j.issn1002-0306.2022100110

黄欢^{1, 2,},
田燕^{1, 2},
刘一哲^{1, 2},
白新鹏^{1, 2, 3,*, ,}

1.
海南大学食品科学与工程学院，海南海口 570203
2.
热带多糖资源利用教育部工程研究中心，海南海口 570203
3.
海口植之素生物资源研究所有限公司，海南海口 570100

基金项目: 海南省重点科技计划项目（ZDYF2022XDNY146）；海口市重点科技计划项目（2020-020）

详细信息

作者简介:
黄欢（1998−），女，硕士研究生，研究方向：油脂与蛋白质工程，E-mail：2606920139@qq.com

通讯作者:
白新鹏（1963−），男，博士，教授，研究方向：粮食、油脂与蛋白质工程，E-mail：xinpeng2001@126.com

中图分类号: TS202.3
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- 文章访问数: 21
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出版历程
- 收稿日期: 2022-10-17
- 刊出日期: 2023-05-01

Optimization of Preparation Technology and Stability Analysis of Coconut Oil Nanoemulsion

HUANG Huan^{1, 2
,},
TIAN Yan^{1, 2},
LIU Yizhe^{1, 2},
BAI Xinpeng^{1, 2, 3,*
, ,}

1.
College of Food Science and Technology, Hainan University, Haikou 570203, China
2.
Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou 570203, China
3.
Haikou Zhisu Biological Resources Research Institute Co., Ltd., Haikou 570100, China

摘要

摘要: 为制备较为稳定的椰子油乳液，将酪蛋白酸钠（Sodium caseinate，SC）和黄原胶（Xanthan gum，XG）复合作为乳化剂，椰子油为油相，采用超声方法制备椰子油乳液。以平均粒径、Zeta-电位、离心稳定性及浊度等为考察指标，通过单因素实验筛选出超声功率、超声时间、油相质量分数和水相pH的合理研究范围。以平均粒径为响应值，用Box-Behnken响应面法对超声功率、超声时间和水相pH做进一步优化实验并对制备的乳液进行稳定性实验。结果表明，最佳制备工艺参数为：超声功率为480 W，超声时间为18 min，水相pH为7，所得椰子油纳米乳液的平均粒径为304.5±13.2 nm。所制备的椰子油纳米乳液在热处理温度40~90 ℃，pH6~8，离子浓度0~0.5 mol/L条件下具有良好的稳定性，且经3次冻融循环后乳液保持稳定，为构建用于食品加工的高稳定性椰子油乳液提供了理论支持。
- 酪蛋白酸钠 /
- 黄原胶 /
- 椰子油 /
- 纳米乳液 /
- 稳定性
Abstract: In order to prepare a more stable coconut oil emulsion, sodium caseinate (SC) and xanthan gum (XG) were combined as emulsifiers, and coconut oil was used as the oil phase, and the coconut oil emulsion was prepared by ultrasonic method. The average droplet sizes, Zeta-potentials, centrifugal stability and turbidity of emulsions were characterized to choose reasonable parameters concerning the ultrasonic treatment time, ultrasonic treatment power, mass fraction of oil phase, and pH values of aqueous phase, by the single factor test. The Box-Behnken response surface methodology (RSM) was used to optimize the parameter (including ultrasonic treatment power, ultrasonic treatment time, and pH values of aqueous phase) to prepare the stable emulsions. The optimal conditions were obtained as follows: Ultrasonic power 480 W, ultrasonic time 18 min, and pH7 of aqueous phase. Under this condition, the smallest droplets size of emulsions was obtained 304.5±13.2 nm. All coconut oil-based emulsions showed an extraordinary stability with heat treatment temperature of 40~90 ℃, pH6~8 and ion concentration of 0~0.5 mol/L, and the emulsion remained stable after three freeze-thaw cycles. The findings would provide a facile strategy to prepare stable coconut oil-based emulsions in the food processing.
- sodium caseinate /
- xanthan gum /
- coconut oil /
- nano emulsion /
- stability

HTML全文

图 1 超声功率对乳液平均粒径（a）、Zeta-电位（b）、离心稳定性（c）和浊度（d）的影响

注：不同小写字母表示差异显著（P<0.05）；图2~图4，图6~图8同。

Figure 1. Effect of ultrasonic power on mean particle size (a), Zeta-potential (b), centrifugal stability (c) and turbidity (d) of emulsions

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图 2 超声时间对乳液平均粒径（a）、Zeta-电位（b）、离心稳定性（c）和浊度（d）的影响

Figure 2. Effect of ultrasonic time on mean particle size (a), Zeta-potential (b), centrifugal stability (c) and turbidity (d) of emulsions

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图 3 油相质量分数对乳液平均粒径（a）、Zeta-电位（b）、离心稳定性（c）和浊度（d）的影响

Figure 3. Effect of oil phase mass fraction on mean particle size (a), Zeta-potential (b), centrifugal stability (c) and turbidity (d) of emulsions

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图 4 水相pH对乳液平均粒径（a）、Zeta-电位（b）、离心稳定性（c）和浊度（d）的影响

Figure 4. Effect of pH of aqueous phase on mean particle size (a), Zeta-potential (b), centrifugal stability (c) and turbidity (d) of emulsions

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图 5 两因素的交互作用对椰子油纳米乳平均粒径的影响

Figure 5. Effects of interactions of two factors on the average particle sizes of coconut oil-based nano-emulsions

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图 6 加热处理对椰子油纳米乳液平均粒径（a）和Zeta-电位（b）的影响

Figure 6. Effects of heating treatment on the average particle sizes (a) and Zeta-potentials (b) of coconut oil-based nano-emulsions

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图 7 pH对椰子油纳米乳液平均粒径（a）和Zeta-电位（b）的影响

Figure 7. Effects of pH on the average particle sizes (a) and Zeta-potentials (b) of coconut oil-based nano-emulsions

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图 8 离子强度对椰子油纳米乳液平均粒径（a）和Zeta-电位（b）的影响

Figure 8. Effects of ionic strength on the average particle sizes (a) and Zeta-potentials (b) of coconut oil-based nano-emulsions

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图 9 乳液经3次冻融循环后的表观图

注：从左到右为1~3次循环。

Figure 9. Apparent diagram of emulsion after three freeze-thaw cycles

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表 1 响应面试验因素水平设计

Table 1. Design of factors and levels of the response surface test

水平	因素
水平	A超声功率（W）	B超声时间（min）	C水相pH
−1	400	10	6
0	480	15	7
1	560	20	8

下载: 导出CSV

表 2 响应面试验设计及结果

Table 2. Design and results of response surface test

实验号	A	B	C	平均粒径（nm）
1	0	0	0	304.3±14.5
2	1	0	−1	614.1±29.2
3	0	0	0	308.7±13.5
4	0	−1	−1	405.4±12.5
5	0	−1	1	354.2±12.8
6	−1	0	−1	474.4±32.8
7	0	1	−1	370.9±11.3
8	−1	1	0	392.3±4.5
9	1	−1	0	589.3±42.3
10	−1	−1	0	406.7±3.2
11	0	1	1	323.2±11.2
12	1	1	0	495.8±20.3
13	0	0	0	297.7±15.0
14	1	0	1	579.4±11.0
15	−1	0	1	368.0±4.2
16	0	0	0	317.1±30.4
17	0	0	0	301.3±15.4

下载: 导出CSV

表 3 回归模型的方差分析

Table 3. Variance analysis of regression model

方差来源	平方和	自由度	方差	F值	P值	显著性
模型	181300	9	20147	117.56	<0.0001	**
A	50752.98	1	50753.98	296.14	<0.0001	**
B	3758.45	1	3758.45	21.93	0.0023	**
C	7200	1	7200	42.01	0.0003	**
AB	1564.2	1	1564.2	9.13	0.0194	*
AC	1285.22	1	1285.22	7.5	0.0290	*
BC	3.06	1	3.06	0.018	0.8974
A²	101700	1	101700	593.13	<0.0001	**
B²	406.65	1	406.65	2.37	0.1674
C²	9611.32	1	9611.32	56.08	0.0001	**
残余项	1199.66	7	171.38
失拟项	975.45	3	325.15	5.8	0.0613
纯误差	224.21	4	56.05
总和	182500	16
注：代表P<0.05，差异显著；*代表P<0.01，差异极显著。

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