CN106333353A - High-stability mustard oil nanometer emulsion and preparation method thereof - Google Patents
High-stability mustard oil nanometer emulsion and preparation method thereof Download PDFInfo
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- CN106333353A CN106333353A CN201610720529.XA CN201610720529A CN106333353A CN 106333353 A CN106333353 A CN 106333353A CN 201610720529 A CN201610720529 A CN 201610720529A CN 106333353 A CN106333353 A CN 106333353A
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- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 title claims abstract description 85
- 239000008164 mustard oil Substances 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 41
- 239000000839 emulsion Substances 0.000 title claims abstract description 22
- 238000004945 emulsification Methods 0.000 title description 4
- 241000219198 Brassica Species 0.000 claims abstract description 30
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 30
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 30
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000010460 mustard Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000003921 oil Substances 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract 2
- 239000007908 nanoemulsion Substances 0.000 claims description 55
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 19
- 239000002245 particle Substances 0.000 claims description 19
- 238000013019 agitation Methods 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 239000003549 soybean oil Substances 0.000 claims description 10
- 235000012424 soybean oil Nutrition 0.000 claims description 10
- 235000014438 salad dressings Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 6
- 229920000053 polysorbate 80 Polymers 0.000 claims description 6
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 claims description 4
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 235000011069 sorbitan monooleate Nutrition 0.000 claims description 4
- 239000001593 sorbitan monooleate Substances 0.000 claims description 4
- 229940035049 sorbitan monooleate Drugs 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 229920000223 polyglycerol Polymers 0.000 claims description 3
- 229940083466 soybean lecithin Drugs 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 28
- 235000013305 food Nutrition 0.000 abstract description 10
- 150000002540 isothiocyanates Chemical class 0.000 abstract description 10
- 230000007062 hydrolysis Effects 0.000 abstract description 7
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 7
- 238000000265 homogenisation Methods 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 238000010008 shearing Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 240000008415 Lactuca sativa Species 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 235000012045 salad Nutrition 0.000 abstract 1
- 239000012071 phase Substances 0.000 description 14
- 238000005516 engineering process Methods 0.000 description 8
- -1 sulfur glycoside Chemical class 0.000 description 8
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 6
- 241001135917 Vitellaria paradoxa Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 6
- 229940057910 shea butter Drugs 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000341 volatile oil Substances 0.000 description 5
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 3
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- 239000003094 microcapsule Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000004094 surface-active agent Substances 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
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- 229940109262 curcumin Drugs 0.000 description 2
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- 239000004148 curcumin Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000002502 liposome Substances 0.000 description 2
- 239000002105 nanoparticle Substances 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- ZEMPKEQAKRGZGQ-AAKVHIHISA-N 2,3-bis[[(z)-12-hydroxyoctadec-9-enoyl]oxy]propyl (z)-12-hydroxyoctadec-9-enoate Chemical compound CCCCCCC(O)C\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CC(O)CCCCCC)COC(=O)CCCCCCC\C=C/CC(O)CCCCCC ZEMPKEQAKRGZGQ-AAKVHIHISA-N 0.000 description 1
- JSDZSLGMRRSAHD-UHFFFAOYSA-N 3-methylbutan-2-ylcyclopropane Chemical compound CC(C)C(C)C1CC1 JSDZSLGMRRSAHD-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 241000390128 Eutrema Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- NMOJAXCSURVGEY-UHFFFAOYSA-N N#CC#N.[S] Chemical compound N#CC#N.[S] NMOJAXCSURVGEY-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- RVGRUAULSDPKGF-UHFFFAOYSA-N Poloxamer Chemical compound C1CO1.CC1CO1 RVGRUAULSDPKGF-UHFFFAOYSA-N 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 241001596072 Rimula Species 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000016720 allyl isothiocyanate Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 125000004383 glucosinolate group Chemical group 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- ZMZDMBWJUHKJPS-UHFFFAOYSA-N hydrogen thiocyanate Natural products SC#N ZMZDMBWJUHKJPS-UHFFFAOYSA-N 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 125000004425 isosulfocyanate group Chemical group 0.000 description 1
- GRHBQAYDJPGGLF-UHFFFAOYSA-N isothiocyanic acid Chemical compound N=C=S GRHBQAYDJPGGLF-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000004531 microgranule Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000006259 organic additive Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 229960000502 poloxamer Drugs 0.000 description 1
- 229920001983 poloxamer Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a high-stability mustard oil nanometer emulsion and a preparation method thereof, and belongs to the technical field of food chemistry and food processing. According to the present invention, the high-stability mustard oil nanometer emulsion is prepared through emulsifying liquid preparation, oil phase preparation, mixing, high-speed shearing and homogenization, and is used for seasoning juices or mustard salad sauces; according to the prepared high-stability mustard oil nanometer emulsion, the water solubility of the mustard oil is improved, and the volatilization of the mustard oil is avoided; and compared with other mustard products, the product of the present invention has the following characteristic that the hydrolysis rate of the isothiocyanate during the storage process is decreased, such that the mustard oil has the good storage stability.
Description
Technical field
The present invention relates to mustard oil nano emulsions of a kind of high stability and preparation method thereof, its with mustard oil as raw material,
Mustard oil nano emulsions are prepared using nanometer emulsified technology, makes volatile, the mustard oil being insoluble in water can be in certain storage period
Interior, Stable distritation relatively, in aqueous phase, belongs to Food Chemistry and food processing technology field.
Background technology
Traditional mustard, refers generally to the flavoring agent being ground with Semen Brassicae Junceae, it is to popularize most in the world, is also
One of spice with the longest history, Wasabia japonic (Euterma Wasabi) and Radix Cochleariae officinalises are also often collectively referred to as mustard, because they can produce similar peculiar flavour,
After pulverizing is contacted with water, the glucosinolate (sulfur glycoside) wherein containing hydrolyzes under sulfur glycoside hydrolysis enzyme effect to be released such plant
Release volatile isosulfocyanate and produce intense irritation pungent.
Mustard oil (mustard oil) is the natural plant essential oils extracting from Semen Brassicae Junceae, and it has strong being pungent
Volatility acid, main component is isothiocyanate (isothiocyanate, abbreviation itcs), and allyl isosulfocyanate
(allyl isothiocyanate, abbreviation aitc) ratio is maximum.Isothiocyanate not only has sterilization, antioxidation, also
Can saliva stimulating and gastric juice secretion, play the role of appetizing and appetite strengthening；Additionally, this composition can prevent to decay tooth, to pre-
Anti-cancer, hyperlipidemia, hypertension, heart disease etc. also have certain effect.
But pure mustard oil has intense irritation smell, strong volatility, oxidizable rotten in atmosphere, it is insoluble in the spy of water
Property, seriously limit its range of application so as to advantage cannot well play.Chen Weidong et al. discloses a kind of ［ different sulfur cyanogen
The preparation method of allyl propionate nano-lipid carrier ］ (Chinese Patent Application No. 201310418572.7), by isothiocyanic acid allyl
Ester is wrapped in lipoid core, increased the dissolubility of allyl isosulfocyanate, improves bioavailability, reduces zest, prolongs
Long drug treating time.Wang Yanping discloses a kind of ［ preparation method of microcapsule mustard essence ］ (Chinese Patent Application No.
201510258397.9), it is made up of wall material and core, and core includes natural mustard oil or allyl isosulfocyanate, Yi Jizeng
Fragrant blender, this invention improves the stability of mustard oil in the form of microcapsule, overcomes mustard oil high volatility, zest
By force, it is difficult the shortcoming retaining in the product, preferably played mustard salted cake fried in sesame oil feature.The domestic research to mustard oil is reported relatively
Few, above-mentioned several method, including liposome, microcapsule technology, improve the stability of mustard oil to a certain extent, extend
Range of application.
The present invention prepares a kind of nanoemulsions of high stability mustard oil using nanometer emulsified technology, sets up in water
Stable dispersion system, can be effectively improved water solublity and the storage-stable of mustard oil.With the continuous development of nanotechnology, receive
Application in food for the meter level emulsification system is paid close attention to by more and more people.Nanoemulsions be a class particle diameter 10-200nm it
Between emulsion, typically transparent to translucent, compared with ordinary emulsion, its particle diameter is little, is uniformly dispersed, good stability.With
Microencapsulated products are compared with liposome, the preparation process is simple of nanoemulsions, and emulsion oil-in-water can improve liposoluble active
The water solublity of material, extends active substance retention time, and its nano level particle diameter is more beneficial for nutritional labeling and biological active matter
The dispersion of matter and absorption, improve their bioavailability.Ma Ying et al. discloses that ［ a kind of production using nanometer emulsified technology is received
The method of rice microgranule ］ (Chinese Patent Application No. 201410539566.1), by the use of milk albumin as surfactant, middle chain
Triglyceride is oil phase, produces nanoparticle delivery lipid soluble bioactive material curcumin.The nano-emulsion of this invention preparation
Change liquid, in 200nm, this nanometer emulsified liquid is not only in high temperature, macroion for the mean diameter of the nanoparticle in its dispersion phase
There is under intensity good stability, also there is good storage-stable, and there is to curcumin certain protective effect.
The technology preparing nano-emulsion mainly includes high-energy preparation method and low-yield preparation method, and high-energy preparation method includes surpassing
Sound method, shear agitation method, high pressure homogenization method；Low-yield preparation method, including pic(phase inversion composition)
Method, pit(phase inversion point) method, self-emulsification approach, Solvent displacing method.Every kind of method all respectively has feature, according to
The property of different samples and feature select suitable emulsification method, and mustard oil is volatile, its main constituent isothiocyanate
(isothiocyanates, itcs) facile hydrolysiss, temperature sensitive, the nanometer emulsified method report for mustard oil is little.
Zhang Wanping et al. discloses ［ a kind of o/w type shea butter nanoemulsions and preparation method thereof ］ (Chinese patent application
Numbers 201310672801.8), the invention provides a kind of preparation method of shea butter nanoemulsions, using high pressure homogenize preparation
Nano-emulsion, obtains the particle diameter of the dispersed phase particles o/w type shea butter nanoemulsions between 100 ~ 250nm, percentage by weight
Ratio is by 5% ~ 20% shea butter, 3% ~ 10% emulsifying agent, 3% ~ 15% organic additive, 0.05% ~ 0.5% inorganic additive and surplus
Water composition.This invention improves the permeability of shea butter, and product stability preferably, preserves one at room temperature and 40 DEG C
Month, particle diameter no significant changes.This invention is prepared for stable shea butter nanoemulsions using high pressure homogenization method, but the present invention will
Method in conjunction with high speed shear additional high pressure homogenizing is applied to the nanometer emulsified of mustard oil, and prepared emulsion particle diameter is less, more
Stable, preserve 6 months under room temperature, particle diameter no significant change.
Li Houbin et al. discloses a kind of ［ mustard oil nano-emulsion preparation method ］ (Chinese Patent Application No.
201310238688.2), this invention prepares nano-emulsion using the method for ultrasonic disperse, and in nano-emulsion, primary surfactant is polyoxy
One of ethylene hydrogenation Oleum Ricini, lecithin, poloxamer or more than one mixture, oil phase be mustard oil or dissolved with
The oleic acid solutions of mustard oil.Its mass percent consists of surfactant phase and accounts for 1.38% ~ 22.5%, and oil phase accounts for 0.196% ~
2.63%, aqueous phase accounts for 75% ~ 98.4%, and prepared nano-emulsion particle diameter is in 13.36 ~ 246.5nm.The mustard oil nanometer of this invention preparation
Breast improves the penetrating odor of mustard oil, it is to avoid the volatilization of mustard oil.Zhang Qingfeng etc. (2005) thinks under Ultrasonic Conditions
Itcs hydrolysis rate is exceedingly fast, this patent adopt ultrasonic disperse method, may destroy to a certain extent itcs stability and
There is itcs and lose excessive problem.And present invention, avoiding the effect to itcs for the ultrasound wave, and it is leading using high pressure homogenization method, high
Fast shearing method be auxiliary method prepare nanoemulsions, prepared emulsion is more homogeneous, particle diameter distribution more concentrate (30 ~
120nm), and the preparation process used time is shorter, decrease the loss of mustard oil, in final nanoemulsions, itcs is also very stable,
Preserve 6 months under room temperature, the Retention of itcs is more than 70%.
Content of the invention
The present invention is in order to solve that mustard oil is volatile, zest is big, water insoluble, main constituent facile hydrolysiss, range of application are narrow
Problem, there is provided a kind of using nanometer emulsified technology produce a kind of method of high stability mustard oil nano emulsions.
In the presence of emulsifying agent, it is leading using high pressure homogenization technique, high speed shear is the method for auxiliary, can prepare
Particle diameter is little, the emulsion of stable homogeneous, the mustard oil nano emulsions of present invention preparation improve the water solublity of mustard oil, it is to avoid mustard
The volatilization of end oil, enhances storage-stable, can be applied, extend mustard oil and adjust in food in mustard peppery series sauce
Taste and the application in antibacterial field.
Technical scheme: a kind of mustard oil nano emulsions of high stability, its formula proportion is by weight such as
Under: ethanol 55-65 part, emulsifying agent 140-160 part, mustard oil 150-200 part, soybean oil 30-40 part, deionized water 5535-
5610 parts；Use ethanol dissolved emulsifier first, subsequently by mustard oil and soybean oil mixing and stirring, after aforementioned substances are mixed
Add deionized water, obtain the mustard oil nano emulsions of product high stability through high speed shear and homogenizing.
The preparation method of the mustard oil nano emulsions of described high stability, step is as follows:
(1) preparation of emulsion: according to formula proportion ethanol dissolved emulsifier, after both are mixed, in room temperature or fire-bar
Under part, stirred using magnetic agitation instrument.In the nano-emulsion of the present invention, emulsifying agent is polyoxyethylenesorbitan sorbitan monooleate
One of (Tween 80), polyglycerol monostearate, soybean lecithin or several blended emulsifiers；
(2) preparation of oil phase: in proportion mustard oil is mixed with soybean oil, put in beaker, covered with preservative film, room temperature or low
Stirred using magnetic agitation instrument under temperature；
(3) mix: step (1) gained emulsion is proportionally prepared with prepared oil phase in step (2), under room temperature, uses magnetic force
Stirring instrument stirs, and is then proportionally added into deionized water；
(4) high speed shear, by the mixed solution of step (3) gained, using high speed dispersor under the conditions of 10000-15000 rpm
Shearing 2-3 min, carries out primary emulsifying；
(5) homogenizing, will be primary emulsifying for step (4) gained after emulsion, using superhigh-voltage homogenizing machine under the pressure of 60-80 mpa
Homogenizing 2-5 time, is finally obtained the mustard oil nano emulsions in the translucent high stability of 30-120nm for the particle diameter.
Described mustard oil purity is 93% ~ 98%.
The application of the mustard oil nano emulsions of described high stability: be applied to sauce, adding proportion is by weight
It is calculated as: 1 part of mustard oil nano emulsions, sauce 599-1199 part.
The application of the mustard oil nano emulsions of described high stability: be applied to mustard salad dressing, adding proportion presses weight
Amount part meter is as follows: 1 part of mustard oil nano emulsions, salad dressing 599-1199 part.
Beneficial effects of the present invention: the mustard oil nano emulsions of present invention preparation improve the water solublity of mustard oil, it is to avoid
The volatilization of mustard oil, compared with other mustard products, in storage, the percent hydrolysiss of isothiocyanate reduce, and so that mustard oil is had
There is more preferable storage-stable.
The emulsion particle diameter of present invention preparation is little, and is evenly distributed, particle diameter no significant changes after preserving 6 months under room temperature.This
Present invention is simple, and the used time is short, decreases the loss of mustard oil in process, and the method may extend to the big rule of industry
Mould produces, and has stronger practicality.
Specific embodiment
Below by specific embodiment, the present invention is expanded on further, but is not intended to limit the present invention.
Embodiment 1: be leading with high pressure homogenization method, high speed shear method is auxiliary preparation high-volume mustard oil nano emulsions
Method and the application in sauce.
Preparation 6000g mustard oil nano emulsions, count by weight percentage, each raw material in described mustard oil nano emulsions
Composition and content are as follows: mustard essential oil 150g, soybean oil 30g, polyoxyethylenesorbitan sorbitan monooleate (Tween 80) 90g, greatly
Bean lecithin 60g, ethanol 60g, deionized water 5610g.
The preparation method of above-mentioned mustard oil nano emulsions, specifically includes following steps:
The preparation of emulsion: weigh 60g ethanol and mix with 60g soybean lecithin, 90g Tween 80, under room temperature, using magnetic agitation
Instrument stirs；The preparation of oil phase: weigh 150g mustard essential oil and mix with 30g soybean oil, put in beaker, covered with preservative film
Lid, utilizes magnetic agitation instrument to stir 20min, mix homogeneously at a temperature of 10 DEG C；The emulsion having configured is mixed with the oil phase being obtained
Close, use magnetic agitation instrument to stir 20min at 15 DEG C, be then proportionally added into deionized water；High speed shear, by the mixing preparing
Solution, using high speed dispersor in 10000rpm condition down cut 3min, carries out primary emulsifying；Homogenizing, by primary emulsifying breast
Liquid, using superhigh-voltage homogenizing machine, homogenizing 5 times under the pressure of 60mpa, be finally obtained particle diameter be 70nm about translucent receive
Rice milk liquid, after 6 months, particle diameter is substantially unchanged, and isothiocyanate Retention is more than 70%.
Application in sauce: mustard oil nano emulsions include Jiahao beans according to required ratio from different sauces
Oily crude oil, the fresh dew of Rimula sashimi, extra large sky taste is extremely fresh to be allocated that (ratio by mass part of allotment is calculated as: mustard oil nano emulsions 1
Part: sauce is 599-1199 part).Sauce after allotment has the peppery local flavor of mustard of pleasure, can be widely applied to assistant with cold dish,
Dip in food seafood, food cooking seasoning, there is the effect that deodorization is rendered palatable, with respect to the conventional peppery product of mustard, maximum excellent of this product
Gesture is easy to use, takes out and can use, need not be allocated as mustard chilli sauce, being also not required to add water as mustard meal product waits out
Just can use after taste, and this product combines the fragrance of the peppery distinctive local flavor of blue or green mustard and soy sauce series of products, especially cooks in food
The use prepared food in seasoning has significant advantage.Product property after allotment is stable, after preserving 6 months at room temperature, flavor-stable,
The Retention of isothiocyanate is maintained at more than 70%, has good application characteristic.
Embodiment 2: be leading with high pressure homogenize, high speed shear is the method for auxiliary preparation high-volume mustard oil nano emulsions
And the application in mustard salad dressing
Preparation 6000g mustard oil nano emulsions, count by weight percentage, each raw material composition in described mustard oil nano emulsions
And content is as follows: mustard essential oil 200g, soybean oil 40g, polyoxyethylenesorbitan sorbitan monooleate (Tween 80) 100g, polyglycereol
Monostearate 60g, ethanol 65g, deionized water 5535g.
The preparation method of above-mentioned mustard oil nano emulsions, specifically includes following steps:
The preparation of emulsion: weigh 60g ethanol and 60g polyglycerol monostearate, 100g polyoxyethylene sorbitol acid anhydride list Oleic acid
Ester (Tween 80) mixes, and under room temperature, is stirred using magnetic agitation instrument；The preparation of oil phase: weigh 200g mustard essential oil and 40g
Soybean oil mixes, and puts in beaker, is covered with preservative film, utilizes magnetic agitation instrument to stir 20min, mixing is all at a temperature of 10 DEG C
Even；The emulsion having configured is mixed with the oil phase being obtained, uses magnetic agitation instrument to stir 20min at 15 DEG C, then add in proportion
Enter deionized water；High speed shear, by the mixed solution preparing, using high speed dispersor in 15000rpm condition down cut
2min, carries out primary emulsifying；Homogenizing, by primary emulsifying emulsion, using superhigh-voltage homogenizing machine, homogenizing 3 under the pressure of 80mpa
Secondary, finally be obtained particle diameter be 90nm nanoemulsions, after 6 months, particle diameter is substantially unchanged, isothiocyanate Retention 70% with
On.
Application in mustard salad dressing: the local flavor source that in commercially available mustard salad dressing, mustard is peppery is mainly mustard meal, mustard
Powder meets hydrolysis itcs after water, and itcs is exposed unstable in water, can hydrolyze further, and mustard salad dressing water activity is relatively
Height, reaches more than 0.85, and Free water ratio is very high, this is unfavorable for the preservation of the peppery local flavor of mustard in product.
The mustard oil nano emulsions of the present invention can be added on demand in salad dressing (adding proportion is as follows by weight:
1 part of mustard oil nano emulsions, salad dressing 599-1199 part), there is the antibacterial effect of seasoning, play the feature of nano-emulsion simultaneously,
There is very big advantage with respect to mustard meal seasoning in terms of flavor-stable, flavor-stable after preserving 6 months under room temperature, isothiocyanic acid
The Retention of ester is more than 70%.
Claims (6)
1. the mustard oil nano emulsions of a kind of high stability, is characterized in that formula proportion is as follows by weight: ethanol 55-65
Part, emulsifying agent 140-160 part, mustard oil 150-200 part, soybean oil 30-40 part, deionized water 5535-5610 part；Use second first
Alcohol dissolved emulsifier, subsequently by mustard oil and soybean oil mixing and stirring, adds deionized water, warp after aforementioned substances are mixed
Cross high speed shear and homogenizing obtains the mustard oil nano emulsions of product high stability.
2. the preparation method of the mustard oil nano emulsions of high stability described in claim 1 is it is characterised in that step is as follows:
(1) preparation of emulsion: by proportioning ethanol dissolved emulsifier, after both are mixed, under room temperature or heating condition, profit
Stirred with magnetic agitation instrument；
(2) preparation of oil phase: mustard oil is mixed by proportioning with soybean oil, puts in beaker, covered with preservative film, room temperature or low
Stirred using magnetic agitation instrument under temperature；
(3) mix: step (1) gained emulsion is mixed with the oil phase being obtained in step (2), is stirred with magnetic agitation instrument under room temperature
Mix uniformly, be then proportionally added into deionized water；
(4) high speed shear: by the mixed solution of step (3) gained, using high speed dispersor in 10000-15000 rpm down cut
2-3min, carries out primary emulsifying；
(5) homogenizing: the emulsion after will be primary emulsifying for step (4) gained, using superhigh-voltage homogenizing machine under 60-80 mpa homogenizing 2-
5 times, finally give the mustard oil nano emulsions that particle diameter is the translucent high stability of 30-120nm.
3. according to claim 2 the mustard oil nano emulsions of high stability preparation method it is characterised in that: described emulsifying
Agent be polyoxyethylenesorbitan sorbitan monooleate, that is, one of Tween 80, polyglycerol monostearate, soybean lecithin or
Several blended emulsifiers.
4. according to claim 2 the mustard oil nano emulsions of high stability preparation method it is characterised in that: described mustard
Oily purity is 93% ~ 98%.
5. the mustard oil nano emulsions of high stability described in claim 1 application it is characterised in that: be applied to seasoning
Juice, adding proportion is calculated as by weight: 1 part of mustard oil nano emulsions, sauce 599-1199 part.
6. the mustard oil nano emulsions of high stability described in claim 1 application it is characterised in that: be applied to mustard husky
Draw beans, adding proportion is as follows by weight: 1 part of mustard oil nano emulsions, salad dressing 599-1199 part.
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| CN201610720529.XA CN106333353A (en) | 2016-08-25 | 2016-08-25 | High-stability mustard oil nanometer emulsion and preparation method thereof |
| AU2017204856A AU2017204856B2 (en) | 2016-08-25 | 2017-07-13 | High-stability mustard oil nanoemulsion and preparation method therefor |
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| CN107529416A (en) * | 2017-08-15 | 2018-01-02 | 庄岳川 | A kind of spice micro emulsion and preparation method and application |
| CN107937134A (en) * | 2017-12-13 | 2018-04-20 | 湖北中烟工业有限责任公司 | Preparation method for the sweet orange oil Microemulsions For Use of cigarette blending |
| CN109463663A (en) * | 2018-12-16 | 2019-03-15 | 杭州邦沃森生物科技有限公司 | Deodorant bighead piece preparation method based on ginger essential oil microemulsified slow-releasing |
| CN109497498A (en) * | 2018-12-20 | 2019-03-22 | 四川大学 | A kind of mustard flavor soy sauce and preparation method thereof |
| CN109699989A (en) * | 2018-12-20 | 2019-05-03 | 四川大学 | A kind of oil-in-water type Japan pepper essential oil micro emulsion and preparation method thereof |
| CN112641081A (en) * | 2020-12-01 | 2021-04-13 | 江西省华宝孔雀食品科技发展有限公司 | Preparation method of emulsified orange essence with strong preservation performance |
| CN114916651A (en) * | 2022-05-19 | 2022-08-19 | 成都科建生物医药有限公司 | Mustard essential oil liposome and preparation method and application thereof |
| WO2023274654A1 (en) * | 2021-06-28 | 2023-01-05 | Firmenich Sa | Flavor nanoemulsions for beverage and personal care applications |
| CN115997909A (en) * | 2023-02-15 | 2023-04-25 | 郑州雪麦龙食品香料有限公司 | Preparation method of spice essential oil microcapsule with high fluidity |
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| CN107529416A (en) * | 2017-08-15 | 2018-01-02 | 庄岳川 | A kind of spice micro emulsion and preparation method and application |
| CN107937134A (en) * | 2017-12-13 | 2018-04-20 | 湖北中烟工业有限责任公司 | Preparation method for the sweet orange oil Microemulsions For Use of cigarette blending |
| CN107937134B (en) * | 2017-12-13 | 2021-04-02 | 湖北中烟工业有限责任公司 | Preparation method of sweet orange oil microemulsion for cigarette flavoring |
| CN109463663A (en) * | 2018-12-16 | 2019-03-15 | 杭州邦沃森生物科技有限公司 | Deodorant bighead piece preparation method based on ginger essential oil microemulsified slow-releasing |
| CN109463663B (en) * | 2018-12-16 | 2022-05-03 | 杭州邦沃森生物科技有限公司 | Preparation method of deodorized bighead carp fillets based on sustained release of ginger essential oil microemulsion |
| CN109497498A (en) * | 2018-12-20 | 2019-03-22 | 四川大学 | A kind of mustard flavor soy sauce and preparation method thereof |
| CN109699989A (en) * | 2018-12-20 | 2019-05-03 | 四川大学 | A kind of oil-in-water type Japan pepper essential oil micro emulsion and preparation method thereof |
| CN112641081A (en) * | 2020-12-01 | 2021-04-13 | 江西省华宝孔雀食品科技发展有限公司 | Preparation method of emulsified orange essence with strong preservation performance |
| WO2023274654A1 (en) * | 2021-06-28 | 2023-01-05 | Firmenich Sa | Flavor nanoemulsions for beverage and personal care applications |
| CN114916651A (en) * | 2022-05-19 | 2022-08-19 | 成都科建生物医药有限公司 | Mustard essential oil liposome and preparation method and application thereof |
| CN114916651B (en) * | 2022-05-19 | 2024-03-29 | 成都科建生物医药有限公司 | Mustard essential oil liposome and preparation method and application thereof |
| CN115997909A (en) * | 2023-02-15 | 2023-04-25 | 郑州雪麦龙食品香料有限公司 | Preparation method of spice essential oil microcapsule with high fluidity |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2017204856B2 (en) | 2019-06-06 |
| AU2017204856A1 (en) | 2018-03-15 |
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