CN108210617B - 一种高乳化稳定性文冠果油微乳液及其制备方法 - Google Patents
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Abstract
本发明公开的一种高乳化稳定性的文冠果油微乳液及其制备方法，属于油脂微乳化技术领域。以质量份数计，包括：乳清蛋白3～6份，蔗糖酯4～8份，瓜尔豆胶0.05～0.15份，文冠果油5～15份，聚甘油酯3～6份，双乙酰单甘油酯2～5份，硬脂酰乳酸钠1～4份，去离子水120～200份，防腐剂0.1～0.4份。该微乳液通过混合、搅拌、剪切和均质等步骤，制备的微乳液乳化性和乳化稳定性都较好，具有降低血液胆固醇和软化血管的作用，操作方法简单易行，适合工业化生产。
Description
技术领域
本发明属于油脂微乳化处理技术领域，具体涉及一种高乳化稳定性文冠果油微乳液及其制备方法。
背景技术
1959年英国化学家J.H.Schulman提出微乳液的概念，其一般是由表面活性剂、助表面活性剂、油与水等组分在适当比例下组成的无色、透明或半透明、低粘度的热力学不稳定体系。制备和研究具有较高稳定性的乳液或微乳液一直是众多科学家研究的热点。
目前，现有的微乳液或乳液体系均存在乳化稳定性较低的特点，在储存过程中会因为乳液液滴的聚集发生絮凝或者聚结现象，最终导致乳液生成沉淀或者发生脂肪上浮等失稳现象。
发明内容
本发明的目的在于提供一种高乳化稳定性的文冠果油微乳液及其制备方法，该制备方法操作简单，对设备要求低，适合工业化生产；该微乳液乳化性能和稳定性良好，营养丰富。
本发明是通过以下技术方案来实现：
本发明公开的一种高乳化稳定性文冠果油微乳液，以质量份数计，包括：文冠果油5～15份，乳清蛋白3～6份，蔗糖酯4～8份，瓜尔豆胶0.05～0.15份，聚甘油酯3～6份，双乙酰乳酸钠1～4份，防腐剂0.1～0.4份及去离子水120～200份。
优选地，所述防腐剂为山梨酸钾、双乙酸钠、脱氢乙酸钠和乳酸钠中的一种或几种。
本发明还公开了一种高乳化稳定性文冠果油微乳液的制备方法，包括以下步骤：
1)以质量份数计，取文冠果油5～15份，乳清蛋白3～6份，蔗糖酯4～8份，瓜尔豆胶0.05～0.15份，聚甘油酯3～6份，双乙酰单甘油酯2～5份，硬脂酰乳酸钠1～4份，防腐剂0.1～0.4份及去离子水120～200份；
2)先将乳清蛋白、蔗糖酯、瓜尔豆胶、聚甘油酯和双乙酰乳酸钠混合均匀后，再加入文冠果油，充分搅拌均匀，制得混合物A；
3)将防腐剂溶于与去离子水混合，充分搅拌均匀，制得溶液B；
4)将混合物A与溶液B混合后，充分搅拌均匀，得混合物C；
5)将混合物C用高速剪切乳化机于5000～7000rpm下剪切5～15min，通过超高压均质机在50～90MPa压力条件下，均质处理1～3次，制得高乳化稳定性文冠果油微乳液。
优选地，所述防腐剂为山梨酸钾、双乙酸钠、脱氢乙酸钠和乳酸钠中的一种或几种。
优选地，步骤2)中，采用的搅拌速度为300～500rpm，搅拌时间为10～30min。
优选地，步骤3)中，采用的搅拌速度为300～500rpm，搅拌时间为5～15min。
优选地，步骤4)中，采用的搅拌速度为300～500rpm，搅拌时间为0.5～1.5h。
与现有技术相比，本发明具有以下有益的技术效果：
本发明公开的文冠果油微乳液，以乳清蛋白、蔗糖酯、瓜尔豆胶等主要成分及其它辅助剂复合作用于文冠果油，制备得到高乳化稳定性微乳液，其乳化特性和稳定性优于一般乳化剂制备的微乳液。并且该乳液营养物质丰富，具有降低血液固醇含量、软化血管及保健的功能。本发明制备的微乳液粒径均小于100nm，说明该微乳液具有非常好的乳化性能，通过离心稳定性实验证明本发明所制备的微乳液具有较高的稳定性。
本发明公开的制备方法，通过混合、搅拌、剪切和均质等步骤，制备的微乳液乳化性和乳化稳定性都较好，具有降低血液胆固醇和软化血管的作用，操作方法简单易行，适合工业化生产。
具体实施方式
下面结合具体的实施例对本发明做进一步的详细说明，所述是对本发明的解释而不是限定。
实施例1
一种高乳化稳定性文冠果油微乳液的制备方法，包括以下步骤：
步骤1：按质量分数计，分别取乳清蛋白3份，蔗糖酯4份，瓜尔豆胶0.05份，聚甘油酯4份，双乙酰单甘油酯3份，硬脂酸乳酸钠5份混合，加入5份文冠果油300rpm搅拌10min，得混合物A；
步骤2：按质量分数计，取0.1份山梨酸钾和乳酸钠混合物溶于120份去离子水中300rpm搅拌5min，得混合溶液B；
步骤3：室温条件下将混合物A缓慢倒入混合液B中，边倒边进行搅拌，搅拌速度300rpm搅拌0.5h得混合液C；
步骤4：将混合物C经高速剪切乳化机5000rpm剪切5min，通过超高压均质机50MPa压力条件下均质3次即得高乳化稳定性文冠果油微乳液。
实施例2
一种高乳化稳定性文冠果油微乳液的制备方法，包括以下步骤：
步骤1：按质量分数计，分别取乳清蛋白5份，蔗糖酯6份，瓜尔豆胶0.1份，聚甘油酯5份，双乙酰单甘油酯4份，硬脂酸乳酸钠3份混合，加入5份文冠果油400rpm搅拌20min，得混合物A；
步骤2：按质量分数计，取0.2份双乙酸钠和脱氢乙酸钠混合物溶于150份去离子水中400rpm搅拌10min，得混合溶液B；
步骤3：室温条件下将混合物A缓慢倒入混合液B中，边倒边进行搅拌，搅拌速度400rpm搅拌1h得混合液C；
步骤4：将混合物C经高速剪切乳化机6000rpm剪切8min，通过超高压均质机70MPa压力条件下均质2次即得高乳化稳定性文冠果油微乳液。
实施例3
一种高乳化稳定性文冠果油微乳液的制备方法，包括以下步骤：
步骤1：按质量分数计，分别取乳清蛋白6份，蔗糖酯8份，瓜尔豆胶0.15份，聚甘油酯6份，双乙酰单甘油酯5份，硬脂酸乳酸钠4份混合，加入5份文冠果油500rpm搅拌30min，得混合物A；
步骤2：按质量分数计，取0.4份山梨酸钾、双乙酸钠、脱氢乙酸钠和乳酸钠混合物溶于200份去离子水中500rpm搅拌15min，得混合溶液B；
步骤3：室温条件下将混合物A缓慢倒入混合液B中，边倒边进行搅拌，搅拌速度500rpm搅拌1.5h得混合液C；
步骤4：将混合物C经高速剪切乳化机7000rpm剪切10min，通过超高压均质机90MPa压力条件下均质1次即得高乳化稳定性文冠果油微乳液。
为了验证本发明制备的文冠果油微乳液的性能，进行以下乳化性能和稳定性能测试：
1、乳化性测定
分别取实施例1、2、3方法制备的乳状液采用马尔文纳米粒度测定仪测定乳状液的体积平均粒径(d4,3)，测定参数如下：通用模式(Default)；颗粒的折射率为1.520；分散剂折射率为1.330；泵的转速：2050r/min。每个样品平均测定3次取平均值。
2、稳定性测定
分别取实施例1、2、3方法制备的乳状液50g于离心管中，采用高速离心机7000rpm离心10min，观察乳液的分层情况。
实验结果
表1微乳液的粒径及稳定性测定结果
| 实施例1 | 实施例2 | 实施例3 | |
| 粒径(nm) | 75.3 | 67.5 | 58.0 |
| 稳定性 | 未分层 | 未分层 | 未分层 |
由表中数据可知，本发明制备的微乳液粒径均小于100nm，说明该微乳液具有非常好的乳化性能，通过离心稳定性测定结果进一步证明本发明所制备的微乳液具有较高的稳定性。
本发明以乳清蛋白、蔗糖酯、瓜尔豆胶等主要成分及其它辅助剂复合作用于文冠果油制备的高乳化稳定性微乳液，乳清蛋白是从牛奶中分离提取出来的优质蛋白质，具有营养价值高、容易消化吸收和含有多种活性成分等特点。蔗糖酯分子结构中含有亲水性的蔗糖基团和疏水性的脂肪酸基团，是一种非离子型表面活性剂，具有很强的表面活性。蔗糖酯在人体内可分解成蔗糖和脂肪酸而被机体利用，安全性高。瓜尔豆胶是从豆科植物瓜尔豆的胚乳中提取的一种非离子型半乳甘露聚糖，瓜尔豆胶及其衍生物具有较好水溶性，且在低质量分数下呈现很高的粘度。文冠果油是高级药、食兼用油，更是天然保健品和美容珍品，俗称长生不老药。文冠果油属半干性油，不饱和脂肪酸高达94％，多数为人体必需油脂酸，易于人体吸收消化，具有降低胆固醇、软化血管、减少脱发和发生皮肤病的作用，因此本发明利用上述原料制成的微乳液的乳化特性和稳定性优于一般乳化剂制备的微乳液。并且该乳液营养物质丰富，具有降低血液固醇含量、软化血管及保健的功能。
Claims (2)
1.一种高乳化稳定性文冠果油微乳液，其特征在于，以质量份数计，包括：文冠果油5~15份，乳清蛋白3~6份，蔗糖酯4~8份，瓜尔豆胶0.05~0.15份，聚甘油酯3~6份，双乙酰酒石酸单甘油酯2~5份，硬脂酰乳酸钠1~4份，防腐剂0.1~0.4份及去离子水120~200份；
该高乳化稳定性文冠果油微乳液的粒径均小于100nm；
所述防腐剂为山梨酸钾、双乙酸钠、脱氢乙酸钠和乳酸钠中的一种或几种；
该高乳化稳定性文冠果油微乳液按照以下方法制得：
先将乳清蛋白、蔗糖酯、瓜尔豆胶、聚甘油酯、双乙酰酒石酸单甘油酯和硬脂酰乳酸钠混合均匀后，再加入文冠果油，充分搅拌均匀，制得混合物A；
将防腐剂溶于与去离子水混合，充分搅拌均匀，制得溶液B；
将混合物A与溶液B混合后，充分搅拌均匀，得混合物C；
将混合物C用高速剪切乳化机于5000~7000rpm下剪切5~15min，通过超高压均质机在50~90MPa压力条件下，均质处理1~3次，制得高乳化稳定性文冠果油微乳液。
2.一种高乳化稳定性文冠果油微乳液的制备方法，其特征在于，包括以下步骤：
1）以质量份数计，取文冠果油5~15份，乳清蛋白3~6份，蔗糖酯4~8份，瓜尔豆胶0.05~0.15份，聚甘油酯3~6份，双乙酰酒石酸单甘油酯2~5份，硬脂酰乳酸钠1~4份，防腐剂0.1~0.4份及去离子水120~200份；
所述防腐剂为山梨酸钾、双乙酸钠、脱氢乙酸钠和乳酸钠中的一种或几种；
2）先将乳清蛋白、蔗糖酯、瓜尔豆胶、聚甘油酯、双乙酰酒石酸单甘油酯和硬脂酰乳酸钠混合均匀后，再加入文冠果油，采用的搅拌速度为300~500rpm，搅拌时间为10~30min，制得混合物A；
3）将防腐剂溶于与去离子水混合，采用的搅拌速度为300~500rpm，搅拌时间为5~15min，制得溶液B；
4）将混合物A与溶液B混合后，采用的搅拌速度为300~500rpm，搅拌时间为0.5~1.5h，得混合物C；
5）将混合物C用高速剪切乳化机于5000~7000rpm下剪切5~15min，通过超高压均质机在50~90MPa压力条件下，均质处理1~3次，制得高乳化稳定性文冠果油微乳液。
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