CN115530317B - 一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法 - Google Patents
一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法 Download PDFInfo
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- CN115530317B CN115530317B CN202211369529.1A CN202211369529A CN115530317B CN 115530317 B CN115530317 B CN 115530317B CN 202211369529 A CN202211369529 A CN 202211369529A CN 115530317 B CN115530317 B CN 115530317B
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- mango peel
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Abstract
本发明公开了一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,属于类胡萝卜素制备领域,过程包括:从芒果皮中提取多酚溶液和类胡萝卜素溶液,混合,得到芒果多酚类胡萝卜素混合溶液;收集芒果皮渣,将芒果皮渣与盐酸溶液混合,超声提取,分级醇沉后冻干,得到芒果皮渣果胶;将芒果多酚类胡萝卜素混合溶液冻干并溶于大豆油得到油相,将芒果皮渣果胶溶于水得到水相,通过高速剪切机混合油相与水相得到稳态化乳液。
Description
技术领域
本发明涉及类胡萝卜素稳定化处理技术领域,更具体地说是涉及一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法。
背景技术
我国2020年芒果种植面积约为35.1万公顷,位居世界第二。全国芒果产量为330.6万吨,可以估计每年生产99-165万吨的果皮和果核,芒果副产品的沉积造成经济损失和严重的环境问题,如温室气体排放和浸出液污染。芒果皮中含有大量的类胡萝卜素,经分离纯化提取后可应用于天然食用色素行业。因此,从芒果副产品中提取色素是一个有效的解决方案。
类胡萝卜素含有大量的酚羟基,因此具有很强的清除羟基自由基和过氧自由基的能力,同时具有很强的还原性,可以爆破单线态氧,是非常有潜力的天然抗氧化剂,其抗氧化能力是维生素的数倍。此外,类胡萝卜素还具有免疫调节、抗癌、抗衰和降血糖血脂的作用。但是,天然类胡萝卜素为脂溶性色素,在水中溶解度低且性质不稳定,易受温度、pH、光照、金属离子等环境因素的破坏,导致其活性降低从而大大限制了类胡萝卜素在食品加工及相关领域的广泛应用。
提高花类胡萝卜素稳定性、水溶性及生物可及性的问题一直以来为广大研究者所关注。目前提高其稳定性所采用的主要方法包括:添加大分子食品组分、小分子辅色作用、金属离子螯合作用、对类胡萝卜素进行化学修饰和分子改性(如酰基化、醚基化)以及稳态化包埋技术等,但是由于这些方法普遍存在稳定不长效、弱化天然色泽、处理成本高,安全性低,应用受限等众多问题。因此,如何在保证食用安全性的同时提高类胡萝卜素的稳定性及水溶性,扩大天然类胡萝卜素的应用范围是亟待解决的问题。
发明内容
有鉴于此,本发明将多酚溶液和类胡萝卜素溶液混合,提高了类胡萝卜素溶液的稳定性,同时,本发明利用芒果皮渣果胶对芒果皮类胡萝卜素进行稳态化包埋,进一步提高了类胡萝卜素的稳定性。
为了实现上述目的,本发明采用如下技术方案:
一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,过程包括:
1)从芒果皮中提取多酚溶液和类胡萝卜素溶液,混合,得到芒果多酚类胡萝卜素混合溶液;
2)收集芒果皮渣,将芒果皮渣与盐酸溶液混合,超声提取,分级醇沉后冻干,得到芒果皮渣果胶;
3)将芒果多酚类胡萝卜素混合溶液于-40℃,40Pa条件下冻干四天得到类胡萝卜素多酚混合物,并溶于大豆油得到油相,将芒果皮渣果胶溶于水得到水相,通过高速剪切机混合油相与水相得到稳态化乳液。
高速剪切机能够将油相迅速分散成微小的油滴,使油滴更好地溶于连续相(水相)中;因为水相中加入了果胶,果胶是良好的乳化剂,果胶吸附在油滴表面可以降低水油界面的表面张力,抑制油滴聚集,从而使油滴均匀分散在水中,形成稳定的水包油乳液,另一方面果胶分散在水中也增加了水相的粘度,抑制了油滴分子运动导致的聚集,增加了乳液的稳定性。
优选地,步骤1)中,提取多酚和类胡萝卜素时,将芒果皮溶于乙醇和乙酸乙酯的混合溶液中,超声提取、浓缩,得类胡萝卜素和多酚溶液。
优选地,类胡萝卜素和多酚的超声提取温度为40℃、600W、50min、浓缩真空度为0.055MPa、温度45℃。
优选地,类胡萝卜素溶液浓度为0.13~0.4mg/mL;多酚溶液浓度为0.08~0.3mg/mL。
优选地,类胡萝卜素溶液包括叶黄素、玉米黄素、α-胡萝卜素、β-胡萝卜素。
优选地,所述多酚溶液包括儿茶素、没食子酸、槲皮素-3-β-葡萄糖苷、槲皮素。
优选地,所述类胡萝卜素溶液与多酚溶液的质量比为1:1~10:1。
优选地,步骤2)中芒果皮渣果胶的提取方法为将芒果皮渣以料液比1:15溶于pH1.8~2.7的盐酸溶液,超声500W,温度95℃提取1~2h;将提取液以5000rpm的转速离心10min分离出杂质,将提取液旋蒸浓缩至原体积的10%~20%,加入三倍体积的乙醇沉淀并重复洗涤2~3次得到芒果皮渣果胶;芒果皮渣果胶的得率为16.8±1.3%;芒果皮渣果胶为高酯果胶,酯化度为65.98±0.86%。。
优选地,步骤3)中,水相中芒果皮渣果胶的添加量为1~5%,pH为2~4,并添加0.1%吐温80。
优选地,步骤3)中,制备得到的稳态化乳液中,水油比为1-3:1-3。
经由上述的技术方案可知,与现有技术相比,本发明公开提供了一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,针对食品中天然色素稳定性差,易受热而降解褪色及水溶性差导致的生物可及性低的问题,主要利用多酚与类胡萝卜素进行相互作用,保护类胡萝卜素并提高其稳定性。从芒果皮渣中提取的果胶与商业果胶相比具有高酯化度和高半乳糖醛酸含量以及良好的乳化性能,利用芒果皮渣中的果胶稳定芒果皮类胡萝卜素从而提高其生物可及性。通过添加从芒果皮色素提取液中分离出的多酚溶液对芒果皮类胡萝卜素进行保护处理,经保护处理后,类胡萝卜素的85℃热降解率(2h)可下降10.0~50.8%,在酸性环境下降解率可下降6.8%~39.5%,Na+处理环境下降解率可下降5.3%~19.5%。其中,多酚类物质可以通过共价键或非共价键(静电相互作用、范德华力、氢键)与类胡萝卜素相互结合,从而在一定程度上防止光照、温度、pH等外部环境对类胡萝卜素分子结构的破坏。同时多酚类化合物能够同类胡萝卜素形成π-π共轭的结构,复合物产生疏水力阻止亲核性试剂的攻击从而提高类胡萝卜素-多酚复合物的稳定性。从芒果皮渣中提取的果胶酯化度高达68.72%,半乳糖醛酸含量高达68.42%,显著高于其他三类商业化果胶。通过利用芒果皮渣果胶对芒果皮类胡萝卜素进行稳态化包埋,在模拟小肠消化阶段,类胡萝卜素乳液的生物可及性比未包埋的类胡萝卜素提高了55.3%~62.8%,比利用商业果胶包埋的类胡萝卜素提高了2.5%~20.4%。利用芒果果胶包埋的类胡萝卜素多酚复合物的抗氧化性和稳定性显著高于未添加多酚、未包埋和利用商业化果胶包埋的类胡萝卜素。
本发明多酚类辅色素与类胡萝卜素的协同相互作用来提高类胡萝卜素定性的处理方法简单便捷,无毒无害,不添加任何非食用的化学添加剂,对类胡萝卜素因热处理而导致的降解和褪色均能起到较好的抑制效果。本发明利用芒果皮渣果胶稳态化包埋芒果皮类胡萝卜素,在实现芒果副产物多级利用的同时大幅提高了芒果皮类胡萝卜素的水溶性和生物可及性,在液体食品、固态食品加工、活性物质递送及功能性食品研究开发中均具有较好的应用前景。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据提供的附图获得其他的附图。
图1为实施例1和对比例1中未添加多酚的芒果皮类胡萝卜素和添加多酚的芒果皮类胡萝卜素在不同温度处理下类胡萝卜素保留率变化图;
图2为实施例1和对比例1中未添加多酚的芒果皮类胡萝卜素和添加多酚的芒果皮类胡萝卜素在不同pH条件下类胡萝卜素保留率变化图;
图3为实施例1和对比例1中未添加多酚的芒果皮类胡萝卜素和添加多酚的芒果皮类胡萝卜素在不同Na+浓度条件下类胡萝卜素保留率变化图;
图4为实施例1-3与对比例1-4的游离脂肪酸释放率图;
图5为实施例1-3与对比例1-4的生物可及性图;
图6为实施例1-3与对比例1-4的储存稳定性外观变化图;
图7为实施例1-3与对比例1-4的储存过程中类胡萝卜素保留率变化图;
图8为实施例1-3与对比例1-4储存过程中抗氧化性变化图;
图9为实施例2体外模拟消化过程中激光共聚焦图像。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,过程包括:
1)取芒果皮为类胡萝卜素提取原料,将芒果皮烘干打粉,以料液比1∶15溶于乙醇∶乙酸乙酯(1∶1)溶液中,40℃水浴超声600W,处理时间50min,得到芒果皮色素提取液。将色素提取液在真空度0.055MPa,温度45℃条件下浓缩,经X-5型大孔树脂25℃静态吸附24h,将洗脱液液抽滤浓缩后得到多酚组分,吸附类胡萝卜素的树脂用乙醇:丙酮溶液(7:3)洗脱得到类胡萝卜素组分。将类胡萝卜素组分与多酚组分2:1混合,分别在不同温度(25℃、40℃、55℃、70℃、85℃)、不同pH(pH1、pH3、pH5、pH7、pH9、pH11)、不同Na+浓度(0mmol/L、25mmol/L、50mmol/L、75mmol/L、100mmol/L)处理2h,添加多酚的类胡萝卜素保留率分别为87.2~100%、78.5~100%、79.1~100%;见图1、图2和图3;
2)芒果皮渣果胶提取:将提取完色素的芒果皮渣干燥,以料液比1:15溶于pH2的盐酸溶液,超声500W,温度95℃提取1~2h。将提取液以5000rpm的转速离心10min分离出杂质。将提取液旋蒸浓缩至原体积的15%,加入三倍体积的乙醇沉淀并重复洗涤3次得到芒果皮渣果胶。
3)以含2%果胶,0.1%吐温80的去离子水为水相,1mg/mL类胡萝卜素大豆油为油相,油相比例为50%,以10000rpm的转速高速剪切1min得到类胡萝卜素乳液,包埋率为89.87%,游离脂肪酸释放率为65.02±4.84%,生物可及性为69.62±2.6%。
实施例2
一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,过程包括:
1)取芒果皮为类胡萝卜素提取原料,将芒果皮烘干打粉,以料液比1∶15溶于乙醇∶乙酸乙酯(1∶1)溶液中,40℃水浴超声600W,处理时间50min,得到芒果皮色素提取液。将色素提取液在真空度0.055MPa,温度45℃条件下浓缩,经X-5型大孔树脂25℃静态吸附24h,将洗脱液液抽滤浓缩后得到多酚组分,吸附类胡萝卜素的树脂用乙醇:丙酮溶液(7:3)洗脱得到类胡萝卜素组分。将类胡萝卜素组分与多酚组分2:1混合,分别在不同温度(25℃、40℃、55℃、70℃、85℃)、不同pH(pH1、pH3、pH5、pH7、pH9、pH11)、不同Na+浓度(0mmol/L、25mmol/L、50mmol/L、75mmol/L、100mmol/L)处理2h,添加多酚的类胡萝卜素保留率分别为87.2~100%、78.5~100%、79.1~100%。
2)芒果皮渣果胶提取:将提取完色素的芒果皮渣干燥,以料液比1:15溶于pH1.5的盐酸溶液,超声500W,温度95℃提取2h。将提取液以5000rpm的转速离心10min分离出杂质。将提取液旋蒸浓缩至原体积的15%,加入三倍体积的乙醇沉淀并重复洗涤3次得到芒果皮渣果胶。
3)以含3%果胶,0.1%吐温80的去离子水为水相,1mg/mL类胡萝卜素大豆油为油相,油相比例为50%,以10000rpm的转速高速剪切1min得到类胡萝卜素乳液,包埋率为87.72%,游离脂肪酸释放率为67.02±2.44%,生物可及性为71.62±2.32%。
实施例3
一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,过程包括:
1)取芒果皮为类胡萝卜素提取原料,将芒果皮烘干打粉,以料液比1∶15溶于乙醇∶乙酸乙酯(1∶1)溶液中,40℃水浴超声600W,处理时间50min,得到芒果皮色素提取液。将色素提取液在真空度0.055MPa,温度45℃条件下浓缩,经X-5型大孔树脂25℃静态吸附24h,将洗脱液液抽滤浓缩后得到多酚组分,吸附类胡萝卜素的树脂用乙醇:丙酮溶液(7:3)洗脱得到类胡萝卜素组分。将类胡萝卜素组分与多酚组分2:1混合,分别在不同温度(25℃、40℃、55℃、70℃、85℃)、不同pH(pH1、pH3、pH5、pH7、pH9、pH11)、不同Na+浓度(0mmol/L、25mmol/L、50mmol/L、75mmol/L、100mmol/L)处理2h,添加多酚的类胡萝卜素保留率分别为87.2~100%、78.5~100%、79.1~100%。
2)芒果皮渣果胶提取:将提取完色素的芒果皮渣干燥,以料液比1:15溶于pH2的盐酸溶液,超声500W,温度95℃提取2h。将提取液以5000rpm的转速离心10min分离出杂质。将提取液旋蒸浓缩至原体积的15%,加入三倍体积的乙醇沉淀并重复洗涤3次得到芒果皮渣果胶。
3)以含4%果胶,0.1%吐温80的去离子水为水相,1mg/m L类胡萝卜素大豆油为油相,油相比例为50%,以10000rpm的转速高速剪切1min得到类胡萝卜素乳液,包埋率为87.20%,游离脂肪酸释放率为66.02±3.53%,生物可及性为67.65±1.72%。
上述实施例中生物可及性、游离脂肪酸释放率的计算方式如下:
体外模拟消化方法:称取5g NaCl溶于1L水中,用1M HCl的标准盐酸溶液将pH调节至1.5制备模拟胃液(SGF)。将2mL芒果果胶乳液与7mL SGF混合,37℃磁力搅拌(230rpm)孵育5min,将20mg胃蛋白酶溶解于1mL SGF中加入混合物中开始消化过程(1h)。将1g胰酶溶解于5mL脂解缓冲液(50mM马来酸、150mM氯化钠、5mM无水氯化钙、20mM牛脱氧胆酸钠、5mM大豆卵磷脂),磁力搅拌(500rpm、15min),然后在4℃下冷藏制得胰酶储液。将25mL脂解缓冲液搅拌热水浴10min,加入模拟胃液消化完毕的样品,用0.25M NaOH调节pH至7.2,混合液温度达到37℃后,加入3mL冰冷的胰酶储液开始消化。在脂解过程中,通过手动添加0.25M NaOH使pH维持在7.20±0.02。记录2h脂肪分解实验中NaOH随时间的消耗量,通过式(1)计算得到游离脂肪酸释放率。消化完毕后将消化液10000rpm离心30min,取胶束层用丙酮:乙醇(3:1)萃取出类胡萝卜素后通过酶标仪测定胶束层类胡萝卜素含量,按式(2)计算得出生物可及性。并探究以芒果果胶包埋的多酚类胡萝卜素混合物在4周储存期内的抗氧化性和保留率变化。
式中:VNaOH为NaOH的体积,MNaOH为NaOH分子量,MLipid为油相分子量,WLipid为油相体积。
式中:Cmicelles为胶束层类胡萝卜素含量,Ctotal为乳液中总类胡萝卜素含量。
对比例1:与实施例1不同的是,步骤1)中,类胡萝卜素未与多酚复配及没经过果胶包埋,其他处理过程同实施例1;取芒果皮为类胡萝卜素提取原料,将芒果皮烘干打粉,以料液比1∶15溶于乙醇∶乙酸乙酯(1∶1)溶液中,40℃水浴超声600W,处理时间50min,得到芒果皮色素提取液。将色素提取液在真空度0.055MPa,温度45℃条件下浓缩,经X-5型大孔树脂25℃静态吸附24h,将洗脱液液抽滤浓缩后得到多酚组分,吸附类胡萝卜素的树脂用乙醇:丙酮溶液(7:3)洗脱得到类胡萝卜素组分。将类胡萝卜素组分分别在不同温度(25℃、40℃、55℃、70℃、85℃)、不同pH(pH1、pH3、pH5、pH7、pH9、pH11)、不同Na+浓度(0mmol/L、25mmol/L、50mmol/L、75mmol/L、100mmol/L)处理2h,保留率分别为41.9~100%、32.5~100%、53.2~100%。
对未包埋的类胡萝卜素油进行模拟消化,游离脂肪酸释放率为75.02±2.13%,生物可及性为9.61±2.34%。并探究其在4周储存期内的抗氧化性和保留率变化。
对比例2:与实施例1不同的是,不提取芒果皮渣果胶,使用商业柑橘果胶包埋的类胡萝卜素油并进行模拟消化,包埋率为75.26±51%,游离脂肪酸释放率为55.43±2.9%,生物可及性为55.51±1.05%。并探究其在4周储存期内的抗氧化性和保留率变化。
对比例3:与实施例1不同的是,不提取芒果皮渣果胶,使用商业低酯果胶包埋的类胡萝卜素油并进行模拟消化,包埋率为61.75±25%,游离脂肪酸释放率为50.01±1.93%,生物可及性为50.21±3.14%。并探究其在4周储存期内的抗氧化性和保留率变化。
对比例4:与实施例1不同的是,不提取芒果皮渣果胶使用商业高酯果胶包埋的类胡萝卜素油并进行模拟消化,包埋率为69.57±43%,游离脂肪酸释放率为53.04±4.35%,生物可及性为52.17±2.34%。并探究其在4周储存期内的抗氧化性和保留率变化。
实施例和对比例中胡萝卜素保留率变化、游离脂肪酸释放率、生物可及性、储存稳定性外观变化、储存过程中类胡萝卜素保留率变化、存过程中抗氧化性变化及体外模拟消化过程中激光共聚焦图像如图4-图9。
实施例1中类胡萝卜素和多酚的主要成分见表1;
表1
不同来源果胶的单糖组成及酯化度见表2;
表2
由表2可知,芒果皮渣果胶的酯化度显著高于其他商业果胶,已有研究证明,果胶的酯化度越高,果胶分子链柔性越好,果胶分子的伸展度和卷曲度越小,其水溶性越好,因此高酯果胶溶于水时,不易聚集和结块,溶胀后能够溶解并均匀分布于水相中。此外,高酯化度果胶具有较小的流体学半径和较高的吸附动力学以及较高比例的疏水性甲酯化基团,利用高酯果胶作为乳化剂,果胶分子更易吸附在油水界面,使油滴被紧密包裹后溶于水相中,从而使观察到的液滴尺寸更小更稳定,因此高酯果胶具有更好的乳化性能,形成的乳液稳定性也更好。由此可见,本发明提供了一种提高芒果皮类胡萝卜素稳定性和生物可及性的方法,针对食品中天然色素稳定性差,易受热处理影响而降解褪色的问题,主要利用多酚辅色素与类胡萝卜素进行相互作用,保护类胡萝卜素并提高其色泽稳定性,其中类胡萝卜素的主要成分为叶黄素、玉米黄素、α-胡萝卜素、β-胡萝卜素,多酚的主要成分为儿茶素、没食子酸、槲皮素-3-β-葡萄糖苷、槲皮素。经保护处理后,类胡萝卜素的85℃热降解率(2h)可下降10.0~50.8%,在酸性环境下降解率可下降6.8%~39.5%,Na+处理环境下降解率可下降5.3%~19.5%。针对类胡萝卜素水溶性差生物可及性低的问题,利用芒果渣中提取得到的果胶稳定类胡萝卜素,得到稳定性好,水溶性强,生物可及性高的类胡萝卜素乳液。本发明利用多酚类辅色素与类胡萝卜素的协同相互作用来提芒果皮类胡萝卜素稳定性并通过芒果皮渣果胶稳定芒果皮色素乳液的处理方法简单便捷,无毒无害,在不添加任何非食用的化学添加剂同时实现了芒果皮的多级利用,对类胡萝卜素因热处理、pH、金属离子而导致的降解和褪色均能起到较好的抑制效果,提高了类胡萝卜素的水溶性和生物可及性,在食品的加工生产及功能性食品研发中均具有较好的应用前景。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (8)
1.一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,其特征在于,过程包括:
1)从芒果皮中提取多酚溶液和类胡萝卜素溶液,混合,得到芒果多酚类胡萝卜素混合溶液;提取多酚和类胡萝卜素时,将芒果皮溶于乙醇和乙酸乙酯的混合溶液中,超声提取、浓缩,得类胡萝卜素和多酚溶液;
2)收集芒果皮渣,将芒果皮渣与盐酸溶液混合,超声提取,分级醇沉后冻干,得到芒果皮渣果胶;芒果皮渣果胶的提取方法为将芒果皮渣以料液比1:15溶于pH1.8~2.7的盐酸溶液,超声500W,温度95℃提取1~2h;将提取液以5000rpm的转速离心10min分离出杂质,将提取液旋蒸浓缩至原体积的10%~20%,加入三倍体积的乙醇沉淀并重复洗涤2~3次得到芒果皮渣果胶;芒果皮渣果胶的得率为16.8±1.3%;芒果皮渣果胶为高酯果胶,酯化度为65.98±0.86%;
3)将芒果多酚类胡萝卜素混合溶液于-40℃,40Pa条件下冻干四天得到类胡萝卜素多酚混合物,并溶于大豆油得到油相,将芒果皮渣果胶溶于水得到水相,通过高速剪切机混合油相与水相得到稳态化乳液。
2.根据权利要求1所述的一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,其特征在于,类胡萝卜素和多酚的超声提取温度为40℃、600W、50min;浓缩真空度为0.055MPa。
3.根据权利要求2所述的一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,其特征在于,类胡萝卜素溶液浓度为0.13~0.4 mg/mL;多酚溶液浓度为0.08~0.3 mg/mL。
4.根据权利要求3所述的一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,其特征在于,类胡萝卜素溶液包括叶黄素、玉米黄素、α-胡萝卜素、β-胡萝卜素。
5.根据权利要求4所述的一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,其特征在于,所述多酚溶液包括儿茶素、没食子酸、槲皮素-3-β-葡萄糖苷、槲皮素。
6.根据权利要求5所述的一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,其特征在于,所述类胡萝卜素溶液与多酚溶液的质量比为1:1~10:1。
7.根据权利要求6所述一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,其特征在于,步骤3)中,水相中芒果皮渣果胶的添加量为1~5%,pH为2~4,并添加0.1%吐温80。
8.根据权利要求7所述的一种提高芒果皮类胡萝卜素稳定性及其稳态化包埋的方法,其特征在于,步骤3)中,制备得到的稳态化乳液中,水油比为1-3:1-3。
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