【摘要】：柚子籽富含50%以上豐富的油脂,并且油脂中脂肪酸主要為不飽和脂肪酸,是一種良好的植物油料來(lái)源,但尚未得到合理的有效利用。本研究采用轉(zhuǎn)相乳化法制備柚子籽油微乳,并對(duì)其進(jìn)行質(zhì)量評(píng)價(jià),以期為柚子籽油的合理開(kāi)發(fā)利用提供參考。主要研究及結(jié)果如下： 1.柚子籽油微乳的制備 通過(guò)考察影響柚子籽油微乳形成的幾個(gè)因素確定了其配方,篩選的表面活性劑組合是Tween80:Span80(4:1-5:1); EL40:Span80(5:1-6:1); RH40:Span80(3：1-5：1),助表面活性劑為丙三醇、1,2-丙二醇、無(wú)水乙醇、正丁醇。油相為IPM、IPP。確定了表面活性劑種類(lèi),Km值,溫度是影響微乳形成的主要因素。 通過(guò)滲濾-電導(dǎo)模型測(cè)定微乳的形成點(diǎn),繪制偽三元相圖,利用AUTO CAD軟件計(jì)算比較微乳區(qū)面積大小,最終確定柚子籽油微乳的配方為RH40:Span80=3:1,助表面活性劑為正丁醇,油相(IPM：柚子籽油)=2：1,Km(表面活性劑：助表面活性劑)=8：1,表面活性劑：油=7：3,制備溫度為25℃。 2.柚子籽油微乳的理化性質(zhì)測(cè)定 主要測(cè)定了柚子籽油微乳的亞油酸、油酸含量,包封率,微乳類(lèi)型和形態(tài),離心穩(wěn)定性、粒度分布、電導(dǎo)率、折光率、黏度、pH值等理化性質(zhì)。柚子籽油微乳是亮黃色、澄清透明、流動(dòng)性良好的O/W微乳,亞油酸含量為46.39mg/ml,油酸含量為36.77mg/ml。包封率為97.5%,透射電鏡下微乳液滴呈圓球形,大小均勻。微乳的平均粒徑為19.1nm,分布集中,電導(dǎo)率329μS/cm,折光率1.338,黏度230mpa.s,pH值6.8。 3.柚子籽油微乳穩(wěn)定性考察 主要通過(guò)離心穩(wěn)定性試驗(yàn)、高溫試驗(yàn)、光照試驗(yàn)、加速試驗(yàn)、留樣觀(guān)察試驗(yàn)幾個(gè)試驗(yàn)對(duì)柚子籽油微乳的穩(wěn)定性進(jìn)行了考察。柚子籽油微乳經(jīng)4000r/min,30min離心后,依然保持澄清透明,不分層,說(shuō)明微乳的穩(wěn)定性良好。高溫試驗(yàn)中柚子籽油微乳的亞油酸和油酸的保留率在第10天分別為70.81%、91.93%,高于柚子籽油(分別為30.13%、54.40%)；光照試驗(yàn)中柚子籽油微乳的亞油酸和油酸的保留率在第10天分別為71.27%、89.37%,高于柚子籽油(分別為38.02%、59.72%)；加速試驗(yàn)中柚子籽油微乳的亞油酸和油酸的保留率在第3個(gè)月分別為45.80%、64.65%,高于柚子籽油(分別為32.15%、49.21%)；留樣觀(guān)察試驗(yàn)中,第3個(gè)月時(shí),4℃下柚子籽油微乳的亞油酸、油酸保留率分別為90.09%、92.27%,高于柚子籽油(分別為58.93%、79.98%),25℃下柚子籽油微乳的亞油酸、油酸保留率分別為83.13%、86.44%,高于柚子籽油(分別為50.07%、70.03%)。柚子籽油微乳的亞油酸、油酸保留率下降量均低于柚子籽油,表明柚子籽油微乳化后穩(wěn)定性增強(qiáng),且4℃低溫儲(chǔ)存時(shí)穩(wěn)定性更佳。
[Abstract]:Grapefruit seeds are rich in more than 50% oil, and the fatty acids are mainly unsaturated fatty acids, which is a good source of vegetable oil, but has not been used effectively. The microemulsion of pomelo seed oil was prepared by phase inversion emulsification and its quality was evaluated in order to provide a reference for the rational development and utilization of pomelo seed oil. The main results are as follows: 1. The formulation of pomelo seed oil microemulsion was determined by investigating several factors affecting the formation of pomelo seed oil microemulsion. The selected surfactant combinations were Tween80:Span80 (4: 1-5: 1), EL40:Span80 (5: 1-6: 1), RH40:Span80 (3: 1-5: 1) and propanediol 12-propanediol. Anhydrous ethanol, n-butanol. The oil phase is IPM and IPP. The K _ m value of surfactants was determined and the temperature was the main factor affecting the formation of microemulsions. The formation point of microemulsion was determined by percolation and conductance model, the pseudo-ternary phase diagram was drawn, and the area of microemulsion was calculated and compared by AUTO CAD software. Finally, the formula of grapefruit seed oil microemulsion was determined as RH40: Span803: 1, and the cosurfactant was n-butanol. Oil phase (IPM: pomelo seed oil) 2: 1 Km (surfactant: cosurfactant) 8: 1, surfactant: oil 7: 3, preparation temperature 25 鈩，

本文編號(hào)：2188172