核桃油多重乳状液的制备及稳定性研究

摘要

Effects of various factors such as the contents of walnut oil in first phase, the concentration of first phase, mass ratio of hy- drophobic emulsifier to hydrophilic emulsifier and the concentration of the emulsifier on the stability of walnut oil W/O/W multiple emulsions were examined by microscopic observation. The optimal extraction conditions were defined by orthogonal design. Results showed that the opti- mum conditions for the system were the mass fraction of walnut oil in first phase 66% , the mass fraction of the first phase 55% , M （SpanSO） ： M （Q-12A） 7： 1, and the mass fraction of the emulsion 11%. The results of peroxide value showed that mult-emulsifier sys- tem could improve the oxidative stability of walnut oil.%以多重乳状液相对体积为衡量标准，借助显微镜直接观察，探讨第一相乳化剂含量、第一相质量分数、亲油亲水乳化剂质量比、体系乳化剂的含量等因素对核桃油多重乳状液体系稳定性的影响，并通过正交试验设计优化了乳化工艺。结果表明，第一相质量分数55％，亲油亲水乳化剂质量比7：1，乳化剂含量11％，第一相核桃油含量66％，体系稳定性最好，相对体积分数达到92．5％。同时，核桃油过氧化值的测量表明，核桃油在多重乳状液中的氧化稳定性较好，并与乳状液体系本身的稳定性相关。