蟹油纳米乳液制备工艺及特性研究

Optimization and Characterization of Crab Oil Nanoemulsion

摘要:

为提高蟹油的稳定性，采用超声破碎法制备蟹油纳米乳液。通过单因素实验，考察乳化剂种类、乳化剂添加量、蟹油添加量、水添加量对蟹油粗乳液粒径的影响；利用Box-Behnken试验设计和响应面分析确定蟹油粗乳液的组成。结果表明：蟹油粗乳液中各成分最佳添加量为乳化剂（大豆磷脂）1.84 g (6.9%)、蟹油1.94 g (7.2%)、水23 mL (85.9%)。对制备的蟹油粗乳液进行进一步超声分散制得平均粒径为68 nm的纳米乳液，与粗乳液相比，超声分散得到的纳米乳液在不同温度（20~100 ℃）、pH（3~9）及钙离子浓度（100~500 mM CaCl2）下均表现出较好的物理稳定性。体外模拟消化实验中，纳米乳液的脂肪酸释放量及β-胡萝卜素生物利用度均高于粗乳液。用超声分散法制备蟹油纳米乳液，可提高蟹油作为添加剂在食品体系中的稳定性，使其具有更广泛的应用前景。

Abstract:

In order to improve the stability of crab oil, the nanoemulsion of crab oil was prepared by ultrasonic emulsification. The effects of emulsifier types, emulsifier concentration, crab oil and water on the particle size of crude emulsion were investagated by single factor experiments. Furthermore, the Box-Behnken experimental design combined with response surface methodology was employed to optimize the composition of crude crab oil emulsion. The results showed that the optimal composition of crude emulsion was 1.84 g (6.9%) of emulsifer (soybean phosphatides), 1.94 g (7.2%) of crab oil and 23 mL (85.9%) of water. Then the crude emulsion was ultrasonically dispersed to obtain a nanoemulsion with an average particle diameter of 68 nm. Compared with the crude emulsion, the nanoemulsion showed good physical stability at different temperatures (20~100 ℃), pH (3~9) and calcium ion concentration (100~500 mM CaCl2). In the digestion experiment in vitro, the released fatty acids and the bioavailability of β-carotene of nanoemulsion were better than those of the crude emulsion. The crab oil nanoemulsion prepared by ultrasonic dispersion method could improve the stability of crab oil as an additive in food system, and may have wider application prospects.