虫白蜡高级烷醇微乳液的制备及其在功能饮料中的应用
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摘要
为解决虫白蜡高级烷醇不溶于水,难应用于澄清稳定型功能饮料的瓶颈问题,制备高负载量的高级烷醇微乳液,获得其最佳乳化条件,通过伪三元相图确定微乳区域,评价其稳定性,并将其作为功能性添加剂配制高级烷醇功能饮料。结果表明:当复配乳化剂亲水亲油平衡值为10,乳化温度为70～75℃时,得到各添加剂用量均在食品国家标准允许添加范围内的稳定澄清的高级烷醇微乳液;微乳的离心、冷热循环和稀释稳定性良好,室温贮藏65 d后依然稳定透明;伪三元相图中微乳区域随着Km值的减小而不断缩小;微乳与其他辅料复配后可以制备成透明稳定的高级烷醇功能饮料。将虫白蜡高级烷醇制备成微乳,有效解决了其不溶于水以及在饮料中稳定性差、极易上浮等问题,为制备高品质、透明稳定的高级烷醇功能饮料提供了一条有效途径,也为高级烷醇新产品的开发研究提供参考。
The poor water solubility of policosanol hinders it from being applied in clear and stable functional beverages. To solve this bottleneck problem, a microemulsion with high loading of policosanol was prepared in this study. The optimum emulsification conditions were obtained. The microemulsion area was determined by constructing a pseudo-ternary-phase diagram and the stability was evaluated. The microemulsion was used as a functional ingredient in beverage. The results indicated that the microemulsion, prepared with an emulsifier mixture with a hydrophile-lipophile balance(HLB) value of10 at emulsifying temperatures of 70–75 ℃, was stable and transparent, in which the amount of each additive was within the limits of the national standards for food safety. The microemulsion was stable against centrifugation, alternating hot and cold cycles and dilution. It was stable and transparent for 65 days at room temperature. With the decrease of the Km value,the microemulsion area in the pseudo-ternary-phase diagram decreased. A stable and transparent functional beverage was prepared based on the policosanol-loading microemulsion. The microemulsification of policosanol effectively improved its poor water solubility and stability in beverage, which provides a valid way of preparing high quality, transparent and stable functional beverage containing policosanol and lays the foundation for the development of new products.
The poor water solubility of policosanol hinders it from being applied in clear and stable functional beverages. To solve this bottleneck problem, a microemulsion with high loading of policosanol was prepared in this study. The optimum emulsification conditions were obtained. The microemulsion area was determined by constructing a pseudo-ternary-phase diagram and the stability was evaluated. The microemulsion was used as a functional ingredient in beverage. The results indicated that the microemulsion, prepared with an emulsifier mixture with a hydrophile-lipophile balance(HLB) value of10 at emulsifying temperatures of 70–75 ℃, was stable and transparent, in which the amount of each additive was within the limits of the national standards for food safety. The microemulsion was stable against centrifugation, alternating hot and cold cycles and dilution. It was stable and transparent for 65 days at room temperature. With the decrease of the Km value,the microemulsion area in the pseudo-ternary-phase diagram decreased. A stable and transparent functional beverage was prepared based on the policosanol-loading microemulsion. The microemulsification of policosanol effectively improved its poor water solubility and stability in beverage, which provides a valid way of preparing high quality, transparent and stable functional beverage containing policosanol and lays the foundation for the development of new products.
引文
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[17]陈金婷,邢薇薇.高级烷醇的研究进展[J].天津化工,2012,26(1):8-10.
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[19]张泽生,刘薇.二十八烷醇乳化液稳定性的研究及其抗疲劳运动饮料的开发[J].食品研究与开发,2007,28(3):65-69.
[20]刘元法,王兴国,金青哲.二十八烷醇O/W乳状液稳定性的研究[J].中国油脂,2004,29(10):55-57.
[21]陈梦洁,王道源,李志勇.基于食用油为连续相的茶多酚反相微乳液的制备[J].食品科学,2018,39(6):39-44.DOI:10.7506/spkx1002-6630201806007.
[22]RAO J J,MCCLEMENTS D J.Food-grade microemulsions,nanoemulsions and emulsions:fabrication from sucrose monopalmitate&lemon oil[J].Food Hydrocolloids,2011,25(6):1413-1423.DOI:10.1016/j.foodhyd.2011.02.004.
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[27]国家质量监督检验检疫总局,国家标准化管理委员会.表面活性剂中高黏度乳液的特性测试及其乳化能力的评定方法:GB/T11543-2008[S].北京:中国标准出版社,2008:1-7.
[28]卫生部.食品中污染物限量:GB 2762-2012[S].北京:中国标准出版社,2012:6-7.
[29]王军.乳化与微乳化技术[M].北京:化学工业出版社,2012:31-51.
[30]梁新丽,赵国威,刘红宁.静脉注射用载药脂肪乳的应用及研究近况[J].世界中医药,2015,10(3):327-330.
[31]HOYOS-LEYVA J,BELLO-PéREZ L A,AGAMA-ACEVEDO E,et al.Potential of taro starch spherical aggregates as wall material for spray drying microencapsulation:functional,physical and thermal properties[J].International Journal of Biological Macromolecules,2018,120:237-244.DOI:10.1016/j.ijbiomac.2018.08.093.
[32]EL-NOKALY M,CORMELL D.Microemulsion and emulsions in foods[M].Washington:American Chemical Society,1991:7-24.
[33]方嘉坚,陈龙.大豆卵磷脂的提纯[J].食品科学,2000,21(3):25-27.
[34]吴顺芹,李三鸣,赵国斌.微乳及其在药剂学中的应用[J].沈阳药科大学学报,2003,20(5):381-385.
[35]刘跟新,张继瑜,吴培星.不同助表面活性剂对药用微乳形成的影响[J].中国医院药学杂志,2009,29(3):177-180.
[36]加藤茂明.二十八烷醇对脂肪代谢的影响[J].日本农艺化学会志,1990,65(3):589-591.
[37]TORRES O,AGRAMONTE A J,ILLNAIT J,et al.Treatment of hypercholesterolemia in NIDDM with policosanol[J].Diabetes Care,1995,18:393-397.DOI:10.2337/diacare.18.3.393.
[38]IOANNA G B,HEINER K B.Policosanol:clinical pharmacology and therapeutic significance of a new lipid-lowering agent[J].American Heart Journal,2002,143(2):356-365.DOI:10.1067/mhj.2002.119997.
[39]GLADYS C,LEONE T,MIGUEL C,et al.Effects of policosanol in hypertensive patients with type II hypercholesterolemia[J].Current Therapeutic Research,1996,57(9):691-699.DOI:10.1016/S0011-393X(96)80074-9.
[40]ARRUZAZABALA M L,CARBAJAL D,MAS R,et al.Effects of policosanol on platelet aggregation in rats[J].Thrombosis Research,1993,69(3):321-327.DOI:10.1016/0049-3848(93)90030-R.
[2]马李一,张重权,王有琼.气相色谱分析测定高级烷醇的方法研究[J].食品科学,2009,30(18):288-291.
[3]MOOSBRUGGER I,BISCHOFF P,BECK J P,et al.Studies on the immunological effects of fatty alcohols:I.Effects of n-hexacosanol on murine macrophages in culture[J].International Journal of Immunopharmacology,1992,14(2):293-302.DOI:10.1016/0192-0561(92)90042-J.
[4]JACQUES B,PATRICK J K,CARL W C.Peripheral administration of a long-chain fatty alcohol promotes septal cholinergic neurons survival after fimbria-fornix transection[J].Brain Research,1990,518(1):295-298.DOI:10.1016/0006-8993(90)90985-K.
[5]段琼芬,马李一,郑华,等.几种高级烷醇的研究概述[J].林产化工通讯,2005,39(2):42-47.
[6]SATHYA V R,NIRMAL U,JACKSON O L,et al.Policosanol,α-tocopherol,and moisture content as a function of timing of harvest of switchgrass(Panicum virgatum L.)[J].Journal of Agricultural and Food Chemistry,2009,57(9):3500-3505.DOI:10.1021/jf803846e.
[7]JAE K K,SOO Y P,JONG K N,et al.Metabolite profiling based on lipophilic compounds for quality assessment of perilla(Perilla frutescens)cultivars[J].Journal of Agricultural and Food Chemistry,2012,60(9):2257-2263.DOI:10.1021/jf204977x.
[8]ALEMáN C L,MáS R,HERNáNDEZ C.A 12-month study of policosanol oral toxicity in Sprague Dawley rats[J].Toxicology Letters,1994,70:77-87.DOI:10.1016/0378-4274(94)90147-3.
[9]涂志红,文震,刘佳欣.二十八烷醇微乳液的制备及其在运动饮料中的应用[J].中国食品学报,2013,13(9):108-112.
[10]孙赟,张慧颖,饶高雄.天然二十八烷醇的研究与开发进展[J].云南中医学院学报,2006,29(5):52-54.
[11]Food&Drug Administration.Dietary supplement sales information:FDA 223-96-2290-1999[S].US:Food&Drug Administration,1999.
[12]全国食品工业标准化技术委员会.保健(功能)食品通用标准:GB16740-1997[S].北京:中国标准出版社,1997:2.
[13]国家卫生和计划生育委员会.关于乳木果油等10种新食品原料的公告:2017年第7号[B].2017-05-31.
[14]YANG P,ZHU J Y,GONG Z J,et al.Transcriptome analysis of the Chinese white wax scale Ericerus pela with focus on genes involved in wax biosynthesis[J].PLoS ONE,2012,7(4):e35719-e35728.DOI:10.1371/journal.pone.0035719.
[15]王有琼,马李一,张重权,等.虫白蜡还原法制备高级烷醇混合物研究[J].林产化学与工业,2009,29(5):6-10.
[16]马李一,王有琼,张重权,等.虫白蜡制备高级烷醇工艺研究[J].食品工业科技,2008,29(2):179-181.
[17]陈金婷,邢薇薇.高级烷醇的研究进展[J].天津化工,2012,26(1):8-10.
[18]KIM J Y,LEE J H,JEONG D Y,et al.Preparation and characterization of aqueous dispersions of dextrin and policosanol composites[J].Carbohydrate Polymers,2015,121:140-146.DOI:10.1016/j.carbpol.2014.12.050.
[19]张泽生,刘薇.二十八烷醇乳化液稳定性的研究及其抗疲劳运动饮料的开发[J].食品研究与开发,2007,28(3):65-69.
[20]刘元法,王兴国,金青哲.二十八烷醇O/W乳状液稳定性的研究[J].中国油脂,2004,29(10):55-57.
[21]陈梦洁,王道源,李志勇.基于食用油为连续相的茶多酚反相微乳液的制备[J].食品科学,2018,39(6):39-44.DOI:10.7506/spkx1002-6630201806007.
[22]RAO J J,MCCLEMENTS D J.Food-grade microemulsions,nanoemulsions and emulsions:fabrication from sucrose monopalmitate&lemon oil[J].Food Hydrocolloids,2011,25(6):1413-1423.DOI:10.1016/j.foodhyd.2011.02.004.
[23]国家卫生和计划生育委员会.食品添加剂使用标准:GB 2760-2014[S].北京:中国标准出版社,2014:9-116.
[24]国家卫生和计划生育委员会.保健食品:GB 16740-2014[S].北京:中国标准出版社,2014:1-4.
[25]国家卫生和计划生育委员会.食品中镉的测定:GB 5009.15-2014[S].北京:中国标准出版社,2014:3-6.
[26]国家卫生和计划生育委员会,国家食品药品监督管理总局.食品中铝的测定:GB 5009.182-2017[S].北京:中国标准出版社,2017:3-9.
[27]国家质量监督检验检疫总局,国家标准化管理委员会.表面活性剂中高黏度乳液的特性测试及其乳化能力的评定方法:GB/T11543-2008[S].北京:中国标准出版社,2008:1-7.
[28]卫生部.食品中污染物限量:GB 2762-2012[S].北京:中国标准出版社,2012:6-7.
[29]王军.乳化与微乳化技术[M].北京:化学工业出版社,2012:31-51.
[30]梁新丽,赵国威,刘红宁.静脉注射用载药脂肪乳的应用及研究近况[J].世界中医药,2015,10(3):327-330.
[31]HOYOS-LEYVA J,BELLO-PéREZ L A,AGAMA-ACEVEDO E,et al.Potential of taro starch spherical aggregates as wall material for spray drying microencapsulation:functional,physical and thermal properties[J].International Journal of Biological Macromolecules,2018,120:237-244.DOI:10.1016/j.ijbiomac.2018.08.093.
[32]EL-NOKALY M,CORMELL D.Microemulsion and emulsions in foods[M].Washington:American Chemical Society,1991:7-24.
[33]方嘉坚,陈龙.大豆卵磷脂的提纯[J].食品科学,2000,21(3):25-27.
[34]吴顺芹,李三鸣,赵国斌.微乳及其在药剂学中的应用[J].沈阳药科大学学报,2003,20(5):381-385.
[35]刘跟新,张继瑜,吴培星.不同助表面活性剂对药用微乳形成的影响[J].中国医院药学杂志,2009,29(3):177-180.
[36]加藤茂明.二十八烷醇对脂肪代谢的影响[J].日本农艺化学会志,1990,65(3):589-591.
[37]TORRES O,AGRAMONTE A J,ILLNAIT J,et al.Treatment of hypercholesterolemia in NIDDM with policosanol[J].Diabetes Care,1995,18:393-397.DOI:10.2337/diacare.18.3.393.
[38]IOANNA G B,HEINER K B.Policosanol:clinical pharmacology and therapeutic significance of a new lipid-lowering agent[J].American Heart Journal,2002,143(2):356-365.DOI:10.1067/mhj.2002.119997.
[39]GLADYS C,LEONE T,MIGUEL C,et al.Effects of policosanol in hypertensive patients with type II hypercholesterolemia[J].Current Therapeutic Research,1996,57(9):691-699.DOI:10.1016/S0011-393X(96)80074-9.
[40]ARRUZAZABALA M L,CARBAJAL D,MAS R,et al.Effects of policosanol on platelet aggregation in rats[J].Thrombosis Research,1993,69(3):321-327.DOI:10.1016/0049-3848(93)90030-R.
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