超声制备中长链结构酯纳米乳液及其体外消化的研究
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摘要
中长链结构酯具有低热量,在体内不易积累脂肪等功能,其纳米乳液在食品加工中广泛使用。采用超声乳化技术制备中长链结构酯纳米乳液,在单因素试验基础上,采用响应面法对超声乳化工艺参数进行优化,并对其稳定性及体外消化进行系统研究。结果表明:超声制备中长链结构酯纳米乳液的最佳工艺参数为超声功率400 W,乳化剂质量分数3%,中长链结构酯质量分数为6%,所得纳米乳液的平均粒径为85 nm±1.43 nm。吐温80制备的纳米乳液具有良好的pH值稳定性和储藏稳定性。乳液经体外消化后粒径显著增加,中长链结构酯纳米乳液的消化速率较茶油纳米乳液快,且最终游离脂肪酸的释放率达到70.58%。
The nano-emulsions made with medium-and long-chain triacylglycerols are widely used in food processing because of the low calorie and suppressing accumulation of body fat. In this study, ultrasonic emulsification technology was used to prepare the medium-and long-chain triacylglycerol nanoemulsions. The parameters in the ultrasonic emulsification process were optimized by the response surface method on the basis of single factor experiments. In addition, the stability and digestion of the nanoemulsions in vitro were studied. The results showed that the optimal parameters of the preparation of medium and long-chain triacylglycerol nanoemulsions were: ultrasound power 400 W, emulsifier 3%, and medium-and long-chain structure ester 6%. The average particle size of the nanoemulsions was 85 nm ± 1.43 nm. The Tween 80-stabilized nanoemulsions had good pH stability and storage stability. The average particle size of the nanoemulsions was increased after digestion in vitro. The digestion rate of the nanoemulsions was faster than that of the tea oil nanoemulsions, and about 70.58% of the free fatty acid was released.
The nano-emulsions made with medium-and long-chain triacylglycerols are widely used in food processing because of the low calorie and suppressing accumulation of body fat. In this study, ultrasonic emulsification technology was used to prepare the medium-and long-chain triacylglycerol nanoemulsions. The parameters in the ultrasonic emulsification process were optimized by the response surface method on the basis of single factor experiments. In addition, the stability and digestion of the nanoemulsions in vitro were studied. The results showed that the optimal parameters of the preparation of medium and long-chain triacylglycerol nanoemulsions were: ultrasound power 400 W, emulsifier 3%, and medium-and long-chain structure ester 6%. The average particle size of the nanoemulsions was 85 nm ± 1.43 nm. The Tween 80-stabilized nanoemulsions had good pH stability and storage stability. The average particle size of the nanoemulsions was increased after digestion in vitro. The digestion rate of the nanoemulsions was faster than that of the tea oil nanoemulsions, and about 70.58% of the free fatty acid was released.
引文
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[23]MALAKI NIK A, WRIGHT A J, CORREDIG M.Micellization of beta-carotene from soy-protein stabilized oil-in-water emulsions under in vitro conditions of lipolysis[J]. Journal of the American Oil Chemists’ Society, 2011, 88(9):1397-1407.
[24]徐俊杰,黄健花,宋志华,等.脂肪酸碳链长度对甘三酯体外模拟消化的影响[J].中国油脂, 2014,39(6):49-52.
[25]周文化,郑仕宏,蒋爱民.植物油脂脂肪酸组成及位置分布研究进展[J].粮食与油脂, 2011, 3:4-6.
[26]MCCLEMENTS D J, LI Y. Structured emulsionbased delivery systems:Controlling the digestion and release of lipophilic food components[J]. Advances in Colloid and Interface Science, 2010, 159(2):213-228.
[27]GOLDING M, WOOSTER T J. The influence of emulsion structure and stability on lipid digestion[J].Current Opinion in Colloid&Interface Science,2010, 15(1/2):90-101.
[2]吴道银.功能性油脂新成员———结构脂质[J].西部粮油科技, 2003(2):25.
[3]寿佳菲.中长链脂肪酸甘油三酯的酶法制备与分离纯化研究[D].合肥:合肥工业大学, 2012:105.
[4]计晓黎,钟凯,葛赞,等.分子蒸馏纯化中长链甘油三酯的工艺研究[J].精细与专用化学品, 2015,23(4):25-27.
[5]AKOH C C, MIND B. Structured lipids[B]. Food Lipids:Chemistry, Nutrition, and Biotechnology,CRC Press ISBN 9781498744874 2002.
[6]ABBAS S, HAYAT K, KARANGWA E, et al. An overview of ultrasound-assisted food-grade nanoemulsions[J]. Food Engineering Reviews, 2013, 5(3):139-157.
[7]MATSUO T, TAKEUCHI H. Effects of structured medium-and long-chain triacylglycerols in diets with various levels of fat on body fat accumulation in rats[J]. British Journal of Nutrition, 2004, 91(2):219.
[8]ZHANG Y, LIU Y, WANG J, et al. Medium-and long-chain triacylglycerols reduce body fat and blood triacylglycerols in hypertriacylglycerolemic, overweight but not obese, Chinese individuals[J]. Lipids, 2010,45(6):501-510.
[9]邓红,仇农学,孙俊,等.超声波辅助提取文冠果籽油的工艺条件优化[J].农业工程学报, 2007, 23(11):249-254.
[10]周泉城,申德超,区颖刚.超声波辅助提取经膨化大豆粕中低聚糖工艺[J].农业工程学报, 2008, 24(5):245-249.
[11]VILKHU K, MAWSON R, SIMONS L, et al. Applications and opportunities for ultrasound assisted extraction in the food industry-A review[J]. Innovative Food Science&Emerging Technologies,2008, 9(2):161-169.
[12]徐丽青.岩藻黄素纳米乳液的制备、性质及体外释放研究[D].南昌:南昌大学, 2015:76.
[13]MUN S, DECKER E A, MCCLEMENTS D J, et al. Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase[J].Food Research International, 2007, 40(6):770-781.
[14]DAHAN A, HOFFMAN A. Rationalizing the selection of oral lipid based drug delivery systems by an in vitro dynamic lipolysis model for improved oral bioavailability of poorly water soluble drugs[J]. Journal of Controlled Release, 2008, 129(1):1-10.
[15]MCCLEMENTS, D J, LI Y. Review of in vitro digestion models for rapid screening of emulsion-based systems[J]. Food&Function, 2010, 1(1):32.
[16]GARRETT D A, FAILLA M L, SARAMA R J.Development of an in vitro digestion method to assess carotenoid bioavailability from meals[J]. Journal of Agricultural and Food Chemistry, 1999, 47(10):4301-4309.
[17]郑媛媛.采用可聚合表面活性剂超声辐照乳液聚合制备高纯共聚物纳米胶乳[D].成都:四川大学,2006:78.
[18]PERIASAMY V S, ATHINARAYANAN J, ALSHATWI A A. Anticancer activity of an ultrasonic nanoemulsion formulation of Nigella sativa L. essential oil on human breast cancer cells[J]. Ultrasonics Sonochemistry, 2016, 31:449-455.
[19]袁媛,毛立科,高彦祥. Tween系列乳化剂对β-胡萝卜素纳米乳液粒径及稳定性的影响[J].食品科学,2008, 29(5):181-186.
[20]陈冬,张晓阳,刘尧政,等.姜油纳米乳液超声波乳化制备工艺及其稳定性研究[J].农业机械学报,2016, 47(6):250-258.
[21]HSU J, NACU A. Behavior of soybean oil-in-water emulsion stabilized by nonionic surfactant[J]. Journal of Colloid and Interface Science, 2003, 259(2):374-381.
[22]徐明进,李明远,彭勃,等. Zeta电位和界面膜强度对水包油乳状液稳定性影响[J].应用化学, 2007,24(6):623-627.
[23]MALAKI NIK A, WRIGHT A J, CORREDIG M.Micellization of beta-carotene from soy-protein stabilized oil-in-water emulsions under in vitro conditions of lipolysis[J]. Journal of the American Oil Chemists’ Society, 2011, 88(9):1397-1407.
[24]徐俊杰,黄健花,宋志华,等.脂肪酸碳链长度对甘三酯体外模拟消化的影响[J].中国油脂, 2014,39(6):49-52.
[25]周文化,郑仕宏,蒋爱民.植物油脂脂肪酸组成及位置分布研究进展[J].粮食与油脂, 2011, 3:4-6.
[26]MCCLEMENTS D J, LI Y. Structured emulsionbased delivery systems:Controlling the digestion and release of lipophilic food components[J]. Advances in Colloid and Interface Science, 2010, 159(2):213-228.
[27]GOLDING M, WOOSTER T J. The influence of emulsion structure and stability on lipid digestion[J].Current Opinion in Colloid&Interface Science,2010, 15(1/2):90-101.