摘要
利用拟三元相图,研究分析了不同助乳化剂、不同氯化钙浓度对冷榨桔子油为油相的食品级微乳体系相行为和粒径的影响。结果显示,丙酸作为助乳化剂增溶效果最好;形成的微乳液的粒径都很小,达到10nm且分散均匀。另外,氯化钙浓度增加,乳化剂亲水性减弱,体系增溶效果降低。研究后期采用含0.3、0.4、0.5g/kgCaCl2的微乳液对刚采摘的葡萄浸渍处理后进行常温贮藏实验。结果表明,冷榨桔子油微乳液能延缓葡萄硬度的降低,并减少腐败,减少脱落,结果显示0.3g/kg组保鲜效果最好。
The effects of different component, propionic acid, ethanol and n-butanol as cosurfactant, calcium chloride as salt, on the phase behavior of the food- grade microemulsions were studied in this paper. Simultaneously,the determinations of particle size distribution were also carried out. The propionic acid as cosurfactant did the best solubilizing effect.Microemulsions,which was formatted by propionic acid,was very small (10nm) in its particle size. In addition, as the concentration of CaCl2 increased, the ability of solubilizing effect declined.In the last period of the study, fresh-cut grapes were dipped in the microemulsions systems for 1min, which contained 0.3,0.4,0.Sg/kg CaCl2, respectively. Results showed that the microemulsions could delay the grape soften and inhibit grey mold.In addition,the group of 0.3g/kg had the best inhibition effects.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第15期309-314,共6页
Science and Technology of Food Industry
关键词
冷榨桔子油
微乳液
钙处理
品质
葡萄
expressed essential oil of orange
microemulsions
calcium treatments
quality
grapes