盐藻β-胡萝卜素微乳的制备及其稳定性

Preparation of β-carotene microemulsion from Dunaliella salina and its stability

目的制备盐藻β-胡萝卜素微乳并进行初步稳定性考察。方法以盐藻β-胡萝卜素微乳的外观、颜色、粒径、Zeta电位、稳定性参数(Ke)、β-胡萝卜素含量作为指标,考察了高温、强光照射对乳剂稳定性的影响,并通过加速实验和常温留样观察考察了盐藻β-胡萝卜素微乳初步稳定性。结果高温、强光照射对乳剂的物理性质无明显影响,但降低了β-胡萝卜素含量;在加速实验和常温留样实验中,乳剂性质稳定,β-胡萝卜素含量无明显变化。结论盐藻β-胡萝卜素微乳为均一稳定的制剂,但需避光低温保存。

Objective To preparare the β-carotene mieroemulsion （β-cm） from Dunaliella salina and study its stability. Methods The influences of some factors on the stability of β-cm were studied. These factors included llght,temperature,air（oxygen） ,storing time and so on. Resuits The appearance, color,Zeta potential, volume-Wt diameter and Ke were unchanged, but content of β-cm was decreased with higher temperature（40℃）or stronger light （4500±500Lx）. Conclusion The preparation should be light. Under this circumstance , the β-cm was stored at low temperature and keep away from stable for more than 12 months.