摘要
本实验研究了三聚甘油单硬脂酸酯(C-18A)、四聚甘油单硬脂酸酯(D-18A)、六聚甘油单硬脂酸酯(F-18A)、六聚甘油六硬脂酸酯(F-18F)、卵磷脂、分子蒸馏单甘酯(单甘酯)和两种蔗糖酯(SE11、SE15)共八种常用的非离子型乳化剂对花生油O/W型乳状液的表面张力及粒径的影响,并采用Box-Behnken响应面设计,以脂肪上浮速率为响应值,对乳化剂进行了复配。结果表明,八种乳化剂中卵磷脂及单甘酯在降低乳液表面张力方面效果最好,SE11及SE15在降低乳液粒径方面效果最好(P<0.05)。响应面中各因素对乳液脂肪上浮速率影响的显著程度依次为SE15、卵磷脂、单甘酯,最佳乳化剂配方为单甘酯5g/L、卵磷脂7g/L、SE155g/L,该配方下乳状液的脂肪上浮速率为0.1643%/s。
The experimental study the effect of surface tension and particle size of O/W emulsion of eight commonly used non-ionic emulsifiers including the glycerine tristearate （C-18A）, tetramer monostearates（D-18A）, hexamer monostearates （F-18A）, 6-hexamer glycerol ester of stearic acid（F-18F）, lecithin, molecular distillation monoglyceride （monoglyceride）, sucrose cster（SE11） and sucrose ester （SE15）, and using Box-Behnken response surface design, in response to the value of floating rate, to study of emulsifier mixtures. The results showed that in eight emulsifiers lecithin and monoglyceride are the best in reducing the surface tension, SEll and SE15 in the reduction of emulsion particle size.have the best performance. Response surface experimental results showed that the various factors on the floating rate significantly affected the degree followed by SE15, lecithin, monoglyceride, optimize finally come to the best emulsifier recipe for monoglyceride 5g/L, lecithin 7g/L, SE15 5g/L, under the formula, the floating rate of emulsion is 0.1643%/s.
出处
《中国奶牛》
2009年第7期39-42,共4页
China Dairy Cattle
基金
国家科技支撑计划项目(2006BAD04A06)
关键词
乳化剂
表面张力
粒径
响应曲面法
Emulsifier
Surface tension
Partical size
Response surface design
