辣椒红色素乳状液制备工艺的研究

Research on preparation of capsanthin emulsion process

以辣椒油树脂为原料,以吸光度和色素上浮率为评价指标,分别考察了乳化剂的HLB值、复合乳化剂类型及用量、稳定剂类型及用量对辣椒红色素乳状液稳定性的影响。结果表明,乳液中色素含量为8.0%体系,所选的HLB值应在13.34左右;采用复合乳化剂Span-20(2.5%)+SE(37.5%)+Tween-80(60%),用量为0.6%;选用0.30%{海藻酸钠(0.20%)+羧甲基纤维素钠(0.10%)}时,乳化效果最佳,乳状液最稳定并观察其微观结构与粒径分布。

Taking the chili oil resin as a raw material, the pigment buoyancy factor as the appraisal target, the effect of the HLB value, the compound emulsifier type and the amount, the stabilizer type and the amount on the hot pepper erythrophyll emulsion stability were studied respectively. The experimental results indicated that in the emulsion the pigment content is 8.0% systems, the HLB value should be about 13.34 ,the amount of compound emulsifier Span-20（2.5% ） ＋ SE（37.5% ） ＋ Tween-80（60% ） is 0.6%. When selecting 0.30% sea alginic acid sodium （0.20%） ＋ carboxymethylceUulose sodium （0. 10% ） ,the emulsified effect is the best,the emulsion is the most stable and its microscopic structure and the grain-size distribution are observed.