pH值及天然抗氧化剂对油脂乳状液稳定性的影响

Influence of pH Value and Natural Antioxidant on the Stability of Oils and Fats Emulsion Liquid

研究了不同的pH值及不同的天然抗氧化剂对乳状液体系中油脂的氧化与抗氧化稳定性的影响，并与其在纯油体系中的氧化情况进行比较。结果显示：不同的pH值对油乳状液氧化稳定性有显著的影响，且对不同类型表面活性剂所组成的乳状液氧化稳定性的影响又各不相同。在酸性条件下，阴离子型乳化剂所形成的乳状液比非离子型和阳离子型乳状液氧化的速率要快。不同天然抗氧化剂对乳状液中油脂的氧化稳定性的影响各不相同，茶多酚在乳状液中表现出了较好的抗氧化性。

A study on how the different pH value, common natural antioxidants influence oils oxidation and antioxidant stability of an emulsion system, and compared with the pure oils oxidation system. The results showed that different pH values played a significant effect on the oxidation stability of emulsion systems, and different surfactants also affected the oils and fats oxidative stability. In the acidic conditions, the oxidation rate of anion type emulsifier in the formation of the emulsion liquid was more lastly than non-ionic and cation type emulsion liquid oxygen, various natural antioxidants affected on the oxidation of fat emulsion stability with dif- ferent effect, tea polyphenols shows good oxidation resistance in the emulsion.