β-胡萝卜素乳液的制备及其稳定性比较

The Preparation and Stability Evaluation of β-carotene Emulsion

以吐温80和变性淀粉为乳化剂,将β-胡萝卜素制成水溶性乳液,比较两种乳化剂制备乳液的光、热稳定性。结果发现,两种乳液在光照条件下稳定,但对热的稳定性有一定差异,吐温80制备的乳液热稳定性较差。显微照片和乳液粒径分布可知,吐温80乳液较纯胶乳液稳定。

β- carotene, as a carotenoid, was been widely used in the area of medicine, food, feed, cosmetic and so on due to its double function of antioxidant and coloring and has vital significance to human health. But its application in food was greatly limited due to unstable to light, heat, oxygen. β- carotene was prepared to water-soluble emulsion by adopting twain 80 and pure glue emulsion system. The light and heat stability of two emulsions were determined and the results showed that two emulsions were stable to light but had poor thermal stability. Compared to the pure glue emulsion, the twain 80 emulsion had the poorer thermal stability. According to the micrograph and emulsion particle distribution results, twain 80 emulsion was more stable than pure glue emulsion. The phenomenon of particle reunion and crystal separation was found, so the emulsion formula need further improved.