食品乳状液稳定性检测方法研究进展

Research development of measurement methods of food emulsions stabilities

文章综述了食品乳状液稳定性的七种检测方法,包括光学法(激光粒度仪法、Turbiscan法、Lumisizer法、透射光浊度法)、电荷分布法、流变法、界面吸附法、微观结构法(显微镜观察法、原子力显微镜法、透射电子显微镜法)、高速离心分析法、直观观察法。结合实例,分析七种检测方法在食品乳状液体系中的应用。为乳状液在食品领域中的研究与应用提供了方法指导。

The seven measurement methods of food emulsions stabilities were reviewed, It included the Optical method（ Laser particle sizer, Turbiscan, Lumisizer, Turbidity）, Zeta- potential analysis, Rheological method, Interfacial adsorption method, Microstructure analysis （Microscope, Atomic force microscope, Transmission electron microscope）, Centrifugal analysis, Visual observation. Combined with the examples, applications of measurement methods in samples were showed. It provided the methods for the food emulsion research and development.