不同植物油对γ-谷维素与β-谷甾醇有机凝胶的影响

Effect of Oil Type on γ-oryzanol and β-sitosterol-Based Organogels

以植物油为基料油添加γ-谷维素与β-谷甾醇(3∶2,W/W)的混合物,经加热搅拌、静置冷却形成有机凝胶。分析不同植物油对凝胶形成的影响及结构剂添加量与凝胶热力学特性之间的关系。结果表明,不同植物油的凝胶形成时间有很大差异(葵花油凝胶14 min,蓖麻油放置24 h未见凝胶形成),随着结构剂添加量的增加(8%、12%、16%)凝胶熔化温度也会成比例增加(50、60、70℃)。把不同植物油凝胶的等温结晶曲线与Avrami模型拟合,分析出植物油凝胶的晶体成核表现为均相瞬时成核(n=1)和非均相不定时成核(n=2)2种方式,都表现为一维线性生长。

Vegetable oil organogels can be obtained after sequentially stirring,heating and cooling the mixtures of vegetable oil and a certain amount of γ- oryzanol and β- sitosterol（ 3∶ 2,W/W）. This research first investigated the influence of oil type to the formation of organogels and the relationship between structure concentrations and organogels thermal properties. Oil type affected the forming time of gels greatly（ sunflower oil gels was 14 min,and castor oil was more than 24 h）. As the structure concentrations increased（ 8%,12%,16%）,the melting points increased（ 50,60,70 ℃） proportionally. Then by fitting the isothermal crystallization curves of different gels and Avrami model,we could find that the crystal nucleation of the mixtures of γ- oryzanol and β- sitosterol solidifying different vegetable oil resulted two modes of instantaneous nucleation（ n = 1） and sporadic nucleation（ n = 2）,and crystal growth mode was 1- D growth.