蛋黄磷脂PC和PE比例对脂肪乳灭菌稳定性的影响

Effect of the PC/PE Ratio in Egg Yolk Phospholipids on Fat Emulsion Stability during Sterilization

采用两种柱层析法及勾兑混合获得了八个不同PC/PE比例的蛋黄磷脂,各磷脂参照中/长链脂肪乳处方及工艺进行脂肪乳的制备,以脂肪乳的平均粒径,粒径分布作为考察指标,对八个不同PC/PE比例的蛋黄磷脂对应脂肪乳的灭菌稳定性进行评价。脂肪乳灭菌前的平均粒径与磷脂组成无明显对应关系,灭菌后平均粒径随PE比例增大而逐渐变小,在PE比例为9.55%~51.83%对应脂肪乳加速稳定性实验结果良好,其中PE比例达到51.83%时,灭菌前后平均粒径、PDI无明显变化,储存六月后平均粒径、PDI升幅最小。蛋黄磷脂的PC/PE比例的变化会对脂肪乳灭菌过程的平均粒径与PDI产生影响,且在一定范围内蛋黄磷脂PE比例越高对脂肪乳的灭菌与储存稳定性越好。

Column chromatography was performed, in two different methods, to analyze the PC/PE ratio of eight egg yolk phospholipids samples, which were then formulated as fat emulsion solutions according to industrial references describing the manufacturing process of short-/long-chain fat emulsion preparation. Sterilization stability of all eight fat emulsion samples was examined in terms of their average particle size and PDI values. As a result, PC/PE ratio had no obvious relationship with average particle size before sterilization;whereas after sterilization, increase of PE content leads to a decrease in average particle size. When the PE content is between 9.55 % and 51.83 %, samples showed good results in accelerated stability test. In particular, when at 51.83 %, the corresponding fat emulsion sample exhibited no significant change in average particle size and PDI before and after sterilization;the same sample was stored and tested again after 6 months, demonstrating the lowest increment of PDI compared to other samples. The PE/PC ratio is therefore believed to have an effect, at least to some extent, on fat emulsion stability during sterilization. Increasing PE content, within a certain range, results in enhanced stability of the fat emulsion.