载维生素C橄榄油微乳体系的构建及抗氧化能力研究

Construction and Antioxidant Capacity Study of Vitamin C-Loaded Olive Oil Microemulsion System

为探究橄榄油微乳体系对维生素C (VC)的包埋及VC对体系抗氧化性能的影响,采用拟三元相图法考察水相中VC浓度对橄榄油/大豆卵磷脂/司盘80/乙醇/水微乳体系相行为的影响,利用电导率、傅里叶变换红外光谱的测定对载VC橄榄油微乳体系的结构进行研究,并通过ABTS+·自由基清除率试验对体系的抗氧化能力进行评价。结果表明:水相中VC浓度的变化(0~0.5 mol/L)对橄榄油/大豆卵磷脂/司盘80/乙醇/水体系微乳区域面积无明显影响;水相含量低于18%时,体系为油包水型微乳液, VC分子被包裹于反相微乳液的水相内核中;水相中VC浓度较低(0.001 mol/L)时,微乳体系的抗氧化能力主要受大豆卵磷脂、橄榄油含量的影响;水相中VC浓度高于0.01 mol/L时,组分VC在体系中含量的高低成为影响体系抗氧化能力的关键因素。橄榄油微乳体系可作为运输载体,实现对VC的有效包裹,提高体系的抗氧化能力。试验结果可为进一步拓宽抗氧化剂VC及食用油体系在食品和化妆品生产中的应用提供理论依据和方法参考。

In order to explore the inclusion of vitamin C(VC)in olive oil microemulsion system and the effect of VC on the antioxidant capacity of the system,pseudo-ternary phase diagram was used to investigate the effect of VC concentration in the aqueous phase on phase behavior of olive oil/lecithin/Span80/ethanol/H2O system.Conductivity and Fourier infrared transform spectroscopy were employed to determine the structure of the VC-loaded olive oil microemulsion system.The antioxidant capacity of the microemulsion system was evaluated by ABTS assay.The results showed that VC concentration in the aqueous phase ranging from 0 to 0.5 mol/L had no obvious effect on the microemulsion area of the olive oil/lecithin/Span80/ethanol/H2O system.The water-in-oil type microemulsion could be formed when the aqueous phase weight content was below 18%and the VC molecules were encapsulated in the inner aqueous core of the inverse microemulsion.When the VC concentration in the aqueous phase was as low as 0.001 mol/L,the antioxidant capacity of the microemulsion system was mainly affected by the contents of soybean lecithin and olive oil.When the concentration of VC in the aqueous phase was higher than 0.01 mol/L,VC content in the system became the key factor affecting the antioxidant capacity of the system.The olive oil microemulsion system could be utilized as the carrier to achieve effective encapsulation of VC and then improve the antioxidant capacity of the system.The results provided a theoretical basis and method reference for further application of VC and edible oil system in food and cosmetics production.