桔子油微乳体系的构建及其对葡萄品质的保鲜效果研究

桔子油微乳体系的构建及其对葡萄品质的保鲜效果研究[J]. 食品工业科技, 2013, (15): 309-314. doi: 10.13386/j.issn1002-0306.2013.15.072
引用本文: 桔子油微乳体系的构建及其对葡萄品质的保鲜效果研究[J]. 食品工业科技, 2013, (15): 309-314. doi: 10.13386/j.issn1002-0306.2013.15.072
Study on construction of essential oil microemulsions system of orange and its preservation effect on the grape quality[J]. Science and Technology of Food Industry, 2013, (15): 309-314. doi: 10.13386/j.issn1002-0306.2013.15.072
Citation: Study on construction of essential oil microemulsions system of orange and its preservation effect on the grape quality[J]. Science and Technology of Food Industry, 2013, (15): 309-314. doi: 10.13386/j.issn1002-0306.2013.15.072

桔子油微乳体系的构建及其对葡萄品质的保鲜效果研究

doi: 10.13386/j.issn1002-0306.2013.15.072
详细信息
  • 中图分类号: TS255.4

Study on construction of essential oil microemulsions system of orange and its preservation effect on the grape quality

  • 摘要: 利用拟三元相图,研究分析了不同助乳化剂、不同氯化钙浓度对冷榨桔子油为油相的食品级微乳体系相行为和粒径的影响。结果显示,丙酸作为助乳化剂增溶效果最好;形成的微乳液的粒径都很小,达到10nm且分散均匀。另外,氯化钙浓度增加,乳化剂亲水性减弱,体系增溶效果降低。研究后期采用含0.3、0.4、0.5g/kgCaCl2的微乳液对刚采摘的葡萄浸渍处理后进行常温贮藏实验。结果表明,冷榨桔子油微乳液能延缓葡萄硬度的降低,并减少腐败,减少脱落,结果显示0.3g/kg组保鲜效果最好。 
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  • 收稿日期:  2013-01-10

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