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中国精品科技期刊2020
吴婉仪, 李璐, 解新安, 李雁. 基于响应面法构建虾青素纳米乳液[J]. 食品工业科技, 2018, 39(10): 204-210. DOI: 10.13386/j.issn1002-0306.2018.10.037
引用本文: 吴婉仪, 李璐, 解新安, 李雁. 基于响应面法构建虾青素纳米乳液[J]. 食品工业科技, 2018, 39(10): 204-210. DOI: 10.13386/j.issn1002-0306.2018.10.037
WU Wan-yi, LI Lu, XIE Xin-an, LI Yan. Preparation of astaxanthin-loaded nanoemulsions by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(10): 204-210. DOI: 10.13386/j.issn1002-0306.2018.10.037
Citation: WU Wan-yi, LI Lu, XIE Xin-an, LI Yan. Preparation of astaxanthin-loaded nanoemulsions by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(10): 204-210. DOI: 10.13386/j.issn1002-0306.2018.10.037

基于响应面法构建虾青素纳米乳液

Preparation of astaxanthin-loaded nanoemulsions by response surface methodology

  • 摘要: 为提高虾青素的稳定性,以生物大分子卵磷脂为乳化剂,采用高压均质法制备负载虾青素的纳米乳液,在单因素实验的基础上,以纳米乳液粒径和虾青素负载率为响应值,以乳化剂浓度、油水比、虾青素添加量3个因素为响应因子,利用响应面法建立二次回归方程模型,获得制备虾青素纳米乳液的最佳工艺条件为:乳化剂浓度1%(w/w),乳化温度55 ℃,乳化时间45 min,油水比1:8.5,虾青素添加质量分数为0.5%(w/w),按此工艺条件制备得到虾青素纳米乳液的粒径为238.84 nm,虾青素负载率可达到90.41%。

     

    Abstract: In order to improve the stability of astaxanthin, astaxanthin-loaded nanoemulsions were prepared through high-pressure homogenization, with lecithin as emulsifier. Based on single factor experiments, the nanoemulsions conditions were optimized using response surface methodology. A mathematical regression model was established for predicting the particle size of nanoemulsion and the concentration of astaxanthin at different levels of proportion of emulsifier, oil-water ratio and addition of astaxanthin. The optimal nanoemulsions conditions were determined as follows:1% (w/w) emulsifier prepared at 55℃ with 45 min, a ratio of oil-water of 1:8.5, 0.5% (w/w) astaxanthin. Under the optimized conditions, the nanoemulsion's particle size was 238.84 nm and the concentration of astaxanthin reached 90.41%.

     

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