Stability of Total Nutrient Emulsion of Food for Special Medical Purpose by Particle Analysis
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摘要: 本文基于乳液粒子微观特性（平均粒径、电位、离心沉淀率等）考察不同稳定剂、体系pH以及贮存时间对全营养乳液体系稳定性的影响。结果显示不同的胶体对全营养乳液的粒子特性影响不同。微晶纤维素对全营养乳液体系的平均粒径、黏度的影响不大，微晶纤维素最适宜浓度为0.6 g/L。结冷胶浓度与全营养乳液的平均粒径成反比，与粘度成正比，结冷胶最适宜浓度为0.1 g/L。胶体浓度（结冷胶和微晶纤维素）对于全营养乳液的电位影响不明显。采用杀菌釜灭菌时，pH为6.68时全营养乳液平均粒径最小，离心沉淀率为1.79%，体系比较稳定。常温货架期实验显示全营养乳液平均粒径、电位、pH变化主要在货架期前60 d发生，乳液中粒子等特性变化到一定的程度，进而影响到全营养乳液的稳定性。货架期105 d以后，全营养乳液粒子特性基本维持不变。Abstract: The purpose of this study was to investigate the effect of various stabilizer,pH and shelf life on the stability of total nutrient emulsion based on micro-characteristics of particles analysis. The results showed that microcrystalline cellulose had little effect on the mean particle size,viscosity and ZETA potential of total nutrient emulsion system. The optimum concentration of MCC was 0.6 g/L. Gellan gum was directly proportional to the viscosity of the system and inversely proportional to the mean particle size. The optimum concentration of gellan gum was 0.1 g/L. Stabilizer in this study had little effect on ZETA potential. For the retort sterilization,the optimum pH was 6.68,when the mean particle size of the total nutrient emulsion was the smallest,and the centrifugal precipitation rate was 1.79%. The shelf life experiment showed that changes of mean particle size,ZETA potential and pH occurred during the first 60 days. With storage time increasing,particles in the emulsion continuously aggregated and precipitated,which aggravated the instability of the total nutrition emulsion. After 105 days,the characteristic of particles remained basically unchanged.
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