柚皮苷纳米乳化体系的制备及其稳定性研究
Preparation and stability of naringin nanoemulsion system

为了构建安全高效的柚皮苷营养递送系统，以乳清分离蛋白（WPI）为乳化剂，系统地研究了柚皮苷单层纳米乳液（NA/WPΙ e）及加入ι 卡拉胶和阿拉伯胶的双层乳液的制备条件，并考察了柚皮苷单层、双层纳米乳液在不同环境条件下的稳定性。结果表明：NA/WPΙ e的最佳工艺参数为WPI质量浓度5 g/100 mL，油水体积比10∶90，高压微射流均质压力68.95 MPa，循环3次，此时的NA/WPΙ e的柚皮苷包埋率高达75.50%；对于添加ι 卡拉胶和阿拉伯胶二次均质制备的双层纳米乳液，阿拉伯胶和ι 卡拉胶质量浓度均为0.3 g/100 mL的双层纳米乳液中的柚皮苷包埋率最高，分别为69.80%和64.78%。但在100 ℃水浴10 min和不同NaCl浓度环境下，柚皮苷双层纳米乳液粒径较NA/WPΙ e显著降低（P＜0.05）；在贮藏35 d后，柚皮苷双层纳米乳液的液滴颗粒增长率较NA/WPΙ e显著降低（P＜0.05），贮藏稳定性随着ι 卡拉胶和阿拉伯胶浓度的增加而逐渐提高，且添加ι 卡拉胶的双层乳液具有更高的离子稳定性和贮藏稳定性。柚皮苷双层纳米乳液提高了NA/WPΙ e在其等电点处的稳定性。研究结果表明,加入阿拉伯胶和ι 卡拉胶后，制备的双层纳米乳液的物理稳定性更好，可以对柚皮苷形成更好的保护。
The aim was to construct a safe and efficient naringin nutrient delivery system. Whey protein isolate （WPI） was used as emulsifier,the preparation conditions were studied for naringin monolayer nanoemulsion （NA/WPΙ e） and bilayer nanoemulsion with ι carrageenan and gum arabic. Subsequently,the stability of the NA/WPΙ e and naringin bilayer nanoemulsion was investigated under different environmental factors. The results showed that the optimal preparation conditions of NA/WPΙ e were:5 g/100 mL WPI concentration,10% oil to aqueous ratio（V/V）,68.95 MPa homogenization pressure for 3 cycles. The naringin encapsulation ratio could reach 75.50% under this condition.For the bilayers nanoemulsion with 0.3 g/100 mL of gum arabic and ι carrageenan,naringin encapsulation ratios were the highest,which were 69.80% and 64.78%,respectively. The naringin bilayer nanoemulsion’s droplets were significantly smaller than NA/WPΙ e at 100℃ water bath for 10 min and different NaCl concentrations （P＜0.05）. After 35 days of storage,the growth rate of bilayer nanoemulsion’s droplets was significantly lower than that of NA/WPΙ e（P＜0.05）. And the storage stability increased with increasing concentration of ι carrageenan and gum arabic. Bilayer nanoemulsion with ι carrageenan owned higher ionic stability and storage stability than that with gum arabic. The naringin bilayer nanoemulsion improved the stability of NA/WPΙ e at its isoelectric point. In conclusion,the bilayer nanoemulsion prepared by adding gum arabic and ι carrageenan had better physical stability,so it can provide better protection for naringin.