Study On The Preparation And Stability Of Pine Nut Oil Emulsion

Pine nut oil due to rich in polyunsaturated fatty acids and mono unsaturated fatty acid is very good tonic,has many important physiological functions,is an excellent resource of vegetable oil.At present,the market of polyunsaturated fatty acid products are mainly raw material oil and capsule preparation,and the emulsion's report is not much.The purpose of this experiment is the preparation of an emulsion of oil in water type pine nut oil emulsion liquid developed a simple process,low cost,stable form.For the application of pine nut oil provides a new way of developping.The main research contents and the results gotten are as follows.By single factor experiment,the most suitable method is to add oil phase to water phase,and then determine the most suitable oil/water ratio is 1:4;the most suitable thickener is xanthan gum,and the optimal dosage of pH is 7.0.By Tween 80 and our disk 80 mixed,according to HLB value method to determine the most suitable for the emulsification HLB value of 13.39.Furthermore,several common emulsifiers were mixed and the compound emulsifiers were composed of Distilled Monoglyceride(14.4%)+ Tween80(85.6%),the amount of it is 1.0%.Through orthogonal experiment,the effects of three main factors of emulsifying temperature,emulsifying strength and emulsifying time on the emulsion were discussed.The optimized technological conditions for preparing first emulsion was that emulsifying temperature 60?,emulsifying time 2min,emulsifying strength 10000rpm.To the final emulsion,the optimized emulsifying temperature was 60 ?,the optimized emulsifying time was 10min,the optimized emulsifying strength was 16000rpm.The prepared emulsion and pine nut oil was stored 35 days at 4? and 25 ?,every 7 days for determination of peroxide value.At 25 ?,the POV of pine nut oil from 18.57meq/kg increased to 46.97meq/kg,the POV of emulsion increased to 29.30meq/kg from early 19.13meq/kg.And the POV of 4? storage of pine nut oil increased from 18.83meq/kg to 36.10meq/kg,the POV of emulsion increased from 19.18meq/kg to 15.70meq/kg.It is advantageous to explain the low temperature storage for keeping the stability of the emulsion.At the same time,the total content of unsaturated fatty acid in emulsion was determined by GC-MS before and after storage.The total content of unsaturated fatty acid of emulsion before and after storage at 4? were 91.38%,86.44%,respectively.The experimental results show that the emulsion system can retard the oxidation rate of pine nut oil.