※食品化学食品科学2023,Vol.44,No.041pH值偏移大豆油体-姜黄素复合乳液的物理特性及稳定性康梦雪，孙禹凡，宋晗钰，钟明明，王帅，齐宝坤*（东北农业大学食品学院，黑龙江哈尔滨150030）摘要：以大豆油体为原料，利用油体天然水包油结构，借助pH值偏移法将姜黄素负载到油体油相内核中，制备姜黄素递送体系。通过乳液包封率、粒径、Zeta电位、显微结构等研究其包封特征，通过内源荧光光谱、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析其结构变化，探讨其贮藏稳定性、pH值稳定性及氧化稳定性。结果表明：大豆油体借助pH值偏移可成功包封姜黄素，pH值偏移为1.0时，大豆油体对姜黄素的包封效果最佳，乳液包封率为65.55%；脂滴形状规则、大小均匀，平均粒径为590.5nm；氧化稳定性良好，但贮藏稳定性、pH值稳定性较差；蛋白质结构与未处理油体相比，未发生明显改变。本研究为天然油体运载姜黄素等亲脂性多酚物质提供一定参考。关键词：油体；姜黄素；pH值偏移；稳定性PhysicalCharacteristicsandStabilityofpH-ShiftedSoybeanOilBody-CurcuminCompositeEmulsionKANGMengxue,SUNYufan,SONGHanyu,ZHONGMingming,WANGShuai,QIBaokun*(SchoolofFoodScience,NortheastAgriculturalUniversity,Harbin150030,China)Abstract:AcurcumindeliverysystemwaspreparedbyusingthepH-shiftmethodtoloadcurcuminintotheoilphasecoreofsoybeanoilbody,whichhasanaturaloil-in-waterstructure.Theencapsulationcharacteristicsoftheemulsionwerestudiedintermsofitsencapsulationefficiency,particlesize,zetapotential,andmicrostructure.Thestructuralchangeswereanalyzedbyendogenousfluorescencespectroscopyandsodiumdodecylsulfate-polyacrylamidegelelectrophoresis(SDS-PAGE),andthestoragestability,pHstabilityandoxidationstabilitywereevaluated.TheresultsshowedthatcurcuminwassuccessfullyencapsulatedwithsoybeanoilbodybythepH-shiftmethod.AtpH1.0,thehighestencapsulationefficiencyof65.55%wasobserved,andthelipiddropletswereregularinshapeanduniforminsize,withanaverageparticlesizeof590.5nm.Theoxidativestabilitywasgood,butthestoragestabilityandpHstabilitywerepoor.Proteinstructurewasnotchangedsignificantlycomparedtountreatedoilbody.Thisstudymayprovideareferenceforfutureresearchonnaturaloilbodytocarrylipophilicpolyphenolssuchas...
