【摘要】 植物油体作为一种弱凝胶剂,可应用在食品、化妆品及制药工业中,但其室温不稳定性限制了其应用。为得到一种适合红花油体长期室温保存的处方和方法,通过筛选稳定剂、红花油体比例、稳定剂比例、pH等条件,确定一个最佳的红花油体冻干粉处方,并对油体冻干粉的稳定性进行检测。结果表明:甘露醇为最适稳定剂,确定10%油体为红花油体固体化的最佳油体比例,8%的甘露醇为最小有效剂量,pH 8为后续油体冻干工艺的最佳pH,室温放置6月后,油体稳定性良好。更多还原

【Abstract】 The relatively poor physical stability of oil bodies extracted from safflower seeds would severely limit their utilization in food,health care and pharmaceutical industries. To obtain prescription and method suitable for the long-term preservation of safflower oil at room temperature,the optimum prescription for safflower oil freeze-dried powder was determined by screening stabilizer,ratio of safflower oil,ratio of stabilizer and pH value. The stability of oil body freeze-dried powder was tested. The results show that mannitol is the most suitable stabilizer,10% oil body is the optimum oil body ratio for safflower oil solidification,8% mannitol is the minimum effective dose,and p H 8 is best for subsequent oil body freeze-drying process. After 6 months of storage at room temperature,oil body was stable.更多还原