【摘要】 本文研究了天然V_E/茶提取物复合抗氧化剂乳液的制备方法，并对复合抗氧化剂乳液的抗氧化活性、稳定性和安全性进行了评估。通过不同种类乳化剂、乳化剂用量、茶提取物厂家及用量等变量下纳米乳液的粒度分析、抗氧化效果评估，确定了复合抗氧化剂乳液的配方工艺；通过DPPH实验、POV检测、GC-MS检测己醛含量，评估了复合抗氧化剂乳液的抗氧化活性；通过离心、千倍稀释、Lumisizer稳定性分析等手段，评估了复合抗氧化剂乳液的稳定性。结果表明：复合抗氧化剂最优配方工艺为：天然VE10%，乳化剂Span-60 1.8%，茶提取物0.3%，连续相为甘油；乳化、均质温度均为70℃～80℃，均质压力250bar；且获得的复合抗氧化剂抗氧化活性高，稳定性好、安全性高，可用于食品饮料中抑制脂肪氧化。更多还原

【Abstract】 In this paper,the antioxidant emulsion of natural Vitamin E & tea extract complex was successfully prepared,and its antioxidant activity,stability and safety were evaluated. Comparison of emulsion stability and antioxidant capacity among different types of surfactants,with different amount and tea extracts from different manufacturers,with different amount was made to determine formulation and preparation process where antioxidant activity was evaluated through DPPH test,POV detection,hexanal determination by GC-MS and emulsion stability was evaluated through centrifugation,thousand-time dilution as well as stability analysis of Lumisizer. The results showed that the final formulation and preparation process of the antioxidant complex is: natural V_E10%,emulsifier Span-60 1.8%,tea extract 0.3% with glycerol served as the continuous phase. Emulsification and homogenization temperature are both 70℃ ～80℃. Homogenization pressure is 250 bar. The antioxidant complex obtained has high antioxidant activity,good stability and high safety which can be used for inhibiting fat oxidation in food and beverage.更多还原