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为提高番茄红素的稳定性和水溶性，采用低能乳化法制备番茄红素微乳液，利用伪三元相图优化番茄红素微乳液配方。探讨油相、乳化剂、助乳化剂、乳化剂与助乳化剂质量比(Km值)对微乳液形成的影响，通过计算并比较伪三元相图微乳液区域面积确定各因素的最佳值，并对微乳液的类型、形态、粒径、多分散指数（PDI)和Zeta电位进行测定。结果表明，番茄红素微乳液最佳配方为油相为亚麻籽油、乳化剂为吐温80、助乳化剂为无水乙醇、Km值为2∶ 1，采用最佳配方得到的番茄红素微乳液为O/W型，微乳液液滴呈规则球形，粒径为（167.70±0.45）nm，PDI为0.179±0.006，Zeta电位为（-7.71±0.53） mV。采用该方法制备的番茄红素微乳液均一稳定。 In order to improve the stability and water solubility of lycopene, lycopene microemulsion was prepared by low energy emulsification method. The formulation of lycopene microemulsion was optimized by pseudo-ternary phase diagram.The influences of oil phase,emulsifier,assistant emulsifier,mass ratio of emulsifier to assistant emulsifier(Km value)on the formation of microemulsion were discussed.The optimal value of each factor was determined by calculating and comparing the microemulsion area of the pseudo-ternary phase diagram.The type, morphology, particle size, polydispersity index and Zeta potential of lycopene microemulsion prepared with the optimal formula were measured. The results showed that the best formula of lycopene microemulsion was:oil phase was linseed oil,emulsifier Twain 80, assistant emulsifier anhydrous ethanol, Km value 2∶ 1. Using the best formula, the lycopene microemulsion was O/W type microemulsion in regular spherical shape, and its particle size was (167.70±0.45) nm,the PDI was 0.179±0.006,and the Zeta potential was (-7.71±0.53)mV. The prepared lycopene microemulsion was homogeneous and stable. |
