【摘要】：聚甘油脂肪酸酯作為一種新型乳化劑,因具有天然、安全性高、HLB值范圍寬,乳化穩(wěn)定性好等諸多優(yōu)點,目前在食品、日化、醫(yī)藥等領域應用廣泛。本論文主要以不同鏈長的脂肪酸為原料,采用酶法綠色合成聚甘油脂肪酸酯產品,并研究其理化性質,以單甘酯作為對比,探討合成的聚甘油脂肪酸酯產品在乳液及藥物輸送體系中的應用。本論文主要研究結果如下:第一,本論文研究并優(yōu)化了聚甘油的合成方法。采用氫氧化鈉作為催化劑,反應體系置于高溫加熱條件下,甘油脫去水分子合成聚甘油,并通過單因素試驗法和正交試驗法優(yōu)化聚甘油的合成工藝,在最佳反應條件下得到聚合度為3.61、無刺激性氣味的淺褐色聚甘油產品。經過分子蒸餾設備提純后,最終可以得到純度為86.33%的聚甘油,其中二聚甘油含量為68.30%,三聚甘油含量為13.13%,四聚甘油含量為3.18%。第二,本文采用固定化435脂肪酶在無溶劑體系下分別催化米糠油、樟樹籽油、乙酸合成不同鏈長脂肪酸聚甘油酯。利用單因素試驗和響應面試驗優(yōu)化反應條件,在最佳反應條件下,得到三種原料合成反應的平均酯化率分別為69.37%,67.34%和71.68%,并通過FTIR、HPLC/ESI/MS等方法鑒定了聚甘油酯產品的組成。第三,本文采用Griffin提出的方法,計算出自制聚甘油酯的HLB值皆大于7,為親水性的乳化劑類型。以目前使用最為廣泛的乳化劑單甘酯作為對照,研究自制聚甘油酯產品的乳化性、起泡性等。研究結果為:在長碳鏈脂肪酸聚甘油酯乳液制備的乳液中,使其靜置穩(wěn)定性、離心穩(wěn)定性以及耐熱穩(wěn)定性表現(xiàn)最優(yōu)的情況下,乳化劑的最小添加量分別為0.1%、0.1%、0.3%;在中碳鏈脂肪酸聚甘油酯制備的乳液中,使其靜置穩(wěn)定性、離心穩(wěn)定性、耐熱穩(wěn)定性表現(xiàn)最優(yōu)的情況下,乳化劑的最小添加量分別為0.3%、0.3%、0.3%。而短碳鏈脂肪酸聚甘油酯及單甘酯的乳化效果較差,乳液極不穩(wěn)定,容易發(fā)生油滴聚結、油水分離的現(xiàn)象。在乳化劑添加量為0.3%時,由米糠油合成的聚甘油酯制備的乳液最穩(wěn)定,粒徑只有16.8nm;由樟樹籽油合成的聚甘油酯制備的乳液起泡性和泡沫穩(wěn)定性表現(xiàn)最佳,分別達到76.34%和92.96%。最后,本文選取在體內吸收效率低的姜黃素作為包埋對象,采用前體注入法制備姜黃素乳液包埋體系,利用單因素試驗,考察原料用量、穩(wěn)定劑用量、姜黃素用量對乳液包埋體系包埋率的影響。結果顯示以上三個因素的最佳添加量分別為20%、0.1g、7%,在此條件下長、中、短碳鏈脂肪酸聚甘油酯及單甘酯的制備的姜黃素乳液包埋體系包埋率分別達到51.31%、43.01%、5.12%、58.96%。
[Abstract]:As a new emulsifier, polyglycerol fatty acid ester is widely used in food, daily chemistry, medicine and other fields because of its many advantages, such as natural, high safety, wide range of HLB value, good emulsification stability and so on. In this paper, polyglycerol fatty acid ester was synthesized by enzymatic green synthesis with different chain length fatty acids as raw materials, and its physical and chemical properties were studied, compared with monoglyceride. The application of synthetic polyglycerol fatty acid ester in emulsion and drug delivery system was discussed. The main results of this thesis are as follows: first, the synthesis method of polyglycerol is studied and optimized. Polyglycerol was synthesized by using sodium hydroxide as catalyst and the reaction system was heated at high temperature. The synthesis process of polyglycerol was optimized by single factor test and orthogonal test. A light brown polyglycerol product with polymerization degree 3.61 and no irritant odor was obtained under the optimum reaction conditions. After purification by molecular distillation equipment, the purity of polyglycerol was 86.33%, in which the content of dipolyglycerol was 68.30, the content of tripolyglycerol was 13.13 and the content of tetrapolyglycerol was 3.18. Secondly, the immobilized 435 lipase was used to catalyze rice bran oil, camphor seed oil and acetic acid to synthesize different chain length fatty acid polyglycerides in solvent free system. The reaction conditions were optimized by single factor test and response surface test. Under the optimum reaction conditions, the average esterification rates of the three synthetic reactions were 69.37% 67.34% and 71.68%, respectively, and the average esterification rates were 69.37% and 71.68%, respectively, by FTIR,. The composition of polyglycerol ester was identified by HPLC/ESI/MS and other methods. Thirdly, by using the method proposed by Griffin, the HLB values of self-made polyglycerides are all greater than 7, which is a hydrophilic emulsifier type. The emulsifying and foaming properties of polyglycerol products were studied by using the most widely used emulsifier monoglyceride. The results are as follows: in the emulsion prepared by long chain fatty acid polyglyceride emulsion, when the stability, centrifugal stability and heat stability of the emulsion are optimal, the minimum amount of emulsifier is 0.1% and 0.1%, respectively. 0.3; In the emulsion prepared by medium carbon chain fatty acid polyglyceride, the stability of the emulsion is stable, the stability of centrifugation and heat resistance is the best, and the minimum amount of emulsifier is 0.3% and 0.3%, respectively. The emulsification effect of short carbon chain fatty acid polyglycerides and monoglycerides is poor, the emulsion is very unstable, oil droplet coalescence and oil-water separation are easy to occur. When the amount of emulsifier was 0.3, the emulsion prepared by polyglycerol from rice bran oil was the most stable, and the particle size was only 16.8 nm. The foaming property and foam stability of the emulsion prepared from camphor seed oil were 76.34% and 92.96% respectively. Finally, curcumin with low absorption efficiency was selected as the entrapment object, and the curcumin emulsion embedding system was prepared by precursor injection method. The amount of raw material and stabilizer was investigated by single factor test. The effect of curcumin dosage on the entrapment rate of emulsion embedding system. The results showed that the optimum addition amount of the above three factors was 200.1g / 7.The entrapment rate of curcumin emulsion was 51.31, respectively, for the preparation of long, medium and short carbon chain fatty acid polyglycerides and monoglycerides under this condition, and the results showed that the entrapment efficiency of curcumin emulsion was 51.31%, respectively. 43.01 and 5.12, about 58.96.
【學位授予單位】：南昌大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：O647.2

【參考文獻】

相關期刊論文 前10條

1 石丹;馬利云;劉敏賢;;巴氏生榨核桃牛奶復合蛋白飲料的研制[J];飲料工業(yè);2016年05期

2 葉春苗;;國內冰淇淋研究現(xiàn)狀分析[J];農業(yè)科技與裝備;2016年06期

3 梁克中;黃美英;方榮美;賴慶柯;;復配食品乳化劑在食品生產中的應用研究進展[J];食品與藥品;2015年06期

4 邱雅杰;王成禹;劉歡;張宇;胡小泓;;樟樹籽油的提取工藝研究[J];糧食與食品工業(yè);2015年05期

5 梁準成;楊繼國;劉冬蘄;寧正祥;;月桂酸衍生物的合成與抑菌性的比較研究[J];現(xiàn)代食品科技;2015年03期

6 萬分龍;滕英來;汪勇;李愛軍;張寧;;二聚甘油亞油酸酯的分離純化及其性質分析[J];現(xiàn)代食品科技;2015年01期

7 劉大川;李從軍;;米糠油的營養(yǎng)特性及精煉新工藝[J];中國油脂;2014年02期

8 樊繼鵬;李浩;冷友斌;張麗萍;;復合乳化劑防止常溫貯藏再制干酪油脂析出的研究[J];中國乳品工業(yè);2013年09期

9 趙曼麗;楊輝;楊芳;胡蔣寧;鄧澤元;;樟樹籽仁油和殼油的油脂組成分析[J];南昌大學學報(理科版);2012年05期

10 肖伊莎;汪勇;張廣文;;響應面法優(yōu)化無溶劑體系磷脂酶A1催化酯化制備低聚甘油酯的研究[J];食品工業(yè)科技;2012年20期

相關重要報紙文章 前1條

1 梁慶華;余春槐;;液體聚甘油脂肪酸酯:市場前景無限的食品乳化劑[N];中國食品報;2010年

相關博士學位論文 前1條

1 付建武;復方姜黃素脂質立方液晶的制備、表征與評價[D];廣州中醫(yī)藥大學;2013年

相關碩士學位論文 前4條

1 方萬新;聚甘油脂肪酸酯的制備及其蛋糕用粉末乳化劑的研究[D];江南大學;2009年

2 竇瑩;不同聚甘油脂肪酸酯的合成及防霧性能研究[D];山東輕工業(yè)學院;2009年

3 任春芳;聚甘油酯的制備、性能及應用的研究[D];山東輕工業(yè)學院;2007年

4 林軍;聚甘油酯在食品中的應用研究[D];山東大學;2006年

，

本文編號：2326104