Effect of Homogenization Pressure on the Stability and in Vitro Digestion of Flaxseed Oil Emulsion
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摘要: 本实验以亚麻籽油体为研究对象，通过对其进行均质处理，得到了稳定的富含α-亚麻酸的亚麻籽油体乳液，为居民在日常膳食中提高 -3不饱和脂肪酸摄入量提供了新的途径。在保持均质时间相同的条件下（3 min），对亚麻籽油体进行不同均质压力（40、80、120 MPa）与均质次数（1~3次）处理，考察均质处理对亚麻籽油体乳液的性质、环境稳定性（pH、离子强度、热、氧化稳定性）、储藏稳定性和消化特性的影响。结果表明，FOB在120 MPa下均质处理3次，电位绝对值增加，粒径显著减小（P<0.05）。均质处理后的亚麻籽油体乳液在50~90 ℃下热处理30 min，粒径、电位稳定，且表现出更好的氧化稳定性和储藏稳定性（P<0.05）。均质处理亚麻籽油体并不影响其对pH4~5和离子强度不稳定（P>0.05）。消化结果表明，均质处理后的亚麻籽油体乳液具有更快的脂肪酸释放速率（FFA）。综上，均质处理显著了减小亚麻籽油体乳液的粒径，增强了亚麻籽油体的储藏稳定性和氧化稳定性，且加快了脂肪酸释放速率。Abstract: In this study, flaxseed oil body was taken as the research object, and stable flaxseed oil body emulsion rich in α-linolenic acid was obtained through homogenization treatment, which provides a new way for residents to increase the intake of ω-3 unsaturated fatty acids in daily diet. Under the same homogenous conditions (3 min) each time, changing the homogenization pressure (40, 80, 120 MPa) and the number of times (1~3 times) of flaxseed oil emulsions, the effects of homogenization on the properties, environmental stability ( pH, ionic strength, thermal, oxidation stability) and storage stability, and digestive properties of flaxseed oil emulsions were investigated. The results showed that the absolute value of potential zeta potential increased and the particle size decreased significantly when flaxseed oil body was homogenized at 120 MPa for three times (P<0.05). After heat treatment at 50~90 ℃ for 30 min, the particle size and potential of homogenized flaxseed oil emulsions were stable, and it showed better oxidation stability and storage stability (P<0.05). With or without homogenization, flaxseed oil bodies were still unstable to pH4~5 and ionic conditions (P>0.05). The results of digestion showed that the homogenized flaxseed oil body emulsion had a higher release rate of fatty acids (FFA). In conclusion, the homogenization treatment significantly reduced the particle size of flaxseed oil emulsion, enhanced the storage stability and oxidation stability of flaxseed oil body, and accelerated the release rate of fatty acid.
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图 1 不同均质压力下处理三次亚麻籽油体的粒径分布图
Figure 1. Droplet size distributions of flaxseed oil body under different homogenizati on pressure with three times
图 4 不同离子强度条件下亚麻籽油体的外观图
Figure 4. Appearance of flaxseed oil body at different ions strengths
注：图中0、50、100、200、400为氯化钠离子强度，单位：mmol/L。
图 5 不同离子强度下亚麻籽油体的粒径（A）和电位（B）
Figure 5. Particle size variation (A) and zeta potential variation (B) of flaxseed oil body at different ions strengths
图 6 不同温度处理后亚麻籽油体的外观图
Figure 6. Appearance of flaxseed oil body at different heating temperature
图 7 不同温度处理后亚麻籽油体的粒径变化（A）和电位变化（B）
Figure 7. Particle size variation (A) and zeta potential variation (B) of flaxseed oil body at different heating temperature
图 8 不同均质压力处理亚麻籽油体的POV值（A）和TBARs值（B）
Figure 8. POV (A) and TBARs (B) of flaxseed oil body under different homogenization pressure
图 9 储藏期间亚麻籽油体乳液的外观变化
Figure 9. Change in appearance during storage of flaxseed oil body
注：图中40、80、120为均质压力，单位：MPa。
图 10 亚麻籽油体消化产物的共聚焦显微镜图
Figure 10. Confocal fluorescence microscopy images of flaxseed oil body
图 11 亚麻籽油体在模拟消化胃肠道消化模型的粒径（A）和电位（B）
Figure 11. The particle diameter (A) and zeta potential (B) of flaxseed oil body under exposure to the simulated gastrointestinal tract model
图 12 模拟小肠消化中NaOH滴定曲线（A）和FFA释放曲线（B）
Figure 12. NaOH titration curve (A) and FFA release curve (B) in simulated small intestine digestion
表 1 不同均质压力及不同均质次数处理下亚麻籽油体的粒径和电位
Table 1. Particle size, zeta potential of flaxseed oil body under different homogenization pressure and different homogenization times
样品 D3.2（μm） D4.3（μm） ξ-电位（mV） 未处理 2.04±0.0115a 3.93±0.2888a −26.47±0.80a 40 MPa处理一次 0.85±0.0010c 1.08±0.0058b −32.67±1.62bc 40 MPa处理二次 0.73±0.0010e 0.80±0.0010de −32.73±1.36bc 40 MPa处理三次 0.69±0.0060g 0.75±0.0010def −34.60±1.91cd 80 MPa处理一次 0.87±0.0010b 1.15±0.0100b −31.93±0.50bc 80 MPa处理二次 0.72±0.0010f 0.88±0.0006cd −31.57±0.86bc 80 MPa处理三次 0.64±0.0010h 0.69±0.0010ef −37.16±0.11d 120 MPa处理一次 0.77±0.0006d 0.99±0.0006bc −30.33±0.12b 120 MPa处理二次 0.61±0.0006i 0.65±0.0006ef −29.97±0.75b 120 MPa处理三次 0.58±0.0006j 0.62±0.0006ef −36.33±0.75d 注：D3.2：体积表面平均粒径；D4.3：体积平均粒径；同列不同字母表示数据之间具有显著性差异（P<0.05），表2同。 
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表 2 亚麻籽油体储藏期间的乳析指数
Table 2. Creaming index of flaxseed oil body during storage
储藏天数（d） 未处理的CI（%） 40 MPa的CI（%） 80 MPa的CI（%） 120 MPa的CI（%） 1 0e 0c 0c 0c 7 2.7±0.25d 0c 0c 0c 14 7±0.25c 0c 0c 0c 28 10±0.15b 2.3±0.05b 1.6±0.15b 2.4±0.1b 42 10±0.15b（析油） 2.4±0.3b 2.6±0.15b 2.4±0.1b 56 15±0.15a（析油） 7.2±0.1a 7.3±0.1a 7. 3±0.2a
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