Preparation method of citral Pickering emulsion stabilized with modified corn starch

A Pickering emulsion and corn starch technology, applied in the field of food chemical industry, can solve the problems of poor stability, easy degradation and deterioration of citral, and achieve the effects of good stability, natural raw materials and strong stability

Active Publication Date: 2018-11-06
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] For the above-mentioned technical problems in the prior art, the invention provides a kind of preparation method of the citral Pickering emulsion that modified cornstarch stabilizes, the citral Pickering emulsion of described this modified cornstarch stabilization The preparation method should solve the technical problems that citral is easy to degrade and deteriorate and has poor stability in the prior art

Method used

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  • Preparation method of citral Pickering emulsion stabilized with modified corn starch
  • Preparation method of citral Pickering emulsion stabilized with modified corn starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Preparation of cornstarch milk

[0026] Dissolve cornstarch in 100mL deionized water, stir until fully dissolved to form starch milk with a mass volume concentration of 35%, adjust the pH of the starch milk to 8.2 with 1mol / L NaOH solution, and place the starch milk in a constant temperature water bath at 36°C Internal magnetic stirring heating, the magnetic stirring speed is 500r / min.

[0027] 2) Modification of corn starch

[0028] Add 1.5% (w / w, based on starch dry base) octenyl succinic anhydride dropwise to the starch milk in step 1), and the time is controlled within 2 hours. During the reaction, 1mol / L NaOH solution is continuously added dropwise to control the concentration of the system. The pH value was kept constant at 8.2 to ensure the progress of the esterification reaction. After 5 hours of reaction, the pH of the system was adjusted to 6.5 with 1 mol / L dilute hydrochloric acid to terminate the esterification reaction.

[0029] 3) Preparation of modif...

Embodiment 2

[0035] 1) Preparation of cornstarch milk

[0036]Dissolve cornstarch in 100mL deionized water, stir until fully dissolved to form starch milk with a mass volume concentration of 40%, adjust the pH of the starch milk to 8.0 with 1mol / L NaOH solution, and place the starch milk in a constant temperature water bath at 40°C Internal magnetic stirring heating, the magnetic stirring speed is 400r / min.

[0037] 2) Modification of corn starch

[0038] Add 2% (w / w, based on starch dry base) octenyl succinic anhydride dropwise to the starch milk in step 1), the time is controlled within 2.5h, and 1mol / L NaOH solution is continuously added dropwise during the reaction to control the system The pH value of the solution was kept constant at 8.0 to ensure the progress of the esterification reaction. After reacting for 5 hours, the pH of the system was adjusted to 6.5 with 1mol / L dilute hydrochloric acid to terminate the esterification reaction.

[0039] 3) Preparation of modified corn star...

Embodiment 3

[0045] 1) Preparation of cornstarch milk

[0046] Dissolve cornstarch in 100mL deionized water, stir until fully dissolved to form starch milk with a mass volume concentration of 28%, adjust the pH of the starch milk to 8.5 with 1mol / L NaOH solution, and place the starch milk in a constant temperature water bath at 33°C Internal magnetic stirring heating, the magnetic stirring speed is 600r / min.

[0047] 2) Modification of corn starch

[0048] Add 3% (w / w, based on starch dry base) octenyl succinic anhydride dropwise to the starch milk in step 1), and the time is controlled within 3.5h, and 1mol / L NaOH solution is continuously added dropwise during the reaction to control the system The pH value of the solution was kept constant at 8.5 to ensure the progress of the esterification reaction. After reacting for 5 hours, the pH of the system was adjusted to 6.5 with 1mol / L dilute hydrochloric acid to terminate the esterification reaction.

[0049] 3) Preparation of modified corn...

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Abstract

The invention provides a preparation method of citral Pickering emulsion stabilized with modified corn starch. The corn starch sold in the market is used as a raw material, and through esterificationand modification of octenyl succinic anhydride and freeze drying, the modified corn starch is obtained; and modified corn starch powder dissolves in a citric acid-sodium citrate acid buffer solution of which the pH is 3, under high-speed homogenizing, citral and medium-chain triglyceride are added, and the citral Pickering emulsion is prepared. The citral Pickering emulsion prepared by the preparation method disclosed by the invention is simple and mild in preparation condition, has the characteristics of being natural, environmentally-friendly and the like in raw materials, and good in stability, and the degradation of the citral under acid condition can be effectively relieved.

Description

technical field [0001] The invention belongs to the field of food chemical industry, and relates to a citral Pickering emulsion, in particular to a preparation method of a modified cornstarch-stabilized citral Pickering emulsion. Background technique [0002] Citral is a monoterpene compound, a colorless or light yellow transparent liquid, usually composed of geranial and neral which are mutual isomers. Natural citral is mainly found in plant essential oils such as lemongrass oil, litsea cubeba oil, weeping citronella oil and verbena oil. Citral has a strong lemon aroma, and is usually used in cosmetics and food as an aromatic, flavoring and preservative, and is also the main raw material for the synthesis of ionone, methylionone and vitamin A. [0003] However, citral is unstable and is easily affected by factors such as external oxygen, pH, light, temperature and radiation, and a series of acid-catalyzed cyclization reactions and oxidation reactions occur, especially unde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/105C08B31/04
CPCA23L29/35A23L33/105C08B31/04
Inventor 田怀香卢卓彦胡静徐晓琳
Owner SHANGHAI INST OF TECH
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