火麻仁油复合油凝胶的制备及性能表征Preparation and performance characterization of composite oleogel based on hemp seed oil
旨在提高火麻仁油的稳定性，扩大其在食品工业中的应用，采用火麻仁油为原料，单硬脂酸甘油酯、米糠蜡、蜂蜡、甘蔗蜡和巴西棕榈蜡为凝胶剂，制备火麻仁油凝胶，以持油率和硬度为指标，对凝胶剂种类、凝胶剂复配比例和复合凝胶剂添加量进行优化，并对所得油凝胶的微观结构、流变特性、傅里叶红外光谱（FT-IR）、热学性质（DSC分析）以及运载β-胡萝卜素的储藏稳定性进行表征。结果表明：在甘蔗蜡与米糠蜡质量比1∶ 1、复合凝胶剂添加量8%条件下，所形成的火麻仁油凝胶具有较高的持油率（95.04%）和适中的硬度（147.6 g），油凝胶的晶体分布更加均匀、网络结构更加致密，有利于束缚油脂；相比25 ℃，4 ℃下形成的油...
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中粮工科（西安）国际工程有限公司
2025-07-01
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| author | 夏岚1， 刘清雷1， 邓肖丽2, 张鑫鹏1， 张健1，2 XIA Lan1, LIU Qinglei1, DENG Xiaoli2, ZHANG Xinpeng1, ZHANG Jian1,2 |
| author_facet | 夏岚1， 刘清雷1， 邓肖丽2, 张鑫鹏1， 张健1，2 XIA Lan1, LIU Qinglei1, DENG Xiaoli2, ZHANG Xinpeng1, ZHANG Jian1,2 |
| author_sort | 夏岚1， 刘清雷1， 邓肖丽2, 张鑫鹏1， 张健1，2 XIA Lan1, LIU Qinglei1, DENG Xiaoli2, ZHANG Xinpeng1, ZHANG Jian1,2 |
| collection | DOAJ |
| description | 旨在提高火麻仁油的稳定性，扩大其在食品工业中的应用，采用火麻仁油为原料，单硬脂酸甘油酯、米糠蜡、蜂蜡、甘蔗蜡和巴西棕榈蜡为凝胶剂，制备火麻仁油凝胶，以持油率和硬度为指标，对凝胶剂种类、凝胶剂复配比例和复合凝胶剂添加量进行优化，并对所得油凝胶的微观结构、流变特性、傅里叶红外光谱（FT-IR）、热学性质（DSC分析）以及运载β-胡萝卜素的储藏稳定性进行表征。结果表明：在甘蔗蜡与米糠蜡质量比1∶ 1、复合凝胶剂添加量8%条件下，所形成的火麻仁油凝胶具有较高的持油率（95.04%）和适中的硬度（147.6 g），油凝胶的晶体分布更加均匀、网络结构更加致密，有利于束缚油脂；相比25 ℃，4 ℃下形成的油凝胶体系的表观黏度、储能模量更高，体系更稳定；FT-IR分析表明，油凝胶体系内部通过氢键、范德华力等分子间作用力实现了自组装或结构单元的构建；DSC结果显示，火麻仁油凝胶体系在45 ℃开始吸热熔化，在冷却过程中，该体系在相同温度下开始结晶，说明该体系具有良好的热稳定性；相较于火麻仁油，火麻仁油凝胶体系中 β-胡萝卜素的保留率更高，降解速度更慢，表明凝胶体系可更好地保护易氧化物质。综上，采用甘蔗蜡与米糠蜡作为复配凝胶剂，以富含不饱和脂肪酸的火麻仁油为基油，可以制备结构稳定、可塑性好、持油率高、具有保护易氧化物质的油凝胶。
Aim to improve the stability of hemp seed oil and expand its application in food industry, hemp seed oleogel was prepared using hemp seed oil as raw material, glycerol monostearate (GMS), rice bran wax (RBW), beeswax (BW), sugarcane wax (SW) and carnauba wax (CBW) as gelators. The types of gelator, the mass ratio and dosage of composite gelator were optimized by taking oil holding rate and hardness as indicators, and the microstructure, rheological properties, Fourier infrared spectroscopy (FT-IR), thermal properties (DSC analysis) and storage stability for carrying β-carotene of the obtained oleogel were characterized. The results showed that when the mass ratio of SW to RBW was 1∶ 1 and their total dosage was 8%, the hemp seed oleogel had high oil holding rate (95.04%) and moderate hardness (147.6 g), the crystal distribution of the oleogel was more uniform and the network structure was more compact, which was conducive to binding oil. Compared with 25 ℃, the oleogel system formed at 4 ℃ had higher apparent viscosity and storage modulus, and the system was more stable. FT-IR analysis showed that the oleogel system realized self-assembly or structural unit construction by intermolecular forces such as hydrogen bond and van der Waals forces. DSC analysis showed that the hemp seed oleogel system began to absorb heat and melt at 45 ℃, and began to crystallize at the same temperature in the crystallization process, indicating good thermal stability of the system. Compared with hemp seed oil, the retention rate of β -carotene in hemp seed oleogel system was higher and the degradation rate was slower, which indicated that the oleogel system could better protect oxidizable substances. To sum up, an oleogel with a stable structure, good plasticity, high oil holding rate and good protection for oxidizable substances can be prepared by using SW and RBW as composite gelator and hemp seed oil rich in unsaturated fatty acids as base oil. |
| format | Article |
| id | doaj-art-01ef276f9e2c47048abc1d0eb5a6c005 |
| institution | DOAJ |
| issn | 1003-7969 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | 中粮工科（西安）国际工程有限公司 |
| record_format | Article |
| series | Zhongguo youzhi |
| spelling | doaj-art-01ef276f9e2c47048abc1d0eb5a6c0052025-08-20T03:13:05Zeng中粮工科（西安）国际工程有限公司Zhongguo youzhi1003-79692025-07-015079097,10410.19902/j.cnki.zgyz.1003-7969.240291火麻仁油复合油凝胶的制备及性能表征Preparation and performance characterization of composite oleogel based on hemp seed oil夏岚1， 刘清雷1， 邓肖丽2, 张鑫鹏1， 张健1，2 XIA Lan1, LIU Qinglei1, DENG Xiaoli2, ZHANG Xinpeng1, ZHANG Jian1,20（1.上海应用技术大学 香料香精技术与工程学院，上海 201418； 2.广西城市职业大学 健康学院，广西 崇左 532200） (1.School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; 2.School of Health, Guangxi City Vocational University, Chongzuo 532200, Guangxi, China)旨在提高火麻仁油的稳定性，扩大其在食品工业中的应用，采用火麻仁油为原料，单硬脂酸甘油酯、米糠蜡、蜂蜡、甘蔗蜡和巴西棕榈蜡为凝胶剂，制备火麻仁油凝胶，以持油率和硬度为指标，对凝胶剂种类、凝胶剂复配比例和复合凝胶剂添加量进行优化，并对所得油凝胶的微观结构、流变特性、傅里叶红外光谱（FT-IR）、热学性质（DSC分析）以及运载β-胡萝卜素的储藏稳定性进行表征。结果表明：在甘蔗蜡与米糠蜡质量比1∶ 1、复合凝胶剂添加量8%条件下，所形成的火麻仁油凝胶具有较高的持油率（95.04%）和适中的硬度（147.6 g），油凝胶的晶体分布更加均匀、网络结构更加致密，有利于束缚油脂；相比25 ℃，4 ℃下形成的油凝胶体系的表观黏度、储能模量更高，体系更稳定；FT-IR分析表明，油凝胶体系内部通过氢键、范德华力等分子间作用力实现了自组装或结构单元的构建；DSC结果显示，火麻仁油凝胶体系在45 ℃开始吸热熔化，在冷却过程中，该体系在相同温度下开始结晶，说明该体系具有良好的热稳定性；相较于火麻仁油，火麻仁油凝胶体系中 β-胡萝卜素的保留率更高，降解速度更慢，表明凝胶体系可更好地保护易氧化物质。综上，采用甘蔗蜡与米糠蜡作为复配凝胶剂，以富含不饱和脂肪酸的火麻仁油为基油，可以制备结构稳定、可塑性好、持油率高、具有保护易氧化物质的油凝胶。 Aim to improve the stability of hemp seed oil and expand its application in food industry, hemp seed oleogel was prepared using hemp seed oil as raw material, glycerol monostearate (GMS), rice bran wax (RBW), beeswax (BW), sugarcane wax (SW) and carnauba wax (CBW) as gelators. The types of gelator, the mass ratio and dosage of composite gelator were optimized by taking oil holding rate and hardness as indicators, and the microstructure, rheological properties, Fourier infrared spectroscopy (FT-IR), thermal properties (DSC analysis) and storage stability for carrying β-carotene of the obtained oleogel were characterized. The results showed that when the mass ratio of SW to RBW was 1∶ 1 and their total dosage was 8%, the hemp seed oleogel had high oil holding rate (95.04%) and moderate hardness (147.6 g), the crystal distribution of the oleogel was more uniform and the network structure was more compact, which was conducive to binding oil. Compared with 25 ℃, the oleogel system formed at 4 ℃ had higher apparent viscosity and storage modulus, and the system was more stable. FT-IR analysis showed that the oleogel system realized self-assembly or structural unit construction by intermolecular forces such as hydrogen bond and van der Waals forces. DSC analysis showed that the hemp seed oleogel system began to absorb heat and melt at 45 ℃, and began to crystallize at the same temperature in the crystallization process, indicating good thermal stability of the system. Compared with hemp seed oil, the retention rate of β -carotene in hemp seed oleogel system was higher and the degradation rate was slower, which indicated that the oleogel system could better protect oxidizable substances. To sum up, an oleogel with a stable structure, good plasticity, high oil holding rate and good protection for oxidizable substances can be prepared by using SW and RBW as composite gelator and hemp seed oil rich in unsaturated fatty acids as base oil.http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250714&flag=1火麻仁油；油凝胶；复合凝胶剂；持油率；凝胶特性hemp seed oil; oleogel; composite gelator; oil holding rate; gel characteristics |
| spellingShingle | 夏岚1， 刘清雷1， 邓肖丽2, 张鑫鹏1， 张健1，2 XIA Lan1, LIU Qinglei1, DENG Xiaoli2, ZHANG Xinpeng1, ZHANG Jian1,2 火麻仁油复合油凝胶的制备及性能表征Preparation and performance characterization of composite oleogel based on hemp seed oil Zhongguo youzhi 火麻仁油；油凝胶；复合凝胶剂；持油率；凝胶特性 hemp seed oil; oleogel; composite gelator; oil holding rate; gel characteristics |
| title | 火麻仁油复合油凝胶的制备及性能表征Preparation and performance characterization of composite oleogel based on hemp seed oil |
| title_full | 火麻仁油复合油凝胶的制备及性能表征Preparation and performance characterization of composite oleogel based on hemp seed oil |
| title_fullStr | 火麻仁油复合油凝胶的制备及性能表征Preparation and performance characterization of composite oleogel based on hemp seed oil |
| title_full_unstemmed | 火麻仁油复合油凝胶的制备及性能表征Preparation and performance characterization of composite oleogel based on hemp seed oil |
| title_short | 火麻仁油复合油凝胶的制备及性能表征Preparation and performance characterization of composite oleogel based on hemp seed oil |
| title_sort | 火麻仁油复合油凝胶的制备及性能表征preparation and performance characterization of composite oleogel based on hemp seed oil |
| topic | 火麻仁油；油凝胶；复合凝胶剂；持油率；凝胶特性 hemp seed oil; oleogel; composite gelator; oil holding rate; gel characteristics |
| url | http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250714&flag=1 |
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