薛玉清1，李文强1，张妍1，邓颖颖1，吴伟都1，胡君荣1，冯玉红1，罗洁1，舒志成1，李言郡1,2
（1 杭州娃哈哈集团有限公司，浙江 杭州 3100182；
2 浙江省食品生物工程重点实验室，浙江 杭州 310018）
摘要：本文研究了天然VE/茶提取物复合抗氧化剂乳液的制备方法，并对复合抗氧化剂乳液的抗氧化活性、稳定性和安全性进行了评估。通过不同种类乳化剂、乳化剂用量、茶提取物厂家及用量等变量下纳米乳液的粒度分析、抗氧化效果评估，确定了复合抗氧化剂乳液的配方工艺；通过DPPH 实验、POV 检测、GC-MS 检测己醛含量，评估了复合抗氧化剂乳液的抗氧化活性；通过离心、千倍稀释、Lumisizer 稳定性分析等手段，评估了复合抗氧化剂乳液的稳定性。结果表明：复合抗氧化剂最优配方工艺为：天然VE10%，乳化剂Span-60 1.8%，茶提取物0.3%，连续相为甘油；乳化、均质温度均为70℃～80℃，均质压力250bar；且获得的复合抗氧化剂抗氧化活性高，稳定性好、安全性高，可用于食品饮料中抑制脂肪氧化。
关键词：天然VE；茶提取物；抗氧化；纳米乳；饮料
Preparation and Performance Evaluation of Natural Vitamin E & Tea Extract Compound Antioxidant Lotion
XUE Yu-qing1，LI Wen-qiang1，ZHANG Yan1，DENG Ying-ying1，WU Wei-du1，HU Jun-rong1，FENG Yu-hong1，LUO Jie1，SHU Zhi-cheng1，LI Yan-jun1,2
（1 Hangzhou Wahaha Group Co.，Hangzhou 310018，China；
2 Zhejiang Key Laboratory of Food Bioengineering，Hangzhou 310018，China）
Abstract: In this paper，the antioxidant emulsion of natural Vitamin E & tea extract complex was successfullyprepared，and its antioxidant activity，stability and safety were evaluated. Comparison of emulsion stability andantioxidant capacity among different types of surfactants，with different amount and tea extracts from differentmanufacturers，with different amount was made to determine formulation and preparation process where antioxidantactivity was evaluated through DPPH test，POV detection，hexanal determination by GC-MS and emulsion stabilitywas evaluated through centrifugation，thousand- time dilution as well as stability analysis of Lumisizer. The resultsshowed that the final formulation and preparation process of the antioxidant complex is: natural VE 10%，emulsifierSpan- 60 1.8%，tea extract 0.3% with glycerol served as the continuous phase. Emulsification and homogenizationtemperature are both 70℃～80℃. Homogenization pressure is 250bar. The antioxidant complex obtained has highantioxidant activity，good stability and high safety which can be used for inhibiting fat oxidation in food andbeverage.
Key words: natural vitamin E；tea extract；antioxidant；nano emulsion ；beverage
中图分类号：TS202.3 文献标志码：A 文章编号：1007-7871（2023）06-0013-08
2023，Vol.26，No.6