食品乳状液稳定性检测方法研究进展

Research development of measurement methods of food emulsions stabilities

摘要: 文章综述了食品乳状液稳定性的七种检测方法,包括光学法(激光粒度仪法、Turbiscan法、Lumisizer法、透射光浊度法)、电荷分布法、流变法、界面吸附法、微观结构法(显微镜观察法、原子力显微镜法、透射电子显微镜法)、高速离心分析法、直观观察法。结合实例,分析七种检测方法在食品乳状液体系中的应用。为乳状液在食品领域中的研究与应用提供了方法指导。

Abstract: The seven measurement methods of food emulsions stabilities were reviewed. It included the Optical method ( Laser particle sizer, Turbiscan, Lumisizer, Turbidity) , Zeta- potential analysis, Rheological method, Interfacial adsorption method, Microstructure analysis ( Microscope, Atomic force microscope, Transmission electron microscope) , Centrifugal analysis, Visual observation. Combined with the examples, applications of measurement methods in samples were showed. It provided the methods for the food emulsion research and development.