沙蒿多糖乳化特性研究

Research of the emulsification properties of Artemisia sphaerocephala Krasch polysaccharide

摘要: 分别以沙蒿多糖（ASKP,Artemisia sphaerocephala Krasch Polysaccharide）、沙蒿高分子量多糖（60P）、沙蒿低分子量多糖（60S）、脱蛋白质沙蒿多糖（ASKPE）为乳化剂,中链甘油三酯（MCT,medium-chain triglycerides）为油相,制备乳状液,测定乳滴粒径及Zeta电位,研究多糖乳化性。结果表明,ASKP乳化性最好,在ASKP和MCT浓度分别为1.2%、5%（w/w）时制备乳状液,25℃静置7d,乳液出现分层。ASKP乳化性稍逊于常用乳化剂阿拉伯胶（GA,gum arabic）、印度树胶（GG,gum ghatti）乳化性。

Abstract: The emulsions ( oil phase: MCT, medium chain triglycerides) of ASKP ( Artemisia sphaerocephala Krasch Polysaccharide) , 60P ( high molecular weight fraction of ASKP) , 60S ( low molecular weight fraction of ASKP) , ASKPE ( ASKP with protein removed) were prepared. Particle size and zeta potential were measured in order to research emulsification properties of the polysaccharides. The result showed that, ASKP exhibited the best emulsifying ability.The emulsion ( concentration of ASKP and MCT was 1.2%, 5% ( w/w) , respectively) delaminated obviously after storage at 25℃ for 7d.The emulsifying activity of ASKP was poorer compared to gum arabic ( GA) and gum ghatti ( GG) .