بهینه سازی تولید امولسیون اسانس موسیر ایرانی حاوی امگا سه با تکنیک ریز استخراج فاز جامد بوسیله نانوفیبر پلی آنیلین/کروماتوگرافی گازی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

2 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

3 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

چکیده

هدف از این پژوهش تولید امولسیون اسانس موسیر ایرانی حاوی اسیدهای چرب امگا سه به روش امولسیفیکاسیون خود به خودی و بدست آوردن شرایط بهینه تولید امولسیون با روش آنالیز مواد فرار با تکنیک ریز استخراج فاز جامد/کروماتوگرافی گاز بوسیله نانوفیبر پلی آنیلینی می باشد. تأثیر چهار متغیر مستقل غلظت امگا سه ( 75-25 درصد)، نوع سورفاکتانت ( توئین 80، توئین 20، توئین 80:20 و سدیم کازئینات)، درصد نسبت سورفاکتانت به روغن (SOR) (10-300 درصد) و زمان نگهداری ( 60-1 روز) بر ویژگی های کروماتوگرافی (شامل سطح زیر کل پیک ها و نیز ارتفاع کلی پیک ها ) و راندمان درون پوشانی بررسی شدند. از طرح مرکب مرکزی برای طراحی آزمایشات استفاده شد و 32 آزمایش طراحی گردید. تاثیر فاکتورهای موثر بر امولسیون در سطح احتمال 95 درصد بررسی شد. تابع مطلوبیت برای بدست آوردن شرایط بهینه تولید امولسیون استفاده گردید...

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Optimizing Production of Persian Shallot Essential Oil Emulsion Loaded with Omega 3 Fatty Acids by Nano Polyaniline-Fiber/Gas Chromatography

نویسندگان [English]

  • nasrin faraji 1
  • mohamad alizadeh 2
  • Sajjad Pirsa 3
  • Hadi Almasi 3
1 Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
2 Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
3 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
چکیده [English]

The aim of this study was to produce Persian shallot essential oil nano-emulsion containing omega-3 fatty acids by spontaneous emulsification method and obtain the optimum conditions by head space-solid phase microextraction/gas chromatography (HS-SPME/GC) technique and polyaniline (PANI) nano fiber. The effects of four factors including omega 3 percent, surfactant type (TWEEN 20, 80 and caseinate sodium), surfactant-to-oil ratio (SOR 10-300%), and storage time on the encapsulation efficiency and chromatographic characteristics (including total peak area and total peak height) were studied. The Central Composite Design (CCD) was used to design 32 experiments. The effects of factors was considered on the emulsion, and P-value of <0.05 statistically significant. ..

کلیدواژه‌ها [English]

  • Emulsion
  • Omega 3 fatty acids
  • Persian shallot
  • Nano-polyaniline
  • Gas chromatography
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