基于食用油为连续相的芭蕉芋多酚及茶多酚反相微乳液载体定量形成机理研究

As substitutes of synthetic antioxidants, natural polyphenolic compounds have a broad development prospect in the edible oil industry, but their solubility is poor in the oil. In view of their high anti-oxidative activities and good futures, Canna and Tea polyphenols are studied with edible oil as the continuous phase, surfactant and cosurfactant selected from the national standards for food additives in the project. Firstly, through comprehensive application of quantum chemistry, molecular mechanics, mesoscopic simulation and thermodynamic theory method, the geometrical, electrical and surfactant parameters as well as the bimolecular interaction related to the surface, cosurfactant, edible oil and single-molecule polyphenolic compound are calculated to obtain the reference data including the geometric fill factor, hydrophilic-lipophilic balance (HLB) value, R ratio, molecular interaction parameter of the surface and cosurfactant, in order to conduct quantitative design of W / O microemulsion composition and its mesoscopic simulation. Then, the microemulsion encapsulated polyphenols are prepared, and its structure and antioxidant capacity are further characterized by the electric conductivity method, scanning electron microscope (SEM), transmission electron microscopy (TEM), fluorescence probe, nuclear magnetic resonance (NMR), light scattering and isotope tracing and so on. This project will provide theoretical guidance and experimental basis for the use of polyphenolic natural antioxidants in the edible oil industry, find new way to recycle and develop the Canna residue waste, and give a reference for reverse microemulsion preparation theory and method.

天然多酚作为人工合成抗氧化剂替代品在食用油产业中具有广阔发展前景,但其油溶性差.项目选取抗氧化能力强,发展前途好的芭蕉芋多酚及茶多酚为研究对象,以食用油为连续相,从国家食品添加剂标准中选择表面活性剂(Saa)及助表面活性剂(CoSaa),首先综合应用量子化学、分子力学、热力学等理论方法,计算与Saa、CoSaa、食用油及多酚化合物单分子相关的构型参数、电性参数及表面活性,双分子间相互作用,得到Saa和CoSaa的HLB值、填充系数、分子交换能、内聚能、R比值等参考数据,借以定量设计W/O型微乳液组分,并进行介观模拟。然后制备微乳液包封多酚化合物,并用电导法、荧光探针、光散射、SEM、TEM、NMR等手段进行结构表征及抗氧化能力测试.为多酚类天然抗氧化剂用于食用油工业提供理论指导和实验依据,并为将芭蕉芋残渣进一步变废为宝，高值化开发寻找新途径,也为反相微乳液形成机理及制备方法提供理论借鉴。

多酚类物质的水溶性是决定其作为天然抗氧化剂在食用油产业应用局限性的主要因素，提高多酚类物质油溶性的最大障碍是油/水界面相容性。前期，我们基于二维晶格理论模型，利用正规溶液理论、相平衡理论、量子化学等理论方法,研究了混合表面活性剂体系复配增效问题，构建了表面活性剂的HLB值定量构效关系，本项目将此基础理论扩大应用于W/O型反相微乳液制备。以芭蕉芋多酚和茶多酚为研究对象，以食用油为连续相，综合考虑HLB定量构效关系以及国家食品添加剂标准，借助量子化学、分子力学、热力学等理论方法，采用耗散粒子动力学方法计算出了Saa,CoSaa, 多酚类化合物分子信息及相互作用力，在介观尺度上模拟了相变过程中的张力和聚集形态变化，探讨了各相在微乳液体系形成过程中的决定性作用，并进一步充实了混合表面活性剂降低表面张力的协同理论。同时综合动态光散射、TEM、SAXS等近代分析测试手段对理论结果进行实验验证，制备出了芭蕉芋多酚/茶多酚体系的抗氧化W/O型反相微乳液，并对其氧化稳定性进行了追踪。此外，本项目还对低碳农产品“芭蕉芋”的综合利用展开了深层次研究，初步鉴定了芭蕉芋多糖多酚复合物，并对多酚部分进行了单体分离、结构表征和活性测试。