第53卷第2期2024年2月木薯纳米淀粉Pickering乳液的制备及其稳定性研究杨剪秋，毕会敏，范方宇（西南林业大学生命科学学院，云南昆明650224）摘要：以木薯纳米淀粉稳定Pickering乳液,以乳析指数、贮藏稳定性、粒径分布及流变特性作为指标,考察纳米淀粉添加量、离子强度、温度、pH对乳液性质的影响。结果表明，纳米淀粉添加量7.5%时,乳液综合性质最佳，液滴大小分布较均匀，室温贮藏30d无分层现象，粒径最小，为115.30nm；表观黏度、储能模量、损耗模量最大，表现为凝胶特性。此条件下，乳液具有较强的盐离子抵抗力，最适贮藏温度为25~70℃、pH为2.00~6.00。关键词：木薯淀粉；纳米淀粉；Pickering乳液；稳定性中图分类号:TQ658.2;TS235.22文献标识码A文章编号：1671-3206(2024)02-0287-06PreparationofPickeringemulsionwithcassavastarchnanoparticlesanditsstabilitystudiesYANGJian-qiu,BIHui-min,FANFang-yu(CollegeofLifeScience,SouthwestForestryUniversity,Kunming650224,China)Abstract:Pickeringemulsionstabilizedbycassavastarchnanoparticles,thecreamingindex,storagesta-bility,grainsizedistributionandrheologicalpropertiesasindex.Theinfluenceofstarchnanoparticle,ionsstrength,temperatureandpHonemulsionpropertieswereinvestigated.Theresultsshowedthatat7.5%ofstarchnanoparticles,thecomprehensivepropertiesofemulsionwerebetterthanthatofcontrolsamples.Thedropletsizedistributionofemulsionwasrelativelyuniform,andtherewasnolayeringphenomenonaf-ter30dofstoredatroomtemperature.Thesmallestdropletsizeofemulsionwas115.30nm,whilethee-mulsionviscosity,storageandlossmodulusreachedthepeak,andtheemulsionappearedgelatinous.Inthiscondition,emulsionexhibitedstrongresistancetosaltions,andtheoptimalstoragetemperatureandpHwere25~70℃,2.00~6.00,respectively.Keywords:cassavastarch;starchnanoparticles;Pickeringemulsion;stabilityPickering乳液是一种以固体颗粒稳定的乳液体系,因其优异的稳定性和可控性，常作为运输载体，应用于食品、化妆品等领域[13]。木薯淀粉在自然界中产量大，较高的支链淀粉含量，使其缓释性、溶解性及溶胀性良好[4-7]。但天然木薯淀粉亲水性较强,难以与疏水物质相容，稳定Pickering乳液[s]小粒径颗粒能快速吸附在两相界面,形成高强度物理屏障，赋予乳液高度稳定性，故常...
