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《Journal of Northeast Agricultural University》 2009-08
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Effect of high-pressure homogenization on vitamin E microemulsion

LIANG Bing, LIU Ning (Key Lab of Dairy Sciences, Ministry of Education, Food College, Northeast Agricultural University, Harbin 150030, China)  
The formulation and process of food-grade vitamin E sub-microemulsion were studied by corn oil, inspecting the effect of different homogen pressures on vitamin E microemulsion. To plot a ternary phase diagram with titration, we chose the prescription in microemulsion area to prepare the system in order to measure the viscocity and pH of the microemulsion, and then release rate of vitamin E against hexane was measured with dialysis-Ultraviolet Spectrophotometer. The system had a good stability under different pH. The average envelopment of vitamin E reached 97.5% after preparation, and after a month the change was a little. We found that it had high entrapment efficiency and good stability that the vitamin E microemulsion produced by the process of high-pressure homogenization.
【Fund】: 国家863计划项目(2008AA10Z331)
【CateGory Index】: TQ466.5
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