周庆新1，杨鲁2
（1 日照职业技术学院海洋工程学院，山东 日照 276826；
2 中国海洋大学食品科学与工程学院，山东 青岛 266003）
摘要：β-胡萝卜素被作为功能营养因子和着色剂用于食品工业，然而其较低的水溶性和化学稳定性使其应用受到严重限制。本研究通过构建β-胡萝卜素微乳液体系改善其水分散性，并通过在微乳液制备过程中添加抗氧化剂考察其对β-胡萝卜素稳定性的双重保护效果。结果表明：β-胡萝卜素微乳液在水溶液中的平均粒径分布为48.5nm（r），通过添加抗氧化剂可显著提高茁-胡萝卜素微乳液在加速实验条件下的贮藏稳定性，研究中采用的三种抗氧化剂对β-胡萝卜素稳定性的保护效果由高到依次为：EDTA-2Na＞L-抗坏血酸＞维生素E醋酸酯；并且水溶性抗氧化剂和油溶性抗氧化剂复配使用同时表现出协同效应和拮抗效应。本研究的结果可为科学设计β-胡萝卜素稳态化运载体系，为提高其在食品生产中的适用性和广谱性提供依据。
关键词：β-胡萝卜素；微乳液；稳定性；抗氧化剂
The Effect of Microemulsion-based Delivery Systems and Antioxidants on the Stability of β-carotene
ZHOU Qing-xin1，YANG Lu2
（1 College of Marine Engineering，Rizhao Polytechnic，Rizhao 276826，China；
2 College of Food Science and Engineering，Ocean University of China，Qingdao 266003，China）
Abstract: β-carotene is used as functional nutraceutical and pigment in many food products. Unfortunately，theutilization is currently limited due to their poor water-solubility and chemical instability. In this study，a wellwater-dispersible microemulsion containing β-carotene was fabricated，which exhibited a mean particle radius around48.5nm. The stability of esterified astxanthins was improved by emulsion system. Furthermore，the degradation of β-carotene was effectively slowed by the addition of antioxidants to the microemulsions under accelerated stress storageconditions. And the effectiveness of the additives at inhibiting the degradation of the 茁-carotene decreased in thefollowing order: EDTA > ascorbic acid > vitamin E acetate. The utilization of antioxidants in combination showed dualcharacter: antagonistic effect and synergistic effect. These results provide information for designing effective deliverysystems，thereby improving feasibility and universality of β-carotene in food products.
Key words: β-carotene；microemulsion；stability；antioxidants