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بهینه سازی تولید امولسیون اسانس موسیر ایرانی حاوی امگا سه با تکنیک ریز استخراج فاز جامد بوسیله نانوفیبر پلی آنیلین/کروماتوگرافی گازی | ||
مهندسی بیوسیستم ایران | ||
مقاله 11، دوره 49، شماره 3، آبان 1397، صفحه 459-476 اصل مقاله (1.11 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2018.245235.665004 | ||
نویسندگان | ||
نسرین فرجی1؛ محمد علیزاده2؛ سجاد پیرسا* 3؛ هادی الماسی3 | ||
1دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران | ||
2استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران | ||
3استادیار، 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 | ||
امولسیون؛ اسیدهای چرب امگا سه؛ اسانس موسیر ایرانی؛ نانو پلی آنیلین؛ کروماتوگرافی گازی | ||
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 faraji1؛ mohamad alizadeh2؛ Sajjad Pirsa3؛ Hadi Almasi3 | ||
1Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran | ||
2Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran | ||
3Assistant 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 | ||
مراجع | ||
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