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中文摘要：
通过绘制拟三元相图对食品级β－胡萝卜素的液晶配方和工艺进行研究；用偏光显微镜、流变学方法等对非离子表面活性剂EL－35／丁酸乙酯，水的溶致液晶的形成、微观结构、动态流变性质及体系相态进行研究；对相同浓度β－胡萝卜素的液晶、微乳液和丁酸乙酯溶液进行光和pH值稳定性实验。结果表明：25℃下，β－胡萝卜素在EL－35：丁酸乙酯：水=1：1：1体系的液晶、微乳液和油溶液中对光都比较敏感，但在液晶中相对稳定：pH值对微乳液和丁酸乙酯油溶液中的β－胡萝卜素稳定性有影响，对液晶中的几乎没有影响。
英文摘要：
Pseudo ternary phase diagram was conducted using water titration method to choose emulsifier EL-35-ethyl butyratewater system to prepare β-carotene liquid crystal, and the microstructures and rheological properties of 4 emulsifier EL-35-ethyl butyrate-water systems （A1, A2, A3 and A4） with different water masses （the mass ratio of emulsifier EL-35 to ethyl butyrate were fixed at 5：5） were characterized with polarizing microscopy and rheometer. Effects of external conditions, including pH value, preservative （sodium benzoate）, saturated ethyl butyrate solution of β-carotene and water amount on stability of this system were discussed. Furthermore, effects of sunlight and pH on the stability of β-carotene were compared in different multiphase systems, including liquid crystal, microemulsion and ethyl butyrate solution. Results revealed that the optimal mass ratio of EL- 35 to ethyl butyrate to water was 1：1：1, and other three external conditions had little effects on the stability of emulsifier EL-35-ethyl butyrate-water system. β -carotene contained in liquid crystal was sensitive, but more stable to light at 25℃ than that in ethyl butyrate solution and in microemulsion, pH value exhibited marked effects on the stability of the latter two, but little effect on that of the former. Therefore, liquid crystal presents a convenient and nontoxic vehicle for β-carotene in food industry.
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