摘要
本文采用转相乳化法制备板栗花精油微乳,并通过伪三元相图考察表面活性剂、助表面活性剂、表面活性剂与助表面活性剂的比值(Km值)和油相对微乳形成的影响,以确定板栗花精油微乳的最优制备工艺参数。结果表明:板栗花精油微乳的最佳工艺为:聚乙二醇硬脂酸酯-15(HS-15)为表面活性剂,甘油为助表面活性剂,Km为2,油酸乙酯(EO)与精油等比例混合为油相,所制备的板栗花精油微乳为O/W型。以最佳微乳配方中混合表面活性剂与油相比例7∶3为试样,微乳的特性参数电导率、黏度和p H分别为180.2μs/cm,44.7 m Pa·s和6.66。此研究为板栗花精油微乳的制备及应用提供技术支持。
The micro- emulsion of chestnut flower oil was prepared by the emulsifying method of phase inversion and the effect of surfactant,co- surfactant,the ratio of surfactant with co- surfactant（ Km） and oil phase on microemulsion formation were investigated by pseudo- ternary phase diagrams for determining the process parameters of chestnut flower oil micro- emulsion. The results showed that the best formula of chestnut flower oil micro-emulsion was polyethylene glycol stearate-15（ HS-15） and glycerol as surfactant and co- surfactant,respectively,the Kmwas 2,and equal proportional ethyl oleate（ EO） and oil as mixing oil phase.The micro- emulsion of chestnut flower oil prepared according above formula was O / W type. Moreover,the conductivity,viscosity and p H of the micro- emulsion characteristic parameters were investigated when the ratio of mixed surfactant with oil phase was7∶ 3 based on the best micro- emulsion formulations,they were 180.2 μs / cm,44.7 m Pa·s,and 6.66,respectively.Therefore,this study provided technical supports for preparing and applying the micro- emulsion of chestnut flower oil.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第1期98-103,109,共7页
Science and Technology of Food Industry
基金
天津市高等学校创新团队建设规划资助项目(TD12-5049)
天津市高校科技发展基金资助项目(20120603)
唐山迁西县板栗产业研究发展中心资助项目(G11034)
关键词
转相乳化法
板栗花精油
微乳
伪三元相图
emulsifying method of phase inversion
essential oil of chestnut flower
micro-emulsion
pseudo-ternary phase diagrams
