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文章摘要
玫瑰精油微乳制备及性质研究
Preparation and Characterization of Rose Essential Oil Microemulsion and Tested Its Characteristic
  
DOI:10.3969/j.issn.1673-1689.2019.05.012
中文关键词: 玫瑰精油  微乳  伪三相图  粒径
英文关键词: rose essential oil,microemulsion,pseudo three phase diagram,particle size
基金项目:
作者单位
刘欣 江南大学 粮食发酵工艺与技术国家工程实验室江苏 无锡 214122
江南大学 食品学院江苏 无锡 214122 
周志磊 江南大学 粮食发酵工艺与技术国家工程实验室江苏 无锡 214122
江南大学 食品学院江苏 无锡 214122 
毛健 江南大学 粮食发酵工艺与技术国家工程实验室江苏 无锡 214122
江南大学 食品学院江苏 无锡 214122 
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中文摘要:
      为改善玫瑰精油的水溶性和稳定性,采用转相乳化法制备玫瑰精油微乳,优化微乳制备工艺,优化静态顶空法测定微乳包封率,并对储藏稳定性进行研究。结果表明:玫瑰精油HLB值≥15.5,微乳的最佳制备工艺为:吐温80为表面活性剂,乙醇为助表面活性剂,最佳Km值为2,S/O值为9,选用磁力搅拌法,最佳制备温度为40 ℃,当水分质量分数为90%时,平均粒径为10.43 nm,PDI为0.07,包封率达89%。制备的可稀释微乳粒径稳定,溶液澄清透亮,储存稳定性好。
英文摘要:
      In order to improve the water solubility and stability of rose essential oil,the rose microemulsion was prepared by phase inversion emulsification. The microemulsion preparation process was optimized,the static headspace method had been optimised for obtaining the encapsulation efficiency of microemulsion,and the storage stability was also studied. The results showed that,the HLB value of rose essential oil was above 15.5,Tween 80 was choosed as the surfactant,ethanol was choosed as the cosurfactant,Km=2,S/O=9,magnetic stir was selected as the preparation method,40 ℃ was the suitable temperature. When 90 percent of water was present in the microemulsion,the average particle size was 10.43nm,PDI was 0.07 and encapsulation efficiency reached 89%,The microemulsion was clear and bright,and had good stability.
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