Abstract:Cinnamon essential oil has antibacterial and antibacterial functions, but its application is limited due to its poor water solubility, volatilization and poor stability. The oil-in-water emulsion was prepared by dissolving cinnamon essential oil in the medium chain fatty acid and using emulsifiers of Span 20 and Tween 80. By changing the mass fraction (0%~2.5%) of cinnamon oil, an emulsion with particle size distribution of 50~280 nm could be obtained. Centrifugation experiments showed that the emulsion was stable and suitable for utilization at temperatures below 40 ℃.After storage at 25 ℃ for 10 d, the particle size and dispersion coefficient of the emulsion were almost unchanged.In addition, the bacteriostatic effect of emulsions with different particle sizes was determined by turbidimetry. It was found that the cinnamon oil emulsion with a particle size of 150 nm had the best inhibitory effect on Escherichia coli and Staphylococcus aureus.
