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Home > Archive>Volume 38, Issue 5, 2019 >79-85. DOI:10.3969/j.issn.1673-1689.2019.05.012
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Preparation and Characterization of Rose Essential Oil Microemulsion and Tested Its Characteristic
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    Abstract:

    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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LIU Xin, ZHOU Zhilei, MAO Jian. Preparation and Characterization of Rose Essential Oil Microemulsion and Tested Its Characteristic[J]. Journal of Food Science and Biotechnology,2019,38(5):79-85.

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  • Online: July 26,2019
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