各相体积比对W/O/W复合乳状液性质的影响  

Influences of volume ratios on stability of W/O/W multiple emulsions

作　　者：魏慧贤[1] 钟芳[2] 麻建国[2] 

机构地区：[1]江南大学化学与材料工程学院,江苏无锡214122 [2]江南大学食品学院教育部食品科学与安全重点实验室,江苏无锡214122

出　　处：《食品与机械》2007年第6期35-38,47,共5页Food and Machinery

基　　金：无锡市科技局社会发展项目(项目编号:CS030011);江南大学青年基金项目(项目编号:2005LQN007)

摘　　要：目的:研究用两步乳化法制备W/O/W型复合乳状液时,第一相体积比(内水相与油相的体积比)、第二相体积比(初乳与外水相的体积比)对W/O/W型复合乳状液性质的影响;方法:采用两步乳化法制备W/O/W型复合乳状液,固定制备工艺条件,改变第一相体积比和第二相体积比的数值制备初乳和复乳,用离心分层稳定性评价复乳的稳定性,初乳的离心稳定性、黏度和复乳的粒度分布被测定;结果:随着第一相体积分数增大,初乳黏度增大,初乳和复乳的离心稳定性都提高,但是内水相的体积分数达到65%时,初乳表现出凝胶的外观,所制备的复乳的稳定性反而降低,当内水相的体积分数增加到70%的时候,初乳转相形成O/W型乳状液,不能进一步制备复乳;随着第二相体积分数的增大,复乳黏度线性增大,复乳滴的体积平均粒径减小,复乳的离心稳定性提高。初乳中内水相与油相的适宜的体积比及复乳中初乳和外水相的适宜体积比皆为1∶1左右。Objective： In the present work the influences of phase volume ratios on properties and stability of primary and multiple emulsions were studied. Method： primary and multiple emulsions were prepared by two- step emulsifying method with fixed emulsifying parameters. Property changes such as viscosity, droplet size distribution, and centrifugal creaming stability of both primary and multiple emulsions were measured with the changes of inner aqueous phase ratio in primary emulsion and of primary emulsion＇s phase ratio in multiple emulsions respectively. Conclusion： Results showed that stabilities of primary emulsion and multiple emulsions all increased with the increase of inner aqueous phase ratio in system. But when phase ratio of inner aqueous phase excesses 70%, primary emulsion would inverse into O/W emulsion and can＇t be used to prepare W/O/W multiple emulsions. Stability of multiple emulsions decreases rapidly with the decrease of primary emulsion＇ s phase ratio. It seems that the suitable phase ratio between inner aqueous phase and oil phase and phase ratio between primary emulsion and outer water phase are both 1 ： 1.

关 键 词：W/O/W型复乳 第一相体积比 第二相体积比 黏度 粒径 离心稳定性 

分 类 号：O648.23[理学—物理化学]