W/O型中链脂肪酸微乳的制备及其性质的测定  

Preparation and Characterization of W/O Medium-chain Fatty Acid Microemulsion

作　　者：刘玮琳 刘伟[1] 阴婷婷[1] 刘成梅[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《现代食品科技》2009年第5期503-506,共4页Modern Food Science and Technology

基　　金：教育部"长江学者和创新团队发展计划"(IRT0540)资助

摘　　要：以中链脂肪酸(MCFA)为原料,用HLB值法制备的W/O型中链脂肪酸(MCFA)微乳,可提高油溶性药物或营养物的溶解性和生物利用率。考察了滴定方法,确定用蒸馏水滴定MCFA、表面活性剂和助表面活性剂三组分的混合物为最佳;通过乳化效率、伪三元相图和反应过程中的现象,得到制备W/O型MCFA微乳的最适HLB值为4.7,最佳表面活性剂为单独使用司盘60,最佳助表面活性剂为异丙醇,最优配方为m司盘60:m异丙醇:mMCFA:m蒸馏水=1:2:3:0.5。考察优化配方的理化性质,初步稳定性良好,表面张力可达到25.50mN/cm,粘度50.06cP,电导率3.31μs/cm,粒径20.1±3.3nm,zeta电位-6.23mV。The novel W/O medium-chain fatty acid （MCFA） microemulsion was prepared with HLB method, which could increases the solubility of oil-soluble compounds and enhance their bioavailability. The best titration method was determined as titration of the mixture containing MCFA, surfactant and co-surfactant by distilled water. Investigation of emulsifying efficiency and pseudo-temary phase diagrams and phenomenon during reaction showed that the optimal HLB value of W/O MCFA microemulsion, surfactant and co-surfactant were 4.7, 60 and avantin, respectively. Accordingly, the best span 60/avantin/MCFA/distilled water ratio was 1：2：3：0.5. Meanwhile, theproperties of the formulation indicated the micromulsion was stable and its surface tension, viscidity, conductivity, particle diameter and zeta potential were 25.50mN/crn, 50.06cP, 3.31 μs/cm, 20.1±3.3 nm and -6.23 mV, respectively.

关 键 词：中链脂肪酸 微乳 乳化效率 伪三元相图 

分 类 号：TQ645.6[化学工程—精细化工]