复合植物精油乳状液的制备研究  

Preparation of an Emulsion with Composite Plants' Essential Oil

作　　者：谢晶[1] 金晨钟[1] 陈礼刚[1] 马美湖[2] 谢彦瑰[1] 邓婷婷[1] 

机构地区：[1]湖南人文科技学院生命科学系,湖南娄底417000 [2]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《湖南农业科学》2011年第2期112-114,共3页Hunan Agricultural Sciences

基　　金：湖南省教育厅科技计划项目资助(10C0830);湖南省高校科技创新平台建设项目资助(湘财教指2009第70号);娄底市科技计划项目资助(娄财企指2008第562号)

摘　　要：对影响乳状液稳定性的因素如乳化剂种类、乳化剂浓度、乳化助剂浓度、乳化温度及乳化时间等进行了研究。试验结果表明复合植物精油乳状液稳定的优化条件如下:以魔芋葡甘聚糖为整个乳状液体系中的水相助剂,乳化剂为单甘酯与吐温-80复配(质量比为63∶37),复合乳化剂占整个乳状液体系的3%,乳化温度63～68℃,乳化时间13～15min时得出的乳状液稳定性较佳。The factors that impact the stability of emulsion,such as the emulsifying agent type,emulsifying agent concentration,the emulsifying additive concentrations,emulsifying temperature and emulsifying time,were researched.The results showed that the steadily optimal conditions for emulsion with composite plants＇ essential oil were as follows： konjak glucomannan was taken as the water phase additive in whole emulsion system;the emulsifying agent was compound of monoglycerides and tween-80 with mass ratio of 63：37;the composite emulsifying agent account for 3% in the emulsion system;the emulsifying temperature was 63～68℃,and the emulsifying time was 13～15 min.

关 键 词：植物精油 乳状液 葡甘聚糖 稳定性 保鲜 

分 类 号：TQ65[化学工程—精细化工]