丁香油的微乳液研究  

Study on Microemulsions of Clove Oil

作　　者：雍国平[1] 方力[1] 方堃[1] 於忠林[1] 

机构地区：[1]中国科学技术大学食品科学与工程系,合肥230052

出　　处：《食品科学》2001年第9期26-27,共2页Food Science

摘　　要：研究了盐(NaCl)对于香油微乳液体系相态的影响,结果表明,随NaCl浓度的增加,体系由2相态(O/W型微乳液—丁香油)经3相态、4相态、3相态再转变成2相态(W/O型微乳液—水)。电导实验结果表明用正丁醇做助表面活性剂时,体系发生电导渗透(6.0ml水),在含水量为18.0ml时完全相反转(即由W/O型转变为O/W型),并可以获得较为稳定的O/W型丁香油微乳液。The effects of salt(NaCl) on microemul sion phase of clove oil were investigated.The results showed that the phase changes of microemulsions.were inthe order of 2→ 3→ 4→ 3→ 2 in accordance the increasing concentrations of NaCl.The results of electric conductivity fests showed that by using n- butanol as cosurfactant,microemulsions of clove oil showed the electric conductivity percolation at (6.0ml) water and the phase rever sion at (18ml) water.(W/O— O/W)As a result,SDS/n- butanol/colve oil/salfed cater would make a sfable micr oemulsion.

关 键 词：丁香油 微乳液 相态 电导 香料 食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]