肉桂油纳米微乳的制备  

Preparation of Cinnamon Oil Nanomicroemulsion

作　　者：章辉[1] 肖小年[1] 李莉[2] 易醒[2] 

机构地区：[1]南昌大学中德联合研究院 [2]南昌大学中德食品工程中心,南昌330047

出　　处：《天然产物研究与开发》2014年第8期1321-1326,共6页Natural Product Research and Development

基　　金：江西省教育厅项目(GJJ12029)

摘　　要：本研究采用转相乳化法,结合伪三元相图制备肉桂油纳米微乳,对其外观、类型、理化性质、粒径及微观形态进行考察。最终得到肉桂油纳米微乳由EL-40/Tween80/无水乙醇/IPP/肉桂油/水组成,所制备的肉桂油微乳为O/W型微乳,淡黄色、澄清透明、流动性好,透射电镜下微乳颗粒大小均匀,平均粒径32 nm,电导率111.0μs/cm,折光率1.415,黏度105 mpa.s,pH值5.24。In this study,phase inversion method, combined with pseudo-ternary phase diagram analysis was applied for the preparation of Cinnamon oil nanomicroemulsion （CONE）. The appearance, types, physical and chemical properties, particle size and microstructure of CONE were explored. The final formulation was that the CONE was composed of EL- 40/Tween 80/anhydrousethanol/IPP/cinnamon oil/water. The CONEwas O/W mieroemulsian withlight yellow color. It was clear transparent and had good liquidity. The particle size of microemulsion was uniform under the transmission electron microscope. The mean grain size, conductivity, refractive index, viscosity, pH value of CONE was determined to be 32 nm,111. 0μs/cm,1.415,105 mpa. s,and 5.24,respectivdy.

关 键 词：转相乳化 肉桂油 纳米微乳 伪三元相图 

分 类 号：R283.6[医药卫生—中药学]