固体颗粒稳定Pickering乳液的研究进展  

Study on Pickering emulsions stability with solid nanoparticles

作　　者：孙翠霞[1] 刘夫国[1] 杨伟[1] 袁芳[1] 高彦祥[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品添加剂》2015年第4期166-172,共7页China Food Additives

基　　金：国家自然基金(31371835)

摘　　要：固体颗粒代替乳化剂制备的乳液称为Pickering乳液。由于不含乳化剂且稳定性好,Pickering乳液可广泛应用于医药、农业、食品和化妆品等领域。现有研究表明,Pickering乳液的稳定性很大程度上取决于固体颗粒的性质,一般要求颗粒具有合适的尺度、几何形状和部分润湿性。因此,归纳总结了用于稳定Pickering乳液的固体颗粒的种类,包括无机颗粒、合成颗粒和天然有机化合物颗粒,重点描述了淀粉颗粒、蛋白颗粒和黄酮化合物颗粒在稳定Pickering乳液方面的研究。Pickering emulsions are emulsions that are stabilized by fine particles. The high stability of Pickering systems combined with their surfactants-free preparation makes them attractive candidates for plenty of applications ranging from drug delivery agents in biomedicine, cosmetic and food industries. Present studies have indicated that the stability of Piekering emulsions depends largely on the nature of the solid particles, which requires a certain size, geometry, and partial wettability. Therefore, solid nanoparticles which can stabilize the system are summarized, including inorganic particles, synthetic particles and natural organic particles. Food grade solid particles such as starch, protein and flavonoids are mainly described in Picketing emulsion system.

关 键 词：固体颗粒 Pickering乳液 部分润湿性 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]