美藤果油微乳体系的构建  

Construction of micro-emulsion system of sacha inchi oil

作　　者：代文豪[1] 梁钻好 李璐[1] 华洋林 李莉楠 杜冰[1] 杨子银[3] 邓彩间[4] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]无限极(中国)有限公司,广东广州510623 [3]中国科学院华南植物园,广东广州510520 [4]广州市食品药品监督管理局药品监督执法分局,广东广州510130

出　　处：《粮油食品科技》2017年第1期29-32,共4页Science and Technology of Cereals,Oils and Foods

摘　　要：研究美藤果油微乳体系的构建,以微乳体系中植物油含量为评价指标,通过单因素实验对油的种类、助表面活性剂的种类及用量、表面活性剂的种类、辅助油相的种类进行优选,根据最优配方进行伪三元相图的测定。结果表明:选用2.5 g美藤果油与1.5 g橄榄油进行复配,并采用2 g肉豆蔻酸异丙酯作为辅助油相,2 g聚乙二醇400(PEG400)作为助表面活性剂,2 g氢化蓖麻油作表面活性剂,最终得到植物油含量为39.53%的微乳体系。该美藤果油微乳体系能够有效提高美藤果油在化妆品中的含量。The construction of sacha inchi oil microemulsion system was researched. Taking the content of vegetable oil in microemulsion system as the evaluation indexes, the type of oil, surfactants, cosurfactants and assisted oil phase were optimized by single factor experiment. And the pseudo -ternary phase diagram was measured according to the optimal formula. The result showed that 2.5 g sacha inchi oil was compound with 1.5 g olive oil, with 2 g isopropyl myristate as assisted oil phase, 2 g PEG400 as cosurfactant, 2 g hydrogenated castor oil as surfactant, the microemulsion system with content of vegetable oil 39.53% was received. The content of sacha inchi oil in the cosmetic was effectively improved by the microemulsion system.

关 键 词：美藤果油 微乳 伪三元相图 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]