丁香油乳状液的制备  

Preparation of Emulsion of Clove Oil

作　　者：李光水[1] 张居东 胡建军[3] 姚丽[1] 

机构地区：[1]中国科学技术大学食品科学与工程系,合肥市美菱大道121号230052 [2]穆棱卷烟厂产品开发科,黑龙江省穆棱县八面通157500 [3]中国烟草总公司职工技术培训中心,郑州市鑫苑路7号450008

出　　处：《烟草科技》2002年第11期18-20,共3页Tobacco Science & Technology

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、阿拉伯胶浓度、混合温度及混合时间等进行了研究。试验结果表明 ,香料乳状液稳定的优化条件是 :吐温 - 80用量 0 .8%、阿拉伯胶用量9.0 %、室温下混合搅拌 7min。The factors influencing the stability of emulsion of clove oil such as type and concentration of emulsifier, amount of added Arabic gum, and mixing temperature and time were studied. The results showed that the suitable conditions for stable emulsion of clove oil were that the concentration of emulsifier, tween-80 and Arabic gum, ware 0.8% and 9.0% respectively, and mixed for 7 minutes at room temperature.

关 键 词：丁香油 乳状液 稳定性 阿拉伯胶 香料 卷烟 

分 类 号：TS264.3[轻工技术与工程—发酵工程]