微乳体系的制备及其稳定性研究进展  

Research progress on preparation and stability of microemulsion system

作　　者：韩冰[1] 郑野 徐嘉 张天琪 韩春然[1] HAN Bing;ZHENG Ye;XU Jia;ZHANG Tianqi;HAN Chunran(School of Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品与发酵工业》2020年第24期284-291,共8页Food and Fermentation Industries

基　　金：黑龙江省应用技术研究与开发(GA20B301);哈尔滨商业大学校内项目(17XN024)。

摘　　要：微乳是由水相、油相、表面活性剂与助表面活性剂在适当比例下混合,自发形成的一种透明或半透明、低黏度热力学稳定的油水混合系统。微乳除具有乳液的一般特性外,还具有粒径小、界面张力低、增溶能力强等显著优点,在工业、农业、日化、药物制剂及临床医学方面的应用日益广泛。该文通过概述微乳体系的特点、形成机理、制备方法及其在食品、药品领域的应用,以期为微乳体系在食品体系中的广泛应用提供基础参考。Microemulsion,a transparent or translucent,low-viscosity and thermodynamically stable oil-in-water mixing system,is formed spontaneously by water phase,oil phase,surfactant and cosurfactant at an appropriate ratio.Microemulsion not only has the general characteristics of emulsions,but also has obvious advantages such as small particle size,low interfacial tension and strong solubilization capacity.It has been widely applied in industry,agriculture,daily chemical fields,pharmaceutical preparations and clinical applications.This review summarized the characteristics,formation mechanism,preparation method,stability and application of microemulsion in the field of food and medicine which provide reference for the application of microemulsion system.

关 键 词：微乳 机理 制备 稳定性 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]