牡丹籽油微乳液的制备及其性质研究  

Preparation and properties of peony seed oil microemulsion

作　　者：杨晨 韩瑞 孔凡 雷芬芬 何东平 罗质[1,2,3] YANG Chen;HAN Rui;KONG Fan;LEI Fenfen;HE Dongping;LUO Zhi(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain,Wuhan 430023,China;Key Laboratory of Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]国家粮食局粮油资源综合开发工程技术研究中心,武汉430023 [3]大宗粮油精深加工教育部重点实验室,武汉430023

出　　处：《中国油脂》2021年第6期59-64,70,共7页China Oils and Fats

摘　　要：采取相转变法和拟三元相图法制备牡丹籽油微乳液,从不同表面活性剂、亲水亲油平衡值(HLB值)、助表面活性剂中筛选最佳组分以确定制备牡丹籽油微乳液的体系组成。同时,通过单因素试验和正交试验优化牡丹籽油微乳液的制备条件。结果表明:牡丹籽油微乳液的体系组成为牡丹籽油/Tween 80/Span 80/无水乙醇/水;最优的制备条件为制备温度25℃,以Tween 80与Span 80(质量比为6∶4)为混合表面活性剂(HLB值为11),混合表面活性剂与助表面活性剂无水乙醇比例(Km)为1∶1,先将混合表面活性剂相与牡丹籽油混合均匀,再逐滴加水。在最优条件下,随着加水量的增加,得到的牡丹籽油微乳液结构以W/O型向双连续相再到O/W型转变,最终得到的牡丹籽油微乳液为微黄澄清透明状液体,粒径为(40.63±1.77)nm,多分散系数稳定在0.218±0.003,电导率为(681.75±19.15)mS/cm。同时发现,低浓度盐离子(≤1.0 mol/L)的存在可以促进牡丹籽油微乳液的形成,但盐离子浓度过高(≥1.5 mol/L)时会抑制微乳液的形成。The peony seed oil microemulsion was prepared by phase change observation method and pseudo-ternary phase diagram method.Different surfactants,hydrophilic-lipophilic balance(HLB)value and co-surfactant were studied to determine the composition of peony seed oil microemulsion.Then the preparation conditions of peony seed oil microemulsion were optimized through single factor experiment and orthogonal experiment.The results showed that the system composition of peony seed microemulsion was determined as peony seed oil/Tween 80/Span 80/anhydrous ethanol/water.The optimal preparation conditions were obtained as follows:temperature 25℃,Tween 80 and Span 80(mass ratio 6∶4)as the mixed surfactant,mixed surfactant HLB value 11,ratio of mixed surfactant to co-surfactant 1∶1;the order of addition was to first mix the mixed surfactant and peony seed oil,then adding water dropwise.Under the optimal conditions,the conformation of the microemulsion changed from W/O to bicontinuous(BC)first then to O/W with the adding of water;the appearance of the prepared peony seed oil microemulsion was a pale yellow transparent liquid,and the particle size was(40.63±1.77)nm,the polydispersity coefficient was stable at 0.218±0.003,the conductivity was(681.75±19.15)mS/cm.It was also found that the presence of low concentration of salt ions(≤1.0 mol/L)could promote the formation of peony seed oil microemulsion,but excessively high salt ions(≥1.5 mol/L)inhibited the formation of microemulsion.

关 键 词：牡丹籽油微乳液 拟三元相图 滴水法 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS221[轻工技术与工程—食品科学与工程]