酸枣仁油微乳体系的构建及其性质探析  

Construction and properties of sour jujube kernel oil microemulsion system

作　　者：王骏 高冉 余洁[1] 陈新[1] WANG Jun;GAO Ran;YU Jie;CHEN Xin(School of Life Science and Technology,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学生命科学与技术学院,武汉430023

出　　处：《武汉轻工大学学报》2024年第2期11-17,26,共8页Journal of Wuhan Polytechnic University

基　　金：湖北省自然科学基金项目(编号:2022CFB885);武汉市知识创新专项曙光计划项目(编号:2023020201020459);武汉轻工大学科研项目资助(编号:2022Y3).

摘　　要：为改善酸枣仁油的水溶性和稳定性,采用滴加水法制备酸枣仁油微乳。通过考察不同表面活性剂、助表面活性剂等因素对酸枣仁油微乳体系的影响,确定酸枣仁油微乳制备工艺,并研究其稳定性。酸枣仁油微乳的最佳制备工艺为:以RH40为表面活性剂,PEG400为助表面活性剂,Km=2。以最佳制备工艺制得的酸枣仁油与混合表面活性剂的质量比为3:7时,可制备得到淡黄色澄清透明的微乳。稳定性试验表明:该微乳具有良好的稳定性,适宜在不高于80℃的条件下使用和储存;酸枣仁油微乳制备工艺可行。To improve the water solubility and stability of sour jujube kernel oil,a drip water method was used to prepare sour jujube kernel oil microemulsion.By examining the effects of different surfactants,co surfactants,and other factors on the microemulsion system of sour jujube kernel oil,the preparation process of sour jujube kernel oil microemulsion was determined,and its stability was studied.The optimal preparation process for sour jujube kernel oil microemulsion is using RH40 as the surfactant,PEG400 as the co surfactant,and Km=2.When the mass ratio of sour jujube kernel oil prepared by the optimal preparation process to the mixed surfactant is 3:7,a light yellow clear and transparent microemulsion can be prepared.The stability test shows that the microemulsion has good stability and is suitable for use and storage under conditions not exceeding 80℃.The preparation process of sour jujube kernel oil microemulsion is feasible.

关 键 词：酸枣仁油 微乳 制备工艺 稳定性 

分 类 号：Q93[生物学—微生物学]