摘要
研究了以蜂胶、水、吐温80组成的纳米乳体系和乳酸、蔗糖酯对蜂胶纳米乳的影响。蜂胶吐温用量比介于1:5～1:7之间可形成澄清稳定的纳米乳体系。
A ternary microemulsion system which was composed of propolis, water and Tween 80, and the influence that lactic acid and sucrose ester affect on propolis microemulsion were studied. When the proportion of propolis and tween ranges from 1：5～1：7 there can be a clear and steady microemulsion system.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期199-200,共2页
Food Science
关键词
蜂胶
纳米乳
保健食品
propolis
microemulsion
health food
