白芨多糖胶对花椒精油乳液稳定性研究

Study on stabilities of Zanthoxylum bungeanum essential oil emulsions by adding Blettila striata polysaccharide gum

以花椒精油为乳化对象,采用Tween60(T)、Span20(S)、单甘酯(D)和白芨多糖胶(B)为乳化剂或乳化助剂,对单组份及双组份配比的乳化效果进行评价,结合乳液微滴的相差显微观测,初步确定了花椒精油的乳化剂配方。由Span60和白芨多糖胶合理配伍,可获得具有良好稳定性的O/W型乳化体系。白芨多糖胶是天然亲水性高分子,能有效增强司盘、吐温对花椒精油的乳化效果,并赋予产品较好的表观稠度和厚重感。

Tween 60 （T）, Span 20 （S）, Monostearin（D） and Blettila striata polysaccharide gum（BsPG）, as emulsifiers or emulsion stabilizers, were used in different combinations to emulsify the Zanthoxylum bungeanum essential oil （ZBEO）, The effects of these combinations on stability of the O/W emulsions were compared and evaluated. According to the results of the stability evaluation and the photomicrographs of emulsions microdrop observed by the phase contrast microscope, the fine emulsifier prescription were obtained. Combination of Span 60 and BsPG could emulsify the essential oil to form better stability type of O/W emulsions. The gum is a kind of natural hydrophilic macromolecule, which could efficiently improve the emulsification of Span and Tween to ZBEO as well as the consistency and thickness of the products.