全稀释食品级单辛酸甘油酯微乳的稳定性研究

Study on Stability of Fully-Dilutable Food-Grade GMC Microemulsion

以单辛酸甘油酯(GMC)为油相,吐温80为表面活性剂,丙二醇和乙醇为助剂,与水制备出具有高稀释性的食品级微乳。通过粒径分析,浑浊度对比,离心及贮藏试验,考察盐离子浓度、pH、温度、稀释对表面活性剂相与油相质量比分别为7∶3、8∶2的T73、T82稀释线上微乳贮藏稳定性的影响。结果表明,稀释会导致T73上微乳粒径增大,pH、盐离子、温度对水分含量高达99%的T73-100(用100倍表面活性剂相与油相质量比为7∶3的混合物质量的水相稀释)微乳稳定性影响较大;T82具有较好的稀释稳定性,且T82-100微乳分别在NaCl浓度0.1～0.6 mol/L,pH 3～8,温度0～40℃之间贮藏30 d后,平均粒径均小于35 nm。

High dilutable food - grade microemulsions was prepared together with water, as well as with GMC as oil phase, with tween 80 as surfactant and with propylene glycol and ethanol as. promoter. Through particle size analysis, turbidity comparison and centrifuging and storage test, the influence of some factors （ salt ionic concentration, pH, temperature and dilution） on the storage stability of microemulsions were examined,which was the dilution criticality of T73 and T82, both with surfactant phase to oil phase mass ratio of 7：3 and 8： 2. The results showed：particle size of microemulsion on T73 which was composed of 70 wt. % surfaetant phase and 30 wt. % oil phase was increased under dilution. The factors such as pH, salt ions and temperature had great influence on microemulsion stability on T73 - 100 （ the oil - based concentration was diluted with water of 100 times mass of T73 ）, whose water concentration was above 99 wt. % ;with relative dilution stability,the particle sizes of T82 -100 microemulsion were all less than 35 nm,after storage for 30 d in the circumstances with pH of 3 to 8, NaCl concentration between 0.1 mol/L and 0.6 mol/L and temperature between 0℃ and 40℃.