月见草油微乳的制备及工艺优化

Preparation and optimization of evening primrose oil microemulsion system

利用拟三元相图以微乳区面积及乳化效率为指标,考察表面活性剂、有机酸、温度、p H及盐类对微乳形成能力的影响。结果表明,以吐温80为表面活性剂可以形成无限稀释的水包油型微乳液,直链的月桂酸可使水包油型微乳区面积增大。随着制备温度的升高,微乳形成的速度却明显加快,但温度下降体系的稳定性稍差。在不同p H条件下制备微乳时,体系对水的增容量相差很小,说明p H对微乳的形成影响很小。低浓度的盐对水的增溶量都有所增加,随着盐浓度的增加,微乳区面积减小。实验确定使用吐温80和月桂酸为复合表面活性剂,在25℃下以滴加水的方法制备水包油型微乳。

The effects of surfactant,organic acid,temperature,pH and salts on the phase behavior of the microemulsions had been elucidated by pseudo–ternary phase diagram. The results showed that the food–grade O/W microemulsions could formulate from a three–component systems based on water, evening primrose oil and Tween–80. Lauric acid could increase the microemulsion region of oil–in–water. With the increase of temperature for the same formulas,the formation of microemulsions had clearly sped up. But the stability of mieroemulsion became poor with the decrease of temperature. Study on the concentration of salts and pH showed that the microemulsion system had good solubilization of water at low concentration of NaCl and the influence of pH was small. With the increase of NaCl concentration,the microemulsion region became smaller.The O/W microemulsion was prepared by using edible evening primrose oil as the oil–phase,Tween 80 and lauric acid as the surfactant phase at 25 ℃ .