油相浓度对姜黄素纳米乳液稳定性的影响

Effect of oil phase concentration on the stability of curcumin nanoemulsion

以中链甘油三酯为油相,卵磷脂为乳化剂,采用高压均质技术制备出含不同油相浓度的姜黄素纳米乳液,于4、25和55℃条件下贮藏30 d,研究不同油相浓度对姜黄素纳米乳液稳定性的影响。结果表明:油相浓度较低(5%、10%)时,姜黄素纳米乳液具有较高的稳定性,姜黄素保留率分别达到48.50%和48.99%,粒径增加了0.79%和15.78%;且4℃贮藏时,其理化稳定性表现最好,30 d后姜黄素损失率仅为14.98%。

The curcumin nanoemulsion with different oil phase concentrations were prepared by using high pressure homogenization technique,and MCT and lecithin were used as oil phase and emulsifier respectively. The effect of oil phase concentration on the stability of curcumin nanoemulsion was investigated when samples were stored at 4℃,25℃ and 55℃ for 30 days.The results showed that the curcumin nanoemulsion was the high physieochemical stability with retention rate of 48.5% and 48.99% and particle size increasing by 0.79% and 15.78% when the oil phase concentration was low（5% and 10% ）, especially the storage temperature was set at 4 ℃ where the loss of curcumin was 14.98% after 30 days.