核桃油微乳液的制备及其稳定性研究

Preparation of Walnut Oil Microemulsion and Its Stability

以核桃油为原料制备核桃油微乳液,借助拟三元相图,分别讨论不同复配表面活性剂HLB值、表面活性剂和助表面活性剂的种类及用量比(Km)对形成微乳液区域面积的影响,确定最佳微乳配方,并在此基础上分析核桃油微乳液在不同离心条件、储藏温度、盐度和pH条件下的稳定性。结果表明,核桃油微乳液的配方为:复配表面活性剂为Tween 80+Span 20, HLB值为14,助表面活性剂为正丁醇,K_m值为2,核桃油∶乳化剂混合物=1∶4,水添加量58%,此体系平均粒径为53.05 nm,核桃油的载量为8.6%,产品外观透明、清亮,稳定性良好。

Walnut oil microemulsion was prepared with walnut oil as raw material.The influences of different HLB values of surfactants,surfactants,cosurfactants and Km values on the formation of microemulsion area were discussed by quasi-ternary phase diagram,and the best formulation of microemulsion was determined.The stability of microemulsion was analyzed under different centrifugation conditions,storage temperatures,salinity and pH conditions.The results showed that,the optimal walnut oil microemulsion formula were:mixed surfactant(Tween 80 and Span 20,HLB 14),auxiliary surfactant(n-butanol),Km 2,the ratio of walnut oil to emulsifier mixture 1∶4,and water content 58%.The average particle size of walnut oil microemulsion system was 53.05 nm and the amount of walnut oil was 8.6%.The microemulsion products of walnut oil had transparent and clear appearance and good stability.