生姜精油的乳化效果研究

Study on Emulsifying Effect of Ginger Essential Oil

目的∶用两种乳化法制备生姜精油乳液,观察乳液液滴的形态、大小并分析其稳定性。方法∶用电子显微镜观察液滴的形态、大小,采用静置法分析乳液的稳定性。结果∶膜乳化法制备生姜精油乳液状态稳定,液滴大小均匀,条件温和,效果优于单独使用高速剪切法。结论∶膜乳化法制备生姜精油乳液具有明显的优势,为下一步扩展生姜精油在调味食品中的应用范围做准备。

Objective:Ginger essential oil emulsion was prepared by two emulsification methods,and the shape,size and stability of the emulsion droplets were observed.Method:The state size of liquid drop was observed by electron microscope,and the stability of emulsion was analyzed by static method.Results:The preparation of ginger essential oil emulsion by membrane emulsification method has stable state,uniform droplet size,mild condition and better effect than high-speed shear method alone.Conclusion:The preparation of ginger essential oil emulsion by membrane emulsification has obvious advantages,which will be the preparation for extending the application range of ginger essential oil in flavoring food.