甘油解猪油微乳液的制备及其氧化稳定性研究

Preparation and Oxidative Stability of Glycerolized Lard Microemulsion

采用滴加水法制备甘油解猪油微乳液,考察不同表面活性剂、助表面活性剂、制备温度及制备方式等因素对微乳液形成过程中最大增容水量的影响,并鉴别该微乳液的类型及测定其氧化稳定性。结果表明,以吐温8O为表面活性剂,无水乙醇为助表面活性剂,以甘油解猪油为油相,在60℃的条件下通过磁力搅拌的方式制得的微乳液增溶效果最好,该微乳液呈油包水型,且澄清透亮,流动性好,此外氧化稳定性试验结果表明,甘油解猪油微乳液具有较好的氧化稳定性。

In this study,a glycerolized lard microemulsion was prepared by the dropping water method.The effects of different surfactants,cosurfactants,preparation temperature,and methods on the maximum volume of water in the process of microemulsion formation were investigated.The type of microemulsion was identified andits oxidation stability was measured.The microemulsion obtained by magnetic stirring at 60℃ using Tween 80 as surfactant,anhydrous ethanol as cosurfactant,and glycerolized lard as oil phase produced the best solubilization effect.The water/oil emulsion had good clarity and fluidity.The glycerolyzed lard microemulsion was stable in its oxidation activity.