迷迭香精油微乳体系的构建及其性质研究

Preparation and Properties of Microemulsion of Rosemary Essential Oil

为改善迷迭香精油的水溶性和稳定性,采用滴加水法制备迷迭香精油微乳。通过考察不同表面活性剂、助表面活性剂等因素对迷迭香精油微乳体系的影响,确定微乳制备工艺,并对其稳定性进行研究。结果表明,迷迭香精油微乳的最优制备工艺为以吐温80为表面活性剂,正丁醇为助表面活性剂,Km=3。以最优制备工艺制得的迷迭香精油与混合表面活性剂的质量比为1∶9时,可制备得到澄清透明的无限可稀释微乳。稳定性试验表明,该微乳具有良好的离心稳定性,适宜在不高于50℃的条件下使用和储存。

In order to improve the water solubility and stability of rosemary essential oil,rosemary essential oil microemulsion was prepared by dripping water method.The effects of different surfactants,cosurfactants and other factors on the formation of rosemary essential oil microemulsion were investigated.Meanwhile,the storage stability of rosemary essential oil microemulsion was studied.The results showed that the optimal preparation conditions were as follows:Tween 80 as surfactant,1-butanol as cosurfactant,Km=3.Under the best preparation conditions,when the mass ratio of rosemary essential oil to mixed surfactant was 1∶9,a clear and infinite dilution micromulsion was obtained.The stability test showed that the microemulsion exhibited good centrifugal stability,and was suitable for use and storage under conditions not exceeding 50℃.