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Position: Home > Articles > Study on Preparation of O/W MCFA Micro-emulsion and Its Characteristics FOOD SCIENCE 2009,30 (6) 102-105

O/W型中链脂肪酸微乳的制备及其性质研究

作  者:
刘玮琳;刘成梅;刘伟;陈红兰;刘建华
单  位:
南昌大学食品科学与技术国家重点实验室
关键词:
中链脂肪酸;微乳;伪三元相图
摘  要:
以中链脂肪酸(MCFA)为原料,采用自微乳化法(HLB值法)制备O/W型中链脂肪酸微乳。考察了滴定方法,确定用蒸馏水滴定MCFA、表面活性剂和助表面活性剂三组分的混合物为最佳;比较乳化效率和伪三元相图中形成微乳面积的大小,得到MCFA的最适HLB值为15,最佳表面活性剂为单独使用吐温-80,最佳Km值为2:1,最佳助表面活性剂是异戊醇。通过测定和评价微乳样品的各种性质,优化出最佳配方为MCFA:吐温-80:异戊醇:蒸馏水=3:2:1:0.68,表面张力可达到26.7142mN/cm,黏度65.22cP,电导率1.87μs/cm,平均粒径17.3nm,Zeta电位-7.14mV,初步稳定性良好。
译  名:
Study on Preparation of O/W MCFA Micro-emulsion and Its Characteristics
作  者:
LIU Wei-lin,LIU Cheng-mei,LIU Wei,CHEN Hong-lan,LIU Jian-hua (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
关键词:
MCFA;micro-emulsion;pseudo-ternary phase diagram
摘  要:
In this study, self-emulsification method (HLB method) was taken to prepare O/W medium-chain fatty acid (MCFA) micro-emulsions. By means of titration method, it indicated that the titration of the compound of MCFA, surfactant and co- surfactant with distilled water is the best. Through comparison of emulsification efficiency and micro-emulsion area in pseudo- ternary phase diagram, it was found that the optimal HLB, surfactant, Km value and co-surfactant are 15, single Tween-80, 2:1 and iso-amyl alcohol, respectively. According to the estimation of characteristics of micro-emulsion samples, the formula was optimized as MCFA, Tween-80, iso-amyl alcohol and distilled water in the mass ratios of 3:2:1:0.68. The surface tension, viscidity, conductance, particle size and zeta potential of the obtained micro-emulsion are 26.7142 mN/cm, 65.22 cP, 1.87 μs/cm, 17.3 nm and -7.14 mV, respectively, and its stability is good.

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