Preparation and Characterization of Perilla Oil Microemulsion
-
摘要: 为提高紫苏油的利用率，利用拟三元相图微乳区面积，考察表面活性剂、有机酸、温度、氯化钠浓度对紫苏油微乳区的影响，测定了紫苏油微乳的电导率变化和水包油（O/W）型微乳液的粒径大小。结果表明：使用Tween-80和水杨酸为复合表面活性剂，在25℃时紫苏油形成较大的水包油型微乳区域；低浓度的氯化钠有利于提高水的增溶量，高浓度氯化钠使微乳区域面积减少；微乳液电导率变化可将微乳液分为油包水（W/O）型微乳区、双连续相（B.C）、水包油型微乳区；O/W型微乳液的粒径在10～100 nm范围内，且随着体系中水分含量增加，微乳液的粒径逐渐变小。这种食品级紫苏油微乳液制备简便，稳定性好，是提高紫苏油利用率的好方法。Abstract: In order to improve the availability of perilla oil, the influences of surfactant, organic acid, temperature and NaCl concentration on the microemulsion region of perilla oil were investigated by pseudo-ternary phase diagrams.The conductivity and particle size of the oil-in-water microemulsion were also determined.The results showed that a large oil-in-water microemulsion region of perilla oil was obtained in the presence of Tween-80 and salicylic acid at 25℃.Low NaCl concentration favored the water solubilization.However, excessive NaCl could decrease the microemulsion region.According to the conductivity, the microemulsion could be divided into water in oil (W/O), bicontinuous (BC) and oil in water (O/W) regions.The particle size of oil-in-water microemulsion was 10 to 100 nm, and decreased gradually with the increase of water content.The food-grade perilla oil microemulsion was prepared conveniently and had high stability, and could improve utilization rate of perilla oil.
-
-
[1] 肖进新, 赵振国.表面活性剂应用原理[M].北京:化学工业出版社, 2003:187-196. [2] 崔正刚, 殷福珊.微乳化技术及应用[M].北京:中国轻工业出版社, 1999:29-429. [3] 吴红艳, 孙长豹, 刘宁, 等.食品级水包油型月见草油微乳的稳定性研究[J].食品工业科技, 2014, 35(10):155-158. [4] CHEN B, HOU M, ZHANG B, et al.Enhancement of the solubility and antioxidant capacity of α-linolenic acid using an oil in water mi-croemulsion[J].Food Fuction, 2017, 8:2792-2802.
[5] 郭静, 蒋建国, 韦林洪, 等.橄榄油微乳体系的相行为及影响因素研究[J].食品工业科技, 2019, 40(7):35-40. [6] 吴红艳, 孙长豹, 刘宁, 等.月见草油微乳体系的微观结构研究[J].东北农业大学学报, 2014, 45(5):44-51. [7] SHARK A H, CRAWFORD M A, REIFEN R.Update on alpha-lionlenic acid[J].Nutrition Reviews, 2008, 66(6):326-332.
[8] 高颐雄, 张坚.α-亚麻酸体内转化为二十碳五烯酸和二十二碳六烯酸的研究进展[J].中国油脂, 2015, 40(9):27-31. [9] 闫晓松, 谷克仁, 马磊, 等.α-亚麻酸纯化技术研究进展[J].粮食与油脂, 2014, 27(9):9-13. [10] 王晶, 刘宁.食品级番茄红素微乳的质量评价[J].东北农业大学学报, 2012(5):11-16. [11] 杜艳, 殷丽君, 朱巧梅, 等.紫苏油的药理活性及其缓释技术研究进展[J].河南工业大学学报(自然科学版), 2016, 37(4):114-117. [12] 徐江波, 肖江, 陈元涛, 等.喷雾干燥法制备紫苏籽油微胶囊的研究[J].中国调味品, 2013, 12:9-13. [13] 杜艳, 殷丽君, 韩清华, 等.紫苏油乳液的制备及其稳定性研究[J].中国粮油学报, 2017, 32(4):87-92. [14] 郑永军, 王振, 郑勇, 等.一元羧酸对bmimPF6-吐温80-甲苯相行为的影响[J].精细化工, 2017, 34(12):1363-1369. [15] 郑永军, 吾满江·艾力.Tween80/BmimPF6/醇/甲苯体系的相行为[J].物理化学学报, 2008(11):2143-2148. [16] ZHENG Y J, ZHENG Y.Effect of alcohols on phase stability of ionic liquid microemulsions[J].Tenside Surfactants Detergents, 2015, 52(5):362-368.
[17] 吴红艳, 孙长豹, 刘宁.月见草油微乳的制备及工艺优化[J].粮食与油脂, 2015, 28(9):31-35. [18] FANUN M.Phase behavior, transport, diffusion and structural parameters of nonionic surfactants microemulsions[J].Journal of Molecular Liquids, 2008, 139(1):14-22.
[19] BUMAJDAD A, EASTOE J.Conductivity of water-in-oil microemulsions stabilized by mixed surfactants[J].Journal of Colloid and Interface Science, 2004, 274(1):268-276.
[20] 梅子, 傅玉颖, 卢锦丽.全稀释食品级单辛酸甘油酯微乳的稳定性研究[J].中国粮油学报, 2013, 28(3):80-86. -
期刊类型引用(5)
1. 郑永军，李林东，郑勇，季沛霖. 离子液体微乳液催化油酸乙酯合成. 山东化工. 2025(01): 1-4+10 . 
百度学术
2. 李睿，刘謦蔚，王芸芸，沈佳伟，万芳. 复方苍术挥发油微乳的制备工艺研究. 广东化工. 2024(07): 49-51+10 . 百度学术
3. 郑永军，王建广，郑勇，罗峰. DTAB反胶束萃取花椒籽中蛋白质和油脂研究. 中国调味品. 2024(11): 71-74+119 . 百度学术
4. 刘君，王雅娟，李兴贞，曹昕琪，马传国. 吐温/短链醇/丁酸乙酯/水微乳体系相行为及微观结构. 中国食品学报. 2022(11): 77-87 . 百度学术
5. 李会珍，张雲龙，张红娇，贺东亮，张志军. 紫苏籽营养及产品加工研究进展. 中国油脂. 2021(09): 120-124 . 百度学术
其他类型引用(6)
计量
- 文章访问数: 93
- HTML全文浏览量: 0
- PDF下载量: 11
- 被引次数: 11
下载:
