Preparation and Characterization of Perilla Oil Microemulsion

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.