甜橙微乳化香精制备研究

采用微乳化技术制备了透明的甜橙微乳化香精。对不同表面活性剂的复配在微乳化香精中的应用效果进行了研究，考察了不同助表面活性剂对透明微乳化香精的影响，确定了该微乳体系所能增溶的香精含量，并对制备的透明微乳化香精进行了稳定性考察。结果表明当采用吐温-80与十聚甘油单油酸酯、蔗糖酯-11为复配表面活性剂，丙二醇为助表面活性剂，香基质量分数为24％时能够制备透明、稳定的微乳化香精，其平均粒径为14．6 nm，加入水中时具有很高的透明度，适用于透明饮料的加香应用。所制备的透明微乳化香精具有良好的低温、高温稳定性，该甜橙微乳化香精生产设备投资小、工艺简单，便于扩大化生产。

Study on Preparation of Micro-emulsified Orange Flavor

In this paper,the transparent micro-emulsified orange flavor was prepared by micro-emulsion technology. The in-fluence of mixed-surfactants,co-surfactant and the amount of flavor on the properties of micro-emulsified flavor were studied, the stability of flavor was also discussed. Tween-80,Polyaldo 10-1-O K FG and sucrose ester-11 were chosen as mixed-emulsi-fiers and propylene glycol was chosen as the co-surfactant. The content of flavor base in the micro-emulsion was 24% . The mean particle diameter of the micro-emulsion was 14.6 nm. When water was added,it was shown good transparency. This in-dicated that it was suitable for using in hydrophilic products. In addition,it was stable at low and high temperatures. The prep-aration method for this flavor was easy with low investment and simple process,which could be used in commercial production.