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| 丁香油乳状液的制备 | |
| 引用本文： | 李光水,张居东,胡建军,姚丽.丁香油乳状液的制备[J].烟草科技,2002(11):18-20. |
| 作者姓名： | 李光水 张居东 胡建军 姚丽 |
| 作者单位： | 1. 中国科学技术大学食品科学与工程系，合肥市美菱大道121号 230052 2. 穆棱卷烟厂产品开发科，黑龙江省穆棱县八面通 157500 3. 中国烟草总公司职工技术培训中心，郑州市鑫苑路7号 450008 |
| 摘 要： | 对影响乳状液稳定性的因素如乳化剂种类、乳化剂浓度、阿拉伯胶浓度、混合温度及混合时间等进行了研究。试验结果表明 ,香料乳状液稳定的优化条件是 :吐温 - 80用量 0 .8%、阿拉伯胶用量9.0 %、室温下混合搅拌 7min。 |
| 关 键 词： | 丁香油 乳状液 稳定性 阿拉伯胶 |
| 文章编号： | 1002-0861(2002)11-0018-03 |
| 修稿时间： | 2002年3月8日 |
Preparation of emulsion of clove oil |
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| LI GUANG-SHUI.Preparation of emulsion of clove oil[J].Tobacco Science & Technology,2002(11):18-20. | |
| Authors: | LI GUANG-SHUI |
| Abstract: | The factors influencing the stability of emulsion of clove oil such as type and concentration of emulsifier, amount of added Arabic gum, and mixing temperature and time were studied. The results showed that the suitable conditions for stable emulsion of clove oil were that the concentration of emulsifier, tween-80 and Arabic gum, ware 0.8% and 9.0% respectively, and mixed for 7 minutes at room temperature. |
| Keywords: | Clove oil Emulsion Preparation Arabic gum |
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