微乳制剂处方选择研究概况

微乳给药系统对亲脂性和难溶性药物而言是一个非常好的新型载体系统。本文系统地综述了微乳的处方组成选择以及存在的问题。     

微乳制剂处方选择研究概况

微乳给药系统对亲脂性和难溶性药物而言是一个非常好的新型载体系统.本文系统地综述了微乳的处方组成选择以及存在的问题.     

食品级大豆油W/O徽乳的制备研究

制备了水/Span80-Tween80/醇/大豆油食品级微乳。选用助乳化剂浓度法制备微乳液。用改良三角相图法筛选得到了能形成大豆油微乳的食品乳化剂。考察了助乳化剂及其浓度对增溶水量的影响。电导率法区分了微乳液的油包水(W/O)、双连续(B.C.)和水包油(O/W)类型。结果表明,大多单一食品乳化剂不能形成W/O大豆油微乳,Span80和Tween80复配后HLB值在9.7～12.9之间时能获得相对大面积的可转相微乳区域。乳化剂与油的相对比例不同,助乳化剂助溶效果不同。甘油是低乳化剂含量下效果相对较佳的助乳化剂,其浓度为25%时的增溶效果相对较好。     

氨基硅油微乳化技术

根据微乳化技术基本理论,从表面活性剂分子结构和复配原则出发,由氨基磺酸、椰油醇聚氧丙烯聚氧乙烯醚、正癸醇聚氧乙烯醚、硬脂酸聚氧乙烯酯自制乳化剂ＧＲ－１３００,采用逆相和水相乳化法对氨基硅油微乳化,并对其性能进行评价。ＧＲ－１３００乳化氨基硅油,乳化剂用量小,不需升温和高剪切力,逆相／水相法均可操作。获得的微乳液外观透明,性能稳定性好,整理织物无色变或剥色现象。     

芝麻乳工艺的研究

本文对芝麻乳的工艺流程进行了阐述，确定了芝麻乳的生产工艺，并对影响芝麻乳的稳定性的因素进行了研究，解决了芝麻乳的稳定性问题。     

花生乳的研制

参考国家食品卫生部标准GB2760－81，通过对花生乳生产中的烘烤，浸泡，磨浆的试验，逐步确定了其各项参数，并通过正交试验确定了几种乳化剂，稳定剂的用量及其对花生乳稳定性的影响。结果表明，能够得到很好的花生乳产品。     

辛烯基琥珀酸蜡质玉米淀粉与食品乳化剂复配性能研究

以实验室微乳法制备的辛烯基琥珀酸蜡质玉米淀粉为基料,与市场上常用的几种食品乳化剂复配,研究二者的相互作用,结果表明,辛烯基琥珀酸蜡质玉米淀粉与蔗糖酯15型复配乳化性能良好,协同作用随着蔗糖酯15型添加量的增加而得到强化,在蔗糖酯15型添加量为5％时乳化性能提升15．38％。两者分子间相互作用较强,HPSEC图谱中蔗糖酯...     

乳化剂的复配比例和用量对花生乳稳定性影响的研究

研究了乳化剂中蔗糖酯与单甘酯的复配比例(1:2～2:1)和用量(0.03%～0.07%)对花生乳的粒度分布,离心乳析率、离心沉淀率和储存稳定性的影响,研究结果表明:随着乳化剂中蔗糖酯(以单甘酯计)的比例上升,花生乳的粒径、离心乳析率和离心沉淀率均呈先减小后增大趋势,当蔗糖酯和单甘酯的复配比例为2:3时储存稳定性最好;当乳化剂用量低于0.05%时,随其用量的增加,花生乳的粒径、离心乳析率和离心沉淀率均呈下降趋势,储存稳定性逐渐提高,当乳化剂用量高于0.05%时,花生乳的粒径、离心乳析率,离心沉淀率和储存稳定性变化不明显;综合考虑,当乳化剂中蔗糖酯和单甘酯的复配比例为2:3,用量为0.05%时,花生乳的稳定性最好.     

枸杞花生乳中乳化剂和稳定剂的研究

为了提高枸杞花生乳的稳定性,研究了乳化剂和稳定剂复合使用的稳定效果。结果表明,当乳化剂为0.10%蔗糖酯、0.15%单甘酯,稳定剂为0.05%黄原胶(XG)、0.15%羧甲基纤维素钠(CMC-Na)时,枸杞花生乳稳定效果最佳。     

动态光散射法测定月见草油微乳粒径的研究

微乳的粒径是鉴别微乳液性能和稳定性的重要指标。文章利用动态光散射法测定月见草油微乳的粒径及多分散度。结果表明:以粒径为考察指标,月见草油微乳最佳的制备温度为25℃,表面活性剂和油的最佳比例是6∶1,微乳体系的最佳pH值为5~7。在此条件下制备的微乳液粒子的大小比较均一,形态大多呈现圆形。微乳粒子的大小影响微乳的稳定性,但粒子大小不是考察微乳体系稳定性的唯一指标。     

纳米乳液改善多酚性能及在食品中的应用进展

国内外研究人员一直关注植物多酚促进人体健康的潜在作用,发现在实际应用中,多酚的稳定性差、溶解性差、生物利用率低等问题亟待解决。纳米乳液递送体系粒径小、稳定性佳,是极佳的多酚递送体系,应用前景广阔。经纳米乳液包埋后的多酚可改善稳定性,提高在体内的生物利用率,表现出更佳的生物可及性、抗氧化性及抗肿瘤活性,更适合应用于食品工业。该研究结合国内外研究者的成果综述了多酚的分类及作用;多酚纳米乳液制备新技术;纳米乳包载对多酚多种性能的改善效果与作用机制。基于多酚纳米乳液需解决的首要问题提出了乳液优化方案,并阐述了多酚纳米乳液在食品工业中的现状及潜在应用,对多酚纳米乳液未来的制备方向进行展望。     

Formulation effects of topical emulsions on transdermal and dermal delivery

It has been recognized that the vehicle in which a permeant is applied to the skin has a distinctive effect on the dermal and transdermal delivery of active ingredients. The cutaneous and percutaneous absorptions can be enhanced, e.g. by an increase in thermodynamic activity, supersaturation and penetration modifiers. Furthermore, dermal and transdermal delivery can be influenced by the interactions that may occur between the vehicle and the skin on the one hand, and interactions between the active ingredient and the skin on the other hand. Emulsions are widely used as cosmetic and pharmaceutical formulations because of their excellent solubilizing capacities for lipophilic and hydrophilic active ingredients and application acceptability. This review focuses, in particular, on the effect of emulsions on the dermal and transdermal delivery of active ingredients. It is shown that the type of emulsion (w/o vs. o/w emulsion), the droplet size, the emollient, the emulsifier as well as the surfactant organization (micelles, lyotropic liquid crystals) in the emulsion may affect the cutaneous and percutaneous absorption. Examples substantiate the fact that emulsion constituents such as emollients and emulsifiers should be selected carefully for optimal efficiency of the formulation. Moreover, to understand the influence of emulsion on dermal and transdermal delivery, the physicochemical properties of the formulation after application are considered.     

新型乳化剂在豆乳饮料中应用研究

确定以乳化剂在油中法制备乳状液,研究不同乳化剂在中性和酸性水油体系中乳化性能, 结果表明:在中性水油体系中时,三聚甘油酯和1:4复合蔗糖酯与单甘油酯乳化性能较好,其使用量分别为乳状液油量6.7%和8.0%;而对于酸性水油体系,亲水性单甘油酯乳化效果最好,其最佳用量为乳状液油量9.3%。     

我国食品乳化剂的发展趋势

我国的食品乳化剂产业建立已近20年,目前的状况处于发展的“临界点”上,企业定位的重点产品是什么?如何进入国际市场?行业中将产生那些新的增长点等,都需要认真考虑。在目前我国食品乳化剂现状分析的基础上,对其发展趋势进行了讨论。     

大豆多糖在酱料品质体系中的应用研究

大豆多糖除了具有膳食纤维所具有的功能特性外,还具有乳化及乳化稳定性能.在含有脂肪和盐分的酱(膏)状产品体系中,大豆多糖表现出特有的光泽性、粘性和透明性,能够使酱料体系的稳定性不受油脂和盐离子浓度的影响,在工业上具有十分重要的意义.大豆多糖可以用来替代或部分取代传统的增稠乳化稳定剂用于酱料的产品生产中,可作为改良酱料体系的质构特性和功能特性的材料而被广泛利用.     

More durable make-up based on pigmented water-in-solvent emulsions

The ideal make-up would be applied in the morning, stay on for the whole day with no noticeable deterioration in spite of heat, moisture and abrasion, and be removed easily at night with normal cleansers. Make-up items based upon pigmented oil-in-water emulsions have poor durability on the skin because the residual oil film is sensitive to body heat and abrasion, and the hydrophilic emulsifier system is sensitive to moisture. The use of volatile solvents in the oil phase together with the adoption of a water-in-oil emulsion system enables much more durable colour effects to be produced on the skin. Stability of the emulsion system is critical and depends on correct choice of emulsifiers, ratio of water to volatile solvent and pigment level. A significant improvement in emulsion stability and durability on the skin was obtained by the inclusion of a new type of aluminium acylate gel. Examples of this emulsion system which have been successfully developed include cream eyeshadow, and tinted foundation.     

Headspace Diacetyl as Affected by Stabilizers and Emulsifiers in a Model Dairy System

Commercial stabilizers and emulsifiers were examined for effects on headspace diacetyl at 0.05, 0.10, and 0.20% (wt/wt) in a 5% milkfat model system. Headspace diacetyl was determined by recovery with dynamic headspace sampling. Headspace diacetyl decreased with increasing system viscosity. Guar gum and carrageenan resulted in similar decreases in headspace diacetyl when corrected for viscosity. Xanthan gum resulted in the greatest decrease in headspace diacetyl after correction for viscosity at increasing gum levels. Lecithin had no effect on viscosity; however, it decreased headspace diacetyl in direct relation to lecithin level. Carboxymethyl cellulose increased viscosity and decreased headspace diacetyl.     

Sorbet配方及其复合稳定剂的研究

本文主要介绍了研制ａ呐以（膨化棒冰）的操作流程和工艺条件。确定了玩ｄ赐的配方,并研究了乳化剂及稳定剂对Ｓｏｒｂｅｔ品质的影响,通过正交试验的方式确定Ｓｏｒｂｅｔ自配复合乳化稳定剂的优良组成,并对由不同乳化剂、稳定剂加工成的制品作了比较。     

二氢杨梅素固体自微乳的制备及表征

为改善二氢杨梅素的稳定性和溶解度、提高生物利用度,采用二氧化硅物理吸附的方式制备二氢杨梅素固体自微乳。二氧化硅和液体自微乳质量比≥0.6时,制备得到白色疏松粉末状的固体自微乳具有较好的流动性。制得的固体自微乳中二氢杨梅素质量分数为（0.30±0.03）%。X射线衍射分析与红外光谱分析显示,二氢杨梅素以无定形或溶解态存在于样品中,液体自微乳以物理吸附的形式吸附进二氧化硅孔洞。体外释放结果表明,液体和固体自微乳的释放时间延长,可持续释放8 h以上,二氧化硅在一定程度上抑制二氢杨梅素的释放,起到缓释作用。体外模拟胃肠消化表明,固体自微乳的主要消化部位在肠道。经模拟胃肠消化后,自微乳中二氢杨梅素的生物可给率由原料的34.01%提高到70%以上,表明自微乳可提高活性物的肠道吸收利用。液体自微乳固体化后二氢杨梅素的生物可给率出现一定程度的下降,这是由于液体自微乳不能及时从二氧化硅的孔穴中溶解释放,二氧化硅固体化可延长二氢杨梅素的消化吸收。固体自微乳可改善二氢杨梅素的化学稳定性。