食品级水包油型月见草油微乳的稳定性研究

以月见草油为油相,吐温80、月桂酸为表面活性剂制备水包油型的食品级微乳并对其稳定性进行考察。通过透射电镜观察微乳形态,动态光散射仪测定微乳的粒径,紫外分光光度法测定苏丹Ⅱ含量,考察pH、贮藏温度、贮藏时间对稳定性的影响。结果表明,微乳液外观澄清透明,透射电镜观察为均匀球状液滴。微乳液在pH5~7时稳定性较好。在4℃和20℃贮藏条件下的稳定性较好,放置30d微乳液的粒径变化较小,微乳的包封率可达92.21%、91.89%,放置期间未出现分层、破乳现象。而在60℃下放置30d后微乳出现浑浊,包封率下降较大。 

Study on stability of food-grade evening primrose oil microemulsion

O/W microemulsions was prepared together with water, as well as evening primrose oil as oil phase, with tween 80 and lauric acid as surfactant. Dynamic light scattering and transmission electron microscope (TEM) was used to measure the size and shape of microemulsion droplets. The entrapment eficiency were determined to check the stability of the microemulsions by ultraviolet spectrophotometry. Through particle size, encapsulation efficiency and storage test, the influence of pH, temperature and time on the storage stability of microemulsions were examined. The results showed the microemulsions were stable at pH5 ~ 7. The microemulsions were shown to be stable after stored at 4℃ and 20℃ for 30d. No delamination and demulsification was observed, and the entrapment eficiency was above 92.21%, 91.89%. The microemulsions were unstable storing at 60℃ and the entrapment concentration declined within 30d.