微乳的稳定性研究

本实验以单辛酸甘油酯,丙二醇质量比2∶1为油相;吐温80,乙醇质量比2∶1为表面活性剂相,双蒸水为水相制备出具有3条无限稀释通道的食品级微乳,通过粒径分析,浑浊度测定,Zeta电位比较,离心及稳定性实验,研究稀释,盐离子浓度,酸碱性,温度对单辛酸甘油酯微乳稳定性的影响。实验制备的T82-100微乳,在NaCl浓度0.1⁰.6mol/L,pH3⁸,温度0⁴0℃之间,吸光值<0.015,采用食品级原料制备的单辛酸甘油酯抑菌性T82微乳不仅稀释稳定性强,且具有较好的耐盐离子、pH及温度特性,整个实验中均保持均一透明的稳定状态。结果表明示选择合适的表面活性剂、助表面活性剂及恰当的比例,能制备出全稀释的稳定微乳,这对扩大微乳在食品中的应用提供可能。 

Study on the stability of microemulsion

In the present study, the food-grade microemulsion was prepared by oil phase ( glycerol monocaprylate ∶glycerol = 2∶1) , surfactant phase ( tween-80∶ethanol = 2∶1) and water phase ( distilled water) . This study further investigated the effect of dilution, salt concentration, pH and temperature on the stability of glycerol monocaprylate microemulsion by particle size analysis, turbidity measurement, Zeta potential comparison, centrifugal and stability test. When NaCl concentration between 0.1 ~ 0.6mol /L, pH3 ~ 8 and 0 ~ 40℃, the absorbance of T82-100 microemulsion was below 0.015. And T82 microemulsion was stable to dilutions, high salt concentration, pH and temperature, showing homogeneous phase system. The results showed that choosing the right surfactant or cosurfactant and mixing them with proper ratio was a key factor to prepare a good microemulsion.Therefore, this study provided a possibility for enlarging emcroemulsion usage in the food industry.