|
|||||
|
|
| 共轭亚油酸多重乳状液的制备及稳定性研究 | |
| 引用本文： | 张世仙,刘峰,王正武,俞惠新.共轭亚油酸多重乳状液的制备及稳定性研究[J].食品与机械,2009,25(4). |
| 作者姓名： | 张世仙 刘峰 王正武 俞惠新 |
| 作者单位： | 1. 上海交通大学农业与生物学院,上海,200240;遵义师范学院化学系,贵州,遵义,563002 2. 上海交通大学农业与生物学院,上海,200240;江南大学化学与材料工程学院,江苏,无锡,214122 3. 上海交通大学农业与生物学院,上海,200240 4. 江南大学化学与材料工程学院,江苏,无锡,214122 |
| 基金项目： | 国家自然科学基金项目，上海市科委技术标准专项，上海市科委纳米科技专项 |
| 摘 要： | 以多重乳状液相对体积为衡量标准,借助显微镜直接观察,探讨油水相质量比、亲油亲水乳化剂质量比、乳化剂的HLB值、乳化剂的含量等因素对共轭亚油酸多重乳状液体系稳定性的影响.结果表明,单一乳化剂体系中,以Tween80作亲水乳化剂制备的多重乳状液稳定性较好.当m(内水相):m(油相):m(外水相)=1:5:1.3,m(Span80):m(Tween80)=9,乳化剂的含量为9.7%时,多重乳液相对体积达到93%.复合乳化剂体系中,在第一相的HLB值为7.4,m(复合乳化剂):m(Tween80)=9,乳化剂质量分数为6.67%时,稳定性最好. |
| 关 键 词： | 共轭亚油酸 多重乳状液 乳化剂 稳定性 |
Preparation and stability of conjugated linoleic acid multiple emulsion |
|
| ZHANG Shi-xian,LIU Feng,WANG Zheng-wu,YU Hui-xin.Preparation and stability of conjugated linoleic acid multiple emulsion[J].Food and Machinery,2009,25(4). | |
| Authors: | ZHANG Shi-xian LIU Feng WANG Zheng-wu YU Hui-xin |
| Abstract: | Effects of various factors such as oil to water ratio, mass ratio of hydrophobic emulsifier to hydrophilic emulsifier, the value of HLB of the emulsifier and the concentration of the emulsifier, on the stability of conjugated linoleic acid W/O/W multiple emulsions were examined by microscopic observation. Results showed that the optimum conditions for solo emulsifier system are m (Span80) : m (Tween80) =9, the mass fraction of the emulsifier in the emulsion is 9.7%, the oil to water mass ratio is 5 in first phase, and the mass ratio of first phase to second phase is 6 : 1.3. The optimum conditions for complex emulsifiers system are: HLB of the emulsifier in the first phase is 7.4, m (mult-emulsifiers) : m (Tween80)=9, and the mass fraction in the emulsion is 6.67 %. |
| Keywords: | Conjugated linoleic acid Multiple emulsions Emulsifier Stability |
| 本文献已被 万方数据 等数据库收录！ | |