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中国精品科技期刊2020
马新辉, 殷欣, 赵晓涵, 高健, 舒杨, 陈健, 曹献英. 食品级肉豆蔻酸异丙酯微乳的制备研究[J]. 食品工业科技, 2016, (23): 49-52. DOI: 10.13386/j.issn1002-0306.2016.23.001
引用本文: 马新辉, 殷欣, 赵晓涵, 高健, 舒杨, 陈健, 曹献英. 食品级肉豆蔻酸异丙酯微乳的制备研究[J]. 食品工业科技, 2016, (23): 49-52. DOI: 10.13386/j.issn1002-0306.2016.23.001
MA Xin-hui, YIN Xin, ZHAO Xiao-han, GAO Jian, SHU Yang, CHEN Jian, CAO Xian-ying. Preparation of food grade isopropyl myristate microemulsion[J]. Science and Technology of Food Industry, 2016, (23): 49-52. DOI: 10.13386/j.issn1002-0306.2016.23.001
Citation: MA Xin-hui, YIN Xin, ZHAO Xiao-han, GAO Jian, SHU Yang, CHEN Jian, CAO Xian-ying. Preparation of food grade isopropyl myristate microemulsion[J]. Science and Technology of Food Industry, 2016, (23): 49-52. DOI: 10.13386/j.issn1002-0306.2016.23.001

食品级肉豆蔻酸异丙酯微乳的制备研究

Preparation of food grade isopropyl myristate microemulsion

  • 摘要: 本文以肉豆蔻酸异丙酯为原料,筛选出肉豆蔻酸异丙酯空白微乳的最佳配方。首先采用伪三元相图法,以微乳区面积为指标,筛选出表面活性剂和助表面活性剂;探究表面活性剂与助表面活性剂质量之比Km值与亲水亲油平衡值(HLB值)对微乳形成的影响,然后以离心和染色实验来判断微乳的稳定性和构型。结果表明:当以肉豆蔻酸异丙酯作为油相,吐温80复配司盘80作为复合表面活性剂,无水乙醇为助表面活性剂(表面活性剂∶助表面活性剂∶IPM=4∶2∶4),且Km=2∶1,HLB=7.5时,形成的微乳液稳定性最好。此条件下,油包水型微乳的最大载水量为15.3%。因此可以说明伪三元相图法制备肉豆蔻酸异丙酯方法方便可行。 

     

    Abstract: In this research,the purpose was to screen out the best formulation of isopropyl myristate( IPM).Firstly,surfactants,co-surfactants,the quality ratio of them( Km) and hydrophilic lipophilic balance( HLB) values were determined by using the pseudo-ternary phase diagrams and the area of microemulsions( MEs) as the index.And the stability and configuration of MEs were measured by centrifugation and dyeing. The results showed that the stability of MEs was well when the IPM as the oil phase,Tweeen80 combined with Span80 as the composite surfactant,ethanol as the co-surfactant( IPM∶ Tweeen80 conbined with Span80∶ethanol = 4∶4∶2),Km = 2∶1 and HLB = 7.5.Under this condition,the maximum amount of water contained in the water-in-oil MEs was 15.3%.So it was possible and convenient for the pseudo-ternary phase diagrams to prepare MEs.

     

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