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.
-
Keywords:
- pseudo-ternary phase diagrams /
- Km /
- HLB /
- microemulsion area
-
[1] Chiappisi L,Noirez L,Gradzielski M.A journey through the phase diagram of a pharmaceutically relevant microemulsion system[J].Journal of Colloid and Interface Science,2016,473:52-59.
[2] 吴珣,鲁长波,谷晓昱.正构醇的碳链长度对柴油微乳液组成和性能的影响[J].石油化工,2011,40(10):1068-1072. [3] 郑建东,杨慧慧,温志远.TX-100反相微乳液体系稳定性的研究[J].应用化工,2010(5):675-678. [4] 陈圆,张龙,李佳佳,等.生物相容型氯氰菊酯农药微乳剂的制备与性质研究[J].湖北农业科学,2013(6):1312-1314. [5] 杨蒙蒙,张琰,刘新友,等.中药挥发油微乳与伪三元相图的研究[J].中药材,2011(8):1288-1292. [6] Ma Q,Davidson P M,Zhong Q.Antimicrobial properties of microemulsions formulated with essential oils,soybean oil,and Tween 80[J].International Journal of Food Microbiology,2016,226:20-25.
[7] Ravanfar R,Tamaddon A M,Niakousari M,et al.Preservation of anthocyanins in solid lipid nanoparticles:Optimization of a microemulsion dilution method using the Placket-Burman and Box-Behnken designs[J].Food Chemistry,2016,199:573-580.
[8] 张奕,蔡建周,魏建业,等.卵磷脂/正丙醇/肉豆蔻酸异丙酯/水微乳体系的相结构研究[J].分析测试学报,2014(1):7-12. [9] 鲁莹,蒋雪涛,曾仁杰.卵磷脂微乳的制备与理化性质考察[J].药学学报,2000,35(1):52-55. [10] 赵嘉敏,陈中,林伟锋.吐温-80制备食品级微乳的稳定性评价[J].食品与发酵工业,2011(3):75-78. [11] 钱伟,张春枝,吴文忠.O/W型微乳法制备纳米植物甾醇酯[J].安徽农业科学,2009(8):3771-3772. [12] 赵姗,范青.复合乳化剂对微乳成乳区域的影响[J].大连医科大学学报,2008(4):325-328. [13] 吴芳,田一农,解新安,等.食品级Tween 80微乳对红茶茶汤沉淀控制作用的研究[J].食品工业科技,2014(9):264-268. [14] 鲁争,王振才,葛,等.不同助乳化剂对艾叶油微乳成乳区域的影响[J].时珍国医国药,2012(4):968-969. [15] 田进军,薛艳,候振健.伪三元相图法制备O/W型蜂胶微乳[J].食品与机械,2011(3):127-129. [16] Wei B,Wang L,Wang Y,et al.In situ growth of manganese oxide on 3D graphene by a reverse microemulsion method for supercapacitors[J].Journal of Power Sources,2016,307:129-137.
[17] Rakesh Kumar S K V R.Evaluation and Optimization of Water-in-Oil Microemulsion Using Ternary Phase Diagram and Central Composite Design[J].Journal of Dispersion Science and Technology,2015.
[18] 白静,冯彩霞,杨青松,等.Span80-Tween60/液体石蜡/AM/AA反相微乳液体系稳定性研究[J].当代化工,2012(9):919-921. [19] 颜秀花.β-胡萝卜素微乳制剂的研究[D].无锡:江南大学,2008. [20] Xu Z,Jin J,Zheng M,et al.Co-surfactant free microemulsions:Preparation,characterization and stability evaluation for food application[J].Food Chemistry,2016,204:194-200.
[21] 刘安刚,李引乾,孙娇,等.氟苯尼考纳米乳的制备及品质评价[J].西北农业学报,2011(5):44-49.
计量
- 文章访问数: 259
- HTML全文浏览量: 27
- PDF下载量: 334
下载:
