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杜仲籽油纳米乳液超声乳化制备工艺及稳定性研究 预览

Preparation and stability of Eucommia seed oil nanoemulsion by ultrasonic emulsification
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摘要 以吐温80为乳化剂,采用超声乳化法制备了杜仲籽油纳米乳液,研究了超声功率、超声时间、杜仲籽油体积分数、乳化剂质量浓度对纳米乳液平均粒径及Zeta电位绝对值的影响,通过响应面法优化了制备条件并对杜仲籽油纳米乳液的稳定性进行初步评价。结果表明:超声乳化法制备杜仲籽油纳米乳液的最佳工艺参数为超声时间5 min、超声功率432. 47 W、杜仲籽油体积分数7. 62%、乳化剂质量浓度0. 12 g/mL,在该条件下杜仲籽油纳米乳液的平均粒径为(121. 5±1. 43)nm,Zeta电位绝对值为(28. 6±0. 35) mV。当贮藏时间短于20 d且温度低于25℃时,制备的杜仲籽油纳米乳液的Zeta电位绝对值保持在30~20 mV之间,平均粒径处于100~150 nm,表明采用超声乳化法制备的杜仲籽油纳米乳液具有较好的贮藏稳定性。 The Eucommia seed oil nanoemulsion was prepared by ultrasonic emulsification with Tween 80 as emulsifier. The effects of ultrasonic power,ultrasonic time,volume fraction of Eucommia seed oil and mass concentration of emulsifier on the average particle size of the nanoemulsion were studied. The preparation conditions of Eucommia seed oil nanoemulsion were optimized by response surface methodology and the stability was preliminarily evaluated. The results showed that the optimal conditions for preparing Eucommia seed oil nanoemulsion by ultrasonic emulsification were obtained as follows: ultrasonic time5 min,ultrasonic power 432. 47 W,volume fraction of Eucommia seed oil 7. 62% and mass concentration of emulsifier 0. 12 g/mL. Under these conditions,the average particle size of Eucommia seed oil nanoemulsion was (121. 5 ± 1. 43) nm,and the absolute value of the Zeta potential was (28. 6 ± 0. 35)mV. When the Eucommia seed oil nanoemulsion was stored for less than 20 d and below 25 ℃,the absolute value of the Zeta potential of Eucommia seed oil nanoemulsion was 30-20 mV,and the average particle size was 100-150 nm,indicating that the Eucommia seed oil nanoemulsion prepared by ultrasonic emulsification had good storage stability.
作者 王小媛 王爽爽 查蒙蒙 纵伟 WANG Xiaoyuan;WANG Shuangshuang;ZHA Mengmeng;ZONG Wei(Food and Bioengineering Department, Zhengzhou University of Light Industry, Zhengzhou 450002,China;Food Production and Safety Henan Collaborative Innovation Center, Zhengzhou 450002,China)
出处 《中国油脂》 CAS CSCD 北大核心 2019年第7期153-157,共5页 China Oils and Fats
基金 “十三五”国家重点研发计划项目(2017YFD060130205) 河南省食品加工过程安全控制技术创新团队(C20150024) 河南省科技创新杰出人才计划(174200510002) 2018年度河南省高等学校重点科研项目(18A550015)。
关键词 杜仲籽油 纳米乳液 超声乳化 稳定性 Eucommia seed oil nanoemulsion ultrasonic emulsification stability
作者简介 王小媛(1986),女,讲师,博士,研究方向为果蔬深加工(E-mail)wang459381@163.com;通信作者:纵伟,教授,博士(E-mail)zongwei1965@126.com.
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