摘要
利用微乳化技术制备葵花籽油微乳，研究了HLB值、表面活性剂、助表面活性剂、表面活性剂与助表面活性剂的比值（Km）、温度、pH和NaCl浓度对葵花籽油微乳形成的影响。结果表明：制备葵花籽油微乳的最佳配方为，以吐温80和司班80按质量比91：9比例混合作为表面活性剂，再与葵花籽油按质量比9：1混合，在最适温度25℃下，不断搅拌并滴加超纯水，体系由澄清透明变得浑浊黏稠，继续滴加超纯水，体系会由浑浊黏稠再次变得澄清透明，此时即形成葵花籽油微乳；pH值在3—11时，弱酸弱碱对葵花籽油微乳的形成影响很小；NaCl浓度5％-15％时，对葵花籽油微乳的形成影响较小。
In this paper, sunflower oil microemulsion is prepared by mieroemulsion technology. The effects of factors, including HLB value, surfacant, eo-surfacant, temperature, pH and NaCl concentration on sunflower oil microemulsion formation are investigateed. The results showed that, the best formula of preparation of sunflower oil mieroemulsion： tween 80 and Span 80 are mixed by a 91：9 mass ratio as a surfactant, then mixed with sunflower oil, according to the mass ratio 9： 1. Under the optimum temperature 25 ℃ , ultra-pure water is added to the system with constant stirring. A clear and transparent system will become turbid viscous, continue adding ultrapure water, and then mixing system will become clear and transparent again, sunflower oil microemulsion formed at this point. The impact of weak acid or weak base on sunflower oil microemulsion is very small. Sunflower oil microemulsion is slightly affected by NaCl concentration of 5% -15%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第9期131-134,共4页
Food and Fermentation Industries
基金
黑龙江省自然科学基金项目(C201333)
黑龙江省教育厅科学技术研究项目(12541878)
齐齐哈尔大学研究生创新科研项目(YJSCX2014-014X)
关键词
葵花籽油
微乳
影响因素
sunflower oil
mieroemulsion
factors
