大蒜油的预乳化及分散性研究

doi:10.13218/j.cnki.csdc.2015.09.004

日用化学工业 ›› 2015, Vol. 45 ›› Issue (9): 495-499.doi: 10.13218/j.cnki.csdc.2015.09.004

大蒜油的预乳化及分散性研究

丛方地^1,2, 王海风³, 张媛媛¹, 于丰洋², 朱华玲², 张树林¹

1.天津农学院天津市水产生态及养殖重点实验室,天津 300384;
2.天津农学院基础科学学院生物制药系,天津 300384;
s3.天津农学院农业分析与管理中心,天津 300384

收稿日期:2015-05-10 修回日期:2015-09-01 出版日期:2015-09-22 发布日期:2019-04-10
通讯作者: 张树林,教授,博士,电话:(022)23787855,E-mail:tn_aqua_lab@aliyun.com。
作者简介:丛方地(1968-),男,山东人,副教授,博士,电话:(022)23784019,E-mail:congfangdi@163.com。
基金资助:
国家自然科学基金资助项目(31170442); 天津市科技计划资助项目(09ZHXHNC08300); 天津市水产生态及养殖重点实验室开放基金资助项目(TJAE201502)

Study on garlic oil pre-emulsion and therefore dispersion

CONG Fang-di^1,2, WANG Hai-feng³, ZHANG Yuan-yuan¹, YU Feng-yang², ZHU Hua-ling², ZHANG Shu-lin¹

1.Tianjin Key Laboratory of Aqua-ecology and Aquaculture,Tianjin Agricultural University,Tianjin 300384,China;
2.Department of Biopharmaceuticals,College of Basic Science,Tianjin Agricultural University,Tianjin 300384,China;
3.Center for Agricultural Analysis and Measurement,Tianjin Agricultural University,Tianjin 300384,China

Received:2015-05-10 Revised:2015-09-01 Online:2015-09-22 Published:2019-04-10

摘要/Abstract

摘要： 为了提高大蒜油的分散性和稳定性,按一定比例将大蒜油依次与乙醇和Tween 80混合,制备出一种无水的棕色、澄明和黏稠的液体,称之为预乳液。较佳的预乳液中大蒜油、乙醇和Tween 80的质量比为1∶3∶7,它可与任意比例的水混溶,形成一种澄明的纳米乳液。比如,在10倍水稀释后的乳液中,含有大量的纳米乳滴,平均直径为36.1 nm。而且,这种大蒜油预乳液能在40 ℃和密封条件下稳定保存6个月,其所含大蒜油的成分和分散效果没有明显地变化。

关键词: 纳米乳液, 乳化, 大蒜油, 分散性, 稳定性

Abstract: In order to improve dispersion performance and stability of garlic oil,an anhydrous,brown color,clear and sticky liquid,named as pre-emulsion was prepared by mixing with ethanol and Tween 80 orderly.The better pre-emulsion can be obtained at a mass ratio of 1∶3∶7 of garlic oil,ethanol and Tween 80.It can be diluted in any proportion of water and form a clear nano-emulsion.For instance,the ten-fold water diluted emulsion included a large number of nano-emulsion droplet with an average diameter of 36.1 nm.Further,this pre-emulsion can be kept in stable state for six months without any obvious change of composition and dispersion state under closed circumstance and temperature 40 ℃.

Key words: nano-emulsion, emulsification, garlic oil, dispersion, stability

中图分类号:

TQ423.92

丛方地, 王海风, 张媛媛, 于丰洋, 朱华玲, 张树林. 大蒜油的预乳化及分散性研究[J]. 日用化学工业, 2015, 45(9): 495-499.

CONG Fang-di, WANG Hai-feng, ZHANG Yuan-yuan, YU Feng-yang, ZHU Hua-ling, ZHANG Shu-lin. Study on garlic oil pre-emulsion and therefore dispersion[J]. China Surfactant Detergent & Cosmetics, 2015, 45(9): 495-499.

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大蒜油的预乳化及分散性研究

Study on garlic oil pre-emulsion and therefore dispersion

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