鼠李糖脂稳定的纳米乳液及其凝胶的构筑和性能研究

doi:10.3969/j.issn.2097-2806.2025.06.001

摘要/Abstract

摘要：

以辛癸酸甘油酯（ODO）作为油相，生物表面活性剂鼠李糖脂（RL）为乳化剂，采用超声辅助法制备了水包油型纳米乳液。考察了乳化剂用量及油、水比例对纳米乳液稳定性的影响，确定了纳米乳液的形成区域，进一步探究了油相组成、温度、pH和氯化钠浓度等因素对纳米乳液形成的影响。结果表明，构筑的纳米乳液在经过较高温度处理以及较宽pH范围下均可稳定存在。为进一步提高纳米乳液稳定性，引入胶凝剂明胶制备了纳米乳液凝胶。明胶的引入显著增强了纳米乳液的稳定性，并延缓了活性成分（如百里香酚）的释放。研究为生物相容性乳液体系的构建及活性物质的封装与应用提供了有益的参考。

关键词: 纳米乳液, 生物表面活性剂, 鼠李糖脂, 乳液凝胶, 稳定性

Abstract:

Oil-in-water nanoemulsions were prepared by ultrasound-assisted method using octyl and decyl glycerate （ODO） as the oil phase and a biosurfactant, rhamnolipid （RL）, as the emulsifier. The effects of emulsifier content, oil-water ratio, oil composition, temperature, pH and sodium chloride concentration on the stability of the nanoemulsions were studied. The nanoemulsions prepared could stand high temperature and are rather stable in a wide pH range. For further enhancing the stability of nanoemulsions, gelatin was introduced to produce nanoemulsion gels. The introduction of gelatin significantly increased the stability of nanoemulsions and could delay the release of active ingredients such as thymol. This study could provide useful information on the construction of biocompatible emulsion systems for encapsulation and application of active substances.

Key words: nanoemulsion, biosurfactant, rhamnolipid, emulsion gel, stability

中图分类号:

O648

蒋晓倩, 张丽亚, 宋爱新, 孙秀萍. 鼠李糖脂稳定的纳米乳液及其凝胶的构筑和性能研究[J]. 日用化学工业（中英文）, 2025, 55(6): 677-686.

Xiaoqian Jiang, Liya Zhang, Aixin Song, Xiuping Sun. Preparation and properties of the nanoemulsions and nanoemulsion gels stabilized with rhamnolipid[J]. China Surfactant Detergent & Cosmetics, 2025, 55(6): 677-686.

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