大蒜油的预乳化及分散性研究

doi:10.13218/j.cnki.csdc.2015.09.004

Abstract

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

CLC Number:

TQ423.92

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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Study on garlic oil pre-emulsion and therefore dispersion

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