椰子油微乳的制备及其性质研究

摘要

用非离子型表面活性剂司班80和吐温80制备椰子油微乳,考察制备方法、亲水亲油平衡值(hydrophilic lipophilic balance value,HLB)、助乳化剂和乳化剂用量对微乳形成的影响,以确定椰子油微乳的最优制备工艺参数.结果表明,复合乳化剂的HLB值为12,助乳化剂为丙三醇,乳化剂用量为油水总量的3.2％时,用超声辅助搅拌的方法能制备稳定的o/w型椰子油微乳.当椰子油和乳化剂与水的质量比为1∶9和2∶8时制得的微乳稳定性最佳,而3∶7时制得的微乳在低温下不太稳定.%The microemulsion of coconut oil was prepared with span 80 and Tween 80.The effect of preparation method,hydrophilic lipophilic balance value (HLB),cosurfactant and emulsifier amount were investigated for determining the best process parameters of coconut oil microemulsion.The results showed that stable oil in water microemulsion of coconut oil can be prepared by ultrasonic assisted stirring method with HLB12,glycerol as cosurfactant and 3.2％ of emulsifier.The microemulsion had the best stability when the ratio of total amount of coconut oil and emulsifier and the amount of water was 1 ∶ 9 or 2∶ 8,the microemulsion was not stable at low temperature when the ratio was 3∶7.