以吐温-80为表面活性剂(S),乙醇、丙二醇和甘油为助表面活性剂(CS),大豆油、中链甘油三酸酯(MCT)和丁酸乙酯为油相(O)制备食品级微乳,通过测定粒径以及观察离心、温度、盐度、酸碱等环境因素对微乳外观上的影响,从而评价微乳的稳定性,并比较不同微乳的稳定性差异.结果表明:微乳的稳定性很好,是一个热力学稳定体系;以乙醇为助表面活性剂,以丁酸乙酯为油相,所制得的吐温-80食品级微乳稳定性最好.%In this study, food-grade microemulsions were prepared with tween-80 as the surfactant phase (S),ethanol, propylene glycol and glycerol as the co-surfactant phase (CS) and soybean oil, medium chain triglycerides and ethyl butyrate as the oil phase (0). Stability of microemulsions was evaluated by particle size determination and visual observation of microemulsions affected by environment factors, including centrifugal effect, temperature, salinity and pH acidity. Stability comparison of different microemulsions was also estimated with the same method. The resuits indicated that stability of microemulsions was pretty good and microemulsions were thermostable systems. Stability of the microemulsion system composed of tween-80 as the surfactant phase, ethanol as the co-surfactant phase and ethyl butyrate as the oil phase was best.
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