中国食物与营养2012，Vol.18Issue(3)：60-63,4.
核桃油多重乳状液的制备及稳定性研究
Preparation and Stability of Walnut Oil Multiple Emulsion
摘要
Abstract
Effects of various factors such as the contents of walnut oil in first phase, the concentration of first phase, mass ratio of hy- drophobic emulsifier to hydrophilic emulsifier and the concentration of the emulsifier on the stability of walnut oil W/O/W multiple emulsions were examined by microscopic observation. The optimal extraction conditions were defined by orthogonal design. Results showed that the opti- mum conditions for the system were the mass fraction of walnut oil in first phase 66% , the mass fraction of the first phase 55% , M （SpanSO） ： M （Q-12A） 7： 1, and the mass fraction of the emulsion 11%. The results of peroxide value showed that mult-emulsifier sys- tem could improve the oxidative stability of walnut oil.关键词
核桃油/多重乳状液/稳定性/过氧化值Key words
walnut oil/multiple emulsions/stability/peroxide value分类
轻工纺织引用本文复制引用
刘峰,林云良,王晓..核桃油多重乳状液的制备及稳定性研究[J].中国食物与营养,2012,18(3):60-63,4.基金项目
山东省科学院科技发展基金项目 （）
山东省海外高层次人才资助专项资金. （）
