吉首大学学报（自然科学版）Issue(4)：59-63,5.DOI:10.3969/j.cnki.jdxb.2015.04.015
猕猴桃亚麻酸油纳米乳剂的制备工艺
Preparing Technology of Nanoemulsion with Kiwi Linolenic Acid Oil
摘要
Abstract
Kiwi linolenic acid oil has been dispersed to form stable nano‐scale d oil‐in‐water particulates with the independently‐prepared compound emulsifier with definite pH through high speed shearing ,e‐mulsification and high pressure homogenizing technique .According to the nano granularity ,the particu‐late diameter has been represented by Zeta .The results showed that with 4 g emulsifier ,4 mL Kiwi lino‐lenic acid oil ,200 mL preparation solution ,9 000 r/min shearing and emulsification for 20 min or two times of 150 MPa high pressure homogeneity circulation ,the average minimum particulate diameter was (60 ± 10)nm and the average maximum stable durations for shearing and emulsification and for high pressure homogeneity were 1 .5 a and more than 2 a respectively .Such technological condition is the op‐timum and can satisfy pharmacy and health food industry .关键词
纳米乳剂/猕猴桃/亚麻酸油/水包油/剪切乳化/高压均质Key words
nanoemulsion/kiwi/linolenic aci d oil/oil-in-water/shearing and emulsification/high pressure homogenization分类
化学化工引用本文复制引用
张永康,胡江宇,欧阳辉,沈国励,陈功锡,王晓勍..猕猴桃亚麻酸油纳米乳剂的制备工艺[J].吉首大学学报（自然科学版）,2015,(4):59-63,5.基金项目
湖南省高校产业化培育资助项目 （）
