日用化学工业Issue(9)：495-499,5.DOI:10.13218/j.cnki.csdc.2015.09.004
大蒜油的预乳化及分散性研究
Study on garlic oil pre-emulsion and therefore dispersion
摘要
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 ℃.关键词
纳米乳液/乳化/大蒜油/分散性/稳定性Key words
nano-emulsion/emulsification/garlic oil/dispersion/stability分类
化学工程引用本文复制引用
丛方地,王海风,张媛媛,于丰洋,朱华玲,张树林..大蒜油的预乳化及分散性研究[J].日用化学工业,2015,(9):495-499,5.基金项目
国家自然科学基金资助项目（31170442）；天津市科技计划资助项目（09ZHXHNC08300）；天津市水产生态及养殖重点实验室开放基金资助项目 （）
