中国食品学报2017，Vol.17Issue(10)：80-87,8.DOI:10.16429/j.1009-7848.2017.10.012
南极磷虾油W/O型微乳液制备及稳定性研究
Preparation and Stability Study of Krill Oil Microemulsion
朱加进 1叶璐 1常成 1陈娟 1陈艺煊 1曹菲薇1
作者信息
- 1. 浙江大学生物系统工程与食品科学学院 杭州 310058
- 折叠
摘要
Abstract
Objective:To prepare krill oil microemulsion and investigate its stability.Method:The W/O krill oil microemulsion was prepared by using IPM as the oil-phase solvent,Tween 80 and Span 80 as the surfactant phase,ethanol as the cosurfactant phase.The concentration and stability profile of krill oil in microemulsion were determined by pseudo-ternary phase diagrams.And the changes of diameter with the microemulsion in the centrifugal,elevated temperature,salinity,and preservation test were measured by Dynamic Light Scattering.Results:When the mass ratio of Tween 80 and Span 80 was 6∶4 and alcohol as cosurfactant,Km=1.0,can be obtained a microemulsion system with good stability.Conclusion:Microemulison is a new and convenient method to encapsulate krill oil with good stability.关键词
南极磷虾油/微乳液/拟三元相图/油包水/IPMKey words
krill oil/microemulsion/pseudo-ternary phase diagram/W/O/IPM引用本文复制引用
朱加进,叶璐,常成,陈娟,陈艺煊,曹菲薇..南极磷虾油W/O型微乳液制备及稳定性研究[J].中国食品学报,2017,17(10):80-87,8.
