日用化学工业（中英文）2025，Vol.55Issue(6)：677-686,10.DOI:10.3969/j.issn.2097-2806.2025.06.001
鼠李糖脂稳定的纳米乳液及其凝胶的构筑和性能研究
Preparation and properties of the nanoemulsions and nanoemulsion gels stabilized with rhamnolipid
摘要
Abstract
Oil-in-water nanoemulsions were prepared by ultrasound-assisted method using octyl and decyl glycerate(ODO)as the oil phase and a biosurfactant,rhamnolipid(RL),as the emulsifier.The effects of emulsifier content,oil-water ratio,oil composition,temperature,pH and sodium chloride concentration on the stability of the nanoemulsions were studied.The nanoemulsions prepared could stand high temperature and are rather stable in a wide pH range.For further enhancing the stability of nanoemulsions,gelatin was introduced to produce nanoemulsion gels.The introduction of gelatin significantly increased the stability of nanoemulsions and could delay the release of active ingredients such as thymol.This study could provide useful information on the construction of biocompatible emulsion systems for encapsulation and application of active substances.关键词
纳米乳液/生物表面活性剂/鼠李糖脂/乳液凝胶/稳定性Key words
nanoemulsion/biosurfactant/rhamnolipid/emulsion gel/stability分类
化学引用本文复制引用
蒋晓倩,张丽亚,宋爱新,孙秀萍..鼠李糖脂稳定的纳米乳液及其凝胶的构筑和性能研究[J].日用化学工业（中英文）,2025,55(6):677-686,10.基金项目
国家自然科学基金(22372090) （22372090）
山东省自然科学基金(ZR2023QB154) （ZR2023QB154）
