食品科学 ›› 2001, Vol. 22 ›› Issue (9): 26-27.
• 基础研究 • 上一篇 下一篇
雍国平, 方力, 方堃, 於忠林
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YONG Guo-Ping, Fang-Li, Fang-Kun, YU Zhong-Lin
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摘要: 研究了盐(NaCl)对于香油微乳液体系相态的影响,结果表明,随NaCl浓度的增加,体系由2相态(O/W型微乳液—丁香油)经3相态、4相态、3相态再转变成2相态(W/O型微乳液—水)。电导实验结果表明用正丁醇做助表面活性剂时,体系发生电导渗透(6.0ml水),在含水量为18.0ml时完全相反转(即由W/O型转变为O/W型),并可以获得较为稳定的O/W型丁香油微乳液。
关键词:  , 丁香油, 微乳液, 相态, 电导
Abstract: The effects of salt(NaCl) on microemul sion phase of clove oil were investigated.The results showed that the phase changes of microemulsions.were inthe order of 2→ 3→ 4→ 3→ 2 in accordance the increasing concentrations of NaCl.The results of electric conductivity fests showed that by using n- butanol as cosurfactant,microemulsions of clove oil showed the electric conductivity percolation at (6.0ml) water and the phase rever sion at (18ml) water.(W/O— O/W)As a result,SDS/n- butanol/colve oil/salfed cater would make a sfable micr oemulsion.
Key words: Clove oil Microemulsion Electric conductivity Phase
雍国平, 方力, 方堃, 於忠林. 丁香油的微乳液研究[J]. 食品科学, 2001, 22(9): 26-27.
YONG Guo-Ping, Fang-Li, Fang-Kun, YU Zhong-Lin. Study on Microemulsions of Clove Oil[J]. FOOD SCIENCE, 2001, 22(9): 26-27.
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