FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (9): 26-27.
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YONG Guo-Ping, Fang-Li, Fang-Kun, YU Zhong-Lin
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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
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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