W_O型中链脂肪酸微乳的制备及其性质的测定.pdfVIP

现代食品科技 Modern Food Science and Technology 2009, Vol.25, No.5 W/O型中链脂肪酸微乳的制备及其性质的测定 刘玮琳，刘伟，阴婷婷，刘成梅 （南昌大学食品科学与技术国家重点实验室，江西 南昌 330047） 摘要：以中链脂肪酸(MCFA)为原料，用 HLB 值法制备的 W/O 型中链脂肪酸(MCFA)微乳，可提高油溶性药物或营养物的溶解 性和生物利用率。考察了滴定方法，确定用蒸馏水滴定 MCFA、表面活性剂和助表面活性剂三组分的混合物为最佳；通过乳化效率、 伪三元相图和反应过程中的现象，得到制备 W/O 型 MCFA 微乳的最适 HLB 值为 4.7 ，最佳表面活性剂为单独使用司盘60，最佳助 表面活性剂为异丙醇，最优配方为 m 司盘60:m 异丙醇:mMCFA:m 蒸馏水=1:2:3:0.5。考察优化配方的理化性质，初步稳定性良好，表面张力可达 到 25.50 mN/cm，粘度50.06 cP，电导率3.31 μs/cm，粒径20.1±3.3 nm ，zeta 电位-6.23 mV。 关键词：中链脂肪酸；微乳；乳化效率；伪三元相图 中图分类号：R944.1 ；文献标识码：A ；文章篇号:1673-9078(2009)05-0503-04 Preparation and Characterization of W/O Medium-chain Fatty Acid Microemulsion LIU Wei-lin, LIU Wei, YIN Ting-ting, LIU Cheng-mei （State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China） Abstract: The novel W/O medium-chain fatty acid (MCFA) microemulsion was prepared with HLB method, which could increases the solubility of oil-soluble compounds and enhance their bioavailability. The best titration method was determined as titration of the mixture containing MCFA, surfactant and co-surfactant by distilled water. Investigation of emulsifying efficiency and pseudo-ternary phase diagrams and phenomenon during reaction showed that the optimal HLB value of W/O MCFA microemulsion, surfactant and co-surfactant were 4.7, 60 and avantin, respectively. Accordingly, the best span 60/avantin/MCFA/distilled water ratio was 1:2:3:0.5. Meanwhile, the properties of the formulation indicated the micromulsion was stable and its surface tension, viscidity, conductivity, particle diameter and zeta potential were 25.50mN/cm, 50.06cP, 3.31μs/cm, 20.1±3.3 nm and -6.23 mV, respectively.