粮油食品科技

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美藤果油微乳体系的构建
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Construction of micro-emulsion system of sacha inchi oil
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    摘要:

    研究美藤果油微乳体系的构建,以微乳体系中植物油含量为评价指标,通过单因素实验对油的种类、助表面活性剂的种类及用量、表面活性剂的种类、辅助油相的种类进行优选,根据最优配方进行伪三元相图的测定。结果表明:选用2.5g美藤果油与1.5g橄榄油进行复配,并采用2g肉豆蔻酸异丙酯作为辅助油相,2g聚乙二醇400(PEG400)作为助表面活性剂,2g氢化蓖麻油作表面活性剂,最终得到植物油含量为39.53%的微乳体系。该美藤果油微乳体系能够有效提高美藤果油在化妆品中的含量。

    Abstract:

    The construction of sacha inchi oil microemulsion system was researched. Taking the content of vegetable oil in microemulsion system as the evaluation indexes, the type of oil, surfactants, cosurfactants and assisted oil phase were optimized by single factor experiment. And the pseudo-ternary phase diagram was measured according to the optimal formula. The result showed that 2.5g sacha inchi oil was compound with 1.5g olive oil, with 2g isopropyl myristate as assisted oil phase, 2g PEG400 as cosurfactant, 2g hydrogenated castor oil as surfactant, the microemulsion system with content of vegetable oil 39.53% was received. The content of sacha inchi oil in the cosmetic was effectively improved by the microemulsion system.

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代文豪,梁钻好,李 璐,华洋林,李莉楠,杜 冰,杨子银,邓彩间.美藤果油微乳体系的构建[J].粮油食品科技,2017,25(1):29-32.

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  • 在线发布日期: 2017-01-19
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