摘要
采用微乳化技术制备了香气完整的甜橙类微乳化香精。通过单因素变量法,考察了油相密度、助乳化剂和电解质用量对微乳化液增溶性与稳定性的影响,并进行了试验比较。结果表明,当甘油松香酯的添加量为0.39 g/5 g橙油(密度为0.86 kg/m^3),助乳化剂中乙醇与甘油的体积比为1︰1,电解质NaCl质量分数0.4%时,在5℃储存条件下,微乳化香精的稳定性与增溶性均达到最佳水平。
The transparent micro-emulsion of sweet orange flavor with complete natural aroma profile was prepared by micro-emulsion technology, the single factor variable method was used to investigate the influence of the density of oil phase, the mass content of Na Cl, and the ratio of alcohol to glycerol within co-emulsifier on the solubilization and stability of flavor. The results showed that the optimum manufacture conditions were as follows： mass content of glycerol ester of rosin 0.39 g per 5 g orange oil（density 0.86 kg/m^3）,the volume ratio of ethanol to glycerol within co-emulsifier 1/1, and mass fraction of Na Cl 0.4%. When it was stored at temperature of 5 ℃, the best stability and solubilization results would be obtained.
出处
《香料香精化妆品》
CAS
2016年第6期9-12,共4页
Flavour Fragrance Cosmetics
关键词
微乳液
食用香精
稳定性
增溶性
micro-emulsion
flavor
stability
solubilization
作者简介
曾兰晴（1992-），女，在读硕士研究生，研究方向：乳化技术。联系电话：18717885262E—mail：lanqing—z@163．com
