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摘要：本论文主要利用高压均质法制备含柠檬精油的纳米乳液，通过筛选乳化剂及油脂的种类，研究了乳化剂以及复配的油脂的用量对柠檬精油纳米乳液粒径的影响；同时研究了制备工艺、无机盐、多元醇添加剂对纳米乳液粒径的影响；最后考察了纳米乳液在高温、常温及低温情况下粒径随时间的变化从而研究纳米乳液的稳定性。实验结果表明:Tween-80和Span-80复配以及霍霍巴油的加入使得含柠檬精油的纳米乳液更易得到，并且T80：S80=3:2，霍霍巴油：柠檬精油=2:3；随着均质压强和均质次数的增加，纳米乳液的粒径先减少后变化趋势平缓，但PDI在高压强和多均质次数的情况变大，使体系不稳定，所以均质压强为60MPa，次数为4次；随着NaCl的量增加对体系的粒径影响不大，PDI减小；甘油浓度的增加使得体系的粒径增加但增加幅度不大，而对PDI无影响。21873
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毕业论文关键字：三元相图、高压均质法、柠檬精油、纳米乳液
Preparation and Properties of Nanoparticles with lemon oil
Abstract：In this study，The main advantage of the high-pressure homogenizer prepared with lemon oil nanoemulsion，By screening the type of emulsifier and with grease，Research the effects of emulsifiers and complex amount of fat lemon oil nanoemulsion particle size；Also studied the preparation process, inorganic salts, polyols influence of additives on the particle size nanoemulsion；Finally nanoemulsions investigated at high temperature, low temperature and particle size of the case study changes over time so that the stability of nano-emulsions. The results showed that: Complex of Tween-80 and Span-80 and add jojoba oil makes it easier to get nanoemulsion with lemon oil，And T80: S80 = 3:2, jojoba oil: Lemon essential oil = 2:3；With increasing pressure and number of homogenization, After the first reduction in the particle size nanoemulsions gentle trend，But PDI in high pressure situations and multi-homogeneous times becomes larger, making the system unstable，Therefore, the pressure of the homogeneous is 60MPa and 4 times，With the increase of the amount of NaCl little effect on the size of the system, PDI decreases; Glycerol concentration increases the particle size increases the system makes slight increased，But had no effect on the PDI.
Keywords: ternary phase diagram, high pressure homogenization method, lemon oil, nanoemulsions
目 录
1绪论 1
1.1本课题国内外研究现状概述 1
1.2 纳米乳液形成机理 5
1.3纳米乳液的性能特性 6
1.4纳米乳液的稳定性 6
1.5柠檬精油的应用意义 6
1.6本课题的研究意义与目的 7
2 实验内容 8
2.1 实验原料与设备 8
2.1.1 实验原料 8
2.1.2 实验时所用设备 8
2.2 实验方法 8
2.2.1 含柠檬精油纳米乳液的制备 9
2.2.2 高压均质乳化法 9
2.2.3 三元相图的绘制 10
2.2.4 含柠檬精油纳米乳液粒径分布测定 10
2.2.5 稳定性测试方法 10
3、结果与讨论： 11
3.1霍霍巴油对配方的影响 11
3.2含柠檬精油乳液的三元相图绘制 12
3.3工艺对配方的影响 17
3.3.1搅拌功率对配方影响 18
3.3.2搅拌时间对配方影响 19
3.4均质压强与次数对配方影响 20
3.5乳化剂含量对配方影响 21
3.6NACL不同加入方式和用量对配方影响 23
3.7甘油不同添加方式和用量对配方影响 23