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摘要：本文制备了澄清透明且稳定的O/W型的柠檬油微乳，0.1%和1%的微乳在水中的稀释液都呈现澄清透明的且不泛白光的外观状态。利用GC-MS分析出加州柠檬油和阿根廷柠檬油中分别含有96.01%和94.99%萜烯类化合物，主要的萜烯成分化合物是柠烯，其含量分别是61.35%和65.67%。利用三元相图，分析和探究不同产地柠檬油，不同表面活性剂，不同助表面活性剂以及不同Km系数对柠檬油微乳区面积大小的影响，结果表明以阿根廷柠檬油作油相，T-80为表面活性剂，乙醇为助表面活性剂且Km=3时，制作出的三元相图中的微乳区面积最大。在阿根廷柠檬油：T-80：乙醇：水=16:48.75:16.25:19的配比下能制得澄清透明稳定且与水任意比互溶的O/W型的微乳，其粒径分布范围在3-11nm，在25℃时测得其相对密度是0.9863，并且具有良好的水溶性以及耐低温、耐高温的特点。29428
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毕业论文关键词： 柠檬油；微乳；三元相图；表面活性剂
Preparation and Study of lemon oil micro-emulsion system
Abstract：In this paper,the O / W micro-emulsion of lemon oil with a clear,transparent and stable system was prepared. 0.1% and 1% the micro-emulsion dilution in water are presented to clear,transparent and stable status without whitening light.Using GC-MS method to analyze the aroma components of California lemon oil and Argentina lemon oil found that contain 96.01% and 94.99% terpene compounds respectively and content of limonene are 61.35% and 65.67% separately.The pseudo-ternary phase diagrams were constructed to analyze lemon oil from different areas,various surfactants,various co-surfactants and different coefficients Km on the preparation of lemon oil micro-emulsion,The results indicated that,when experiment conditions were the Argentine lemon oil as the oil phase, T-80 as surfactant , ethanol as co-surfactants and Km = 3, the microemulsion area was maximum in pseudo-ternary phase diagram.At this ratio which is Argentina the lemon oil: T-80: ethanol:water = 16 : 48.75 : 16.25 : 19 can be prepared O / W micro-emulsion with a clear,transparent and stable system and miscible with water in any ratio and has good stability characteristics in low temperature,or high temperature.Particle size distribution of the micro-emulsion in 3-10nm,and in 25℃ the relative density of he micro-emulsion is 0.9863.
Key words: lemon oil；1micro-emulsion；ternary phase diagrams；surfactant
目录
1 引言 1
1.1 微乳液概述 1
1.2 表面活性剂概述 1
1.3 柠檬油概述 2
1.4 本课题国内外研究现状概述 2
1.4.1 微乳技术研究现状 2
1.4.2 微乳技术在香精香料中的应用现状 3
1.5 课题研究的目的及意义 3
1.5.1 课题研究目的 3
1.5.2 课题的研究意义 3
2 材料与方法 4
2.1 材料 4
2.1.1 试剂 4
2.1.2 设备与仪器 4
2.2 方法 4
2.2.1 GC-MS分析柠檬油香气成分 4
2.2.2 微乳的制备方法 5
2.2.3 三元相图的绘制 6
2.2.4 单因素法确定柠檬油微乳制备的条件 7
2.2.5 O/W型柠檬油微乳的制备 8
2.2.6 微乳液稳定性实验 8
2.2.7 微乳的理化性质测定 8
2.2.8 透光率的测定 9
2.2.9 粒径分布的测定 9
3 结果与分析 9
3.1 不同产地柠檬油的成分分析 9
3.1.1 加州柠檬油的成分分析 9
3.1.2 阿根廷柠檬油的成分分析 11