猕猴桃亚麻酸油纳米乳剂的制备工艺

利用自身研制的具有一定pH值的复合乳化剂,采用高速剪切乳化或纳米高压均质技术对猕猴桃亚麻酸油进行分散或均质,使猕猴桃亚麻酸形成具有纳米尺度的稳定的水包油颗粒,再运用纳米粒度及Zeta电位仪对其进行纳米粒径表征.以粒径小、稳定时间长为主要考察指标,得到制取猕猴桃亚麻酸油纳米乳剂的最佳工艺条件为乳化剂4g,猕猴桃亚麻酸油4mL,制备液体积200mL,9 000r/min剪切乳化20min或150MPa左右高压均质循环2次.研究结果表明,在最佳工艺条件下平均粒径为(60±10)nm,剪切乳化稳定时间约1.5a,高压均质稳定时间达2a以上,满足制药和保健品的需要.

Preparing Technology of Nanoemulsion with Kiwi Linolenic Acid Oil

Kiwi linolenic acid oil has been dispersed to form stable nano-scaled oil-in-water particulates with the independently-prepared compound emulsifier with definite pH through high speed shearing，emulsification and high pressure homogenizing technique.According to the nano granularity,the particulate diameter has been represented by Zeta.The results showed that with 4 g emulsifier,4 mL Kiwi linolenic acid oil,200 mL preparation solution,9 000 r/min shearing and emulsification for 20 min or two times of 150 MPa high pressure homogeneity circulation,the average minimum particulate diameter was (60±10)nm and the average maximum stable durations for shearing and emulsification and for high pressure homogeneity were 1.5 a and more than 2 a respectively. Such technological condition is the optimum and can satisfy pharmacy and health food industry.