CAJ | 학술논문

采用微乳化技术制备了透明的甜橙微乳化香精。对不同表面活性剂的复配在微乳化香精中的应用效果进行了研究，考察了不同助表面活性剂对透明微乳化香精的影响，确定了该微乳体系所能增溶的香精含量，并对制备的透明微乳化香精进行了稳定性考察。结果表明当采用吐温-80与十聚甘油单油酸酯、蔗糖酯-11为复配表面活性剂，丙二醇为助表面活性剂，香基质量分数为24％时能够制备透明、稳定的微乳化香精，其平均粒径为14．6 nm，加入水中时具有很高的透明度，适用于透明饮料的加香应用。所制备的透明微乳化香精具有良好的低温、高温稳定性，该甜橙微乳化香精生产设备投资小、工艺简单，便于扩大化生产。
채용미유화기술제비료투명적첨등미유화향정。대불동표면활성제적복배재미유화향정중적응용효과진행료연구，고찰료불동조표면활성제대투명미유화향정적영향，학정료해미유체계소능증용적향정함량，병대제비적투명미유화향정진행료은정성고찰。결과표명당채용토온-80여십취감유단유산지、자당지-11위복배표면활성제，병이순위조표면활성제，향기질량분수위24％시능구제비투명、은정적미유화향정，기평균립경위14．6 nm，가입수중시구유흔고적투명도，괄용우투명음료적가향응용。소제비적투명미유화향정구유량호적저온、고온은정성，해첨등미유화향정생산설비투자소、공예간단，편우확대화생산。
In this paper,the transparent micro-emulsified orange flavor was prepared by micro-emulsion technology. The in-fluence of mixed-surfactants,co-surfactant and the amount of flavor on the properties of micro-emulsified flavor were studied, the stability of flavor was also discussed. Tween-80,Polyaldo 10-1-O K FG and sucrose ester-11 were chosen as mixed-emulsi-fiers and propylene glycol was chosen as the co-surfactant. The content of flavor base in the micro-emulsion was 24% . The mean particle diameter of the micro-emulsion was 14.6 nm. When water was added,it was shown good transparency. This in-dicated that it was suitable for using in hydrophilic products. In addition,it was stable at low and high temperatures. The prep-aration method for this flavor was easy with low investment and simple process,which could be used in commercial production.