以吐温-80为表面活性剂(S),乙醇、丙二醇和甘油为助表面活性剂(CS),大豆油、中链甘油三酸酯(MCT)和丁酸乙酯为油相(O)制备食品级微乳,通过绘制拟三元相图研究不同油相和助表面活性剂以及各种环境因素对微乳区域大小的影响,并且通过电导法和黏度法来考察吐温-80制备食品级微乳的结构类型以及结构转变。结果表明:油相的结构,助表面活性剂的种类,温度、盐度以及pH值等的变化对微乳的形成均有影响。当体系的含水量低于50%～56%时,形成W/O型微乳;大于70%～72%时,形成O/W型微乳;在50%～72%则形成双连续型(B.C.型)微乳。增加表面活性剂的比例,能够提早W/O型微乳向B.C.型微乳的转变和延迟B.C.型微乳向O/W型微乳的转变,从而扩大B.C.型微乳的形成范围。

In this study,food-grade microemulsions were prepared with tween-80 as the surfactant phase(S),ethanol,propylene glycol and glycerol were used as the co-surfactant phase(CS) and soybean oil,medium chain triglycerides and ethyl butyrate were the oil phase(O).The factors,including different oil,co-surfactant and conditions that affecting the formation of microemulsions were studied by producing pseudo-ternary phase diagrams.Microstructure and structural transition of the food-grade microemulsions with tween-80 were studied by detecting their conductivity and viscosity.The results indicated that the structure of oil and co-surfactant and the modification of temperature,salinity and pH acidity did influence the formation of microemulsions.Water in oil microemulsions were formed with the water contents below 50 wt.% to 56wt.%.Oil in water microemulsions were formed with the water contents above 70 wt.% to 72wt.% and bio-continuous microemulsions were formed with the water contents between 50 wt.% and 72wt.%.More surfactants were capable of increasing the structural transition from W/O structure to a bio-continuous structure and delaying another structural transition from a bio-continuous structure to a O/W structure,which eventually led to enlarge the formation zone of bio-continuous microemulsions.