大豆色拉油包水乳化液乳化技术研究

目前在生物医学领域已进行了白蛋白及胰岛素的控制释放的壳聚糖/海藻酸钠微胶囊研究，但其制备方法仅适合于实验室生产。用标准乳化剂确定了油水体系的HLB值，用油水体系的HLB值确定了单甘油酯的HLB值。以HLB值为依据，考虑乳化剂分子的结构、分子量及亲水亲油基的种类，选择乳化剂配对,讨论了不同乳化剂配对乳化效率的机理，探讨了选择乳化剂配对的方法，研究了乳化过程参数对乳化效率的影响。试验结果表明：最佳的乳化工艺参数是乳浊液配方为5.5 g复合乳化剂：7.2 g大豆色拉油：47.2 g水溶液, 搅拌时间为20 min,搅拌转速1000 r/min。该研究是大规模制备壳聚糖/海藻酸钠微胶囊的基础工作。

Emulsification technology for water-in-oil emulsion of soybean salad oil

Chitosan-alginate microcapsules for albumin and insulin release were researched, of which preparation technology was only applicable in laboratory. In this paper hydrophilic-lipophilic balance (HLB) of salad oil-water system was determined by standard emulsifier, while the HLB value of monoglyceride was measured by oil-water system. Composite emulsifiers were chosen according to the principle of HLB, molecular structure, molecular weight and the species of hydrophilous-hydrophobic groups of emulsifier. The mechanism of emulsifying efficiency of different composite emulsifiers was discussed. The methods of selecting composite emulsifiers were investigated. The effect of emulsfication process parameters on emulsifying efficiency was studied. The result showed that the highest emulsifying efficiency could be obtained at emulsion ingredient of 5.5 g composite emulsifiers: 47.2 g salad oil: 47.2 g aqueous solution and emulsified mixture stirred at 1000 r/min for 20 min. The work may provide a basis for preparing chitosan-alginate microcapsules on a large scale.