植物多酚对乳液体系氧化稳定性的影响
Effect of plant polyphenols on the stability of the oxidation of emulsion systems
摘要
使用植物多酚来改善水包油型乳液物理稳定性。测定了乳液的乳化活性、乳化稳定性、电位、粒径以及分层指数。结果表明:使用氧化植物多酚稳定的乳液稳定性更好。水包型乳液是许多工业产品的重要组成部分。这种胶体分散体由分散在连续水相中的小油滴组成。随着时间的推移，由于重力分离、絮凝、聚结、颗粒聚结、奥氏体成熟和相分离等多种物理化学机制，乳化液趋于破裂具有不稳定性。因此，在乳液中加入稳定剂以提高其长期稳定性。
Abstract
Using plant polyphenols to improve the physical stability of oil-in-water emulsion.The emulsion activity, emulsion stability, potential, particle size and delamination index were determined.The results showed that the emulsion stabilized with oxidized plant polyphenols had better stability.Water - in emulsion is an important component of many industrial products.The colloidal dispersion consists of small oil droplets dispersed in a continuous aqueous phase.With the passage of time, the emulsion tends to fracture and become unstable due to a variety of physical and chemical mechanisms such as gravity separation, flocculation, coalescence, particle coalescence, austenite maturation and phase separation.Therefore, stabilizers are added to the emulsion to improve its long-term stability.
关键词： 植物多酚 水包油体系 乳液氧化性 乳液稳定性
Key words: Plant polyphenol oil in water emulsion oxidation emulsion stability.
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