作　　者： ; ; ; ; ;

机构地区： 南京野生植物综合利用研究院

出　　处： 《食品科学》 2008年第7期35-38,共4页

摘　　要： 以白芨多糖胶为乳化稳定剂,Tween60(T)、Span20(S)、单甘酯(D)为乳化剂,研究白芨胶在O/W型花椒精油乳化体系中的配伍性能。实验采用乳液相差显微数字化图片进行灰度分析,通过直方图的标准偏差,对乳液粒子分散特性进行评价。在此基础上,结合稳定性实验,提出直方图的标准偏差SD可以作为判非依据,可提高配方筛选效率。 Glucomannoglycan gum extracted from Blitilla striata was studied on the compatibility in the O/W Pericarpium zanithoxyli essential oil emulsifying system which contains Tween 60, Span 20 with glycerol monostearate as emulsifier and glucomannoglycan gum as emulsion stabilizer. The photomicrographs of different emulsions acquired by the phase contrast microscope were analyzed by pixels gradation. Based on the histograms and their standard deviation, central values and mean values,the emulsions particle dispersion was evaluated. Then, according to the results of stability tests, standard deviation of the histogram could be an evidence for excluding a type of emulsion prescription during screening period. The method can increase screening efficiency.

关 键 词： 白芨 葡甘聚糖胶 花椒精油 乳化剂 直方图

领　　域： [轻工技术与工程] [轻工技术与工程]