肉桂油乳剂的处方研究

doi:10.19640/j.cnki.jtau.2021.01.008

Journal of Tianjin Agricultural University ›› 2021, Vol. 28 ›› Issue (1): 40-44.doi: 10.19640/j.cnki.jtau.2021.01.008

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Emulsion formulation optimization of Cinnamon oil

Xiong Qian^a, Liu Liyao^{a,b,Corresponding Author}, Wang Qingkui^b, Liu Lin^a, Liu Yue^a

Tianjin Agricultural University, a. College of Basic Science, b. Tianjin Key Lab of Aquatic Ecology and Aquaculture, Tianjin 300392, China

Received:2020-03-16 Online:2021-03-31 Published:2021-04-02

Abstract

Abstract: Cinnamon oil is a kind of volatile oil component separated from cinnamon or cassia twigs. Its application in solution environment is limited by its poor water solubility and volatility. Thus, Cinnamon oil is prepared into emulsion in this study to improve its stability and water dispersivity. Firstly, centrifugal stability is taken as the evaluation index, and the suitable range of oil phase proportion, emulsifier and stabilizer dosage in emulsion prescription is determined through single factor screening. Then, the optimum formulation of Cinnamon oil emulsion is determined by orthogonal design with the retention rate of centrifugal emulsion as the evaluation index. In the optimal formulation, the mass ratio of Cinnamon oil, emulsifier Tween-80 and stabilizer xanthan gum is 10%, 2.0% and 1.5%, respectively. Under the optimal formulation, Cinnamon oil emulsion could be prepared with favorable stability and homogeneity. This study provides the basis for further application of Cinnamon oil emulsion.

Key words: Cinnamon oil, single factor screening, orthogonal design, emulsion, formulation screening

CLC Number:

Xiong Qian, Liu Liyao, Wang Qingkui, Liu Lin, Liu Yue. Emulsion formulation optimization of Cinnamon oil[J]. Journal of Tianjin Agricultural University, 2021, 28(1): 40-44.

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Emulsion formulation optimization of Cinnamon oil

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