摘要
制定了用差热分析(DTA)法测定水包油型(O/W)乳系相转型温度(Phase Inversion Temperature,PIT)的技术,研究了乳化剂浓度、乳化剂的HLB值,水相的pH等对于甜橙油—水乳系PIT的影响。
The technique of determining phase inversion temperature (PIT) of o/w type emulsion has been studisd by DTA. The influence of emulsifier con-centration, HLB number of emulsifier, pH of water phase and other fac-tors upon the PIT of sweet orange oil-water emulsion has been
investigated.
关键词
甜橙油
水乳化体系
相转型温度
Phase inversion temperature (PIT) Sweet orange oil Oil in water(o/w) emulsion
