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1、TheEffectsofEthanolContentandEmulsifyingAgentConcentrationontheStabilityofVegetableOil–EthanolEmulsionsQingyiXua,b,MitsutoshiNakajimaa,b,*,HiroshiNabetania,SatoshiIwamotoa,andXinqiLiuaaNationalFoodResearchInstitute,Tsukuba,Ibaraki305-8642,Japan,andbInstituteofAgriculturalandFore
2、stryEngineering,UniversityofTsukuba,Tsukuba,Ibaraki305-8572,JapanABSTRACT:Invegetableoil–ethanolemulsionsethanolistheonvegetableoil–alcoholemulsions.Thestudyofsuchanpolarphaseandvegetableoilisthenonpolarphase.Theprimaryemulsionsystemmaymakepossibletheincorporationofadvantageofve
3、getableoil–ethanolemulsionsoverconventionalwater-andoil-insolubleorpoorlysolublefunctionalcom-water–oilemulsionsisthattheyenabletheincorporationofpoundsoranticancerdrugsintoemulsions.Ourcurrentworkwater-andoil-insolubleorpoorlysolublefunctionalcompoundsisdirectedtowardnonionicsu
4、rfactant(decaglycerolmono-and/ordrugsintoemulsions.Anumberofnonionicsurfactantsoleate;MO750)-stabilizedvegetableoil–ethanolemulsions.wereusedtoselectappropriatestabilizersforstablevegetableMO750completelydissolvesanddispersesin95%ethanoloil–ethanolemulsions.Wefounddecaglycerolmo
5、no-oleatebutexhibitspoormonomersolubilityinoil.Itexistsasaspheri-(MO750)tobethebeststabilizerforethanol-in-oil(E/O)emul-sions.Theeffectsofethanolcontentandofemulsifyingagentcalstructurewitharadiusofgyrationofabout7Åin95%concentrationonthestabilityofvegetableoil–ethanolemulsionse
6、thanolandformsaggregateswitharadiusofgyrationofnearlywereexaminedwithMO750.Afteremulsification,twoturbid90Åinoil(3).Inavegetableoil–ethanolsystem,thenonioniclayersformedsimultaneouslywhenethanolcontentexceededsurfactantMO750hasonlyalimitedeffectontheinterfacial20wt%.Thetoplayers
7、(oil-in-ethanolemulsions;O/Eemulsions)tensionbetweenthetwophases(3).Consequently,itappearswereveryunstable,whereasthestabilityofthebottomlayersthatthesurface-activestabilization-drivingmechanism(i.e.,the(E/Oemulsions)dependedontheethanolcontent.ThestabilityGibbs-Marangonieffect)
8、andtheDerjaguin-Landau-Verwey-ofE/Oemulsionsisc
