Patent No
ZL2016100492984
Patent name
Ginger oil nano emulsion and its preparation method
Patent completed by
Wang Zhidong; Liu Wei; Zhang Jie; Lin Qiong; Xie Xinfang; Guan Wenqiang
Patent introduction
The present invention discloses a ginger oil nano emulsion and its preparation method. The raw material composition of ginger oil nano emulsion comprises ginger oil, emulsifier and deionized water. The mass ratio of ginger oil, emulsifier and deionized water is 80~100: 90~110: 1000, the emulsifier is sodium octyl succinic acid, ginger oil is the mixture of ginger essential oil and ginger oleoresin, and its mass ratio is 1: 1. Things. In the preparation process of the invention, ginger oil is extracted through supercritical CO2 extraction, ginger oil, ginger oil, sodium octyl succinate, and deionized water are cut and mixed to obtain crude emulsion. After treatment with ultrasonic wave, ginger oil nano emulsion is obtained. The ginger oil nano emulsion has good bacteriostatic ability, and can be used as a potential food bacteriostatic agent or emulsified flavor in the food field.
Institute of agricultural products processing, Chinese Academy of Agricultural Sciences
● long press scan code to follow us