NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2014, Vol. 26 ›› Issue (8): 1321-1326.

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Preparation of Cinnamon Oil Nanomicroemulsion

ZHANG Hui1, XIAO Xiao-nian1, LI Li2, YI Xing2*   

  1. 1 Sino-German Joint Research Institute,Nanchang University;2Sino-German Food Engineering Center,Nanchang University,Jiangxi Nanchang 330047 ,China
  • Online:2014-08-30 Published:2014-11-06

Abstract: In this study,phase inversion method,combined with pseudo-ternary phase diagram analysis was applied for the preparation of Cinnamon oil nanomicroemulsion(CONE).The appearance,types,physical and chemical properties,particle size and microstructure of CONE were explored.The final formulation was that the CONE was composed of EL-40/Tween 80/anhydrousethanol/IPP/cinnamon oil/water.The CONEwas O/W microemulsion withlight yellow color.It was clear transparent and had good liquidity.The particle size of microemulsion was uniform under the transmission electron microscope.The mean grain size,conductivity,refractive index,viscosity,pH value of CONE was determined to be 32 nm,111.0 μs/cm,1.415,105 mpa.s,and 5.24,respectively.

Key words: phase inversion method, cinnamon oil, nanomicroemulsion, pseudo-ternary phase diagram

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