Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (2): 359-367.DOI: 10.3969/j.issn.1000-2561.2019.02.021

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Construction of Microemulsion System of Macadamia Oil

TU Xinghao1,2,ZHANG Shuaizhong3,TANG Jinghua1,DU Liqing1,*(),SHUAI Xixiang1,ZHANG Ming1   

  1. 1. South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture and Rural Affairs, Zhanjiang, Guangdong 524091, China
    2. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences / Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, China
    3. College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
  • Received:2018-06-04 Revised:2018-08-28 Online:2019-02-25 Published:2019-05-16
  • Contact: DU Liqing


In order to expand the application area of macadamia oil, the construction of macadamia oil microemulsion system was researched. The microemulsion area was used as the evaluation index when types and dosages of surfactants and cosurfactants and preparation temperature were optimized by the pseudoternary phase diagrams method combined with single factor experiments and the Box-Behnken experiment. In order to evaluate its stability, the particle sizes of two microemulsion formulations near the center of two dilution lines in the O/W microemulsion center region were measured. The results showed that the better formula for macadamia oil microemulsion were obtained as follows: 2.5 mass ratio of Tween 60 to PEG-40 acted as a mixed surfactants, 3.5 mass ratio of PEG 400 to macadamia oil acted as a mixed oil phase, preparation temperature 60 ℃. Microemulsion with large area, colorless, transparent and infinite dilution could be prepared, the SME was 13.61%. In the process of long-term storage and mass dilution, little change was observed in the particle size of microemulsion and thus showed better stability.

Key words: macadamia oil, microemulsion area, Box-Behnken experiment, particle size, stability

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