Method for preparing cinnamon oil microemulsion
A technology of cinnamon oil and oil microemulsion, which is applied in the directions of food preparation, application, food science, etc., can solve the problems that the application of emulsion formulation has not made great progress, phase inversion or crack oxidation, complicated preparation process, etc., and can achieve strong illumination. Good stability, improved bioavailability and simple process
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Embodiment 1
[0014] Cinnamon oil 0.45g, RH-40 0.99g, Span 80 0.33g, isopropanol 0.44g, IPM 0.39g, deionized water 2.2g. Take 0.45 grams of cinnamon oil, 0.99 grams of RH-40, 0.33 grams of Span 80, 0.44 grams of isopropanol, and 0.39 grams of IPM in the same container, stir evenly under a magnetic stirrer, and add deionized drops drop by drop at 40°C Water was added dropwise while stirring, and 2.2 grams of deionized water was added to obtain cinnamon oil microemulsion.
Embodiment 2
[0016] Cinnamon oil 0.42g, RH-40 1.01g, Span 80 0.34g, isopropanol 0.45g, IPM 0.35g, deionized water 2.33g. Take 0.42 grams of cinnamon oil, 1.01 grams of RH-40, 0.34 grams of Span 80, 0.45 grams of isopropanol, and 0.35 grams of IPM in the same container, stir evenly under a magnetic stirrer, and add deionized drops drop by drop at 40°C Water was added dropwise while stirring, and 2.33 grams of deionized water was added to obtain cinnamon oil microemulsion.
Embodiment 3
[0018] Cinnamon oil 0.90g, Co-40 1.31g, RH-40 0.44g, absolute ethanol 1.75g, IPM 0.62g, deionized water 3.02g. Take 0.90 grams of cinnamon oil, 1.31 grams of Co-40, 0.44 grams of RH-40, 1.75 grams of absolute ethanol, and 0.62 grams of IPM in the same container, stir evenly under a magnetic stirrer, and add deionized water, while stirring while adding dropwise, add 3.02 grams of deionized water to obtain cinnamon oil microemulsion.
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