Sugiura Shinji, Nakajima Mitsutoshi, Yamamoto Koji, Iwamoto Satoshi, Oda Tatsuya, Satake Mitsuo, Seki Minoru
National Food Research Institute, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642, Japan.
J Colloid Interface Sci. 2004 Feb 1;270(1):221-8. doi: 10.1016/j.jcis.2003.08.021.
Microchannel (MC) emulsification is a novel technique for preparing monodispersed emulsions. This study demonstrates preparing water-in-oil-in-water (W/O/W) emulsions using MC emulsification. The W/O/W emulsions were prepared by a two-step emulsification process employing MC emulsification as the second step. We investigated the behavior of internal water droplets penetrating the MCs. Using decane, ethyl oleate, and medium-chain triglyceride (MCT) as oil phases, we observed successful MC emulsification and prepared monodispersed oil droplets that contained small water droplets. MC emulsification was possible using triolein as the oil phase, but polydispersed oil droplets were formed from some of the channels. No leakage of the internal water phase was observed during the MC emulsification process. The internal water droplets penetrated the MC without disruption, even though the internal water droplets were larger than the resulting W/O/W emulsion droplets. The W/O/W emulsion entrapment yield was measured fluorometrically and found to be 91%. The mild action of droplet formation based on spontaneous transformation led to a high entrapment yield during MC emulsification.
微通道（MC）乳化是一种制备单分散乳液的新技术。本研究展示了使用MC乳化制备水包油包水（W/O/W）乳液。W/O/W乳液通过两步乳化过程制备，其中第二步采用MC乳化。我们研究了内部水滴穿透微通道的行为。使用癸烷、油酸乙酯和中链甘油三酯（MCT）作为油相，我们观察到成功的MC乳化，并制备了包含小水滴的单分散油滴。以三油酸甘油酯作为油相时也可以进行MC乳化，但部分通道会形成多分散油滴。在MC乳化过程中未观察到内部水相泄漏。尽管内部水滴比最终的W/O/W乳液滴大，但内部水滴仍能完整穿透微通道。通过荧光法测量W/O/W乳液的包封率，发现其为91%。基于自发转变的温和液滴形成作用导致MC乳化过程中的包封率较高。
