Mikulcová Veronika, Kašpárková Věra, Humpolíček Petr, Buňková Leona
Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Centre of Polymer Systems, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Molecules. 2017 Apr 27;22(5):700. doi: 10.3390/molecules22050700.
The formulation, characterization, and anticipated antibacterial properties of hemp seed oil and its emulsions were investigated. The oil obtained from the seeds of L. in refined and unrefined form was characterized using iodine, saponification, acid values, and gas chromatography, and was employed for the preparation of stable oil-in-water emulsions. The emulsions were prepared using pairs of non-ionic surfactants (Tween, Span). The effects of the emulsification method (spontaneous emulsification vs. high-intensity stirring), hydrophilic lipophilic balance (HLB), type and concentration of surfactant, and oil type on the size and distribution of the emulsion particles were investigated. It was found that the ability to form stable emulsions with small, initial particle sizes is primarily dependent on the given method of preparation and the HLB value. The most efficient method of emulsification that afforded the best emulsions with the smallest particles (151 ± 1 nm) comprised the high-energy method, and emulsions stable over the long-term were observed at HBL 9 with 10 wt % concentration of surfactants. Under high-intensity emulsification, refined and unrefined oils performed similarly. The oils as well as their emulsions were tested against the growth of selected bacteria using the disk diffusion and broth microdilution methods. The antibacterial effect of hemp seed oil was documented against and subsp. . The formulated emulsions did not exhibit the antibacterial activity that had been anticipated.
对大麻籽油及其乳液的配方、特性和预期抗菌性能进行了研究。使用碘值、皂化值、酸值和气相色谱法对从亚麻籽中提取的精制和未精制形式的油进行了表征，并用于制备稳定的水包油乳液。乳液是使用非离子表面活性剂对（吐温、司盘）制备的。研究了乳化方法（自发乳化与高强度搅拌）、亲水亲油平衡（HLB）、表面活性剂类型和浓度以及油类型对乳液颗粒大小和分布的影响。发现形成具有小初始粒径的稳定乳液的能力主要取决于给定的制备方法和HLB值。最有效的乳化方法，即能得到具有最小颗粒（151±1纳米）的最佳乳液，包括高能方法，并且在HBL为9且表面活性剂浓度为10 wt%时观察到长期稳定的乳液。在高强度乳化下，精制油和未精制油的表现相似。使用纸片扩散法和肉汤微量稀释法测试了油及其乳液对所选细菌生长的抑制作用。记录了大麻籽油对[具体细菌名称1]和[具体细菌名称2]亚种的抗菌作用。所配制的乳液未表现出预期的抗菌活性。
