J Agric Food Chem. 2019 Jan 9;67(1):391-398. doi: 10.1021/acs.jafc.8b03065. Epub 2018 Dec 26.
In this study, a novel emulsion stabilized by nano-cyclodextrin-based metal-organic frameworks and glycyrrhizic acid (CD-MOF/GA) was successfully fabricated, exhibiting long-term storage stability. The characterization and mechanisms for the emulsion formation with CD-MOF/GA were studied. The phase change of the emulsions from sol to gel could be controlled using different oil fractions and mass ratios of CD-MOF and GA. The rheological results showed that the emulsions were transformed from liquid emulsions to emulsion gels when the oil fractions were higher than 0.3 and the mass ratio of CD-MOF and GA was 1:3. The low-field nuclear magnetic resonance results revealed that the T relaxation time of emulsions decreased from 403.702 to 231.013 ms when the oil fractions increased from 0.1 to 0.6, indicating that movable water was converted to constructal water. The emulsions showed good stability, even in high-alkaline pH and high-temperature conditions.
在这项研究中，成功制备了一种由纳米环糊精基金属有机骨架和甘草酸稳定的新型乳液（CD-MOF/GA），具有长期储存稳定性。研究了 CD-MOF/GA 乳液形成的特性和机制。通过使用不同的油相分数和 CD-MOF 与 GA 的质量比，可以控制乳液从溶胶到凝胶的相转变。流变学结果表明，当油相分数高于 0.3 且 CD-MOF 与 GA 的质量比为 1:3 时，乳液从液体乳液转变为乳液凝胶。低场核磁共振结果表明，当油相分数从 0.1 增加到 0.6 时，乳液的 T2 弛豫时间从 403.702 减少到 231.013 ms，表明可移动水被转化为构造水。即使在高碱性 pH 值和高温条件下，乳液也表现出良好的稳定性。
