KHẢO SÁT ĐỘ BỀN HỆ NHŨ NANO CURCUMIN
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GVHD: TS. Lê Thị Hồng Nhan<br />
Luận văn tốt nghiệp<br />
ABSTRACT<br />
The thesis “Investigating factors affecting to stability of nanocurcumin<br />
emulsion system” conducted in Manar lab, Ho Chi Minh City University of<br />
Technology, period from February to August 2011.<br />
Curcumin (from Curcuma longa L.) has reasearch scale applications in<br />
pharmaceutical, food and cosmetic industry. In this thesis, methods and conditions<br />
to prepare nanocurcumin systems as emulsions using nanoparticle technology was<br />
reported. By using Philip blender, the emulsions droplet diameter of about 159.8<br />
nm and the emulsions mixing by Speed homogenizer SY achieved the droplet<br />
diameter of about 968 nm.This nano-emulsion of curcumin was stable with acidic<br />
pH and neutral pH, unstable with basic pH. This nano-emulsion of curcumin was<br />
stable with mechanical effects like centrifugal force, ultrasonic vibration but<br />
influenced by radiation and temperature.<br />
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