为减少植物精油的挥发性及加强植物精油的储存性，本研究选择两种常见的有效抗菌精油：茶树油与桂油。将茶树油与桂油混合，采用低能乳化法制备精油微乳液。基于伪三元相图、粒径及电导率分析确定微乳液配方，并通过常温储存及离心实验评估其稳定性。结果表明，优化后的微乳液配方组分为桂油:茶树油:吐温80:无水乙醇:水 = 0.15:0.15:1.8:0.9:7，粒径为11.25±0.11 nm，符合微乳液特征。本研究成功制备了稳定性良好的茶树油/桂油混合乳液。

关键词：植物精油；茶树油；桂油；微乳液；稳定性

Abstract:

To reduce the volatility of plant essential oils and enhance their storage stability, this study selected two common and effective antimicrobial essential oils: tea tree oil and cinnamon oil. Tea tree oil and cinnamon oil were mixed, and essential oil microemulsions were prepared using the low-energy emulsification method. The microemulsion formulation was determined based on pseudo-ternary phase diagrams, particle size, and conductivity analysis, and its stability was evaluated through room temperature storage and centrifugation experiments. The results showed that the optimized microemulsion formulation consisted of cinnamon oil:tea tree oil:Tween 80:absolute ethanol:water at a ratio of 0.15:0.15:1.8:0.9:7. The particle size was 11.25 ± 0.11 nm, which is characteristic of microemulsions. This study successfully prepared a stable tea tree oil/cinnamon oil mixed microemulsion.

Keywords: Plant essential oil; Tea tree oil; Cinnamon oil; Microemulsion; Stability

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