In this work, microwave-assisted hydrodistillation (MAHD) technique was used to obtain lavender essential oil (LEO) with a yield of 5.5 %. Oil in water microemulsions of LEO were prepared with starch and soy protein by ultrasonic emulsification. Total phenolic content and antioxidant capacity of the samples were evaluated. Microemulsions exhibited antimicrobial effect against S. aureus and B. cereus. The major volatiles of LEO were linalool L (29.0 %), 1,8-cineole (13.9 %), camphor (12.3 %) and linalyl acetate (11.9 %). Camphene, 1,8-cineole, (Z)-ocimene, linalool, and 2,6-nonadienal were determined as aroma-active compounds by gas chromatography-olfactometry. The stability of emulsions at different pH (3, 6 and 9) and temperatures (4 and 25 °C) were evaluated by measuring their size distribution, zeta potential, viscosity and color during storage. The stable droplets of LEO microemulsion that ranged between 392 and 732 nm were obtained with starch at pH 6. The formulated starch-based emulsions of LEO at pH 6 revealed the highest stability at 25 °C.

在这项工作中，采用微波辅助水蒸馏（MAHD）技术获得薰衣草精油（LEO），产率为 5.5%。以淀粉和大豆蛋白为原料，通过超声乳化制备LEO水包油微乳。评估样品的总酚含量和抗氧化能力。微乳液对金黄色葡萄球菌和蜡状芽孢杆菌表现出抗菌作用. LEO 的主要挥发物是芳樟醇 L (29.0%)、1,8-桉树脑 (13.9%)、樟脑 (12.3%) 和乙酸芳樟酯 (11.9%)。莰烯、1,8-桉树脑、(Z)-罗勒烯、芳樟醇和2,6-壬二烯醛通过气相色谱-嗅觉测定法确定为芳香活性化合物。乳液在不同 pH（3、6 和 9）和温度（4 和 25°C）下的稳定性通过测量其尺寸分布、zeta 电位、粘度和储存过程中的颜色来评估。用pH 6 的淀粉获得了范围在392 和732 nm 之间的稳定的LEO 微乳液液滴。配制的LEO 淀粉基乳液在pH 6 下显示出最高的稳定性在25 °C。