The invention provides a vegetable-fat nano-
emulsion prepared by a D-phase emulsifying method. The vegetable-fat nano-
emulsion comprises, by weight percentage, 5-20% of
polyol, 1-10% of emulsifier, 5-30% of vegetable fat and the
balance water. The invention further provides a preparation method of the vegetable-fat nano-
emulsion. The preparation method includes: mixing glycerin,
butanediol or
propylene glycol with the emulsifier, and heating to obtain a mixed component; heating the vegetable fat to obtain an oil-phase component, adding the oil-phase component into the mixed component, and stirring to obtain a gel-phase component; heating a water phase, then adding into the gel-phase component, mixing and stirring, and cooling to
room temperature to obtain the O / W type vegetable-fat nano-emulsion, wherein the particle size of the dispersion-phase particles of the O / W type vegetable-fat nano-emulsion is 200-700 nanometers. The vegetable-fat nano-emulsion and the preparation method thereof have the advantages that the particle size of the vegetable-fat nano-emulsion is lowered, so that the vegetable-fat nano-emulsion can be favorably absorbed by the
skin; the adding amount of the emulsifier in the vegetable-fat nano-emulsion is lowered, so that the
irritation of the vegetable-fat nano-emulsion to the
skin is lowered; in addition, the vegetable-fat nano-emulsion is good in stability.