摘要
讨论了由聚氧乙烯醚失水山梨醇脂肪酸酯、失水山梨醇脂肪酸酯、直链脂肪醇和挥发性物质组成的层状液晶乳液的制备过程中乳化时原料的加入顺序、乳化时间、冷却时搅拌速度及冷却时间对乳液的形态(脂质体结构,洋葱结构),特别是对乳液颗粒的粒径及粒径分布的影响。结果表明:乳化过程的时间对粒径的分布无明显影响;将水加入到含表面活性剂的油相中有利于形成完整结构的液晶乳液;冷却过程中的搅拌速度及搅拌时间对粒径的影响最大,为了得到较大颗粒为主的粒径分布,较佳冷却条件是搅拌速率在1 500 r/min、冷却60 min;慢速冷却有利于形成层间距较大的层状液晶,快速冷却易形成层间距略小的层状液晶。
Regarding the preparation of lamellar liquid crystal emulsion composed of poly - ethoxylated sorbitan esters （Tweens）, sorbitan esters （Spans）, linear fatty alcohols and volatile materials, the influence of process parameters, such as the order of addition of materials, emulsifying time, stirring intensity during the cooling process and the time period for cooling on the morphology of the emulsions （liposome structure and onion phase）, particularly on the size of the emulsion droplet as well as the distribution of the droplet size were studied and discussed. Experimental results showed that, the time of the emulsification has no significant influence on the droplet size distribution. To add water into the oil phase that contains the surfactant is beneficial for the formation of liquid crystal emulsion with perfect structure. The stirring intensity and the time period of the stirring have big influence on the droplet size. For obtaining an emulsion with bigger droplet as majority in the droplet distribution, the stirring speed is recommended as 1 500 r/min based upon the stirrer design used in the laboratory test, and the cooling time is 60 rain. Slow cooling is beneficial to form lamellar liquid crystal emulsion structure with bigger space between the laminas and vice versa.
出处
《日用化学工业》
CAS
CSCD
北大核心
2006年第3期143-147,共5页
China Surfactant Detergent & Cosmetics
关键词
表面活性剂
层状液晶乳液
粒径分布
脂质体
suffactant
lamellar liquid crystal emulsion
droplet size distribution
liposome
