乳化工艺对乳液液晶形成及稳定性的影响

Effect of Emulsification Technology on Formation of Liquid Crystals and Stability of Emulsion

通过观察乳液中液晶的显微结构、粒径大小和分布以及对乳液的稳定性考察,研究乳化工艺对液晶形成及稳定性的影响。本文研究的是以日本日光公司的原料Nikkomulese LC为乳化剂,用将油相加入到水相的方法直接制得的O/W液晶乳液体系。研究结果表明,油相的加入速度影响乳液的液晶形成,加入速度慢则得到的乳液中液晶颗粒小且排列均匀。较快的均质速率则有利于乳液的热稳定性,均质速率越大,得到的乳化颗粒越小且排列紧密,膏体越细腻,稳定性越好。乳液的冷热循环稳定性主要受油相加入速度以及降温搅拌速度的影响,油相加入速度慢则能得到充分乳化均匀的液晶颗粒,从而经受住冷热循环的考验。适当的降温搅拌速度则有利于水相和油相的充分混合,不会破坏液晶结构的形成及有序排列,使得乳液体系稳定。

Effect of emulsification technology on formation of liquid crystals and stability of emulsion was researched through microscopic observation on the structure, particle size and distribution of liquid crystals and examination of the emulsion stability. This paper studied on the O/W emulsion system obtained by injecting oil phase into water phase with the usage of Nikkomulese LC as the emulsifier which was supplied by NIKKO CHEMICALS CO. LTD. The results showed that the introduction of oil phase into water phase influence the formation of liquid crystals. Slow addition of oil phase facilitated small and homogeneous liquid crystals obtained. Quicker homogenizing rate facilitated the formation of fine arranged emulsion particles, which benefited the heat stability of emulsion. The heat-cold cycling stability of emulsion was mainly affected by the addition rate of oil phase and stir speed during the cooling process. Slow addition of oil phase was helpful to withstanding heat-cold cycling test because of the formation of homogeneous emulsion particles. Appropriate agitation during the cooling process is advantageous to the fully mix of oil phase with water phase. Meanwhile it didn’t break the structure and ordered arrangement of the liquid crystals and facilitated the stability of emulsion system.