松香酯乳液制备工艺研究

STUDY ON PREPARATION TECHNOLOGY OF ROSIN ESTER EMULSION

以松香为原料制备松香酯专用乳化剂SX - 1,并探讨用其制备松香酯乳液的工艺 ,研究各种影响因素如乳化剂的用量、添加方式、离子型表面活性剂与助乳剂的选择、转相过程的操作条件等对乳液稳定性的影响 ,提出了合理的工艺条件。结果表明 ,用SX - 1制备的松香甘油酯乳液稳定期超过 6个月。

A new emulsifier (SX-1) for emulsifying rosin ester was prepared from rosin as origin material. SX-1 could easily emulsify rosin ester with co-emulsifier without organic solvent. The effects of the primary factors on the properties of rosin ester emulsion, such as the quantity and way of addition of SX-1, the kind of co-emulsifier, the processing conditions in the inversion process were investigated. Thus, an aqueous emulsion of rosin glyceride ,the stability of which was over 6 months at room temperature, was prepared with 8 %(mass part) SX-1, 50 % (mass part) rosin glyceride and water.