微乳基质成乳条件与稳定性的研究

Study on the Formation and Stablity of Microemulsion Systems

以肉豆蔻酸异丙酯为油相,聚山梨酯20为表面活性剂,以丙二醇、正丁醇和正戊醇为辅助表面活性剂,以蒸馏水为水相,采用单因素试验及正交试验法,筛选了微乳基质的理想配方,并探讨了表面活性剂、辅助表面活性剂等因素对微乳成乳条件的影响。结果表明,试验研制的微乳基质是一种黏稠度低、稳定性好的透明或半透明分散体系。

The iso-propyl myristate was used as oil, the polysorbate 20 was used as surfactant, the propylene glycol、n-butanol and n-pentanol were used as cosurfactant, the distilled-water was used as water, The satisfactory formula of microemusion has been selected by single factor tests and four factor-three level orthogonal tests, the factors of influencing microemusion formation were investingated such as surfactant, cosurfactant. The experimental results indicated microemusion is a transparent dispersed system which is even, lowly dense and has better stability.