基于β-环糊精稳定的Pickering乳液微观结构与流变性质研究

Microstructure and Rheological Properties of β-Cyclodextrin Stabilized Emulsions

以食用大豆油为油相,采用高速均质方式制备了β-环糊精稳定的水包油型Pickering乳液,考察了环糊精质量浓度、油水体积比等对乳液微观结构与流变性质的影响,并与非离子表面活性剂吐温-80稳定的乳液进行粘度及稳定性比较。实验结果表明:随着β-环糊精质量浓度的增加,乳液乳化系数增大,粒径减小;β-环糊精乳液粒径显著小于吐温-80乳液;β-环糊精乳液的粘度显著高于吐温-80乳液的粘度,β-环糊精乳液粘度随剪切速率的增加而降低,而吐温-80乳液粘度随剪切速率的增加而增加;随着油水体积比增加,β-环糊精乳液乳化系数增大,粒径增大。

In this paper,β-Cyclodextrin （CD） stabilized O/W emulsions were prepared with soybean oil by high-speed homogenizer. The effects of β-Cyclodextrin concentration and oil/water volume ratio on the microstructure and rheological properties of the emulsions have heen investigated. Moreover,the stability and viscosity of the emulsions stabilized with β-Cyclodextrin has been compared with the emulsions stabilized with a nonionie surfactant,Tween-80. The results show that the enmlsion creaming index increases with the increasing of the concentration of β- Cycludextrin,while the particle size of emulsion decreases. The particle size of β-Cyclodextrin stabilized emulsions is significantly smaller than Tween-80 stabilized emulsions. The viscosity of β- Cyclodextrin stabilized emulsions is significantly higher than that of Tween-80 stabilized emulsions. A shear thinning behavior is observed ibr β-Cyelodextrin stabilized emulsions,while a shear thickening behavior for Tween-80 stabilized emulsions. The emulsion creaming imtex and particle size increase with the increasing of the oil/water volume ratio.