糖基于反Y-型表面活性剂乳液稳定性的提高

Increased Emulsion Stability for Sugar-Based Reverse Y-Shaped Surfactants

本文报道了一系列反Y-型表面活性剂,该表面活性剂由芳环或脂肪链连接两个短的碳氢链作为疏水尾基,糖苷作为亲水头基。系统研究了它们的液晶相行为、气液界面性能和乳化性能。与传统的表面活性剂相比,反Y-型表面活性剂具有更好的稳定W/O乳液能力。分子结构中苯环的存在极大地提高了表面活性剂对疏水介质的亲和力,既可以提高W/O乳液的稳定性,也可提高O/W乳液的稳定性。

A series of reverse Y-shaped surfactants containing aromatic and aliphafic linkers m combine two short hydrocarbon chains and one carbohydrate head group was prepared. Liquid crystalline behavior, air - water interracial properties, and efficiency a.s an emulsifier were investigated for each reverse Y-shaped surfactant. All reverse Y-shaped surfactants mediated higher emulsion stabilities for water-in- oil compared to common typical reference surfactants, reflecting an improved ability to cope with a curvature towards water. The introduction of a benzene ring into the linker substantially increased the afliniW of the surfactant for hydrophobic media, resulting m inlproved emulsion stabiliW for both water-in-oil and oil-in-water.