高盐条件下甜菜碱两亲聚合物乳状液体系的稳定性

The Stability of Emulsion Stabilized by Betaine Amphiphilic Polymer under High Salt Condition

通过剪切乳化制备了高盐条件下甜菜碱两亲聚合物乳状液;利用稳定性分析仪和激光粒度仪分析了NaCl质量分数对甜菜碱两亲聚合物乳状液体系稳定性的影响;采用流变仪对其影响机理进行了探讨。研究表明,在高盐条件下,甜菜碱两亲聚合物能够形成相对稳定的O/W型乳状液。NaCl质量分数越高,油滴平均粒径变小且分布变窄,分散介质的黏度增大,界面强度增强,导致该乳状液体系的稳定性提高。

The emulsions stabilized by a betaine amphiphilic polymer were prepared by shearing emulsification under high salt conditions.The effect of salt concentration on the stability of the emulsions was analyzed by using stability analyzer and laser particle size analyzer.The influence mechanism was discussed by using rheometer.The results show that O/W emulsions can be formed through the addition of the polymer under high salt conditions.The higher the salt concentration,the smaller the average particle size of the oil droplets and the narrower its distribution.The increase of the viscosity of the dispersion medium and the enhancement of the interfacial strength will lead to improvement of the stability of the emulsions.