超细珍珠粉制备Pickering乳液的影响因素研究

Study on the influence factors of Pickering emulsions stabilized by ultrafine pearl powder

以天然来源的超细珍珠粉为原料,成功制备了稳定性较强的Pickering乳液,系统考察了珍珠粉用量、油水质量比、水相无机盐浓度对Pickering乳液形成及稳定性的影响。结果表明:随着超细珍珠粉用量的增加,乳液稳定性逐渐增强,较佳加入量为2.5%;超细珍珠粉具有制备高内相Pickering乳液的潜力,最大油水质量比可达8∶2,随着油水质量比的增加,乳液稳定性先增强后减弱,当油水质量比为4∶6时,乳液离心稳定性最高;水相氯化钠浓度较低时,对乳液稳定性无明显影响;当氯化钠浓度为20 mmol/L时,乳液离心稳定性增强,氯化钠浓度高于此值时,乳液离心稳定性显著降低。

In this paper,Pickering emulsions with excellent stability was prepared by ultrafine pearl powder.The effects of pearl powder dosage,oil-water mass ratio and aqueous inorganic salt concentration on the formation and stability of Pickering emulsions were systematically investigated.The results show that the stability of the emulsion increases with the increase of the mass fraction of ultrafine pearl powder,and the preferred addition amount is 2.5%.Ultrafine pearl powder has the potential to prepare high internal phase Pickering emulsions with a maximum oil-water mass ratio of 8∶2.With the increase of the oil-water mass ratio,the stability of the emulsion is firstly enhanced and then weakened,which reaches the highest centrifugal stability when the oil-water ratio is 4∶6.The stability of the emulsion is not affected obviously when the concentration of sodium chloride in aqueous phase is low.The centrifugal stability of the emulsion increases when the concentration of sodium chloride is 20 mmol/L and decreases as sodium chloride concentration continues to increase.