摘要：通过研究不同油脂不同乳化体系在不同制备工艺条件下形成乳状液的乳化粒子大小及稳定性关系，可以了解到，在白油体系中随着乳化过程中均质功率、超声功率的增加，乳化粒子的减小，有利于乳状液离心稳定性、热稳定性增强，其中司盘-吐温体系热稳定性较差。Brij72-Brij721体系离心稳定性较差，Care450-MS165冷冻稳定性较差；在辛酸癸酸三甘油酯体系中，随着冷冻循环的进行粒子的多重结构逐渐消失，随着乳化粒子的减小，有利于提升乳状液离心稳定性和热稳定性，其中工艺对于Care450-MS165体系稳定性的影响不大；在角鲨烷体系中司盘-吐温体系和Brij72-Brij721体系随着乳化粒子尺寸逐渐减小，离心稳定性和热稳定逐渐增强。Care450-MS165体系不受乳化工艺和温度的影响。

关键词：乳状液稳定性；乳化粒子；乳化体系

The influence of emulsifying particle size on the rheology and stability of emulsion

Abstract: It is discus that that size and stability of emulsified particle of emulsified emulsions in the white oil system, the decrease of the emulsified particle and the stability of emulsified particles in the white oil system, and the stability of the emulsified liquid, the stability of the emulsions and the thermal stability of the emulsified emulsification, the thermal stability of the di-tween system is poor. The centrifugal stability of brij72-brij721 system was poor, and that of care450-ms165 was poor. In the triglyceride system of caprylic acid, with the gradual disappearance of the multiple structures of the particles during the refrigeration cycle and the reduction of emulsified particles, it is beneficial to improve the centrifugal stability and thermal stability of emulsion. Among them, the process has little influence on the stability of care450- ms165 system. In the squalane system, the span-twain system and the brij72-brij721 system gradually increased the centrifugal stability and thermal stability as the size of emulsified particles decreased. The care450-ms165 system is not affected by emulsifying process and temperature.

Key words: emulsion stability; Emulsifying particles; Emulsification system

目录

1前言 1

1.1本课题国内外研究现状 1

1.2乳状液和乳化作用 1

1.3影响乳状液稳定性因素 2

1.4影响乳状液流变性因素 3

1.5乳状液的破坏 4

1.5.1破乳的微观机理 4

1.5.2新制备的乳状液放置后会出现三种变化 5

1.6关于乳状液流变及稳定性的研究现状 5

2实验材料与方法 7

2.1实验材料与仪器 7

2.1.1实验使用的原料试剂 7

2.1.2实验拟使用的实验设备 7

2.2样品的制备方法 8

2.3显微镜观察 8

2.4乳状液粒径分析方法 8

2.5冷冻稳定性测定方法 8

2.6高温稳定性测定方法 8

2.7离心稳定性测定方法 9

2.8粘度的测定 9

2.9流变性能 9

3结果与讨论 10

3.1白油体系