乳化方式及助乳化剂对蓖麻油乳化液性能的影响  

Effect of emulsion method and co-emulsifier on performance of castor oil emulsion

作　　者：鲍艳[1] 吴成兰[1] 马建中[1] 

机构地区：[1]陕西科技大学资源与环境学院教育部轻化工助剂重点实验室,陕西西安710021

出　　处：《日用化学工业》2012年第1期39-42,共4页China Surfactant Detergent & Cosmetics

基　　金：国家自然科学基金资助项目(51073091;21006061);陕西省科技计划资助项目(2011kjxx01);陕西科技大学创新科研团队资助项目(TD09-03);陕西科技大学学术骨干培育计划资助项目(XSG2010007);陕西科技大学研究生创新基金资助项目

摘　　要：分别采用恒速搅拌乳化、高剪切乳化及超声波乳化3种方式,以非离子型表面活性剂失水山梨醇单脂肪酸酯(Span)与聚氧乙烯失水山梨醇单脂肪酸酯(Tween)为复合乳化剂对蓖麻油进行乳化,考察了助乳化剂正辛醇、异辛醇、十二醇对乳化体系稳定性的影响。结果表明,随助乳化剂脂肪醇碳链长度的增加,蓖麻油的乳化稳定性提高;采用超声波乳化方式可制得稳定的蓖麻油乳化液,且稀释稳定性良好。A blended emulsifier consisting of nonionic surfactant sorbitan mono - fatty acid ester （Span） and polyoxyethylene sorbitan mono- fatty acid ester （Tween） was applied to emulsify castor oil by three different emulsion methods, constant speed mixing, high shearing and ultrasonic, respectively. The influences of different co - emulsifiers with different chain length such as octanol, ethyl hexanol and dodecanol on stability of the caster oil emulsion were investigated. Results indicated that the stability of castor oil emulsion is improved with the increase of carbon number of the fatty alcohol. The castor oil emulsion prepared via ultrasonic method, both the original emulsion and diluted emulsion, shows good stability.

关 键 词：乳化剂 蓖麻油 乳化方式 助乳化剂 稳定性 

分 类 号：TE666[石油与天然气工程—油气加工工程]