制备工艺、水质及贮存条件等对5%阿维菌素水乳剂稳定性影响  

Effects of preparation process,water quality and storage conditions on the stability of 5% abamectin EW

作　　者：张保华[1] 

机构地区：[1]青岛农业大学化学与药学院,山东青岛266109

出　　处：《应用化工》2014年第8期1428-1430,共3页Applied Chemical Industry

基　　金：山东省自然基金(ZR2012CQ0015);青岛农业大学博士基金项目(1333)

摘　　要：通过测定粒径、跨距等性能指标,考察制备工艺、水质及贮存条件对5%阿维菌素水乳剂的稳定性能的影响。结果表明,采用剪切速率3 000 r/min,剪切4 min可以获得较小的粒径和较窄的跨距,产品对水质有较好的适应性,但当用1 000 mg/L硬水时会影响其稳定性,产品常温贮存、热贮和冷贮均表现良好的稳定性,各项性能符合国家标准要求。Effects of preparation process,water quality and storage conditions on the stability properties of 5% abamectin EW were studied by determination of particle size and span. The results showed 5% abam-ectin EW had smaller particle size and narrower span by shearing for 4 min with shear rate 3 000 r/min, the EW product had a good adaptability to water quality,but when using 1 000 mg/L hard water will effect the stability,product showed good stability storage at room temperature,hot and cold conditions and the performance indicators accorded with the requirement of national standard.

关 键 词：阿维菌素 水乳剂 影响因素 稳定性 

分 类 号：TQ281[化学工程—有机化工] O655.22[理学—分析化学]