微乳液制备中影响因素的研究进展  

A Review of Research on Microemulsion and Its Application in Cosmetics

作　　者：田永红[1] 郭奕光 缪玉莲 李芳芳[1] 张婉萍[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418 [2]上海家化联合股份有限公司,上海200082

出　　处：《香料香精化妆品》2015年第1期58-62,共5页Flavour Fragrance Cosmetics

摘　　要：基于微乳液的形成机理与结构类型,总结了表面活性剂、助表面活性剂、乳化温度、体系酸碱度(pH)和无机盐对微乳液的形成及稳定性的影响,概括了微乳液在化妆品、食品和药品方面的应用。随着对微乳液基础理论和技术应用方面的深入研究,展望了微乳液在化妆品领域中的发展趋势。Based on the formation mechanism and the types of microemulsion,the influences of the surface active agent,auxiliary surfactant,emulsifying temperature,system acidity（ pH） and inorganic salt on the formation and stability of the microemulsion were summarized. Applications of microemulsion in the cosmetic,food and meidicine fields were briefed. With the in-depth study on theory and technology of microemulsion,the development trend in the field of cosmetics was prospected.

关 键 词：微乳液 影响因素 应用 发展趋势 

分 类 号：O648.23[理学—物理化学] TQ658[理学—化学]