微乳液中酶催化反应及W/O乳液结构稳定性研究  

Enzyme-Catalysed Reactions in Microemulsions and Structural Stability of W/O Emulsions

作　　者：张义豪 刘笑彤 徐国峰 王文君 王晓敏 李群 许瑞 杜中玉 Zhang Yihao;Liu Xiaotong;Xu Guofeng;Wang Wenjun;Wang Xiaomin;Li Qun;Xu Rui;Du Zhongyu(College of Basic Medical Sciences,Jining Medical University,Jining 272067,China;Yanzhou District Experimental Senior High School,Jining 272100,China)

机构地区：[1]济宁医学院基础医学院,山东济宁272067 [2]兖州区实验高级中学,山东济宁272100

出　　处：《山东化工》2024年第1期110-112,共3页Shandong Chemical Industry

基　　金：大学生创新训练计划项目(cx2021088)。

摘　　要：不同的表面活性剂、“水池”水含量及pH值对微乳液中的酶催化反应均有影响;渗透活性物质能提高微乳液稳定性;微乳液内部水相渗透压、微凝胶、乳化剂均对微乳液的稳定性起正向作用。Different surfactants,“pool”water content and pH values have an effect on the enzyme-catalysed reaction in microemulsions.Osmotically active substances improve microemulsion stability.The osmotic pressure of the aqueous phase within the microemulsion,microgels and emulsifiers all play a positive role in the stability of microemulsions.

关 键 词：微乳液 酶催化反应 表面活性剂 微凝胶 乳化剂 

分 类 号：TQ032.4[化学工程]