Cloud point and formation of microemulsions in sucrose dodecanoate systems
Cloud point and formation of microemulsions in sucrose dodecanoate systems
复制标题
蔗糖十二酸酯体系中的浊点和微乳液的形成
DOI：
10.1016/s0927-7757(02)00498-3
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发表时间：
2003
期刊：
影响因子：
--
通讯作者：
H. Kunieda
中科院分区：
文献类型：
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作者：
Md.Hamidul Kabir;K. Aramaki;M. Ishitobi;H. Kunieda
研究了十二酸蔗糖水溶液(L-1695+L-595)的混浊温度以及添加无机盐对混浊现象的影响。随着WH/WS的小幅增加，云温度急剧升高。这意味着十二酸蔗糖酯在水中的溶解度受温度的影响不大，但与WH/WS有很大的关系。在无机盐如氯化钠和硫氰酸钠的存在下，浊点根据盐析或盐入效应向较高或较低的WH/WS移动。除混浊现象外，水/十二酸蔗糖(L-1695+L-595)/油体系的HLB值对温度的敏感性较弱，对WH/WS的影响较小。在25℃的水/十二酸蔗糖/十六烷体系的拟三元相图中，确定了L-1695/L-595摩尔比固定的微乳区。油在微乳液中的增溶能力随WH/WSS或表面活性剂层曲率的减小而增大。
The cloud temperature of aqueous sucrose dodecanoate solution (L-1695+L-595) and the effect of adding inorganic salts on the clouding phenomena were investigated as a function of the weight ratio of the hydrophilic moiety to the whole surfactant, WH/WS. The cloud temperature drastically increases with a small increase in WH/WS. It means that the solubility of sucrose dodecanoate in water is not largely influenced by the temperature but is highly dependent on WH/WS. In the presence of inorganic salts like NaCl and NaSCN, the cloud point is shifted towards higher or lower WH/WSdepending on the salting-out or salting-in effect. As well as the clouding phenomenon, the HLB temperatures in water/sucrose dodecanoates (L-1695+L-595)/oil systems are less sensitive on temperature but on WH/WS. In a pseudo ternary phase diagram in the water/sucrose dodecanoates/hexadecane system at 25°C, a microemulsion-region was determined at a fixed L-1695/L-595 ratio. The solubilization capacity of oil in microemulsions increases with the decrease in WH/WSor the surfactant layer curvature.