Formation and stability of paraffin oil-in-water nano-emulsions prepared by the emulsion inversion point method

被引：331

作者：

Liu, Weirong ^{[1
]}

Sun, Dejun ^{[1
]}

Li, Caifu ^{[1
]}

Liu, Qian ^{[1
]}

Xu, Han ^{[1
]}

机构：

[1] Shandong Univ, Key Lab Colloid & Interface Chem, Educ Minist, Jinan 250100, Shandong, Peoples R China

来源：

JOURNAL OF COLLOID AND INTERFACE SCIENCE | 2006年 / 303卷 / 02期

基金：

中国国家自然科学基金;

关键词：

nano-emulsions; emulsion inversion point; HLB; long-term stability; Ostwald ripening; zeta potential;

D O I：

10.1016/j.jcis.2006.07.055

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 [物理化学]; 081704 [应用化学];

摘要：

Paraffin oil-in-water nano-emulsions stabilized by Tween 80/Span 80 were prepared using the emulsion inversion point method at different emulsification temperatures. Nano-emulsions with droplet size below 200 nm were formed above a critical surfactant-to-oil ratio of 0.20 at 50 degrees C. The main destabilization mechanism of the systems was found to be Ostwald ripening. An interesting phenomenon was that the Ostwald ripening rate declined as the surfactant concentration rose. Furthermore, flocculation was also found to contribute to the instability of the nano-emulsions, especially for those with low surfactant concentrations. Study on the electrophoretic properties of emulsion droplets revealed a negative value of the zeta potential, which was strongly dependent on the pH of the systems. (c) 2006 Elsevier Inc. All rights reserved.

引用

页码：557 / 563

页数：7

共 32 条

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50 nm polystyrene particles via miniemulsion polymerization [J].