脂肪酸皂体系的相行为及其稳定性研究

doi:10.13218/j.cnki.csdc.2015.12.001

摘要/Abstract

摘要： 研究了单一脂肪酸形成的皂基体系、2种和3种脂肪酸复配形成的皂基体系的相行为及其稳定性,同时研究了添加剂甘油对2种和3种脂肪酸复配形成的皂基体系的相行为及其稳定性的影响。结果表明,月桂酸、肉豆蔻酸、棕榈酸和硬脂酸之间2种或3种复配形成的皂基体系可改变单一脂肪酸形成的皂基体系的相行为。甘油的加入也可使复配脂肪酸皂体系胶束相的范围变大,部分胶束和晶体两相变为胶束和层状两相。

关键词: 脂肪酸皂, 相行为, 甘油, 稳定性

Abstract: Phase behavior and stability of soap base systems made of single fatty acid as well as blends of two and three kinds of fatty acid separately were studied.The influence of addition of glycerin on phase behavior and stability of the soap base systems were also discussed.Results showed that the phase behavior of soap base systems formed by two or three kinds of fatty acid (lauric,myristic,palmitic and stearic) may change that of soap base system of single fatty acid.Meanwhile,the addition of glycerin may also enlarge the region of micelle phase of the soap base system of the blended fatty acids,and part of micelle and crystal two phases changes into micelle and laminar two phases.

Key words: fatty acid soap, phase behavior, glycerin, stability

中图分类号:

TQ648

李芳芳, 陈明华, 张婉萍. 脂肪酸皂体系的相行为及其稳定性研究[J]. 日用化学工业, 2015, 45(12): 661-669.

LI Fang-fang, CHEN Ming-hua, ZHANG Wan-ping. Phase behavior and stability of fatty acid soap systems[J]. China Surfactant Detergent & Cosmetics, 2015, 45(12): 661-669.

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