壳聚糖/三聚磷酸钠凝胶粒子稳定Pickering乳液的研究

doi:10.13218/j.cnki.csdc.2015.06.002

Abstract

Abstract: Gel nanoparticles composed of chitosan (CS) and sodium tripolyphosphate (STPP) with the size about 50 nm were prepared via ionic crosslinking reaction between positively charged primary amino groups of CS and the negatively charged groups of STPP.The CS/STPP nanoparticles were adopted to emulsify liquid paraffin to form Pickering emulsion.Separate factors that affect the emulsions were examined.Results showed that increase of mass fraction of the nanoparticles will improve the stability and reduce the droplet size of the emulsion.Via the adjustment of pH of the dispersion phase and concentration of NaCl,a uniform and stable emulsion can be obtained successfully.Rheological study indicated that as the increase of mass fraction of nanoparticles,viscosity of the emulsion will be raised and its elastic behavior will be intensified.

Key words: Pickering emulsion, chitosan/sodium tripolyphosphate nanoparticles, stability, rheological property

CLC Number:

O648.2+3

ZENG Hai-yan, CAO Guang-qun, YANG Cheng, DONG Wei. Study on Pickering emulsions stabilized by gel nanoparticles composed of chitosan and sodium tripolyphosphate[J].China Surfactant Detergent & Cosmetics, 2015, 45(6): 306-310.

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Study on Pickering emulsions stabilized by gel nanoparticles composed of chitosan and sodium tripolyphosphate

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