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基于液晶胶网结构理论,研究由非离子型乳化剂、两亲性化合物等形成的o/w型乳膏的液晶胶网结构及其稳定性。分别采用甲基葡萄糖苷倍半硬脂酸酯-甲基葡萄糖苷聚乙二醇-20醚倍半硬脂酸酯、单硬脂酸甘油酯-Myrj 52或Span40-Tween 60(重量比均为1∶1)为乳化剂,十六十八醇为两亲性化合物制备了o/w型的乳膏1～3。结果表明,在25℃贮存100 d期间,乳膏1和乳膏3稳定性较好;而乳膏2稳定性较差。经偏光显微镜、热重分析、电导率和流变学分析表明,乳膏2中形成的层状液晶结构较少且形状不规则,电导率升高、自由水增多,乳膏结构受外力易被破坏。
Based on the theory of liquid crystal gel network structure, the liquid crystal gel network structure and stability of o / w type creams formed by nonionic emulsifiers, amphiphilic compounds and the like were studied. Methyl glucoside sesquistearate-methyl glucoside polyethylene glycol-20 ether sesquistearate, glycerol monostearate-Myrj 52 or Span 40-Tween 60 (weight ratio 1: 1) as emulsifier, cetearyl alcohol as amphiphilic compounds prepared o / w type cream 1 ~ 3. The results showed that the stability of cream 1 and cream 3 were better during the 100 days storage at 25 ℃, while the stability of cream 2 was poor. Polarized light microscopy, thermogravimetric analysis, conductivity and rheological analysis showed that the layered liquid crystal formed in cream 2 had less structure and irregular shape, increased conductivity, increased free water, and the structure of the cream was easily affected by external force damage.