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考察Span-60(S60)和Tween-80(T80)复配比例、肉豆蔻酸异丙酯(IPM)及盐(氯化钠)用量对乳膏微观结构及稳定性的影响。采用偏光显微镜观察不同处方乳膏的微观结构,并测定了屈服值、黏弹性、水分分布、电导值及保水能力。结果表明,IPM用量、S60与T80的复配比例及氯化钠用量均能通过改变乳膏微观结构而影响乳膏稳定性。油相用量过多或过少均不利于乳膏结晶凝胶结构的形成;S60与T80的比值增大,易形成乳膏亲脂凝胶相结构,微观结构强度也增大,且制品的离心和耐热稳定性增强;添加0.05%~0.2%的氯化钠均可明显削弱乳膏亲脂凝胶相的形成,降低乳膏的离心和耐热稳定性,且随盐含量的增加影响越大。
The effects of Span-60 (S60) and Tween-80 (T80) compounding ratio, isopropyl myristate (IPM) and salt (sodium chloride) on the microstructure and stability of the cream were investigated. The microstructures of different prescription creams were observed by polarized light microscope. The yield values, viscoelasticity, water distribution, conductivity and water retention capacity were measured. The results showed that the dosage of IPM, the mixing ratio of S60 and T80 and the amount of sodium chloride all can affect the stability of the cream by changing the microstructure of the cream. The amount of oily phase is too large or too small are not conducive to the formation of gel crystalline gel structure; S60 and T80 ratio increases, easy to form cream lipophilic gel phase structure, the microstructure strength also increases, and product centrifugation And heat-resistant stability enhanced; adding 0.05% ~ 0.2% sodium chloride can significantly weaken the formation of lipophilic gel phase cream, reduce the centrifugal cream and heat-resistant stability, and with the increase of salt content the more influence Big.