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乳化方法可影响乳膏的稳定性。现通常采用的乳化法为分相法,此法有下述缺点:需区分油水相,需考虑两相混合的次序与相温差及乳化剂加入两相的选择等。文献还介绍了另外两种乳化方法,即混合加热法和后加乳化剂法。上述3种乳化方法的效果如何,未见报道。本文以乳膏的显微结构为依据,探讨了不同乳化方法对乳膏基质的影响。
Emulsifying methods can affect the stability of creams. Now commonly used emulsification method for the phase-separation method, this method has the following disadvantages: the need to distinguish between oil-water phase, the need to consider the two-phase mixing sequence and the phase temperature difference and the emulsifier to join the two-phase selection and so on. The literature also describes two other emulsification methods, namely the mixed heating method and the post-emulsifier method. The effect of the above three kinds of emulsification method has not been reported. In this paper, based on the microstructure of the cream, the effects of different emulsifying methods on the cream matrix were discussed.