利用超声法制备纳米级的多重结构乳状液及其表征
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- 英文论文题名：Characterization of Nanoscale Multiple Emulsion Prepared by Ultrasonic
- 论文作者：文静 ; 朱丹 ; 杨雪芳 ; 张婉萍
- 英文论文作者：Jing Wen ; DanZhu ; XuefangYang ; Wanping Zhang ; School of Perfume and Aroma Technology ; Shanghai Institute of Technology
- 年：2016
- 作者机构：上海应用技术学院;
- 论文关键词：多重结构乳状液 ; 超声 ; 透析法 ; 差示扫描量热法 ; 水溶性
- 英文论文关键词：Multiple emulsion ; Ultrasonic ; Dialysis method ; DSC ; Water-soluble
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国化妆品学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Cosmetic China
- 语种：中文
- 分类号：O648.23;TQ658
- 学会代码：ZGXE
- 会议名称：第十一届中国化妆品学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：8
- 文件大小：1442k
- 原文格式：O
- 会议级别：全国
摘要
现在消费者都在期望有新型的化妆品产品,其中包含有多重结构的用于活性物质递送系统的乳液成为人们日益关注的创新产品。但是多重结构由于其微米级的粒子大小和不稳定性使得其在应用过程中有许多局限。本文主要研究通过超声不同时间得到的纳米级别的多重结构乳状液,通过显微镜和差示扫描量热法袁征结构,通过离心和透析法测定包覆率,通过30天内粒径变化来分析体系的稳定性,最后通过流变仪考察粒径大小对多重结构流变特性的影响。结果表明,超声在一定程度上会破坏结构,但是其多重结构依然存在,并且包覆率较优,而粒径在观察的30天内的变化也体现出由于多重结构其自身特点而存在的不稳定性。样品ME-A和ME-B的流变测试结果表明由于其粒径的不同,表现出了不同的流变特性。
The consumers worldwide are looking for the latest advancements of technology to be incorporated into these innovative product formulations,multiple emulsions are of growing interest as potential skin delivery vehicles for water-soluble active constituents.The micron-sized and instability of the system limited application of multiple emulsions.The objective of this work was to develop nanoscale W/OAV emulsions by ultrasonic with different time,and check their structure,encapsulation efficiency,stability and rheology properly.Four formulations(W/OAV) multiple emulsions were prepared,Microscopic analysis and DSC determinate the structure,their stability was checked by droplet size and conductivity for the period of 30 days.Centrifugation and dialysis bag method are used to characterize the encapsulation efficiency.Rheology of multiple emulsions also checked in two different state.It was observed that ultrasonic break the structure and influence the encapsulation efficiency to some extent,but multiple structure still exist.While droplet size analysis indicated instability of multiple emulsions.Rheology of ME-A and ME-B represent dissimilar features about distinct droplet size.
The consumers worldwide are looking for the latest advancements of technology to be incorporated into these innovative product formulations,multiple emulsions are of growing interest as potential skin delivery vehicles for water-soluble active constituents.The micron-sized and instability of the system limited application of multiple emulsions.The objective of this work was to develop nanoscale W/OAV emulsions by ultrasonic with different time,and check their structure,encapsulation efficiency,stability and rheology properly.Four formulations(W/OAV) multiple emulsions were prepared,Microscopic analysis and DSC determinate the structure,their stability was checked by droplet size and conductivity for the period of 30 days.Centrifugation and dialysis bag method are used to characterize the encapsulation efficiency.Rheology of multiple emulsions also checked in two different state.It was observed that ultrasonic break the structure and influence the encapsulation efficiency to some extent,but multiple structure still exist.While droplet size analysis indicated instability of multiple emulsions.Rheology of ME-A and ME-B represent dissimilar features about distinct droplet size.
引文
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[1 l]Lamba H,Sathish K,Sabikhi L.Double Emulsions:Emerging Delivery System for Plant Bioactives[J].Food&Bioprocess Technology,2015,8(4):709-728.
[12]Jiao J,Burgess D J.Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80.[J].AapsPharmsci,2003,5(1):E7-E7.
[13]Frank K,Walz E,Graf V,et al.Stability of Anthocyanin-Rich W/O/W-Emulsions Designed for Intestinal Release in Gastrointestinal Environment[J].Journal of Food Science,2012,77(12):N50-N57.
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[15]Mahmood T,Akhtar N,Manickam S.Interfacial film stabilized W/O/W nano multiple emulsions loaded with green tea and lotus extracts:systematic characterization of physicochemical properties and shelf-storage stability[J].Journal of Nanobiotechnology,2014,12(6):622-629.
[16]Kothawade P D,Gangurde H H,Surawase R K,et al.CONVENTIONAL AND NOVEL APPROACHES FOR COLON SPECIFIC DRUG DELIVERY:A REVIEW[J].e-Journal of Science&Technology,2011(4):33-56.
[17]Onwulata C I.Encapsulation of new active ingredients.[J].Annual Review of Food Science&Technology,2012,3(1):183-202.
[18]Schuch A,Kohler K,Schuchmann H P.Differential scanning calorimetry(DSC)in multiple W/O/W emulsions[J].Journal of Thermal Analysis&Calorimetry,2013,111(3):1881-1890.
[19]Perez-Moral N,Watt S,Wilde P.Comparative study of the stability of multiple emulsions containing a gelled or aqueous internal phase[J].Food Hydrocolloids,2014,42:215-222.
[20]Xiaole Q,Lishuang W,Jiabi Z.Water-in-oil-in-water double emulsions:an excellent delivery system for improving the oral bioavailability of pidotimod in rats.[J].Journal of Pharmaceutical Sciences,2011,100(6):2203-2211.
[21]Pimentel-Gonzalez D J,Aguilar-Garcia M E,Aguirre-Alvarez G,et al.The Process and Maturation Stability of Chihuahua Cheese with Antioxidants in Multiple Emulsions[J].Journal of Food Processing&Preservation,2014.
[22]Li F,Zhang W.Stability and rheology of W/Si/W multiple emulsions with polydimethylsiloxane[J].Colloids&Surfaces A Physicochemical&Engineering Aspects,2015,470:290-296.
[2]李芳芳,贾红娇,田永红,等.多重结构乳状液的研究进展[J].日用化学工业,2014.
[3]Fei G,Zhi-Guo S,Ping W,et al.Double emulsion templated microcapsules with single hollow cavities and thickness-controllable shells.[J].Langmuir,2009,25(6):3832-8.
[4]Kato K,Walde P,Koine N,et al.Molecular Composition of Nonionic Vesicles Prepared from Span 80 or Span 85 by a Two-Step Emulsification Method[J].Journal of Dispersion Science&Technology,2006,27(8):1217-1222.
[5]T.Schmidts,D.Dobler,F.Runkel,et al.Multiple W/O/W emulsions—Using the required HLB for emulsifier evaluation.Colloids Surf PhysicochemEng Aspects 372(1-3):48-54[J].Colloids and Surfaces A Physicochemical and Engineering Aspects,2010,372(1):48-54.
[6]Nisisako T.Microstructured Devices for Preparing Controlled Multiple Emulsions[J].Chemical Engineering&Technology,2008,31(8):1091-1098.
[7]Wolf F,Hecht L,Schuchmann H P,et al.Preparation of W1/O/W2 emulsions and droplet size distribution measurements by pulsed-field gradient nuclear magnetic resonance(PFG-NMR)technique.[J].European Journal of Lipid Science&Technology,2009,111(7):730-742.
[8]Schmidts T,Dobler D,Runkel F,et al.Multiple W/O/W emulsions—Using the required HLB for emulsifier evaluation[J].Colloids&Surfaces A Physicochemical&Engineering Aspects,2010,372(1):48-54.
[9]Caroline M,Irem K,Eunji L,et al.Nanoparticle-Stabilized Double Emulsions and Compressed Droplets(?)[J].AngewandteChemie,2012,51(1):145-149.
[10]Bonnet M,Cansell M,Berkaoui A,et al.Release rate profiles of magnesium from multiple W/O/W emulsions[J].Food Hydrocolloids,2009,23(1):92-101.
[1 l]Lamba H,Sathish K,Sabikhi L.Double Emulsions:Emerging Delivery System for Plant Bioactives[J].Food&Bioprocess Technology,2015,8(4):709-728.
[12]Jiao J,Burgess D J.Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80.[J].AapsPharmsci,2003,5(1):E7-E7.
[13]Frank K,Walz E,Graf V,et al.Stability of Anthocyanin-Rich W/O/W-Emulsions Designed for Intestinal Release in Gastrointestinal Environment[J].Journal of Food Science,2012,77(12):N50-N57.
[14]Markowska-Radomska A,Dluska E.The Multiple Emulsion Entrapping Active Agent Produced via One-Step Preparation Method in the Liquid-Liquid Helical Flow for Drug Release Study andModeling[J].Progress in Colloid&Polymer Science,2012,139:29-34.
[15]Mahmood T,Akhtar N,Manickam S.Interfacial film stabilized W/O/W nano multiple emulsions loaded with green tea and lotus extracts:systematic characterization of physicochemical properties and shelf-storage stability[J].Journal of Nanobiotechnology,2014,12(6):622-629.
[16]Kothawade P D,Gangurde H H,Surawase R K,et al.CONVENTIONAL AND NOVEL APPROACHES FOR COLON SPECIFIC DRUG DELIVERY:A REVIEW[J].e-Journal of Science&Technology,2011(4):33-56.
[17]Onwulata C I.Encapsulation of new active ingredients.[J].Annual Review of Food Science&Technology,2012,3(1):183-202.
[18]Schuch A,Kohler K,Schuchmann H P.Differential scanning calorimetry(DSC)in multiple W/O/W emulsions[J].Journal of Thermal Analysis&Calorimetry,2013,111(3):1881-1890.
[19]Perez-Moral N,Watt S,Wilde P.Comparative study of the stability of multiple emulsions containing a gelled or aqueous internal phase[J].Food Hydrocolloids,2014,42:215-222.
[20]Xiaole Q,Lishuang W,Jiabi Z.Water-in-oil-in-water double emulsions:an excellent delivery system for improving the oral bioavailability of pidotimod in rats.[J].Journal of Pharmaceutical Sciences,2011,100(6):2203-2211.
[21]Pimentel-Gonzalez D J,Aguilar-Garcia M E,Aguirre-Alvarez G,et al.The Process and Maturation Stability of Chihuahua Cheese with Antioxidants in Multiple Emulsions[J].Journal of Food Processing&Preservation,2014.
[22]Li F,Zhang W.Stability and rheology of W/Si/W multiple emulsions with polydimethylsiloxane[J].Colloids&Surfaces A Physicochemical&Engineering Aspects,2015,470:290-296.
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