凸棒颗粒稳定的橄榄油／水型Pickering乳状液的制备条件及形成机理研究

选取凹凸棒作为乳化剂，系统研究pH、颗粒浓度、油相体积分数以及不同价态盐对橄榄油／水型Pickering乳状液稳定性的影响，结果表明，体系pH在4～9范围内可制备出稳定的乳状液；颗粒浓度的提高可增强乳液的分层和聚结稳定性；乳液液滴直径随油相体积分数的增加先增大后减小；无机盐的引入不会对乳液相及水相的体积产生影响，但对乳液液滴的尺寸分布影响显著，其中NaCl浓度的增加有利于乳状液液滴数均直径的增加，而CaCl2浓度增加时，乳状液液滴数均直径呈现先增大后减小的变化趋势。研究表明，凹凸棒可作为一种新型纳米乳化剂应用于绿色乳状液的制备。

Study on the Preparation Conditions of Olive Oil in Water Pickering Emulsions Stabilized by Attapulgite Particles and Formation Mechanism

Attapulgite was selected as emulsifier and the effects of pH, particle concentration, volume fraction of oil phase and salts of different valences on stability of olive oil-in-water Pickering emulsion were systematically investigated. The results showed that the pH in the range of 4-9 could manufacture stable emulsions. The increase of the concentration of particles could enhance coalescence stability of emulsion. With the increasing volume fraction of oil phase, diameter of the emulsion droplets increased firstly and then decreased. Introduction of the inorganic salt into system didn＇t influence the volumes of the emulsion phase and water phase, but the size distribution of the emulsion droplets were significantly affected. Herein,the increase of NaCl concentration was conducive to the increase in average diameter of emulsion droplets. While CaCl2 concentration increased,average diameter of emulsion droplets increased first and then decreased. The study indicated that attapulgite could be used as a new type of nano-emulsifiers for the preparation of green emulsion.