pH和离子强度对甘蔗渣纳米纤维Pickering乳液稳定性的影响

以甘蔗渣为原料制备纤维素纳米晶(CNCs)用于稳定Pickering乳液,考察pH和离子强度对乳液稳定性的影响.结果表明,水解得到的CNCs,长度为120 nm左右,结晶度为70％.CNCs稳定的Pickering乳液粒径,随制备条件pH的升高而减小,在pH11的条件下,由于去质子化,使得乳液相对均一;此外,CNCs稳...

Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose

Cellulose nanocrystalline (cncs) were prepared from bagasse as raw material to stabilize the Pickering emulsion to examine the effect of pH and ionic strength on emulsion stability. The results showed that the CNCs obtained by hydrolysis had a length of about 120 nm and a crystallinity of 70%. The particle size of the Pickering emulsion stabilized by CNCs decreased with the increase of the pH value of the preparation conditions. Under the condition of pH 11, the emulsion was relatively uniform due to deprotonation. In addition, the particle size of the Pickering emulsion stabilized by CNCs increased with the concentration of salt ions. At a concentration of 100 mmol/L, the electrostatic repulsion reduced due to the electrostatic shielding effect of salt ions, the emulsion broke, and the layering became more obvious. The experimental results showed that bagasse CNCs had potential in preparing Pickering emulsion as solid particles, and would provide new ideas for the utilization of bagasse.