Erös I, Balázs J, Péter I, Tacsi M
Department of Pharmaceutical Technology, Albert Szent-Györgyi Medical University, Szeged, Hungary.
Pharmazie. 1990 Jun;45(6):419-22.
We studied the efficiency of the formation of w/o/w emulsions as a function of composition and mixing time. We found that the concentration of emulsifier 1, the concentration and HLB of emulsifier 2, the viscosity of the oil phase and the external water phase as well as the mixing time in second step of preparing the emulsion characteristically influence the "efficiency" of emulsification and the stability of the emulsions.
我们研究了水包油包水型乳液的形成效率与组成及混合时间的函数关系。我们发现,乳化剂1的浓度、乳化剂2的浓度和HLB值、油相和外部水相的粘度以及乳液制备第二步中的混合时间对乳化“效率”和乳液稳定性具有显著影响。