聊城大学学报：自然科学版
聊城大學學報：自然科學版
료성대학학보：자연과학판
Journal of Liaocheng University:Natural Science Edition
2012年
1期
46-51
,共6页
表面活性剂混合体系%表面张力%CMC%热力学函数(ΔGom、ΔHom、ΔSom)
錶麵活性劑混閤體繫%錶麵張力%CMC%熱力學函數(ΔGom、ΔHom、ΔSom)
표면활성제혼합체계%표면장력%CMC%열역학함수(ΔGom、ΔHom、ΔSom)
surfactant mixtures%surface properties%CMC%thermodynamic parameters(ΔGom、ΔHom、ΔSom)
通过平衡表面张力的测定,研究了聚氧乙烯（10）油基醚（Brij97）/硬脂酸蔗糖酯、聚氧乙烯（20）油基醚（AEO20）/硬脂酸蔗糖酯及Brij97/卵磷脂混合体系的表面活性及胶束形成的热力学性质（ΔGom、ΔHom、ΔSom）,并探讨了温度对各混合体系的影响.研究表明,三个混合体系均为非理想混合.对比分析得如下结果：（1）与AEO20相比,Brij97能显著提高硬脂酸蔗糖酯的表面活性.Brij97/硬脂酸蔗糖酯体系胶束形成及表面吸附能力均随Brij97的摩尔分数α1的增大而减小.（2）硬脂酸蔗糖酯、卵磷脂均不同程度的降低了Brij97的表面活性及形成胶束的能力.其中卵磷脂的影响更加明显,随卵磷脂摩尔分数α1的增大,CMC及ΔGom均大幅度增大.（3）在25℃-45℃范围内,温度升高,促进了各混合体系胶束的形成.
通過平衡錶麵張力的測定,研究瞭聚氧乙烯（10）油基醚（Brij97）/硬脂痠蔗糖酯、聚氧乙烯（20）油基醚（AEO20）/硬脂痠蔗糖酯及Brij97/卵燐脂混閤體繫的錶麵活性及膠束形成的熱力學性質（ΔGom、ΔHom、ΔSom）,併探討瞭溫度對各混閤體繫的影響.研究錶明,三箇混閤體繫均為非理想混閤.對比分析得如下結果：（1）與AEO20相比,Brij97能顯著提高硬脂痠蔗糖酯的錶麵活性.Brij97/硬脂痠蔗糖酯體繫膠束形成及錶麵吸附能力均隨Brij97的摩爾分數α1的增大而減小.（2）硬脂痠蔗糖酯、卵燐脂均不同程度的降低瞭Brij97的錶麵活性及形成膠束的能力.其中卵燐脂的影響更加明顯,隨卵燐脂摩爾分數α1的增大,CMC及ΔGom均大幅度增大.（3）在25℃-45℃範圍內,溫度升高,促進瞭各混閤體繫膠束的形成.
통과평형표면장력적측정,연구료취양을희（10）유기미（Brij97）/경지산자당지、취양을희（20）유기미（AEO20）/경지산자당지급Brij97/란린지혼합체계적표면활성급효속형성적열역학성질（ΔGom、ΔHom、ΔSom）,병탐토료온도대각혼합체계적영향.연구표명,삼개혼합체계균위비이상혼합.대비분석득여하결과：（1）여AEO20상비,Brij97능현저제고경지산자당지적표면활성.Brij97/경지산자당지체계효속형성급표면흡부능력균수Brij97적마이분수α1적증대이감소.（2）경지산자당지、란린지균불동정도적강저료Brij97적표면활성급형성효속적능력.기중란린지적영향경가명현,수란린지마이분수α1적증대,CMC급ΔGom균대폭도증대.（3）재25℃-45℃범위내,온도승고,촉진료각혼합체계효속적형성.
The surface properties and thermodynamic parameters of micellization for binary systems of oleylpolyoxyethylene（10）（Brij97）/sucrose stearate,oleylpolyoxyethylene（20）（AEO20）/sucrose stearate and Brij97/Lecithin were calculated from surface tension data.The effect of temperature on mixed systems which molar fraction is 0.5were discussed.The results reveal that the three investigated systems show non-ideality in the micelle formation.The three systems have been showed（1）Compared with AEO20,Brij97can enhance the surface properties of sucrose stearate obviously.the larger the mole fraction of Brij97,the decreasinger the CMC,γCMC and free energy（ΔGom）of micellization in Brij97/su-crose steatite mixed surfactants.（2）The surface properties and the capacity of forming micelle are de-creased by Lecithin and sucrose steatite,and the effect of Lecithin on Brij97is obvious.（3）in the range of 25℃to 45℃,the three mixed systems form micelle easily as the temperature increase.
