处理和稳定剂选择对基于乳液的半固体配方微观结构,稳定性和风质学的影响
Ruochen Yang1, Xin Yi Tee1, Sendhil Kumar Poornachary1
1Institute of Sustainability for Chemicals, Energy and Environment, Agency for Science, Technology and Research (A*STAR), 1 Pesek Road, Jurong Island, Singapore 627833, Singapore.
Pharmaceutics
|September 27, 2025
概括
优化乳液半固体配方需要仔细控制乳液化温度和稳定剂的选择. 结晶后的条件和特定的稳定剂,如单甘油 (MG),增强了物理稳定性和质性质.
科学领域:
- 材料科学 材料科学 材料科学
- 化学工程是化学工程的重要组成部分.
- 物理化学 物理化学
背景情况:
- 基于乳液的半固体配方是整个制药,化品和食品行业的重要配送系统.
- 制造涉及加热,冷却,混合和乳化,由于固有的乳液不稳定性,需要稳定剂.
- 控制加工参数和选择适当的稳定剂对于产品稳定性和所需属性至关重要.
研究的目的:
- 研究乳化剂温度和稳定剂选择对乳液产品属性的影响.
- 优化基于乳液的半固体配方的设计和制造流程.
- 了解加工条件,稳定剂特性和最终产品特性之间的关系.
主要方法:
- 用烯基醇 (PG) 和矿物油制备模型乳液,在不同的乳化温度下制备 (结晶前和结晶后的模式).
- 研究了三种稳定剂:单双甘油 (MDG),单双甘油 (MG) 和单双甘油 (DG),检查了它们的结晶行为.
- 乳液表征包括微观结构分析,物理稳定性评估和质性质测量.
主要成果:
- 在结晶后条件下产生的乳液表现出优越的物理稳定性,更高的质参数和更刚性的微观结构.
- 风病学特性与所有测试条件的物理稳定性有很强的相关性.
- 清洁单糖化物 (MG) 在稳定乳液方面比清洁二糖化物 (DG) 更有效,产生了增强的质性质和储存诱导的自我硬化效应.
结论:
- 定制稳定剂的选择和加工条件对于制造高性能乳液基半固体产品至关重要.
- 乳化温度显著影响乳液稳定性,而结晶后的条件是有利的.
- 稳定剂的选择,特别是MG而不是DG,由于晶体形态和分布的差异,会影响乳液稳定性和质.
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